Although this video is quite old now it gave some very useful and valuable info thank you so much for sharing. As a side note were you aware you can also harvest Brussel sprouts in the same way, you do it like you did for the radish, 1 or 2 lower (never upper) leaves and you can also harvest lower sprouts leaving upper to continue maturing regularly but only take as many as need.I would also add cabbages are excellent cut and come again and if you have broccoli after the initial head you can get another 1 to 2 small heads and the leaves are continuously harvestable as cut and come again
Glad you showed your Kale. I have some volunteer Red Russian I did not recognize as it is so different than Scotch curled and Tuscan I have grown in past. I knew it was from one of the kinds of microgreens I grow (and compost spent trays) but thought it was rutabaga.
I like your videos. I'm the same. I just don't do seedlings. I sow direct and cover it if it's still cold.Seeds in nature fall and ly dormant. They grow when they ready
You are very lucky. I live in Ct & haven't found anyone yet. :( However, I do thank all of these people for taking the time to help us/those who don't have a green thumb yet.
Hey Greg, I tried cut and come again this year in the garden. Romaine didn't come back well for me. I grew three other leaf lettuces. The red salad bowl variety did exceptionally well as a cut and come again and the green salad bowl was slower to recover but came back for a second harvest of smaller leaves. The Australian Yellow did not do well as a cut and come again. Great information. Thanks for sharing. I've never tried Kohlrabi greens! Next year.
Not sure why the romaine didn't work for you if you did it the way I showed. The variety I grew was called "Paris Cos" if that helps at all. Anyway, glad the other varieties worked for you to varying degrees.
Sorry if I was not clear in what I wrote. Last year for the first time ever I actually did "CUT and come again" on four varieties, so i was not harvesting individual leaves but removing the growth with a blade a couple inches above the soil and letting the plant regrow. If I was just harvesting for my salad I would use your demonstrated method to gather greens. Going forward I won't try cutting Romaine at all and I'm sure it will be fine. I've grown Paris Cos in the past. This was Coastal Star. It is a variety I'll grow again. Thanks again for the interesting, educational videos and the time you take answering comments.
Small nitpick, Kohl Rabi is actually swollen stem I think. But I'm amazed you'd grow it for the leaf! I love the stem. It is so good when you cut into sticks and briefly stir fry. Pests probably attack weakened leafs because there is less salicylic acid in them to deter them.
Thank you Greg and family! I to, try to grow most of my food, plus I raise rabbit for a healthy meat source, what growing zone are you in? From baudette Minnesota
Greg, Thanks for the vid! I've become obsessed with gardening over the past few years, and having been a "meat and potatoes" type most of my life I really don't know which greens to mix for a great salad or the best ways to use kale or mustard, etc. I would like to know what mix of lettuces and other greens, and maybe herbs, to make a really flavorful salad, and what veggies to stir-fry. Do you (or any of your GREAT commenters) have suggestions for recipes, websites, books, scrolls, or clay tablets for using what grows and growing what I need? Thanks!
Hi Ken, great to hear that you're branching into the vegetable world. You know, I'd have to say that I eat far more cooked veg than I do salad veg. I grow salad greens in the summer (romain lettuce and mesculin mix), and of course have things like tomatoes that go great in salads - but the vast majority of what I grow is meant to be cooked. I grow two kinds of kale (Russian and scotch curly kale), and I prefer them cooked with garlic, chilli peppers and 1 diced up slice of bacon. Often I put other greens in there two, like Swiss Chard, beet greens and kohlrabi greens - and even radish greens early in the season. I should probably do a whole episode on this topic, but the main reason I prefer these types of green is that they are easier to grow. Lettuce has to be succession planted - you need to keep planting it all summer long, and then every time you plant you need to nurse the seedlings along. Kale, by comparison, is planted early spring, and you harvest from it all season long; in fact, even though it is almost mid December, and we've had nights as cold as -7 deg C, I am still harvesting the same kale I planted last spring - my whole family ate cooked kale last night, and the previous night as well! Re: stirfry - the easiest thing to plant and grow is beans. What you grow also depends on what kind of room you have - how big is your garden?
Thanks for the reply! My garden is 11 rows, 3ft. wide with a walkway thru the center splitting the rows into 22 beds, about 3ft. by 20 ft. each. Two beds are planted with asparagus and I usually co-plant hot peppers and Glacier tomatoes in these beds, Two beds are currently tied up with strawberries (this will be their 2nd year). I also have a 6' x 6' raised bed that I will be starting strawberries in this spring and another 6' x 6' bed that I started with strawberries last fall. Oh, and a small herb garden next to the house. I've been no-till for almost 8 years and have gradually worked through the weeds-and-slugs problems inherent with the method. (still a problem, but not as devastating to the lettuce and strawberries anymore). And I will be using 4 beds for tomatoes next year, and I plan on leaving 4 beds fallow (actually cover cropped) so I will end up with 10 - 3ft. x 20ft beds to play around with co-planting greens, cukes, squashes, and cabbage family stuff. Lots of room right now, but when the seed catalogs start coming I usually go a bit crazy. Sorry about the long reply, I warned you I was obsessed. Oh, by the way, I'm in zone 6a (Fingerlakes area of upstate NY).
