Almonds

by Farmer Leo




The scientific name of almond is prunus dulcis.

Almonds are 13 to 33 feet tall.

Almonds are a botanical fruit.

Almonds are native to the middle east, in Syria, Turkey, and Pakistan.

Because they can be propagated from seed, and still have relatively good quality, for this reason they were one of the first domesticated fruit trees.

Domesticated almonds appeared in early bronze age(3000-2000 BC), such sites are in Numeria (Jordan).

Almonds were found in Tutankhamen's tomb(1325 BC).

In two thousand sixteen the United States produced sixty three percent of the worlds almonds.

The production of almonds in the United States is concentrated in California.

In the United States the almonds are grown on about one million acres.

In two thousand seventeen in the United States of America two and one fifth billion pounds of shelled almonds were produced.

The total value of shelled almonds exported by the United States in two thousand sixteen was three and one fifth billion dollars.




The pollination of California's almonds is the largest annual organized pollination event in the world. With almost 1 million bee hives (close to ½ the bee hives in America) being trucked to California almond groves in February. Most of the pollination is dealt with by pollination brokers, that contract migratory beekeepers from at least 49 states.




How to grow

Choose a variety that does well in your area, you might be able to get it from your local nursery. Choose a fertile sunny spot. Dig a wide hole, mix the dirt from the hole with well rotted organic matter and manure, put the soil back in the hole. Dig a hole in the prepared site the size of the root ball, then set the root ball in the hole, packing lose dirt into any spaces, then water it in well.




How to cook

recipe:peach almond crostada

serves:6

ingredients

7-8 ripe pitted sliced peaches

¼ cup flour

1/3 cup sliced almonds

1/8 teaspoon vanilla extract

9 tablespoons sugar

1 refrigerated pie crust

2 tablespoons butter

Preheat oven to 400, butter or oil a cooking sheet. Toss the peaches, almonds, flour, vanilla, and eight of the nine tablespoons of sugar in a bowl. Put the crust on the baking sheet, spoon the peach mixture into the crust, fold the edges of the crust inward. Dot the crust with butter, and sprinkle on the remaining sugar. Bake 45 minutes or until golden brown.




Citation

[1]http://www.theplantlist.org/tpl1.1/record/rjp-375

[2]https://link.springer.com/article/10.1023%2FA%3A1008690409554

[3]http://www.almonds.com/sites/default/files/content/attachments/almond_objective_report_2017_presentation.pdf

[4]http://www.worldstopexports.com/top-almonds-exporters-by-country/

[5]https://www.growveg.com/plants/us-and-canada/how-to-grow-almonds/

[6]https://www.realsimple.com/food-recipes/browse-all-recipes/peach-almond-crostada



Marigold (tagetes)

by Farmer Leo




There are two genera called marigold (tagetes and calendula), this week I will do tagetes, and next week I will do calendula.




African marigolds (tagetes erecta) have large 5 inch pompom flowers, and grow to 2 feet tall.

French marigolds (tagetes patula) have 2 inch flowers, and grow form 5 to 18 inches tall.

Signet marigolds (tagetes tenuifolia) is the edible verity, they have lacy leaves, and small single daisy like flowers.




How to grow

pick a spot with full sun. Direct sow after last frost. Watering often will help them bloom but they do not need it that much.

Elderberry

by Farmer Leo




The scientific name of elderberry is Sambucus.




How to grow

Plant at least two cultivars, plant in well drained loam, plant 3 feet apart in row 12 too 15 apart. Plant in early spring. Mulch to prevent weeds.




Care

They need 25 mm of water a week, so during the summer if it does not rain for a few days you should water. Do not prune for the first two years, then prune of any dead matter. 5-15 days in mid August to mid September.




How to cook

Recipe:elder berry jelly

Yield:24 oz

ingredients

2 lb elderberries

3 cups water

5 cups sugar

juice of have a lemon

2 pack sure jell

Rinse the berries and pull them off the stems, put the berries in a sauce pan with the water and bring to a boil, then lower the heat to a simmer and cook until soft, then mash them. Set up a jelly strainer and bag over a bowl and pour the berries and juice through it, and leave it to drip. Measure the juice, for every 600 ml of juice get 450 g sugar. Place the jars and lids in the oven and star warming them on the lowest setting. Put a plate in the freezer. Put the juice in a pan and heat it to high, as it heats pour in the sugar, lemon, and pectin, then stir until they are dissolved. Bring the pan to a rapid boil until the setting point is reached (15-30 minutes). Check to sea that the setting point is reached by dribbling some on the frozen plate, leave it for a minute then push it with your finger if it crinkles then setting point has been reached. Let cool until a skin forms then skim it off and pour the jelly into jars. Try and eat within the year.

