The Best Cucumber for Making Pickles!
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- Опубликовано: 8 июл 2021
- We went from two months with no rain, to raining every day for 2 weeks straight. So the garden is saturated, but still producing. Join us for a full garden tour where we'll show you what's still producing, and we'll show you an easy way to make fermented pickles.
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If anyone’s interested only in the cucumber which is what the title of the video is, then you will find the info at minute 11.
But then you'd miss the garden tour! lol
ya the title is a bit misleading. Thanx!!!
You have a beautiful garden great video
Wow! I could get me a loaf of white bread, a jar of mayo and a big ice tea. I wud park myself at ur tomato table and go to town.i like a slice of sweet onion on my mater sandwiches sometimes.
Onion is always a good addition!
Right on
on Cucumbers... didn't plant much, I made every kind of pickle (14 day sweets, sweet relish, kosher dills, Bread & Butter... was the most) last year and still eating off them.... My favorite last year was National Pickling...it out-did all the others. I've had more troubles this year with tomatoes...more than ever! Rain, rain, rain...then 90 - 100 degrees then more rain!. Remember what I said about freezing whole tomatoes... take a half of dozen and give them a try... You'll like the result this winter.
I freeze my tomatoes 🍅 all the time. Such a time saver when you just can’t put them up.
Sorry to hear about the tomatoes Allen. There's always good years and bad years. Hopefully next year will make up for it.
Thank you for the garden tour love all the good information you give
Glad you enjoyed it Becky!
Great show. Your garden look great. Your sweet potatoes look perfect. Keep up the fermented pickle info. I tell everyone that will listen that they haven’t tasted pickles until they have tasted fermented pickles.
If I didn’t live 15 hours away I would come a push a wheel hoe for you. Thanks for teaching us so much.
Correct on the fermented pickles! Thanks for watching!
Wow thank you. I certainly plan to try fermenting some of my cucumbers.
Let us know how it works for you!
Another good video, thank you. Sometimes I learn a little, sometimes a lot. A few weeks back you were touting Green Cover Seed. The Resource Guide they sent me is a true gold mine of information. I have a great deal to learn about cover cropping and they also sell some well selected seeds and seed mixes. Looking forward to your next presentation.
Glad you're enjoying the book. So much information in there to absorb.
We generally watch y'all on our Tv, but Blinda has been after me for apparently 6 months now to go back and watch this video so we could get the name of these cucumbers. lol Anyway, we got you on the computer now so we could actually comment and tell you thank you for posting this. God bless.
Glad y'all were able to find it! It's a great variety!
Thanks for the pickling tutorial 😁👍🏻
My pleasure 😊
Watching you again talk about the Kellogg Breakfast tomato……I grew those, must be 20 years ago and I loved them. Don’t know why I haven’t grown them again, but I will next year for sure. I really enjoyed the garden tour.
Definitely worth another shot! Thanks for watching.
Boy oh boy, that table of tomatoes looks so good. I couldn't give up making my bread n butter pickles..lol.. hope you are feeling better..
Bread and butter pickles are so good with fried fish!
Thanks for the garden tour Travis, and the pickling lesson ! Well, Southern N.H. has received at least 3 inches of rain from Elsa ! Take care..
That's a lot more that we got from just Elsa, but we've been getting pop-up storms like crazy.
Our first year growing the Heatless Habanero, and we really do like them as well... that's gonna be a regular in our garden I'm thinking.
Same here. Although I think one plant will be plenty for next year.
I really love the garden to "kitchen" videos! I started fermenting as a new pandemic hobby and love it. The only way I like raw cauliflower is just how you fermented the cucumbers (dill, garlic, a couple of jalapeno slices). It's great! I also ferment garlic cloves (takes 4-6 weeks), I use them when I want to include garlic in a ferment. Gets the good bacteria going a little faster.
We need to try the fermented cauliflower. Bet that is good!
