Everyone looks forward to that first juicy tomato harvested from the garden. Many gardeners wonder if a tomato has to remain on the vine until it is completely ripe to develop that perfect flavor. It often is surprising to find out that the answer is no.
Learn more about harvesting tomatoes here: https://ckdgardens.com/2023/06/27/harvesting-and-ripening-tomatoes/
By: Cassie Thiessen
After you carve those Halloween Jack-O-Lanterns, you may be wondering what to do with all the “guts” and seeds. Consider roasting the seeds for a healthy and tasty snack. Seeds should be washed and dried and the “guts” discarded. Toss the seeds with a little oil before roasting.
Flavor can be enhanced by adding a sprinkling of salt to the oiled seeds. Seeds can then be spread on a cookie sheet and roasted for about 25 minutes at 325 degrees F. Times may vary depending on the size and moisture content of the seed. Seeds are done when they turn a golden brown. If seeds are not eaten immediately, store in a zip closure bag in the refrigerator.
By: Cassie Thiessen
Telling when a melon is ready to be harvested can be a challenge, or it may be quite easy. It all depends on the type of melon. Let’s start with the easy one. Muskmelons are one of those crops that tell you when they are ready to be picked. This can help you not only harvest melons at the correct time but also choose good melons when shopping.
As a melon ripens, a layer of cells around the stem softens so the melon detaches easily from the vine. This is called “slipping” and will leave a dish shaped scar at the point of stem attachment. When harvesting melons, put a little pressure where the vine attaches to the fruit. If ripe, it will release or “slip.”
When choosing a melon from those that have already been harvested, look for a clean, dish shaped scar. Also, ripe melons have a pleasant, musky aroma if the melons are at room temperature (not refrigerated).
Watermelons can be more difficult and growers often use several techniques to tell when to harvest.
and turn brown. With some varieties this tendril will need to be completely dried before the watermelon is ripe whereas others it will only need to be in the process of turning brown.By: Cassie Homan
This year we have seen an invasion of fall armyworms. Thankfully with cooler temperatures in the forecast, they will soon be gone.
To learn more about fall armyworms follow this link:
By: Cassie Homan
Telling when a melon is ready to be harvested can be a challenge, or it may be quite easy. It all depends on the type of melon.
Let’s start with the easy one. Muskmelons are one of those crops that tell you when they are ready to be picked. This can help you not only harvest melons at the correct time but also choose good melons when shopping.
As a melon ripens, a layer of cells around the stem softens so the melon detaches easily from the vine. This is called “slipping” and will leave a dish shaped scar at the point of stem attachment. When harvesting melons, put a little pressure where the vine attaches to the fruit. If ripe, it will release or “slip.”
When choosing a melon from those that have already been harvested, look for a clean, dish shaped scar. Also, ripe melons have a pleasant, musky aroma if the melons are at room temperature (not refrigerated).
Watermelons can be more difficult and growers often use several techniques to tell when to harvest.
By: Cassie Homan
October is a good time to plant garlic if you want large quality cloves next summer. Apply 3 pounds of 10-10-10 fertilizer per 100 square feet and mix into the soil before planting or fertilize according to soil test. Plant individual cloves point up and spaced 6 inches apart and 1 to 2 inches deep. The larger the clove planted, the larger the bulb at harvest. Water in well and mulch with straw to conserve soil warmth and encourage good establishment.
Harvest will not occur until next summer. Test dig when the lower 1/3 of the foliage is yellow. If the cloves have segmented, it is time to harvest. If they haven’t segmented, wait another week or two.
Inchelium Red has an excellent storage life and Chesnok Red isn’t bad. Others you can try include Armenian, Music, Purple Glazer, Carpathian Mountain, Metechi, China Strip, Ajo Rojo, Asian Tempest and Silver White. Kansas has the type of climate that allows us to grow a wide variety of garlic types well.
By: Cassie Homan
You may be tempted to walk away from your garden after the first frost, but doing a simple clean up can greatly impact your garden next spring. It is important to get rid of leftover plant debris in annual flower beds and vegetable gardens to reduce the risk of pests and diseases.
Watch this video to learn more:
By: Cassie Homan
