2018 Spring Garden - May 6 update

2018 May 6 TPC plot

2015 May 5 TPC plot

We've had an unusually cold and wet winter and early spring here in central Louisiana. In fact, the average daily temperature up until April 15th was 9 degrees below normal. Let's put it this way... during the Little Ice Age - which peaked in the 17th century - the average annual temperatures were only 2-3 degrees cooler than the 20th century!

Before you start looking at igloos for your next home, realize that this was just an abnormality. Temperatures in late April moderated to near normal and the forecast for May looks to be slightly above normal. But just to give readers something to think about, check out these articles on why another ice age could be a possibility: sun growing colder and demise of the Gulf Stream.

How has this cold winter affected my spring garden? I looked back and found only one other photo for this time in May and that was from 3 years ago. Even so, it's quite telling. I knew my cucumber plants were extremely sluggish this Spring. They're in the 2018 photo.  Behind the bell pepper plants on the left.  So short they can't even be seen.  Compare to those in the 2015 photo.  

Conversely, the tomatoes may be my best crop ever for this time of year. Plants are thick and full of small fruit.  That's because I supplemented my garden bed with a bag of Azomite which I picked up at the Texas Organic Farmers and Growers Association (TOFGA) Conference. Azomite is a natural rock dust that contains over 70 minerals and trace elements. Research has shown that it benefits many plants, but especially tomatoes. Leaves are greener and fruit production higher. If this warm weather pattern continues, we should be eating tomatoes by Memorial Day... if not sooner!

Cucumbers are a tropical vegetable. Even though we had no freezes or hard frost after I planted in mid-March, we had MANY nights were the  temperature dipped into the upper 30s or low 40s. And many days where the high temperature never got above 70 degrees. According to guidelines, cucumbers shouldn't even be put into the ground until soil temperatures are at least 70 degrees.

However, I believe that putting the cucumbers in early as I did has helped the plants establish a good root system. That's the thing about cukes - they can have a tough start, but if the root system is set, then the plants will grow rapidly and fruit heavily once conditions are right.

Kurt Loup's world-famous gumbo

With another blast of frigid arctic air moving in for a full week I thought now would be a good time to share a gumbo recipe from my old friend, Kurt Loup.  Over the last couple decades, it's made quite an impression on a whole lot of folks.  Kurt used to make this gumbo for the first few years of the Bayou Coast Kayak Fishing Club's  Paddlepalooza tournament.  I also prepared it one year at the Little Mo Fly Fishing Fest and another year at the Federation of Fly Fishers (FFF) Southeastern Council expo.  At the Southeastern event, I had folks taking french bread and scooping up the residues on the bottom of the pot!

Here is Kurt's recipe for chicken and sausage.  For a seafood version, see below. The base recipe is the same for either version. Makes about 1 1/2 gallons.

2 cups onion
1 cup green bell peppers
1/2 cup celery
3 cups okra
1 pod of garlic
2 tablespoons oil
1 1/2 cups dark roux (1 cup flour, 1/2 cup oil) or
approximately 3-4 large tablespoons Savoie's roux
1 bunch green onions
2 tablespoons parsley
8 bay leaves
black pepper to taste
2 tablespoons file'
6 cups water or chicken stock
3 Knorr chicken bouillon cubes (if not using chicken stock)
Tony Chachere's Creole Seasoning to taste
1/2 pound andouille sausage
1/2 smoked pork sausage
2 pounds boneless and skinless chicken
(3-4 pounds if with bones)

OR for the seafood version, substitute the last 3 ingredients above with...
6-12 cracked and cleaned crabs depending on size
2 lbs. peeled shrimp

Sauté first six ingredients until soft. Add roux, stirring until blended. Add stock and bring to a boil.When boiling, add remaining ingredients. Simmer for at least 1 1/2 to 2 hours. Ca c'est bon!