I love to ferment! Kombucha, sourdough, kraut, buttermilk, & sour cream are my favorites right now.
Tuesday I started a experimental ferment of hot peppers 🌶 I’m going to turn it into a fermented hot sauce. It’s a mix of datil, jalapeños, Chinese five color, & Marconi red (sweet pepper). It’s really pretty to look at in a mason jar. I have a mason jar weight and one of those silicone nipples on it to release the carbonation. I’ve seen those crocks at ace hardware, might need to get a gallon one for the house.
I've got some of the Masontops fermentation products as well, but just like the crock better for some reason. Maybe it's because I can fit more in there. Can't wait to do some hot sauce when those tabasco peppers get ready.
I like to add a little mustard seed to my pickles and sometimes a little celery seed.
I like the celery seed idea!
Hey, you’re a ferment pickle guy! Me too! I find fermenting keeps the uniform crunch throughout the pickle. I ferment mine 15-20 days depending on size, then I transfer them to a 50/50 white vinegar/water brine, with the hot cayenne peppers, and refrigerate.
I keep mine whole. And cut them when I take them out and use them. Of course, the larger pickles you have to cut in order to get into the container. But I find the cut ones seem to go mushy quicker.
I’ll try these Supremo and Max Pack pickles next year.
Just found you I knew you left Hoss Tools.I’m a new sub.
Welcome Jim! Thanks for subscribing!
TYSM for the garden tour! Love the channel! Hope you back pain is better.
My serrano and cayenne peppers are producing well. Never grew them before and plan to go with Jalopenos and Poblanos next year. Am a lightweight with the Heat! LOL.
I want to store some but never have. Was looking into storing some in fridge with wine vinegar and olive oil.... ten maybe dry and crush into powder flakes... then maybe freeze some? Thx for the tips!!
Buying my fermentation crocks now.
We like making red chili flakes with cayenne peppers. Didn't grow any this year, but made a decent amount last year.
Moved on from crocks directly to jars thanks to Ball's fermenting lids and springs. Besides pickles, 2 cabbages fit perfectly in 1/2 gallon jars.
I like those big jars too. I've got a couple.
Them sweet potatoes hitting leaves look nice and healthy
Yeah usually we have to spray them at some point because they'll start getting eaten, but so far so good!
@@LazyDogFarm I finally had to spray my tops and bottoms they were getting holes in the leaves
We've planted the Carolina cross several times and had the same issues, they just won't ripen, they usually start rottening before they ripen. Cobb gem and Truckbuster are two varieties we've planted for huge melons and they do great, had several in the 60+ lb range. The largest Carolina cross we have had was 86 lbs and it was green as a gourd when cut.
Good to know I'm not the only one. Might just have to roll those to the woods.
I'm glad you guys have been having the same trouble with the giant watermelons and it's not just me. I waited 2 weeks past the tendril being dry and mine was still just barely starting to turn red :( it was 60lbs though!
Yeah I don't think they're ever going to get ripe.
Peppers and tomatoes looking great. Real nice sweet potatoes! Nice work all around! Like those pickles. I sure hope your back heals up good and fast. Take care.
It's definitely feeling better, but not going to test it.
@@LazyDogFarm Great to hear you have such good people around you helping out. Always pays to treat people right.
Might good looking garden
Thanks Lisa!
I got brown top millet in one plot and soygrass in the other. Getting ready to do two more
Good choices!
Hi, just found your channel here and subscribed. 😃. I'm up north and will be moving south soon. I live to Garden and the 7 months of cold is too much for me anymore. I will be binge watching your videos until Spring. 😂
Welcome to the channel Laura!
Be nice if you have time to make a video on planting guide for fall crops , and seed starting timeline for , broccoli,carrots,peas , and what other crops that can be harvested before or grow thru winter....thx..
Love everytime i get a notice that you have a new vid out!!!
Planning on doing a video on that very soon. Thanks for always watching!
