Lettuce and salad greens avoidance?
22 days ago
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Sow mache (corn salad) and claytonia (miners lettuce) in fall?
Comments (3)I agree with the general considerations Dennis offers, as they closely match my winter gardening experience. IME claytonia prefers spring seeding. Both it and mache are top notch when it comes to cold hardiness, claytonia being probably the single cold hardiest vegetable I grow. But I do not plant it anymore because it has become feral in several beds. Mache germination depends on the variety (I have two). True valerianella (a relatively large plant) germinates more slowly and irregularly than a smaller, wilder variety which also has naturalized in a few beds. The naturalized one does prefer fall germination, with overwintering and a crop that is available in late March- early April. Even as it bolts the leaves remain neutral-flavored....See Moreanyone growing salad greens in greenhouse??
Comments (5)Check out Eliot Colman's book "The Four Season Harvest"; he's been growing greens, carrots, beets, etc. in Maine in greenhouse tunnels for years. Got the whole system down so you don't have to reinvent the wheel....See MoreMache/Corn Salad/Lamb's Lettuce/Feldsalat variety?
Comments (2)I believe what you are looking for may be Valerianella locusta. I found this seed at Fedco and here is the description that comes with it: 3102VC Verte de Cambrai Mâche (45 days) Open-pollinated. A small-seeded small-leaved strain that performs especially well in cool or cold conditions and is the best kind for overwintering. May be the same variety Thomas Jefferson grew in 1810 under the name Candia. Underneath is a tab that opens a window which reads: MACHE Valerianella locusta From Susan Lipari of Alpine, NY: "I grew up in Germany, and mâche was a staple winter salad green. My mother always bought it at the farmerÂs market, wrapped in newspaper. Even here, in upstate NY, Zone 5, it is quite untouched by the cold of winter. I harvest mâche all through the winter, sometimes scraping the snow off the rosettes and blowing on my freezing hands. When the weather begins to warm up in the spring, mâche begins to boltÂIn late SeptemberÂthe seeds germinate and begin to grow. By the middle or end of October I can start to harvest the new crop. I dress mâche with garlic vinaigrette and chunks of orange or tangerine. No ThanksgivingÂdinner would be complete in my family without ÂRapunzel salad." Also known as Corn Salad, LambÂs Lettuce, Field Salad and Fetticus, mâche has a unique nutty flavor. http://www.fedcoseeds.com/seeds/SeedsOrderItem.php?id=3102&listname=Mache They also sell: 3114LL Large-Leaf Round Mâche (60 days) Open-pollinated. Vigorous large-leaf type is suitable for sowing in spring for an early summer harvest. Weaver traces this strain back to the 1840s, but for centuries prior to that corn salad was gathered in the wild. I also found it here: http://www.horizonherbs.com/product.asp?specific=1492 I just received my order from Fedco so I suppose I could grow a seed now and take a photo for you. Here is a link that might be useful: How to Grow Mache...See MoreKeeping salad greens from browning?
Comments (14)For the olive oil question: Retail grades in IOOC member nations As IOOC standards are complex, the labels in stores (except in the U.S.) clearly show an oil's grade: * Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil. * Virgin olive oil has an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil. * Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined olive oil and one of the above two categories of virgin olive oil. * Olive oil is a blend of virgin oil and refined oil, containing no more than 1.5% acidity. It commonly lacks a strong flavor. * Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants. * Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market. http://en.wikipedia.org/wiki/Olive_oil...See More- 14 days ago
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