6 Varieties That Were Grown at Monticello

Among the many reasons to grow heirlooms is the way they help us connect to us to culture and history. You don’t have to be a re-enactor to experience a piece of the past. The simple act of growing heirlooms is an easy way to live a part of history and connect with the daily lives of ordinary people.  A great resource on historic gardening in the United States is Thomas Jefferson’s Monticello.

Thomas Jefferson was extremely interested in horticulture. Just in the terrace garden at Monticello there were over 330 vegetable varieties grown. His passion for plants led to the founding of the Thomas Jefferson Center for Historic Plants at Monticello in 1986. They work to preserve historic varieties and encourage appreciation of garden history. A few of the heirlooms that SESE carries were actually grown at Monticello.

Cucuzzi Edible Gourd

This Italian heirloom makes a wonderful, bug-resistant zucchini substitute.  It does have big, sometimes 20 ft. long sprawling vines so you’ll need quite a bit of space. At Monticello they’re grown up sturdy, 10 ft. tall, wooden arbors.

Red Pisa Date Cherry Tomato

This variety isn’t directly from Monticello but it may have been served at Monticello as a dessert, sliced and dusted with powdered sugar. It was given to Dustin Swanland by his Italian aunt and introduced by SESE in 2013.

Red Wethersfield Dry Bulb Onion

Grown at Monticello, this onion has excellent flavor and is a good keeper. It’s named for Wethersfield Connecticut where it was developed by local farmers.

Monticello White Sesame

Sesame isn’t common in the modern backyard garden but Thomas Jefferson loved growing it. This variety is vigorous and heat-loving.

Sieva (Carolina) Pole Bean

Another of Jefferson’s favorites, this delicious lima bean is productive and drought-tolerant. It can grow up to 10 ft tall and requires a sturdy trellis.

Tennis Ball Batavian / Crisphead Lettuce

This variety is best grown in the spring. It was grown at Monticello and dates back prior to 1804!

Whippoorwill Southern Pea (Cowpea)

This variety was actually brought to the Americas from Africa during the slave trade. As it is drought-tolerant and does well in nearly all soils it was once the standard southern pea. It can be eaten green or dried.

If you’d like to learn more about heirloom varieties, Monticello’s gardens, or historic gardening in general please consider making a trip to the 12th Annual Heritage Harvest Festival at Monticello on September 22nd!

http://www.heritageharvestfestival.com/tickets/

 

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Organic Integrated Pest Management

As lovely and romantic as organic gardening can be it can also be really tough. A huge struggle for many organic gardeners is dealing with pests in an efficient and economical way without the use of pesticides or rodenticides. Developing an organic integrated pest management system or IPM can help.

Monitor & Identify

The first step is to monitor your garden and identify any pest issues. Record any problems in a garden journal and be as specific as possible. Research the type of pests you’re seeing and their life cycles. Are they cabbage worms or cabbage loopers attacking your broccoli plants? Also record dates and conditions when they attack your garden. Do aphids destroy your fall crop of lettuce or do the only impact your spring sowings? The more you learn about these pests the easier it is to prevent them. You should also consider at this time if the pests are actually a problem. Having to pick off a few tomato hornworms may not be worth putting major preventative measures in place if they’re not actually affecting the productivity in your garden and are otherwise easily managed.

Prevention

This is the most important part of an IPM. Once you’ve gathered information you can put preventative measures in place. Knowing a pest’s habitat and life cycle can be key. Examples of of preventative measures include planting a crop late or early to avoid a major pest season (ex. planting quick maturing cabbage early when it’s too cold for cabbage moths), attracting certain bird species to keep pest populations in check, encouraging or purchasing native predatory insect species (ex. ladybugs can be purchased online and are excellent at reducing aphid populations), growing pest resistant varieties, or using row cover over your most vulnerable crops. Sometimes you’ll need to employ a combination of these strategies. Often a well planned preventative strategy can keep your garden productive without a lot of additional work.

Control

In severe situations where pest prevention has been ineffective control measures are used as a last resort. These controls may be very effective against pests however they’re typically costly in other ways. Some, like handpicking can be very time consuming while others may actually be pricey for the small gardener like neem oil. Even though they aren’t as problematic as chemical pesticides they also may have unintentional environmental impacts despite the fact that they’re organic. Organic pesticides like neem oil, diatomaceous earth, or milky spore powder may be implemented with the intention of only harming a single pest species but unfortunately there’s no way to protect the good species. These organic pesticides can still kill beneficial insects like butterflies, bees, parasitic wasps, predatory beetles, and more.

Using integrated pest management can help you successfully maintain an organic garden. While no strategy is perfect, researching and recording your specific pest problems and then implementing preventative strategies can be effective.

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10 Easy Ways to Use Cucumbers

Cucumbers don’t seem to share the notorious reputation of summer squash for its summertime over abundance however they are productive. They’re also not quite as easy to preserve as something like tomatoes which are easily frozen, canned, or dried for delicious meals later on. If you’ve got baskets of cucumbers piling up on your kitchen counter try a few of these easy suggestions to make the most of your summer bounty.

Add them to smoothies.

Cucumbers are cool, mild, and refreshing making them an excellent choice for summertime smoothies.

Pickle them.

If you’re up for a more traditional preservation route there are many recipes for water bath canning pickles. Check out these recipes from Ball:

Kosher Dill Pickles

Bread and Butter Pickles

If canning isn’t your thing, try checking recipes for “refrigerator pickles.” These can’t be kept at room temperature like their canned counterparts but they will keep in the fridge for a long time.

Make frozen treats.

Cucumbers make wonderful additions to homemade fruit sorbets or popsicles. They’re nice and juicy without a lot of intense flavor.

Toss them in drinks.

Cucumbers are an awesome homegrown way to add excitement to your drinks. Sangria, gin & tonics, or even ice water with your fresh cucumber slices is sure to impress your guests.

Make gazpacho.

For those who haven’t heard of it gazpacho is a soup made from blended vegetables that’s served cool. It makes a great summer lunch and there’s tons of recipes to suit everyones’ tastes. Check out this recipe from the BBC, Green Cucumber & Mint Gazpacho.

Ferment them.

Fermented foods are great for your gut and pretty easy to make. Try this recipe for awesome fermented cucumber pickles.

Try a different cucumber salad.

Tossing a cucumber slices onto a plain salad can quickly get boring but their are plenty of recipes if you’re willing to branch out try searching for Asian cucumber sesame salad recipes or check Pinterest for more recipes.

Add them to a stir fry.

It may sound a bit odd if you’re accustomed to only eating fresh cucumbers but cucumbers are delicious in a stir fry or alone. Try frying some with a touch of oil, soy sauce, and ginger.

Make fresh salsa.

Cucumbers can easily be added to fresh salsa recipes like this one for taco night!

Make your own soap.

If you’re into crafts or diy projects or have ever tried soap making you may want to try adding some of your cucumbers. Search “cucumber soap” for recipes.

As is the case with many vegetables cucumbers are actually very versatile. If you’ve got an abundance this season trying a few new recipes can help you eat more from your garden and spend less time in the grocery store. What’s your favorite way to use cucumbers?

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Saving the Past for the Future