Yay! Almost 10k! Still loving that bean trellis. My blackberries have come to and for this year, just in time for muscadines to really be taking off. Our older vines are LOOOAAADED! Finally started getting my San marzanos to start turning red. We've had a pretty good run of rain and sunshine here lately. Eyeballing that moon and stars watermelon. I'm counting on that tendrils to hurry up and dry enough. Thanks for the garden tour. Oh what if you were to get another 1 gallon fermenting crock and "succession ferment"? I'm looking into getting my first. At least I can put those muscadine leaves to good use (note to self search uses for muscadine leaves.)
Succession fermenting would be a good plan!
I bought a one gallon fermentation crock. So excited to try it. Please update us on the pickles.
Very exciting. You'll have fun fermenting all kinds of good stuff. I'd highly recommend this book if you don't have it already: amzn.to/3xBcbYH
@@LazyDogFarm I will order it. It looks like it has a ton positive reviews.
If you can't afford a fermentation crock, you can buy a ceramic utensil holder from walmart for like $7.50 and weigh it down with a bag of extra brine (if it leaks, it leaks brine!) as a weight.
Good pro tip! Thanks.
So basically, any type crock would work? I have two my mom gave me that are old as dirt. I may give it a try with the smaller one. Nothing to lose but a few cucumbers.
Brilliant!
You could probably also use an old Crockpot, since it's food grade ceramic, and no lead poisoning risk that you might have from ornamental ceramics.
@@malcolmt7883 Every old crock I looked at had cracks in it.
If you don't have grape leaves, you can use bay laurel, basil, or even a tea bag. It's the tannin in the leaves that keep the vegetables crisp.
Thanks for sharing that tip Lynda!
I've been using 'Easy Fermenter Wide Mouth Lid Kit'(s) from Amazon for my fermentation. It gives me the option to use 24oz, 32oz or 64oz jars as some things you don't want a bunch. I also use glass weights to put on top of what is fermenting.
I like those big jars. Found a couple of them last year, but can't find any this year.
@@LazyDogFarm I was able to find the 1/2 gallon jars at Ace Hardware a few months ago. Probably harder to find now.
Wahoo! That fermentation looks like great fun! Couple questions - How do you know when it's done? And then what do you do? Do you rinse and put in smaller jars, or just leave in the crock? It seems so easy, and you can do small batches.
You can do a taste test to see if it's nice and tender. There's not an exact number of days -- just depends on how "tangy" you like your fermented vegetables. Once they're done, we just put them in jars in the fridge and they'll store like that for a while. Here's the book we use for most of our fermenting instructions: amzn.to/3xBcbYH
One of my favorite things to use in pickles is fennel pollen. You can buy it on amazon but it's better to grow and dry it yourself (obviously). It's also pretty amazing in cole slaw
Never grown fennel, but it's on the list!
How do u long term store it? In freezer i suppose. Will try that as well as the fennel leaves. Smells amazing!
@@jn-xs9ug it's dry so you can store it in a mylar bag for up to a year
Love your channel. Struggling to get NatureSafe 8-5-5 in California. Have to buy a full tote. Finally found one 50 lbs bag but have to drive 2 hours to get it. Hope it works.
I wonder if the shipping rates from www.7springsfarm.com are different when shipping to GA vs. CA. I know some companies have standardized rates, whereas others charge for the actual shipping cost.
Buddy don't worry and stress about weeds and things getting to be a jungle. Completely understand u worry about getting urself better !!! Back injury are no fun took me long while of therapy and chiropractor before I could fully function again and still habe flare up. So take care of yourself!!! My peppers from hoss habe gotten up to my hips intense been loving them but hadnt changed color yet patiently waiting
It always seems like it takes peppers forever to turn colors.
