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21
Status of the Farm and the Farmer / Re: Major Life Modification
« Last post by joseph on 2016-August-15 07:44:46 AM »

It's the one year anniversary of my new living arrangements. I feel great. People are telling me that I look great. My garden has been cared for really well. One of my long-time friends says, "This is the the best garden you have ever grown." I agree with her.  My weight is down 60 pounds from my maximum weight. I'm hovering around the lowest weight that I have been in decades. It's easier to move. Phantom aches and pains are greatly diminished. I am rarely congested these days. I haven't had a cluster-headache for a year.

I'm eating a mostly paleo-like diet containing few grains.

I have really been enjoying visiting with friends and family. Every day of peace and tranquility seems like an excuse to celebrate life and the rich bounty that surrounds me.
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Landrace Gardening Blog / Re: Summer Squash Seed Saving
« Last post by joseph on 2016-August-15 07:04:11 AM »

I typically allow summer squash to get very big before harvesting. That is more than a month after they are at the tender-eating stage. By then, crookneck will have a hard shell around them. Zucchini will be huge! I typically time my harvest to coincide with the fall frosts. By then, a typical green zucchini will be turning orange. In other words, I allow them the maximum time possible on the plants.

Mature Zucchini Fruits:
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Landrace Gardening Blog / Summer Squash Seed Saving
« Last post by couloir007 on 2016-August-15 05:56:24 AM »
I have harvest seeds from large squash, Joseph's landrace variety, but when dried they are shriveled up raisins, or soft. They don't look right. Do I need to wait longer? Should I ferment them for a few days like other seeds?

Sean
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Farmer's Market / Re: 2016 Farmer's Market
« Last post by joseph on 2016-July-15 11:02:45 PM »
Long time, no post. Sorry about that.

This week daddy is bringing honey, and garlic. He usually brings a bouquet of flowers as a table decoration. Offer him about $5 for it and he's likely to let you take it home with you.

I'm bringing the first pint basket of tomatoes: almost full...

Bringing lots of fava beans. I really like them sautéed in butter, or added to a stir-fry. The pod is fibrous, so they should be shelled first like shelling peas. Some people like to shell the individual beans, but I like eating the skin. To me, it's part of the charm of fava beans.

Also bringing culinary and medicinal herbs:

Yarrow
Parsley
Spearmint
Oregano
Sage
Thyme

Sorry that I forgot to harvest Mullein. If you are into wild-crafting, you might check to see if it's starting to flower. That's a perfect time to pick it.

I'm bringing a few potted plants: Toothache plant, spearmint, thyme. And the last older potted grape vine. It's Interlaken, a green seedless that does very well here. I'm expecting to bring more varieties of grape vines next week, or the week after, depending on how they grow between now and then. I'll bring Egyptian Onions if I remember to throw them on the truck in the morning.

I thinned the carrots and beets, so I'm bringing a few small ones. The beets are beautiful colors. The greens are very luscious right now.

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2016 review: Got a few nice red-podded peas this year. Some nice segregating yellows as well (including a large-to-me curved yellow snap pea). The best way to view these peas is early in the morning when the sun shines through them. When the sun shines through them they really "pop". The downside is that when the sun is not shining through they rather look just like another purple podded pea which isn't necessarily a bad thing, just slightly less "red" than one would like. This is not a failing of joseph's breeding efforts, but rather the genes being used. I am looking for ways to improve this. One failing in that regard is that the yellow-podded gene (gp) seems to often wash out or turn light green as the pods mature. A way to improve this might be to combine the yellow-podded gene with the Orange-podded gene (orp) to create a long lasting true golden-podded base. If that were to work then these may stay more red for longer. Another idea is to use the "b gene" to change the anthocyanin expression from dark purple to more of a pink color. This is most known for affecting flower color, but it will also affect pod color as well. This could result in a lighter purple color on top and more of the yellow to shine through also creating a better red.

