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bruce_g_gw

Introduction

17 years ago

Hi everyone.

I am a newbie here (w/i last 2 months). I have been lurking and soaking up all of the great information at this forum. I have corresponded a couple of times with "OkieDawn" on specific questions, but this is my first real post.

I live in southern Canadian County and have been gardening here on our 10 acres since 2002. I gardened with mom, dad, grandma and grandpa back when I was a kid, but lost sight of it as I grew up and got busy with life. But now I am back where I belong.

A few years back we decided to get back out of the city and back into the country and create a good homestead for our children and us. I love teaching my kids about being good stewards over the flora and fauna our Creator gave to us and how to be self-reliant.

We have several vegetable gardens (raised bed and ground level). They total around 3,500 square feet (and growing each year). We also grow many items in containers. We grow mostly OP heirloom plants because I love the idea of self-reliance and sustainability. I generally only buy seed once then I am on my own. Once in a while I will buy a plant if it looks good and appeals to me.

We grow many herbs, sweet corn, dent corn (for grinding), many varieties of peppers, tomatoes, beans (dry and snap) & peas. We also grow okra, potatoes, strawberries, blackberries, blueberries (new this year) summer squash (yellow crookneck & zuchinni), winter squash, watermelon, melons, cukes, asparagus, rhubarb, Jerusalem artichokes, eggplant, sweet potatoes, several fruit trees, pecans, etc.

One of my favortie things to grow is Garlic. I love the taste and smell of garlic. It has good health benefits. My wife uses a ton of it in cooking. We use it for everything. I guess garlic is so dear to me because a few years a go I had designs on becoming a quasi-full-time garlic farmer. To start out I spent a tremendous amount of time reading and researching garlic culture. I started off with 3 lbs. of seed stock (1 lb each of Shan-Tung purple, Red Toch and Inchelium Red). I sowed these in the fall of 2004. When I harvested in late spring of 2005. I was hooked. The small little cloves I had planted in the previous fall had turned into 2 1/2" to 3" bulbs. The 3 lbs had turned into 30 lbs. After a couple of years of sowing almost every clove out of every bulb (always gave the smaller bulbs to the wife for cooking) I was now harvesting over 300 lbs of garlic. Trust me that is alot of garlic to deal with. All of the harvesting, curing, clipping, cleaning and weighing was a manual process and took a lot of time. So much time that I realized I could not grow garlic profitably, so I have since scaled it back considerably and now only grow two varieties for our own consumption.

With all of our vegetables what we don't consume during the growing season we will preserve either through dehydration, freezing or canning.

That's enough about me. I hope to get to meet all of you at some point in the future. Thanks for all the great ideas and advice.

Bruce

P.S. I harvested my Shan-Tung Purple garlic last night. Some of it began to fall over so I decided to go ahead and dig it up. On average most of it still had 5 green leaves. I usually like to dig it when it has 3-4 green leaves, but since some of it was falling over I said what the heck. It will just have a couple of extra wrappers (skins). I may find that it stores better with a couple of extra wrappers. On average the bulbs were about 2 1/2" some smaller, but many much bigger. I have quite a few bulbs that are at least 3" diameter. Off to the barn for curing.

Comments (6)

  • 17 years ago
    last modified: 11 years ago

    Welcome Bruce...I am "up the road" from you in Yukon.

    Brad

  • 17 years ago
    last modified: 11 years ago

    Welcome! Nice to meet ya.

    We're doing similar things here with our land, working gradually towards self-sufficiency. We'll never be "there" but we're working on it.

    Diane

  • 17 years ago
    last modified: 11 years ago

    I'm in Skiatook, about thirty minutes north of Tulsa. This is my first year gardening here (we moved in last year), but I tried my hand at it a bit in St. Paul, MN before the move. I'm still trying to figure things out. I'm unemployed right now, which gives me plenty of time for gardening, but I'd rather things were different, if you know what I mean. :)

  • 17 years ago
    last modified: 11 years ago

    Hi Bruce,

    It is so nice to see you here, live and in person (so to speak) on the forum! I really enjoyed reading your introduction to yourself and learning so much about you, your family and what you are doing in terms of gardening, preserving food, etc.

    I am so excited that we are going to have another "contributor" here who is growing lots and lots of edible crops. We have many new members this year and many of them are growing veggies and fruit and there always are so many questions related to that. I look forward to seeing your answers to those questions.

    And, best of all, it looks like we have a bona fide garlic expert. (Trust me, if you've grown it and it has done well for you, we are going to consider you an expert whether you think of yourself as one, or not!)

    It also is wonderful to have another person here who is into preserving the harvest. There are more and more of us every year, and that's a wonderful thing!

    Once again, welcome to our online gardening community. In the "perfect world" that I am creating in my head, we all live together on the same stretch of road and run back and forth from one another's yards & gardens & fields, sharing ideas, trouble-shooting problems and admiring one another's plants and harvest. Since it can't be that way in the 'real world', we have this forum as our electronic 'stretch of road'. Pretty cool!

    Dawn

  • 17 years ago
    last modified: 11 years ago

    Thanks for the nice words everyone.

    I definitely don't consider myself an expert when it comes to garlic or gardening. I am pretty much self educated in these areas. I have read books and researched the internet, but most of all I have learned by hard knocks just going out and doing it, failing (sometimes succeeding), and doing it again. Failing at something is a great way to learn what not to do. You never forget it.

    Now if you want to talk accounting or finance (BORING) or carpentry or cabinet building then I might be able to lend some expertise. The former my current career that pays the bills and the latter my first career and what got me through college to my second career, and actually my true love and hobby.

    I will lend whatever advice I can. I hope to learn as much as I can. We all know what works for one person in a certain area may not work for another person in another area.

    As far as garlic goes I have only grown three strains from the Artichoke variety along with a wild strain I found growing on my father-in-law's acreage. The wild strain turned out to be a hardneck variety and after a couple of years of selection grew bulbs on average larger than the other three. They have done well here. A great source of information is Filaree Farms. 'Growing Great Garlic' by Ron Engeland is a fantastic book on garlic culture and history.

    Bruce

    Here is a link that might be useful: Filaree Farms

  • 17 years ago
    last modified: 11 years ago

    Bruce,

    I've learned gardening the same way you have, through trial and effort and numerous experiments in trying this and trying that. The key to success, I think, is to never give up and keep trying until you find what works for you in your climate and your soil and your growing conditions. Sometimes, though, it seems like the whole garden is just one big experiment.

    I was fortunate to grow up in a family that did a lot of gardening and food preservation, but wish at times I'd paid more attention to what my family members and friends and neighbors did, and why they did it that way. Still, I've managed to muddle my way through it and feel like I've gotten passably good at some parts of it.

    We have so much fun here, and we all learn a lot from each other too.

    Dawn