Another great vlog! Dang! Looks like I’m going to have to get a crock. I swore when I put in the garden that my goal was just to be able to ‘eat fresh’ not do any canning but I think I need to do some fermenting. Have you ever tried fermented green tomatoes? They want $6-7 dollars a jar at Publix. Definitely an acquired taste. Giving me ideas for my fall crop of tomatoes 🤔.
Have you and Brooklyn tried shishito peppers? I started 6 plants and am absolutely swimming in them! If you haven’t tried them put them on your ‘must try’ list.
Can’t wait to see the popcorn come in! Have a great one!
Haven't tried fermented green tomatoes or growing shishito peppers. But I like the ideas!
Hey trav.i got some HUGE tomatillos comin. Time for salsa verde real soon. My jalapeños have like 20 per plant.extended some more posts today.mountain vineyard and yellow pears are gonna be 12ft tall real soon
We never got around to doing anything with our tomatotillos because we had such a jungle in our tomato plot. We'll try again next year and give them much more room.
What’s up!!!! Just thought about doing some pickle cukes for making cucumber kimchi 🙌🏽🙌🏽🙌🏽
I wasn’t going to plant any cucumbers this year but I wanted some cucumber kimchi so I planted some two weeks ago. It is my favorite kimchi.
Good idea Xavier!
Never made kimchi, but had some in past and was gr8!! So u dont have to put it in fridge? My house stays usually 78-80 room temp.
man my cukes kicked it this year and my second run will be producing soon. im still getting some from the first crop but disease is setting in and with all the wet weather I cant save them, but we will get a little more. My tomatoes on the other hand took a beating this year.
Dry years are always better for tomatoes it seems. Tough for them when you get too much rain.
Hey! We are also pickling cucumbers on the summer time, but we also add mustard seeds, black pepper and well, you mentioned chili also, but I understand not really suitable for everyone. :)
Gonna have to try the mustard seed and peppercorns next time.
Dang! Y'all are doing fabulous! We're still getting rain here, and my sweet corn is almost ready. Problem is, it's almost ready and with all the rain, it's pointless to spray. The good news is that so far, I haven't seen the first bug or worm on the corn! The tomatoes are a different story. Some have BER; some are getting stung up by stink bugs, but there are plenty that have no problems at all. Just strange. Regardless, I'm feeling really blessed to be getting what I'm getting!
As for those pickles, I agree. Fermenting is the way to go. I keep some in the fridge for the probiotics and water bath some, too. That way, I've always got plenty on hand and some to send to my uncle in Virginia. I don't put too many things in my pickles - Dill weed, dill seed and garlic, but I also put mustard seed, whole pepper corns, bay leaves and hot pepper flakes - really nice!
Yeah I was going to spray our corn as well when I saw that worm damage, but no need to spray if it's raining every day. Maybe we'll get a break for a day or two and we can treat.
I think this calls for new fermenting crocks 🤣🤣
I also saw a guy doing a traditional pickle ferment with a sprig of lavender & an oak leaf (same thing as a grape)
Im curious to try it with lavender one day
Lavender sounds interesting ...
Mustard seed is good in pickles
Good to know!
That was interesting! Fermentation of vegetables is something I really want to get into……….I ferment a lot of grapes but that’s another story! I am a bit of a knife collector, I see you use that knife a lot and I’m curious as to the make and model, I’m guessing Bench Made.
It's a Benchmade 940 Osborne. Best EDC knife there is IMO.
I fermented some pickles last week. I was surprised how good they were!
Now I’m fermenting cherry tomatoes with basil. I hope that they are tasty when they are done.
Never tried fermenting cherry tomatoes. Let us know how it goes.
Your tamed habaneros would add the habanero fruitiness. I tried those this year, they sprouted but I think I kept the tray to wet for them.
Might need to add some of those to the pickles next time.
Going to have to order me a fermenting crock! Hope you are getting better. I know it’s driving you crazy to not be able to do in your garden as usual.
It's been tough, but at least I can still walk around and enjoy looking at it.
