Bob Waur

Just want to say that I have always heard these called 'draft dodgers'

I plant Mississippi Pink Eye Purple Hull Peas with my corn. I have had drought the last two Summers and these peas weren't affected.They climb a bit but not enough to pull down the corn. I get two pickings before the corn is mature. When the corn is done I will chop it down and cut the peas off at about eight inches height. I leave the corn stalks and pea plants for mulch. The peas will grow back for another harvest! I learned this several years ago when I had cut corn stalks and peas and then It rained on and off for several weeks so that I couldn't remove them to compost them.

It seems at our advanced ages we are always complaining about something. So, naturally, we named the homestead 'Belly Achers'.

Suzette Thib wrote:Hello, in South Louisiana too. Definitely trying to start cool weather crops as "Gardening in the Humid South" suggests but this drought is making it way too hot. Sowing pumpkins and squash and trying to keep my okra wet enough that it wants to produce. Might lose the pumpkins and squash to an early freeze but at least they are growing! Broccoli is growing in the shade of the okra and tomatoes are trying to produce. Some long beans sprouted and I might get a crop of them if this heat keeps up. Any suggestions of what wants to grow in this hot dry weather?

Hi suzette,
If you are near the latitude of New Orleans then your planting windows are about two weeks ahead of mine for Spring.
Now is my time to plant Bok Choi, Fun Jen, Red Giant Mustard, Beets, Tokinashi Turnips [The best tasting turnips, even turnips haters enjoy then), Chard, Minowasi Radishes and Chinese Cabbage. Last year I had all these survive a 10 degree night with row cover. I realize you are asking about heat tolerant crops but these are planted in the heat, kept watered, and go on to do really well as the weather cools.
Just as N.O. is two weeks ahead of me in Spring, it is two weeks later in Fall on average.

Hi Jake,
Nice harvest! Some good eating there.
I just harvested my first Tromboncino, now to wait for it to 'cure' and develop flavor. I saw some crosses out there that are shaped like Butternuts but are dark green with light green stripes and about three times the size of the average Butternut. It is fun seeing what pops up when landracing these squash. I hope they taste good... Getting plenty Eggplants, Bell Peppers, and Romas. I hope to get the first Fall Beets planted today. I like the Merlin variety. Almost time to plant Mustard Greens which I love. I try to can around 35 pints for Summer eating. The flea beetles ruin them if planted too soon in Fall and they get bitter when really hot weather hits.

Jake Esselstyn wrote:Hi Bob,

Great to "meet" you. Good luck with your cabbage and chard! I'm holding off a bit longer on winter greens. It's still very hot and my garden is full of winter squash and sweet potatoes, both of which need more time.

How do you cure garlic and onions? I grew up in a very different climate and what I saw my grandparents and parents doing hasn't worked for me with our humidity.

Jake,
I spread garlic out under a shed on old screen doors. Onions are hard to make last, so I hang them to cure and keep a close eye on them. I eat as many fresh as I can and as soon as I see some getting soft I chop them up and freeze them. That is the best I can do for onions.
When they are all in the freezer, if I want fresh onions for a dish, I use a Japanese multiplier called Kujo Negi. These are adapted to our climate and produce really well and have a somewhat sweet taste.
I, too, am waiting on winter squash. My favorite is Tromboncino which can be eaten young as a Summer squash or left to mature into a squash similar to Butternut. Be forewarned, they make runners up to 20 feet.

Jake Esselstyn wrote:I'm also in La, but on the SE side of the state, just a bit north of Baton Rouge. It would be great to have a network of folks growing food in our hot, humid, swampy conditions. I'm hoping to get better at growing food for my family and animals. I've learned a lot, mostly by making mistakes and reading about how people do it in other climates. I could probably learn a lot faster if I had a better network of similar-minded people in the area interested in sharing mistakes, experience, and seeds.

HI Jake,
I would be happy to collaborate. I just planted some Fordhook Chard the other day.I got a much needed rain yesterday and am waiting for a plot to dry out a bit before planting Chinese Cabbage. The Chinese Cabbage I planted this time last year went on to survive a ten degree night under row cover and produced really well. I'm hoping for a repeat...

Linda Robinson wrote:

Eric Borel wrote:Looking for community, curious to see how many of us there are in this state. Guess an intro is in order, I’ve been practicing permaculture for 5 years now, in my suburban/small town yard. Took a pdc during the covid years, which really helped me start to put it all together. I still am learning everyday! I am in the southwestern portion of our state. I’d be grateful to talk with other     permies from my state, finding my tribe so to speak. Develop community, as not many folks around here are interested in this. So in short “Hello”

I am in Longville, intersection of 171 and 110.  Would love to meet you and talk permie.  Have had success with swales, Muscovy geese, free range chickens.  Battling very bad state and local politics right now!  Have lots of friends and allies but am an 80 yo woman so even these pals think I  should sit down and shut up.  Ain't gonna happen.

Hi Linda,
I, too, am 80 years old. Good to hear you are not 'sitting down and shutting up'. We have to battle for what we think is right.
I am still active and maintain a large garden and do not buy any commercial produce. I have a well stocked pantry with the food from my garden which I tend year round. I don't buy any commercial meat either. I raise quail and chickens and barter for pork and rabbit from another Permie family.
I will be happy to correspond with you and share tips and tricks.

I have been adding crawfish shells to my compost for five years. I make cold compost that I let sit for eighteen months. By then the shells are nearly totally gone. DO NOT pour the cooking liquid on your compost. It contains a  LOT of salt.
https://www.youtube.com/watch?v=memp62N0yr8&ab_channel=NelsonBlanchard

I am not in Louisiana, though I grew up there. I am in Southwest Mississippi, Pike county, so in your area. I would enjoy sharing ideas on permaculture. I have 40 acres that I acquired In 1979 and farmed organically until 2005. Still have a large garden, chickens, quail and dogs. Just drifting along now.