Elderberry

by Farmer Leo


The scientific name of elderberry is Sambucus.


How to grow

Plant at least two cultivars, plant in well drained loam, plant 3 feet apart in row 12 too 15 apart. Plant in early spring. Mulch to prevent weeds.


Care

They need 25 mm of water a week, so during the summer if it does not rain for a few days you should water. Do not prune for the first two years, then prune of any dead matter. 5-15 days in mid August to mid September.


How to cook

Recipe:elder berry jelly

Yield:24 oz

ingredients

  • 2 lb elderberries

  • 3 cups water

  • 5 cups sugar

  • juice of have a lemon

  • 2 pack sure jell

Rinse the berries and pull them off the stems, put the berries in a sauce pan with the water and bring to a boil, then lower the heat to a simmer and cook until soft, then mash them. Set up a jelly strainer and bag over a bowl and pour the berries and juice through it, and leave it to drip. Measure the juice, for every 600 ml of juice get 450 g sugar. Place the jars and lids in the oven and star warming them on the lowest setting. Put a plate in the freezer. Put the juice in a pan and heat it to high, as it heats pour in the sugar, lemon, and pectin, then stir until they are dissolved. Bring the pan to a rapid boil until the setting point is reached (15-30 minutes). Check to sea that the setting point is reached by dribbling some on the frozen plate, leave it for a minute then push it with your finger if it crinkles then setting point has been reached. Let cool until a skin forms then skim it off and pour the jelly into jars. Try and eat within the year.

Kohlrabi

by Farmer Leo




The scientific name of kohlrabi is Brassica oleracea var. gongylodes.

Kohlrabi means cabbage turnip in German.

Kohlrabi is also called German turnip. [1]

In Vietnam kohlrabi is called su hao.

Kohlrabi is called Ol Kopi in west Bengal and Bangladesh.[2]

Monj-hakh is the name for kohlrabi in Kashmir valley in northern India.[3]

In northern India in general it is called Knol Khol.[4]

Kohlrabi is called Navalkol in Maharashtra.

Navilu Kosu is the name for kohlrabi in Karnataka.[5]

In Ceylon it is called Nol col.

In Cyprus it is known as kouloumpra.




How to grow

In the spring prepare a garden bed, so that you can plant during cool weather. 4-6 weeks before you plant start the kohlrabi indoors. Once the kohlrabi is 4-6 weeks old plant it in the garden. After that you can direct sow a second crop 55 day before the last frost. Harvest when the stem is 1-4 inches across.[]




How to cook

recipe:Roast kohlrabi

Yield:4

ingredients

1 pound kohlrabi

2 teaspoons olive oil

salt

Preheat the oven to 375°F. Trim stems, and peel. Cut the kohlrabi into equal pieces. Put the pieces on a cooking sheet, drizzle with olive oil and sprinkle with salt, then toss to combine. Bake for about 30 minutes, or until golden brown and tender in the center.[]




Citations

[1]http://extension.illinois.edu/firstgarden/planning/dictionary/veggies/kohlrabi.cfm

[2]http://www.masalatize.com/bengalirecipes/ol-kopier-torkari/

[3]http://www.kashmirifood.com/2012/12/monji-hakh.html

[4]https://nurserylive.com/buy-kitchen-garden-seeds-online-in-india/omx-knol-khol-f1-hybrid-plants-in-india

[5]https://www.vegetarian-cooking-recipes-tips.com/kohlrabi-recipes.html

[6]https://www.gardeningknowhow.com/edible/vegetables/kohlrabi/how-to-grow-kohlrabi.htm

[7]https://www.thespruceeats.com/roasted-kohlrabi-recipe-2216540

Walnuts




By Farmer Leo




Walnuts are a kind of drupe witch means they are a botanical fruit.

Walnuts are allelopathic, witch means that they excrete chemicals in to the soil that can impede the growth of other plants, or even kill them, because of this they should not be planted near other stuff you are growing.

Two of the main species of walnut are grown for there seed.

English walnuts (Juglans regia)are native to Persia.

Black walnuts (Juglans nigra)are native to eastern north America.

Other species include Juglans californica, Juglans cinerea, and Juglans major.




