Phaedra's Adventure

i wonder if an edible shell like thingy that would work as a package. just something simple out of flour/cornstarch/sugar or maybe even a corn meal like chip thingy, rolled thin, pressed into box shape and then toasted until firm enough to hold.

if they can do wafflecones i don't know why not something box like... anyways, this came to mind as i was thinking about edible containers.

in terms of cheap and easily dealt with i think cardboard works and is so recycleable that edible containers aren't really practical enough but the worms do love cardboard so they are edible to my wormie friends.

also for dry items i think a thin towel or flexible paper napkin would work fine (tissue paper is probably too expensive).

The only place to get fresh and scrumptious Bagels in the surrounding
Blueberry and Cranberry





No, I can't wait until it cools down.


Bagels are ready to become products, and the next flavor will be chocolate!

It's -10C/14F here, freaking cold, and to be honest, I lost the faith that whatever vegetable were left outdoors can survive. The cold will stay for another week, and the 2023 tragedy for those large brassicas will be on the stage again, even I removed them in the hoop tunnel. It means, I might fully give up growing anything outdoors and expect early spring harvest from them, not practical at all, sigh.

Even the garlics in the hoop tunnels, I doubt if they can make it under such lasting cold days. But thankfully, I have a backup batch about 60 plants - each clove grows in a 7cm pot (in the greenhouse) and will be transplanted only in the spring.

Well, since the weather is not friendly and can't be controlled, I can only focus on what I can manage.

Today's two practices both went very well - Bagel (dried Tomatoes, sausage, and gouda cheese)

They are such comforts in this winter time.




Choux au Craquelin - Cream Puffs with Crisp Cookie on the top

Phaedra, gardening is always an exercise of faith.

We "always" have colder, Winter temperatures than that ⬆️.

I have certainly had garlic planted through a minus 26°C and they did fine. Scotch Kale has survived days that were not above -23°C.

Steve

Phaedra said:

It's -10C/14F here, freaking cold, and to be honest, I lost the faith that whatever vegetable were left outdoors can survive. The cold will stay for another week, and the 2023 tragedy for those large brassicas will be on the stage again, even I removed them in the hoop tunnel. It means, I might fully give up growing anything outdoors and expect early spring harvest from them, not practical at all, sigh.

Even the garlics in the hoop tunnels, I doubt if they can make it under such lasting cold days. But thankfully, I have a backup batch about 60 plants - each clove grows in a 7cm pot (in the greenhouse) and will be transplanted only in the spring.

Well, since the weather is not friendly and can't be controlled, I can only focus on what I can manage.

Today's two practices both went very well - Bagel (dried Tomatoes, sausage, and gouda cheese)

They are such comforts in this winter time.
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Choux au Craquelin - Cream Puffs with Crisp Cookie on the top
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I love cream puffs. Yours looks wonderful!

the right varieties of garlic will be cold hardy.

if you mulch them remember in the spring to pull the mulch back when it gets warm enough.

digitS' said:

Phaedra, gardening is always an exercise of faith.

We "always" have colder, Winter temperatures than that ⬆️.

I have certainly had garlic planted through a minus 26°C and they did fine. Scotch Kale has survived days that were not above -23°C.

Steve

Click to expand...

Agree, but I am not sure if it's meaningful to do the same things and expect different outcomes. The low temperature we have now isn't the issue, the issue is the serious frost remains for days. For veggies that stay outdoors, they suffer. When the temperature in the unheated glass greenhouse dropped to -4C this morning, leaves of some plants were also frozen (although they should be fine).

Also like food forest, I know some veggies, herbs, and trees can grow very successfully in that system, but what if I don't like them that much? I have several Scotch kales, but that's it. The rest of the large brassica like brussel sprouts, purple broccolis and cabbages (for spring harvest) might be destroyed like last winter.😢


Many gardeners (on YT) begin to remind people to sow something now for a head start. I don't know, I was once who started so early, when the temperature and day light are both insufficient. Maybe it's not bad to have a little bit longer winter vacation?

The practice for today, I finally found the method to cut cakes evenly!

Fruit tarts and cream puffs


The tart shells look great - I love the how neat they are. (I used bottomless tart rings)

Cream puff with blueberry cream

In life, timing is everything. Adopt the pace of nature: her secret is patience.  Ummm ... All gardening is local. ~ Ralph Waldo Emerson

Okay, Ralph Waldo had a lot of wise things to say but I can't attribute my every little thought to him . You are quite right to have your own thoughts on this, Phaedra. However, No One wants you discouraged .

Nature is very complex. I am concerned right now that we will have some very serious freezing with nearly no snow cover at lower elevations. Fortunately (i think 🤔), there is a fair amount of moisture in the topsoil and roots won't be freeze dried. It is still likely to be a very difficult time for many of the plants. This just seems to be too much of desert 🏜️ conditions.

Those brassica crops are not all the same. Collards is so strongly associated with the southern US that I am completely amazed by the hardiness of the plants here. Had high hopes for the big, healthy Gai Lan – it's already dead. I had a neighbor who had Italian Kale through a Winter. A few hundred feet away, mine died. Will the Portuguese Kale make it through this Winter? I suspect not – it isn't nearly as hardy as the Scotch. Maybe the Siberian?? Sure like to know of an Asian green that can live through our local cold season better than Bok Choy.

"It's not nice to fool Mother Nature." ~ Ralph Waldo Emer... oh, well somebody !

digitS'

digitS' said:

Those brassica crops are not all the same. Collards is so strongly associated with the southern US that I am completely amazed by the hardiness of the plants here. Had high hopes for the big, healthy Gai Lan – it's already dead. I had a neighbor who had Italian Kale through a Winter. A few hundred feet away, mine died. Will the Portuguese Kale make it through this Winter? I suspect not – it isn't nearly as hardy as the Scotch. Maybe the Siberian?? Sure like to know of an Asian green that can live through our local cold season better than Bok Choy.

Click to expand...

I checked today as the temperature is back to 0C - we have snow but no longer frost. Kales are still holding their grounds, purple broccolis seem ok, napa cabbages and romanesco broccolis were dead. The next frost and low temperature will come in another 4~5 days, huuu, no idea how things will turn into now.

Purple broccolis - I will cover them with fleece from now on when we have frost warning again.

Kales - I still sowed them too late. This year, I will sow them in May, and transplant in late June.


Same 'sow-too-late' victim - romanesco broccoli - If I sow them 6 weeks earlier, I should have harvested them. Well, lessons learned...


But not always bad news, the taros I dug out from the compost heap are doing fine in the house. As they are growing new leaves, I suppose that the unheated room (about 10C) is still acceptable for them to overwinter. Does it mean, that I have some chances to harvest my own taro in Germany?


The asparagus that I divided earlier is also pretty forgiving - they keep growing in the greenhouse.


I also got some fresh adzuki beans from Taiwan, right from the farmer. Hopefully, I will have better luck this year growing them, too.