If that kale doesn’t last all year…maybe give Dino kale a try? I’m in South Carolina and planted it for the first time last year. I planted it last spring and It started to go to seed just as I was putting out new plants this year. It really holds up to the cabbage moth, too. Oh, and it’s really good-I’m not a kale fan and I really enjoy the Dino kale in soups, stews and omelettes. Thanks for the tour!
We actually planted Dino (Lacinato) kale right beside this kale last fall. With the seesaw weather we had earlier this year, the Dino kale bolted unexpectedly, along with our collards. We usually plant Dino kale every fall, but this Blue Ridge has surely outperformed it this time.
@@LazyDogFarm well that’s sad to hear about the Dino kale! The weather’s been SO extreme.
I think I'm gonna do this with okra. Pickled okra rules! I always used the hot water canning method for okra, not this year.
Pickled okree does rule!
We love the Non-Hot Habaneros I grew this year.
I grew them too. Love the taste. Mine are starting to get hot around the seeds.
Definitely a keeper for us!
I've never been a pepper eater but these and the Savannah Sweet Peppers I grew this year, I put them on burgers and everything.
The summer crops are coming to an end. Summer rains and Elsa melted my remaining summer squash plants, too. Like you I find it's time to remove the debris, pick the last crops, and let the garden rest for a few weeks. Looking forward to seeing the pickle reveal.
Since we will soon start dreaming of fall vegetables could you mention some of the seed catalogs and websites you use? Maybe, too, how you decide to grow one thing as opposed to another. Are you swayed by pretty pictures or do you investigate the properties before you decide?
Good idea for a video! I'm typically not swayed by pretty pictures. I read the description about the growth habit, production, etc.
@@LazyDogFarm It seemed a good not-to-physical topic for your convalescent period and the upcoming fall planting season.
Travis on the fermentation of the cucumbers I saw what your recipe was and was wondering if you have ever added or can you add some vinegar to the brine for the fermentation process? Trying to get started on this, you make it sound easy and fun.
I don't add vinegar for the fermentation process. I have added it afterwards though.
Uuuuh Travis,
Better get that dill seed while the gettins good! It’s READY now! Or wait till next year and get the next ones
We got it!
I heard we received less than 8" rain for the 2020/2021 season (I think ended May 31st). Next rain might come for Halloween (typical beginning of season). Today it is 112F w/11% humidity. Melon/pumpkin/etc plants are stressed. No chance of getting any tomatoes until we get sustained temps below 90F.
Yeah tomatoes aren't going to care for all that. We're starting to remove some of ours today.
What about mustard seed to the mix?
Nice! Hey, on the tobacco peppers, why not wait till they're red then just cut the plant and hang out upside down. It would be easier to harvest them then.
I could do that, but they'll usually keep producing after the first harvest.
Garden looks beautiful...do you not have Japanese beetles? If you do, how do you control them? I live in east Tennessee in the mountains...and I am so tired of fighting with these beetles. Would welcome any suggestions. Hope you are back to picking soon and giving Brooklyn a break...you are working her too hard.
We don't have Japanese Beetles. Not really sure why. We have tons of other pests that give us trouble, just not those.
what variety of kale is that? I know you've mentioned it on past videos, but I'm now sold on buying some seed!
That variety is called "Blue Ridge."
Me too! I would love to have something leafy for salads from the garden in July in south alabama.
My brother and husband have bad backs. My brother said that the only thing that helped was stretching daily. If you are not doing it, talk to your doctor about the best stretches for you
I'm sure I'll be doing plenty of stretching when I'm done with this 8 week stint on the brace.
The emerald green and Clemson spineless always get close to 7 ft each year I plant it. What variety are your large melons? We always check the bottom. When it starts to look cream to light yellow they are ready.
Those giant melons are a variety called "Carolina Cross." They're defying every traditional sign of ripeness. At this point I don't think they're going to get ripe.
