Category: Flowers

Dahlias

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White dahlia, not sure what variety, possibly “Snow cap”

I did terrible with storing dahlias last winter. I only had three surviving, sprouting tubers – a dwarf variety, a white one (pictured above) and a purple one. All the other ones were shriveled and/or rotted. I am pretty sure I dug them up too soon and also neglected to take good care of them over the winter. Plus, our basement is too warm. This time, I want to make sure I divide them correctly and store them properly. We had a “killing” frost on November 18, so the foliage of the dahlias started to turn black. I cut down the stalks to about 4 to 5 inches and left them in the soil for a few days so the tubers could cure a little. I then dug them up (on November 30), rinsed the soil off the tubers and let them dry for two days (one day would have been enough).

Cleaned and drying tubers, I had labeled each of them with a twist tie when I dug them up

Today, I divided them. I made sure, each piece was intact and had at least one “eye”. I discarded the “mother tuber”. With a Sharpie, I put a number on each tuber that corresponded to the number on the twist tie: 1 for the dwarf variety, 2 for the white dahlia and 3 for the purple one.

I then dusted them in sulfur powder to prevent fungal disease.

Tubers all dusted in sulfur

Then, the tubers were wrapped in plastic wrap. Not the most environmentally friendly way, but a dahlia expert I spoke to swears by it. Plus, my previous system of storing them in a box filled with vermiculite and spritzing them with water every once in a while did not work last year, so I am trying something new. I wrapped them in packages of three to four tubers making sure each individual tuber was fully wrapped. This way, I am saving plastic wrap, but I can still inspect each individual tuber for rot.

Ready for storage

The wrapped tubers will be stored in the back hallway, the coolest spot in the house (the basement is too warm), and I will check on them every two to four weeks. Fingers crossed.

Preserving

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Pickled – cucumbers and green tomatoes.

Every year, I strive to prolong the season by preserving vegetables (cucumbers, tomatoes, hot peppers, winter squash, garlic) and herbs (Italian basil, Thai basil) from the garden. I do not can my vegetables in a way that makes them shelf-stable. The methods I use are quick-pickling, curing/drying, slow-roasting and freezing. This year, I had a decent harvest of pickling cucumbers, and I quick-pickled several batches, one to two jars each. I also pickled green cherry tomatoes at the end of the season.

Dried and cured – hot peppers, garlic, shallots, garlic scapes.

I cured my garlic and my three (!) shallots, as well as my pathetic squash harvest (two small butternut and three small Delicata squash). For the first time, I oven-dried garlic scapes and turned them into a very fragrant and delicious garlic scape powder, which I am using in my cooking instead of garlic powder. I also slow-dried my super hot Thai peppers in the oven (at 175 F for several hours, checking first every 60 then every 30 minutes until they start to become brittle).

Slow-roasted and frozen – slow-roasted tomatoes and different types of basil pesto.

I slow-roasted several batches of tomatoes and made one big batch of garlic scape pesto, two batches of regular pesto and tree of Thai pesto. The tomatoes are topped with olive oil and frozen for future use. If not used immediately after making it, the Italian pesto is frozen in ice cube trays, covered with olive oil. This makes it easy to use. I just thaw a few cubes to use as pizza topping or for pasta. I freeze the Thai basil pesto straight in the jar (covered with sesame oil), as each batch makes one recipe for the crispy pork noodle bowls that we all love so much.

Plot Cleanup and Garlic Planting

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“Bright Lights” Swiss Chard (bronze leaf)

Today, I cleaned up my plot and prepared it for winter. It was a gorgeous 60 degree late fall day. Perfect weeding weather ;). I took out all the annual plants (except for one beautifully frilly marigold, which I am trying to save seeds from), loosened the soil and covered it with salt marsh hay. Still growing are the leeks, kale, some Swiss chard, and parsley. I harvested the last cilantro and the last calendula flowers. I also planted next year’s garlic, 16 cloves Red Russian hardnecks, and 18 cloves Transylvanian softnecks, 34 total. Like every year, I had saved the largest heads as seed garlic.

September Plot

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Delicata squash

I have been traveling this month and therefore have not spent much time in the community garden. It has been a weird, pretty bad gardening season for me. The tomatoes are pretty much done. I have a few green ones still on the vines (Ailsa Craig and Brimmer), but pulled the diseased plants (Ananas Noire, Dr. Wyche’s Yellow, and Black Krim) just before my trip. More on my tomato issues in a different blog post.

Butternut squash

Currently, I have some winter squash growing and greens (kale and chard). Also cilantro, parsley and fall salad greens. The beets are still tiny, so I am not sure what to expect. The squash has been super slow to flower and set fruit. Just a strange season.

I have a lot of color in the plot though. The strawflowers have been taking off, as have the zinnias. And the marigolds and nasturtium are happy as usual.

Strawflowers