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Monthly Archives: December 2013
Buckwheat
Fagopyrum esculentumBuckwheat is used extensively as a summer cover crop on our farm. It is easy to establish and matures quickly. There have been years when three crops were grown in succession. Buckwheat readily self sows. If you want to attract honey bees and … Continue reading
Hard Red Winter Wheat
Triticum aestivum Hard Red Winter Wheat is a modern wheat that has proven itself to be dependable and productive in Northern Indiana. It is considered to be fairly adaptable, and I have never lost a crop to extremely cold temperatures yet (winter-kill). … Continue reading
Posted in Grains, Wheat
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Seacale
Crambe maritime Perennial Vegetable Zone 4I have been raising this vegetable for nearly 10 years. It is simply one of the best perennial vegetables you can grow, right up there with asparagus and rhubarb. It is considered a perennial kale and can … Continue reading
Posted in Perennial Vegetables
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Skirret
Sium sisarum Perennial Vegetable Zone 4 Skirret is a perennial root vegetable that was at one time popular in American and European gardens. The skirret plants are around 4′ tall with white flowers resembling Queen Anne’s Lace. In the fall … Continue reading
Posted in Perennial Vegetables
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Earth Pea
Lathyrus tuberosus Perennial Zone 5-6The Earth Pea, or Aardaker, which means “earth nut” in Dutch, is a perennial vegetable closely related to the perennial sweet-pea flower. It produces small tubers (1″-2″) which can be harvested in the fall or spring. The sweet tubers … Continue reading
Posted in Perennial Vegetables
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How we grow crops.
I want to take a moment to talk about the methods and techniques we use for growing crops on our property in Bristol, Indiana. I have always thought of myself as an “organic” farmer. Today though, the word “organic” has such a broad application that it is … Continue reading
Kenaf
Hibiscus cannabinus 120 daysKenaf is grown as a source of fiber for making bags, paper, rope, and cloth. Its leafy greens are also used as a food source for both livestock and humans. Cultivated for more than 3000 years, this … Continue reading