@@LazyDogFarm this is my first year planting them. Since we had such a weird spring mine aren’t near ready. I also planted Charleston grey and Ga Rattlesnake. All are about the same size. I figure they will come in around the middle/late August.
Thank you for sharing the cucumber recipe Travis 🥒🧡Have s great evening🌅
Thanks for watching Kelly!
Oh man wosh we lived closer come get some those tomatoes sure hope someone comes make good eaten
We were able to get someone to come get them, so nothing went to waste.
You should try refrigerator pickles. Make brine in jar, add dill, garlic, salt & cucs. Refrigerate! 😋 Last a long time! You may already do it
I have done some of those in the past and I like that method too. But lately I've taken to the "tangy" taste of the fermented veggies.
@@LazyDogFarm ... to have variety a few pickled is nice with No water bath canning madness, just a simple recipe for a jar or two in fridge!
I will have to try fermenting cucs as I never have. Thanks! I like the size of your crock!
What is good for storing seed and do you know anything about peaches
I don't know anything about peaches except that we love to eat them. I recently purchased some mylar bags off Amazon to store seed in the fridge. Link is in the video description.
Will you put links for recommended drip tape?
I can do that when we do another video on drip irrigation.
Add jalapeños or cayenne peppers to next batch.
I would have added them to this batch if it was just me. I like a little kick.
Hey Travis, I'm in zone 9b Texas coast and wondering when you'd recommend I plant another round of winter and summer squash for the fall? It doesn't start cooling down at all here until mid-Sept then tapers off slowly from there. We typically don't get any freezes in a normal year.
You could certainly plant another round of summer and winter squash. I'd aim for the end of August/early September.
Thank you!
My fall crops are under the lights. I'm about to fill in some blanks with my fall crops under the lights. I started them early so that I could make up what maybe didn't germinate.
Never hurts to have a few extras.
Do you have a variety suggestion if I want to pickle the gherkins pickles? The small type that you buy in stores already pickled., what would you suggest
I've never grown any of the gherkin types, so no clue there.
Are they the edible leaf type. Very nutritious.
Thumbs up Travis. Dumb question here, but when the pickles are just right to eat, do you refrigerate them?
Thanks,
Rob
Yes, just put them in a jar in the fridge.
Does Thai basil die off eventually or can you actually keep it as a hedge year round by trimming it?
Last year I kept it growing all throughout the warm season. This year we've had a lot of rain lately and the plants are looking kind of rough.
What fermenting book do you use? Thanks for the link to the fermenting crocks.
Bummer that the organic costata romanesco did not do well. I just have one plant and it's doing great with producing well. But I'm in SoCal with a Mediterranean climate.
Here's the fermenting book I use: amzn.to/3xBcbYH
It wasn't that the organic costata romanesco didn't do well, it just didn't come close to the production that we got from the hybrid one. I guess that was somewhat expected though. The taste was the same on both, but the hybrid just produced way more.
Thanks for the link. Good to know about the production difference.
Where did you find the Tabasco pepper seed?
Got those at Hoss before I left.
You might want to ask the cat of you can take down her gazebo!!😜
Haha. They've definitely been enjoying that shade!
whats your favorite cover crop
Lots of good ones, but sorghum sudangrass is probably my favorite just because it's easy to manage, will grow back after mowing, and is easy to incorporate into the soil when you're ready to terminate it.
Pepper corns
I like that idea!
Hi Travis , I feel your pain with the rain , down here in kajun country its been raining for two months it seems , I have a question ? Is there a sub for the grape leaves?
Good question. I've never tried any substitution for them because we always have plenty. They're probably not completely necessary in this case with the spears, because the weights will do a good job holding all the spears under the brine. But if you're doing smaller sliced veggies, the leaves really do help keep everything submerged.
Cabbage leaves
Hey Travis, I’ve seen your tip about making a crispy pickle by adding salt to them the night before. Does this work for banana pepper rings or do you have any tips for those? Every time we hot bath can peppers, they end up soft and not crispy.