OK well it seems like you have lots of options! For a meat and potato guy you seem to be well on your way to a plant based diet!!! Anyway, i think your summers are much warmer than mine where you are, so you have many options. For stir fries I like beans, carrots, zucchini, and of course garlic - it's a bit late now but maybe next year you want to try planting some garlic for all those stir fries. Leeks and onions are also essential to good stir fries.
Thanks for responding again! I grow about 80 - 100 garlic every year (purple stripe hardneck) as a border along a couple of the beds. I grew leeks this year for the first time - many are still in the ground. I just use them like an onion. I'm not very creative in the kitchen. I cut off the garlic scapes every year and freeze them, then after about 6 months I take them out of the freezer and throw the in the compost - freezer burn. I tried frying them once and they were very hard, maybe I should steam them?
Harvest them earlier. Use them as a garlic substitute when you have no garlic yet to harvest. Pick them as soon as you get one full 360 twist in them, and do not let them set flowers. You can also pickles them if you can't eat them fats enough. I've done that with both vinegar and fermentation - prefer the fermentation but both are great. They should be tender, even from a hardneck garlic (which is 95% of my garlic ("music" variety).
Friendly suggestion: try not to cast your shadow on the subject. I understood your harvesting technique for the romaine but it was kind of hard to see. BTW, your romaine looks awesome. Next year I'll try it instead of (or maybe with) mesclun mix.
Yes, it's been trial and error. I teach for a living, but I have no experience as a film-maker :) I usually notice these things when editing, when it's too late and it's the only footage I've got. Thanks for the tip, I'll try to put it in practice.
Although this video is quite old now it gave some very useful and valuable info thank you so much for sharing. As a side note were you aware you can also harvest Brussel sprouts in the same way, you do it like you did for the radish, 1 or 2 lower (never upper) leaves and you can also harvest lower sprouts leaving upper to continue maturing regularly but only take as many as need.I would also add cabbages are excellent cut and come again and if you have broccoli after the initial head you can get another 1 to 2 small heads and the leaves are continuously harvestable as cut and come again
Excellent video
Thank you very much!
Thanks Greg, almost caught up on all your videos. Enjoying them all. I’ve picked up something I didn’t know in everyone.
Thanks that's nice to hear :)
just a suggestion... stand on the left rather than the right as you are creating a shadow across the lettuce! Good video! good advice... thanks
Thanks for the tip!
Glad you showed your Kale. I have some volunteer Red Russian I did not recognize as it is so different than Scotch curled and Tuscan I have grown in past. I knew it was from one of the kinds of microgreens I grow (and compost spent trays) but thought it was rutabaga.
I like your videos. I'm the same. I just don't do seedlings. I sow direct and cover it if it's still cold.Seeds in nature fall and ly dormant. They grow when they ready
nice job showing the variety of plants and the method.
Thanks, glad you liked it!
Very informative, and what a beautiful garden!
Thanks!
Wonderful well done gardening info, thank you for all of your time and effort to guide us with ease 🌷🌱🦋
Many thanks
Nice to find another gardener in the same growing zone; I'm in Ottawa. Glad I found your channel, Greg. Subscribed.
Thanks man, much appreciated!
You are very lucky. I live in Ct & haven't found anyone yet. :( However, I do thank all of these people for taking the time to help us/those who don't have a green thumb yet.
Congrats
I have to practice this idea and not wait until the plant matures.
I totally agree with a fresh garden store out back... love picking my food.
agreed!!!
Great video. Just would like to add: the Kohlrabi is eaten raw, amazing flavour and has a nice crunch to it.
Thanks for the tip!
Also raw, use in place of water chestnuts in oriental foods
Hey Greg, I tried cut and come again this year in the garden. Romaine didn't come back well for me. I grew three other leaf lettuces. The red salad bowl variety did exceptionally well as a cut and come again and the green salad bowl was slower to recover but came back for a second harvest of smaller leaves. The Australian Yellow did not do well as a cut and come again. Great information. Thanks for sharing. I've never tried Kohlrabi greens! Next year.
Not sure why the romaine didn't work for you if you did it the way I showed. The variety I grew was called "Paris Cos" if that helps at all. Anyway, glad the other varieties worked for you to varying degrees.
Sorry if I was not clear in what I wrote. Last year for the first time ever I actually did "CUT and come again" on four varieties, so i was not harvesting individual leaves but removing the growth with a blade a couple inches above the soil and letting the plant regrow. If I was just harvesting for my salad I would use your demonstrated method to gather greens. Going forward I won't try cutting Romaine at all and I'm sure it will be fine.
I've grown Paris Cos in the past. This was Coastal Star. It is a variety I'll grow again.
Thanks again for the interesting, educational videos and the time you take answering comments.
Love your videos... Say hi to Ricky, Julian, and Bubs for me.