How to cook

Recipe: Raspberry crumble bars

yield: 24 bars

ingredients

1 ¾ cups flour

½ teaspoons ground cinnamon

¼ teaspoons ground nutmeg

¾ cups butter at room temperature

1 cup sugar

2 large egg yolks

1 teaspoon vanilla extract

2/3 cups raspberry jam

1 cup chopped walnuts

Preheat the oven to 350°F, put parchment paper in an 8 inch square pan with a little paper over the edges. In a medium bowl whisk together the flour, cinnamon, and nutmeg. Beat together the butter and sugar until fluffy, then mix in the egg yolks and vanilla, next mix in the flour mixture. Put 2/3 of the dough in the pan and spread evenly, then spread the jam on the dough, then crumble the rest of the dough on top of that and sprinkle the walnuts over that, bake until golden brown, then remove from the oven and let cool. Lift the cake out of the pan by the paper overhang, then set it on the cutting board and cut into 24 rectangles.




How to grow

Choose a verity that does well in your area, pick a spot 65 or more feet from anything you are cultivating ( allelopathic) with full to partial sun. Break up the soil were you are going to plant and mix in plenty of organic matter, dig a hole in that the size of the root ball, gentle set the root ball in the hole then tamp soil in any openings.

Nasturtium
by Farmer Leo

The scientific name of nasturtium tropaeolum majus.
Nasturtiums have trailing stems that grow  3 to 6 feet or longer.
Nasturtiums have large leaves 1.2 to 5.9 inches long.

How to grow
Choose a spot with full sun to partial shade that will not get to hot. When the soil is warm direct sow nasturtiums, after that they do not need much care.

How to cook
recipe:nasturtium salad
ingredients
4 cups nasturtium leaves and flowers
2 ripe pitted sliced peaches
1/8 cup sliced scallions
¼ cups shelled pumpkin seeds
2 tables spoons lemon juice
1/3 cup olive oil
 1 table spoon maple syrup
½ teaspoon sea salt
1 clove pressed garlic
mix ingredients and serve.

Marigold (Calendula)
There are two genera known as marigold(Tagetes and Calendula), last week I did Tagetes this week I am doing Calendula.

The name of the Calendula marigold is Calendula officainalis.
Officainalis grows to 31 inches tall.
Officainalis has 2 to 7 inch long leaves.

How to grow
Choose a spot with full sun and good soil.  Direct sow in the spring or fall.  Water during dry warm weather.

Harvest
In late morning gently pluck petals from open flowers.

How to cook
recipe:marigold jelly
yield:3 pints
ingredients
3 cups rinsed marigold petals
4 cups boiling water
1 pack low sugar pectin
2 cup sugar
3 tablespoons lemon juice  
Add the boiling water to the petals and allow to steep for hours, then strain out the petals.  Mix ½ cup of sugar and the pectin in a small bowl.  Mix the lemon and pectin mix into the marigold infusion with the lemon juice, and bring to a boil in a large pot.  Add the rest of the sugar, bring to a hard boil, and boil for one minute.  Pour into sterilized jars and processes to according to caning instructions.

Cashews

by Farmer Leo




The scientific name of cashews is anacardium occidetale.

Cashews can grow to 46 feet tall.

The biggest cashew tree in the world covers 81,000 sq ft, it is located in Natal, Rio Grande do Norte

Cashews are a botanical fruit.

Cashews are a very tropical fruit.

The cashew apple is actually a special pedicel that expands after the flower is pollinated.

Cashews are related to pistachios and mangos.







How to grow

To grow cashews it is suggested to live in hardiness zone 10-11.

Choose a spot with at least 6 hours of full sun, and well drained sandy soil. If you can get one I suggest that you plant it from a potted. Dig a hole the size of the root ball, then gentle set the root ball in the hole, and then pack lose dirt in any spaces.




Tree care

Water only when soil is dry. Use 8-3-9 fertilizer every 2 months according to packet instructions, also use 30 pounds of animal manure on an adult tree once a year. Mulch with organic matter to prevent weeds and conserve moisture.




How to harvest and process

Harvest when the cashew apple is pink to red and the nut husk is gray, then separate the husk and apple. You can eat the cashew apple raw or make it into juice. Cashews in husks will store for up to 2 years. Do not open shells before roasting or they will burn your hands because of caustic acids.




How to cook

recipe:maple cashews

yield:3 cups

ingredients

2/3 cup maple syrup

1 tablespoon butter

1 ½ teaspoons vanilla

3 cups cashews

Combine ingredients in a pan over medium heat, and stir until bubbling, then add the cashews and cook until the syrup coats the nuts. Spread mixture on a baking sheet lined with parchment paper, then bake at 350 until the syrup sets around the nuts, then let the nuts cool and store in a air tight container.