Not sure if it works for peppers. I've heard that with the pepper rings, you need to heat them at a specific temperature for a certain amount of time using an immersion circulator or something similar. Can't remember the exact requirements, but that's how the big companies do it.
@@LazyDogFarm thanks Travis! I’ll check into that.
Do you have a link for a similar pickle crock ?
Here's the one we have: amzn.to/3yHa9GK
What pickling book do have or you recommend? Thanks!
also curious about this!
This is the fermenting book I use: amzn.to/3xBcbYH
This is my first year growing peppers but my bells are also “titty high” on my 5’4” self. I’m growing Big Red bells.
Good to hear! They've been loving all this rain after not having any for two months.
Fermentation for pickles doesn’t keep as long as hot water bath canning, is that correct?
I like to have things that can keep a long time since we live in crazy times
That's correct. But fermented foods are so much better for you. Not a bad idea to do a little of both.
Where did you buy thr fermentation pot?
Right here: amzn.to/3yHa9GK
Would those cucumbers grow in hightunnel
They're not parthenocarpic, so they will require pollinators. As long as bees can get inside the tunnel, don't see why they wouldn't do well in there.
I used to get this eggplant dish at a local restaurant that was a spiraled cut Asian eggplant cooked in toasted sesame oil with Thai basil! Make yer’ tongue slap yer’ brains out it’s so good!
That does sound good!
No vinegar?
You should ferment the cherry tomatoes!
Good idea!
The tannin in the grape leaves keeps the pickles from getting soft.
That's right.
I'm slightly jealous. I've been fighting rain, herbicide, pest and now the summer heat. I'm finally getting some cukes, but now the darn cucumber beetles are moving in. You got any tips on what I can do to deter or rid my garden of these persistent little bugs, organically?
Kaolin clay works like a charm. It’s a natural mineral powder that creates a dust fine enough to get into the air holes. It also doubles as a zinc style plant “sunscreen”. I dilute in a pump sprayer and blast the plants. Make sure to get under the leaves as well. Super safe and easy to apply! Good luck
@@Giros25 Does it harm pollinators?
Kaolin works well. Also available are Monterey Garden Insect Spray (spinosad) and Azera (pyrethroids and azadirachtin). Both are OMRI listed for cucumber beetle but spray early or late to help shield pollinators.
Spinosad is the most powerful organic option. But even spinosad won't kill full-grown adult insects sometimes.
@@malcolmt7883 not to my knowledge and nothing I could find to say otherwise. I still have a healthy bee, native and European population and they are in it as well. Had a hive in the garden and never noticed a die off.
Is the 8-5 5 going to be enough to feed that corn
Looks like it is! We used 8-5-5 plus 13-0-0 and one shot of fish emulsion. Very pleased with that fertilizer so far.
@@LazyDogFarm good deal
What zone you are in please
8b
Do u like the supremo cuke better then the max pack?
I like the shape and size of them better. I don't think it's quite as productive as Max Pack, but it's close.
Where did u get the seeds for the supremo?
👍👍
Thanks Phud!
Zone 9B Central Florida when to start onion seed and earliest to transplant have Texas sweet 10:15 HT seed waiting to go⁉️👨🦯👨👩👧👧 guess you can forget assistance from🐎🐎 across the way whatever?
I'd start onion seed in mid to late September if I were in zone 9b. And yep, no assistance from "across the way."
How does Supremo compare to Max Pack?
They are very similar. Seems like Supremo makes a little more of a blocky pickle and has maybe a little more size consistency.
@@LazyDogFarm That's good to know. I'll have to give it a try next year. Also, I'd love for you to do an episode about critters in the garden. Deer and squirrels have crushed me this year. Had a second crop if cukes planted and the deer ate all of the plants. They even ate my okree plants. They didn't touch my first crop.