The Old Farmer's Almanac 2015 (38 page)
Read The Old Farmer's Almanac 2015 Online
Authors: Old Farmer's Almanac
PH PREFERENCES OF TREES, SHRUBS, FLOWERS, AND VEGETABLES
An accurate soil test will indicate your soil pH and will specify the amount of lime or sulfur that is needed to bring it up or down to the appropriate level. A pH of 6.5 is just about right for most home gardens, since most plants thrive in the 6.0 to 7.0 (slightly acidic to neutral) range. Some plants (azaleas, blueberries) prefer more strongly acidic soil in the 4.0 to 6.0 range, while a few (asparagus, plums) do best in soil that is neutral to slightly alkaline. Acidic, or sour, soil (below 7.0) is counteracted by applying finely ground limestone, and alkaline, or sweet, soil (above 7.0) is treated with ground sulfur.
PRODUCE WEIGHTS AND MEASURES
VEGETABLES
Asparagus:
1 pound = 3 cups chopped
Beans (string):
1 pound = 4 cups chopped
Beets:
1 pound (5 medium) = 2½ cups chopped
Broccoli:
1 pound = 6 cups chopped
Cabbage:
1 pound = 4½ cups shredded
Carrots:
1 pound = 3½ cups sliced or grated
Celery:
1 pound = 4 cups chopped
Cucumbers:
1 pound (2 medium) = 4 cups sliced
Eggplant:
1 pound = 4 cups chopped = 2 cups cooked
Garlic:
1 clove = 1 teaspoon chopped
Leeks:
1 pound = 4 cups chopped = 2 cups cooked
Mushrooms:
1 pound = 5 to 6 cups sliced = 2 cups cooked
Onions:
1 pound = 4 cups sliced = 2 cups cooked
Parsnips:
1 pound = 1½ cups cooked, puréed
Peas:
1 pound whole = 1 to 1½ cups shelled
Potatoes:
1 pound (3 medium) sliced = 2 cups mashed
Pumpkin:
1 pound = ¼ cups chopped = 2 cups cooked and drained
Spinach:
1 pound = ¾ to 1 cup cooked
Squashes (summer):
1 pound = 4 cups grated = 2 cups sliced and cooked
Squashes (winter):
2 pounds = 2½ cups cooked, puréed
Sweet potatoes:
1 pound = 4 cups grated = 1 cup cooked, puréed
Swiss chard:
1 pound = 5 to 6 cups packed leaves = 1 to 1½ cups cooked
Tomatoes:
1 pound (3 or 4 medium) = 1½ cups seeded pulp
Turnips:
1 pound = 4 cups chopped = 2 cups cooked, mashed
FRUIT
Apples:
1 pound (3 or 4 medium) = 3 cups sliced
Bananas:
1 pound (3 or 4 medium) = 1¾ cups mashed
Berries:
1 quart = 3½ cups
Dates:
1 pound = 2½ cups pitted
Lemon:
1 whole = 1 to 3 tablespoons juice; 1 to 1½ teaspoons grated rind
Lime:
1 whole = 1½ to 2 tablespoons juice
Orange:
1 medium = 6 to 8 tablespoons juice; 2 to 3 tablespoons grated rind
Peaches:
1 pound (4 medium) = 3 cups sliced
Pears:
1 pound (4 medium) = 2 cups sliced
Rhubarb:
1 pound = 2 cups cooked
SOWING VEGETABLE SEEDS
Sow or plant in cool weather:
Beets, broccoli, brussels sprouts, cabbage, lettuce, onions, parsley, peas, radishes, spinach, Swiss chard, turnips
Sow or plant in warm weather:
Beans, carrots, corn, cucumbers, eggplant, melons, okra, peppers, squashes, tomatoes
Sow or plant for one crop per season:
Corn, eggplant, leeks, melons, peppers, potatoes, spinach (New Zealand), squashes, tomatoes
Resow for additional crops:
Beans, beets, cabbage, carrots, kohlrabi, lettuce, radishes, rutabagas, spinach, turnips
A BEGINNER’S VEGETABLE GARDEN
The vegetables suggested here are common, easy-to-grow crops. Make 11 rows, 10 feet long, with at least 18 inches between them. Ideally, the rows should run north and south to take full advantage of the sun. This garden, planted as suggested, can feed a family of four for one summer, with a little extra for canning and freezing or giving away.
Traditional Planting Times
- Plant
corn
when elm leaves are the size of a squirrel’s ear, when oak leaves are the size of a mouse’s ear, when apple blossoms begin to fall, or when the dogwoods are in full bloom. - Plant
lettuce
,
spinach
,
peas
, and other cool-weather vegetables when the lilacs show their first leaves or when daffodils begin to bloom. - Plant
tomatoes
and
peppers
when dog woods are in peak bloom or when daylilies start to bloom. - Plant
cucumbers
and
squashes
when lilac flowers fade. - Plant
perennials
when maple leaves begin to unfurl. - Plant
morning glories
when maple trees have full-size leaves. - Plant
pansies
,
snapdragons
, and other hardy annuals after the aspen and chokecherry trees leaf out. - Plant
beets
and
carrots
when dandelions are blooming.
How to Grow Herbs
Drying Herbs
Before drying, remove any dead or diseased leaves or stems. Wash under cool water, shake off excess water, and put on a towel to dry completely. Air drying preserves an herb’s essential oils; use for sturdy herbs. A microwave dries herbs more quickly, so mold is less likely to develop; use for moist, tender herbs.
- Hanging Method:
Gather four to six stems of fresh herbs in a bunch and tie with string, leaving a loop for hanging. Or, use a rubber band with a paper clip attached to it. Hang the herbs in a warm, well-ventilated area, out of direct sunlight, until dry. For herbs that have full seed heads, such as dill or coriander, use a paper bag. Punch holes in the bag for ventilation, label it, and put the herb bunch into the bag before you tie a string around the top of the bag. The average drying time is 1 to 3 weeks. - Microwave Method:
This is better for small quantities, such as a cup or two at a time. Arrange a single layer of herbs between two paper towels and put them in the microwave for 1 to 2 minutes on high power. Let the leaves cool. If they are not dry, reheat for 30 seconds and check again. Repeat as needed. Let cool. Do not overcook, or the herbs will lose their flavor.
Storing Herbs and Spices
- Fresh herbs:
Dill and parsley will keep for about 2 weeks with stems immersed in a glass of water tented with a plastic bag. Most other fresh herbs (and greens) will keep for short periods unwashed and refrigerated in tightly sealed plastic bags with just enough moisture to prevent wilting. For longer storage, use moisture- and gas-permeable paper and cellophane. Plastic cuts off oxygen to the plants and promotes spoilage. - Spices and dried herbs:
Store in a cool, dry place.
Cooking With Herbs
- Bouquet garni
is usually made with bay leaves, thyme, and parsley tied with string or wrapped in cheesecloth. Use to flavor casseroles and soups. Remove after cooking. - Fines herbes
use equal amounts of fresh parsley, tarragon, chives, and chervil chopped fine. Commonly used in French cooking, they make a fine omelet or add zest to soups and sauces. Add to salads and butter sauces, or sprinkle on noodles, soups, and stews.
How to Grow Bulbs
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