Ha ha funny :)
I love Kohlrabi! Peel the globe and slice it up and eat raw. It is very good-IMO
Small nitpick, Kohl Rabi is actually swollen stem I think. But I'm amazed you'd grow it for the leaf! I love the stem. It is so good when you cut into sticks and briefly stir fry.
Pests probably attack weakened leafs because there is less salicylic acid in them to deter them.
I pickle the "stem part" - but prefer the leaves :)
This year I'll be better equipped to prolong the lettuce harvest. Thank you!
Glad to help!
🌷🌷🌷🌷
Thank you Greg and family! I to, try to grow most of my food, plus I raise rabbit for a healthy meat source, what growing zone are you in? From baudette Minnesota
I'm in zone 6a - I'm in Nova Scotia, Canada
I love Kohlrabi! Peel the globe and slice it up and eat it raw.
Greg, Thanks for the vid! I've become obsessed with gardening over the past few years, and having been a "meat and potatoes" type most of my life I really don't know which greens to mix for a great salad or the best ways to use kale or mustard, etc. I would like to know what mix of lettuces and other greens, and maybe herbs, to make a really flavorful salad, and what veggies to stir-fry. Do you (or any of your GREAT commenters) have suggestions for recipes, websites, books, scrolls, or clay tablets for using what grows and growing what I need? Thanks!
Hi Ken, great to hear that you're branching into the vegetable world. You know, I'd have to say that I eat far more cooked veg than I do salad veg. I grow salad greens in the summer (romain lettuce and mesculin mix), and of course have things like tomatoes that go great in salads - but the vast majority of what I grow is meant to be cooked. I grow two kinds of kale (Russian and scotch curly kale), and I prefer them cooked with garlic, chilli peppers and 1 diced up slice of bacon. Often I put other greens in there two, like Swiss Chard, beet greens and kohlrabi greens - and even radish greens early in the season. I should probably do a whole episode on this topic, but the main reason I prefer these types of green is that they are easier to grow. Lettuce has to be succession planted - you need to keep planting it all summer long, and then every time you plant you need to nurse the seedlings along. Kale, by comparison, is planted early spring, and you harvest from it all season long; in fact, even though it is almost mid December, and we've had nights as cold as -7 deg C, I am still harvesting the same kale I planted last spring - my whole family ate cooked kale last night, and the previous night as well! Re: stirfry - the easiest thing to plant and grow is beans. What you grow also depends on what kind of room you have - how big is your garden?
Thanks for the reply! My garden is 11 rows, 3ft. wide with a walkway thru the center splitting the rows into 22 beds, about 3ft. by 20 ft. each. Two beds are planted with asparagus and I usually co-plant hot peppers and Glacier tomatoes in these beds, Two beds are currently tied up with strawberries (this will be their 2nd year). I also have a 6' x 6' raised bed that I will be starting strawberries in this spring and another 6' x 6' bed that I started with strawberries last fall. Oh, and a small herb garden next to the house. I've been no-till for almost 8 years and have gradually worked through the weeds-and-slugs problems inherent with the method. (still a problem, but not as devastating to the lettuce and strawberries anymore). And I will be using 4 beds for tomatoes next year, and I plan on leaving 4 beds fallow (actually cover cropped) so I will end up with 10 - 3ft. x 20ft beds to play around with co-planting greens, cukes, squashes, and cabbage family stuff. Lots of room right now, but when the seed catalogs start coming I usually go a bit crazy. Sorry about the long reply, I warned you I was obsessed. Oh, by the way, I'm in zone 6a (Fingerlakes area of upstate NY).
OK well it seems like you have lots of options! For a meat and potato guy you seem to be well on your way to a plant based diet!!! Anyway, i think your summers are much warmer than mine where you are, so you have many options. For stir fries I like beans, carrots, zucchini, and of course garlic - it's a bit late now but maybe next year you want to try planting some garlic for all those stir fries. Leeks and onions are also essential to good stir fries.
Thanks for responding again! I grow about 80 - 100 garlic every year (purple stripe hardneck) as a border along a couple of the beds. I grew leeks this year for the first time - many are still in the ground. I just use them like an onion. I'm not very creative in the kitchen. I cut off the garlic scapes every year and freeze them, then after about 6 months I take them out of the freezer and throw the in the compost - freezer burn. I tried frying them once and they were very hard, maybe I should steam them?
Harvest them earlier. Use them as a garlic substitute when you have no garlic yet to harvest. Pick them as soon as you get one full 360 twist in them, and do not let them set flowers. You can also pickles them if you can't eat them fats enough. I've done that with both vinegar and fermentation - prefer the fermentation but both are great. They should be tender, even from a hardneck garlic (which is 95% of my garlic ("music" variety).
yes rights we recycle the land to grow any thing
Friendly suggestion: try not to cast your shadow on the subject. I understood your harvesting technique for the romaine but it was kind of hard to see. BTW, your romaine looks awesome. Next year I'll try it instead of (or maybe with) mesclun mix.
Yes, it's been trial and error. I teach for a living, but I have no experience as a film-maker :) I usually notice these things when editing, when it's too late and it's the only footage I've got. Thanks for the tip, I'll try to put it in practice.