As far as downsides i noticed from Joseph's red-podded cross specifically was somewhat taste and early yellowing / heat tolerance. I was able to taste a few this year and some seemed to taste pretty decent. A few did not taste all that great at all, so there probably is some segregation for taste going on here and that is one thing to pay attention to in the future. The second is that these plants compared to some of my other peas seemed to really start to turn yellow once the early June heat hit this year. I'm not sure if that is because they are programmed genetically to die once their first pods are nearing maturity or if they just lack any heat tolerance at all or both. But that was a little disappointing. I know not a lot of peas are known to have heat tolerance, but i really would like my pea plants to stay green at least through june and/or until the pods have already matured and mostly dried down. Some of the ones in my collection that could have these traits are the mummy-type peas, biskopens, dwarf gray sugar, and virescens mutante. Perhaps even Sugar Magnolia. The ones that clearly did not have this and yellowed too are Sugaree, green beauty, spring rose?, Joseph's red-podded, and Joseph's yellow podded. (mostly the ones derived from Oregon and growing for the first time).









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Farmer's Market / 2016-June-11th
« Last post by joseph on 2016-June-10 11:07:35 PM »

Honey in pint jars.

Potted plants: early varieties of tomatoes, cucumbers, toothache plant, sweet potato, basil.

Herbs: Cilantro, parsley, thyme, spearmint, oregano, sage. Time to make poultry seasoning!

Vegetables: Asparagus, leaf lettuce. Perhaps onions and/or rhubarb, depending on how ambitious we feel in the morning.

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Farmer's Market / Re: 2016 Farmer's Market
« Last post by joseph on 2016-May-04 05:11:03 PM »

The farmer's market opens for the season on May 7th, at the historic courthouse in Logan Utah, 2nd North and Main. Hours are from 9 AM to 1 PM.

I'm bringing potted plants: Tomatoes, cucumbers, sweet basil, Thai basil, onions, mint, and some medicinals.

I'm bringing seeds: Tomatoes, cucumbers, muskmelon, zucchini, crookneck, wheat, old-fashioned sweet corn, flour corn, squash, Swiss chard, breadseeds, tobacco, mullein, etc.

We are expecting to bring honey, garlic scallions, onion scallions, and asparagus. 

There will also be dried beans, and dried flour corn for eating.
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Landrace Gardening Blog / Press Releases About New Blogs
« Last post by joseph on 2016-April-27 04:46:41 PM »
Today, Mother Earth News published the next installment in my ongoing blog about landrace gardening.

Landrace Gardening: Do It for the Taste

Growing your own localized varieties of vegetables allows you to customize the taste to your liking.

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Farmer's Market / Re: 2016 Farmer's Market
« Last post by joseph on 2016-April-25 01:59:45 PM »

Berries sell very well at my market. They are fiddly to pick, so it's hard to grow very many of them. I could grow a lot more than I do. Four years ago, after my landlady died, I let the strawberry patch go to weeds. I'm still farming it though. So time to plant another strawberry patch. Berries are highly perishable.

Shelling peas sell very well. Again, fiddly to pick, and the season is very short.

I could sell a lot more cherry tomatoes, if I had the patience to pick them.

There isn't much of a market for medicinal herbs, but I make a point of taking some with me every week.

Potted basil plants sell well. I think that I didn't grow enough this year, but I grew 4 flats of basil, so that's a start.

I can't sell watermelon fruits, cause I don't know how to determine if they are ripe. Muskmelons sell very well. The fragrance practically sells the melons without any help from me.

I don't sell any "added-value" products, because I don't want to deal with the horrendous government bureaucracy surrounding them.

I currently have about 56 flats of vegetable plants growing in the greenhouse. Some for me, most for market.

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Plant Breeding Projects / Re: General Tomato Breeding
« Last post by Carol_A on 2016-April-23 06:03:57 PM »
Joseph, I'll let you know how your varieties do.  I'm growing HX-9, DXX-M and Short Season Landrace, along with Legend (supposed to be resistant to late blight, bred in Oregon) and several other varieties.  Late blight is hitting almost every year here although sometimes it only gets bad later in the season, so it should be a good test.
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