Re: Emergency Gardening v2.0
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Re: Emergency Gardening v2.0         

Group: alt.survival · Group Profile
Author: hot-ham-and-cheese
Date: Apr 5, 2008 17:08

On Apr 5, 3:08 am, Frank Gilliland cehouse.net> wrote:
> The year of 1817 was called "the year without a summer". The
> temperatures didn't warm up very much, some places saw snow in July,
> and crops failed worldwide. The cause was a volcanic eruption and the
> weather didn't fully recover for 2 - 3 years. Millions died. The
> "Little Ice Age" is a more prolonged event believed to have been
> caused by volcanic eruptions. But whatever the cause, cold happens.
> So, in the interest of survival, the purpose of this project is to
> develop a seed bank for a garden that will survive, and hopefully
> thrive in such an environment.
>
> The list below includes some of the more common plant seeds that have
> characteristics which make them suitable for an emergency garden. Some
> can be planted as soon as the ground thaws, some have very short
> growing seasons, some can be harvested after a heavy fall frost or
> snowfall, and some can be planted in summer or late fall and
> over-wintered for an early harvest in the spring. All of these will
> grow in cold weather and can tolerate light frost, however some
> require warm soil for germination. In the latter case, the use of
> raised beds, cold frames or a greenhouse may be needed. Selecting the
> proper varieties is also important for season length, disease
> resistance, storability and seed propogation (always use
> open-pollinated seeds; never use hybrids because they will not
> reproduce true-to-type).
>
> Note: 'Days to Harvest' represents the wide variations between
> varieties, not any specific variety. Consult your favorite seed
> catalog for specifics.
>
> Veggie           Days to Harvest
> ================================
> Beets            50 - 85 (greens as early as 35 days)
> Broccoli         50 - 120
> Brussel Sprouts  80 - 120 (best after heavy fall frost)
> Carrots          45 - 90
> Cauliflower      70 - 90
> Chard            50 - 70
> Collards         55 - 80
> Fava Beans       65 - 140
> Garlic           highly variable
> Kale             55 - 65
> Leeks            75 - 135 (tolerates heavy fall frost)
> Lettuce, leaf    35 - 45
>   "    , head    45 - 60
> Parsnips         90 - 130 (best after heavy fall frost)
> Peas             50 - 90
> Potatoes         highly variable
> Radishes         25 - 70
> Spinach          40 - 60
> Turnip           45 - 85
>
> Many uncommon plants can be added to the list. Many common plants were
> intentionally -not- included for various reasons, such as corn, beans
> and tomatoes (not cold hardy), soybeans (narrow temperature range),
> onions (day length issues), etc. Such seeds should be stored, but not
> used until the climate is suitable for their growth.
>
> The garden diet may not be nutritionally complete and so should be
> supplemented with local wild flora and fauna. However, it should be
> noted that, with good gardening skills and good weather, a single
> pound of seeds can grow enough food to feed a family of four people
> for an entire year without supplements. And with a couple more ounces
> of herb seeds the diet can be quite tasty.
>
> For an excellent website on cold weather and short-season gardening:
>
> http://humeseeds.com
>
> (I've bought seeds from Ed ever since they first hit the racks and
> I've never had a complaint. No, I'm not affiliated with them in any
> way. And be sure to check their links page for websites that take
> gardening to even more extremes -- i.e, Fairbanks, Alaska!!!)

Excellent post. We need more of them like this.

The fava beans and peas are of particular interest because of the
protein content (and they store well). Do you know of any other short
season, cool climate crops that might also have significant protein?

Much of the cooking in primitive/pioneer days was done with a boiling
pot or roasting over a fire. I can see a lot of "stews" in such a
situation, supplemented with whatever meat can be scavenged as you
said. My cousins in PA have roasted raccoon during periods of
layoffs. They say it is pretty good, although I never was visiting
when it was on the table.
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