Last year, I planted a Three Sisters bed of Cranberry beans, Painted Mountain corn, and Winter Luxury pumpkins. I’ve hesitated to grow corn because of our short season but I had traded a wool hat for some metal hoops for a cold frame. Five hoops on a ten foot bed created a solid little greenhouse, which I arranged over the just planted corn and bean seed. It was up in a week, but I left it covered to discourage birds and increase growth. By late June, the corn and pumpkins were growing several inches a day (I measured) and tossing leaves in the breeze. We harvested three large pumpkins, a quart and a half of beans, and three quarts of corn, which I ground in the wheat mill for cornbread and polenta. And it was a beautiful bed. This year, I have planted the same combination in the last bed, so that the corn will provide a screen from the alley. We shall see. The seeds are up.
The two potato beds are all bushy and green. I planted them out several weeks ago when we had a break in the rains for several days. Because the organic matter is so high in the old beds, they had drained and warmed faster than I expected. Planting went quickly. They were up in a week and I laid the hoses down and mulched the plants with straw this weekend. They should be set for the summer—if the hoses don’t explode or develop leaks. Blue, Butte, Desiree, and Yukon Gold.
The tomatoes went out a week or so ago as well. They were growing in the greenhouse in gallon pots. Usually, I bump all of my tomatoes up into the four inch pots, but, this year, I put ours into gallons. This made it clear which plants were ours as I gave away the others. It also gave us more flexibility for planting, which we needed. Because they had plenty of room to grow, the starts were not at all stunted by being held inside for several weeks longer than usual. They were sun scalded for the first few days of being outside, partly because the south wall reflects light back onto the plants, but quickly adjusted to being outside and put on rich new growth.
The polenta ratio is one third grain to two thirds liquid. Therefore, half a cup of ground cornmeal can be poured slowly into a cup of water or milk (or combo, depending on what is in your fridge) and cooked slowly until thick. I like to add some salt, butter, and a wee bit of sugar to the mix. Basil and cheese can be nice. Tomatoes, olives....