Posted 9:31 pm Wednesday, January 21, 2009
‘Grow It ...And Stow It’: A Lesson In Local Gardening From The Experts
By KELLY PREW
Food Editor
In a double-session program last week, the Smith County office of the Texas AgriLife Extension presented its best resources for local produce growers, from planting suggestions to preservation.
Food Editor
In a double-session program last week, the Smith County office of the Texas AgriLife Extension presented its best resources for local produce growers, from planting suggestions to preservation.
The first "Stow It And Grow It" seminar welcomed more than 120 people, from the novice gardener to the commercial farmer. Extension agents highlighted their best recommendations for planting, based on Smith County trends in growing seasons and soil varieties. They also introduced ways to preserve crops to cut down on household costs and to provide healthier, homegrown choices.
That can mean a lot of things for the home cook, too. Growing and stowing seasonal fruits and vegetables can expand menu options during the winter months.
"An important thing to remember is to plant at the right time," said
Brian L. Triplett, county Extension agent-agriculture and natural resources. "That schedule is based on the last freeze of the spring and the first freeze of the fall."
Other key factors include soil quality, identifying potential pests and finding an ideal location for a garden.
Brian L. Triplett, county Extension agent-agriculture and natural resources. "That schedule is based on the last freeze of the spring and the first freeze of the fall."
Other key factors include soil quality, identifying potential pests and finding an ideal location for a garden.
The first-session audience listens to tips on canning food in the “Grow And Stow It” class sponsored by the Smith County Texas AgriLife Extension Office on Thursday morning.
Selecting Vegetables, Fruits
When all criteria are met and the basics are covered, planning a produce garden should include decision-making, such as "What does my family like?" and "How much should I plant?"
Choosing recommended varieties of fruits and vegetables also is a key to production, Triplett said.
Smith County AgriLife Extension Horticulture Agent Keith Hanson answers questions at the “Grow It And Stow It” class at the Cotton Belt Building on Thursday.
Nightshade plants (potatoes, tomatoes, peppers and eggplant) are popular among local growers and usually yield well in East Texas.
For example, tomatoes are a staple among cooks in some form or another. Knowing that 100 feet of the plant is capable of 10 pounds of tomatoes a season is important when budgeting space and preservation options.
Irish potatoes and bell peppers are similar producers.
(Tips: Don't wash soil off the potato until ready to use and store out of sunlight. Triplet also suggests selecting hybrids of bell peppers that like warmer temperatures for the best results.)
Green beans yield about 120 pounds per 100 feet of row, as do Southern pea varieties. Both vegetables are easily canned and frozen for storage.
There also are options for container gardening for folks with limited space. Although done a little differently, the idea for growing your own is rooted in the same basic principles of a bigger garden.
Popular container gardening includes herb gardening and specialty fruits and vegetables of which a cook would require smaller amounts.
Horticulture agent Keith Hanson presented his session on producing fruits and nuts in the region, which by all accounts, may require a bit more research and patience.
"There's no doubt it can be a challenge here," he said. "It is important for you to know where to go for help."
In addition to the aid of the extension service, Hanson introduced two Web sites gardeners should visit for initial help:
"Here you'll find articles and planting guides and dates and gardening limits," Hanson said. "There also are fact sheets on the things we can grow and the things we can't grow. Believe me, it saves you some time and trouble."
Hanson said beginners could benefit from blueberries and blackberries before jumping into peaches and apricots, as rots can become a huge problem in the East Texas region. He advises not to get in a rush with fruits, as some harvest cycles can be two years from first planting.
"Surprisingly, apple varieties can grow well here," he added.
Preservation
Family and consumer sciences agent Shelia Lewis introduced the second half of the seminar, focusing on canning, freezing and drying produce -- practices that have been around for ages.
"Some of the first kinds of preservation were sun-drying and salting," she told the standing-room-only crowd. "After fire was discovered, some would preserve by smoking foods."
It was Napoleon who spurred a new age in preservation in the 1700s. After much of his army suffered from poor nutrition and tainted foods, he offered 12,000 francs to a person who could find a better way. A French chemist came up with the winning process that still is employed by home canners and commercial distributors as well.
"We go through the process of heating food, sealing it in containers and other forms of food preservation to prevent spoilage and stop microbacterial growth," Ms. Lewis explained.
Pressure canning, hot bath canning, freezing and dehydration all are popular ways to save money and prevent waste of food. Canning, for example allows food storage for up to three years.
Volunteer Phyllis McMakin presented the canning portion and said sometimes saving money isn't the biggest factor, especially if canning jams and jellies, but for fresh produce, it can make a difference.
"If you think about canning and how much your family is going to need throughout the year, you can make it work for you," she said.
Better Living For Texans assistant Penny Hunter presented the topic of freezing produce and reiterated that frozen produce will not last as long as canned items. Also, if the power were to go out, those frozen foods could be lost forever.
"Only freeze as much as you can pick (from the garden) at a time," she suggested. "The vegetables and fruits are losing nutrients the longer it sits in the fridge."
Frozen fresh fruits will last eight to 12 months, and vegetables top out somewhere between 12 and 18 months.
(Tip: Corn on the cob should be partly thawed before being cooked, Ms. Hunter said. If it is completely frozen, it will be tough.)
Although freezing could seem easier for most folks, there is a blanching process that has to happen before being stored.
Family agent Patrice L. Dunagin presented drying, which produces lighter-weight snack foods and promoted the dehydration practice as perfect for preserving herbs from a home garden for use in the winter months.
"Remember, food preservation is an exact science, so follow those recipes," she said.
For more information on any of the topics in this article, contact the Smith County office of the Texas AgriLife Extension. Agents are willing to help, and most services and research is free of charge. Call the office at 903-590-2980.
Helpful books introduced during the "Stow It And Grow It" seminar include:
"Growing Fruits and Nuts," by Thomas R. LeRoy with an addition by Keith Hanson
"Growing Fruits and Nuts in the South: The Definitive Guide," by William Adams and Thomas R. LeRoy (available at www.Amazon.com)
Helpful Web sites:
