My Mallorcan adaptation garden year 4

Adaptation Projects
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It’s so nice to see a GTS group in action together! :smiley: :smiley: :smiley: (even with gardening travelers @aleba)

oh my salad grex Brionnais Charolais seems very well acclimating further south :star_struck:…you even have a cross radichetta in the beginning of the row (0:16) and some radichetta (0:20 / 0:21). I am happy that the difficult conditions I reserve for my plants can adapt to more complex climates because this is the meaning I give to my work. If you let flowering all this plants you will have a very rustic grex to spread on your island. :wink:

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I dont dare to harvest! These are precious and will all be allowed to go to seed. And hopefully self seed around the garden. We were tasting the leaves, and some were super delicious!

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Here it has become real, I find wild seedlings in the compost and in the garden. With radicchetas your sure to create some natural crossing very easily and have quickly your majorcan landrace :smiley: ! It is a very frivolous salad :grin:

To stress the plants I do not hesitate to pick a few leaves of each to eat while ensuring seed production.

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This is so exiting :star_struck:

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@eArthur sent me the most amazing box of taros​:heart_eyes::folded_hands:t4: I can’t wait to see how they do here. I have a handful of Hawaiian varieties that just don’t thrive in the heat and don’t size up properly before the end of the season. They die down in winter but survive the few degrees frost we have, so that’s something at least.

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@polarca’s maxima squash about to flower, runner beans and the gts vining dry bean grex🌼

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Good year for quince and artichokes

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Garden diary day 214 - finally back!
My ankle is almost back to normal, so I packed the bike with sorghum seedlings and squash seeds and headed to the garden.

I cleared around 60m2 of lavender mint (what an aromatherapeutic chop and drop!) and planted what I hope will become a future perennial bread batch of sorghum. I transplanted around 200 seedlings, a mix 20 or so different varieties, 3 of them perennial.
The selection process should be easy enough, but might take some seasons. I plan to save seeds from all of them, see which ones survive as true perennials and leave them, fill in the empty gaps with saved seeds, and continue this year after year, until a perennial patch is established.

I interplanted with 6 strains of kiwano melon from @ThomasPicard as ground cover, and along the edge, I directed seed ash gourds, brown fleshed moschata squash, and different varieties of Indian vegetable bottle gourds plus a trial row of 3 different types Tinda apple gourd.

This plot already has established quince, apples and mulberry trees, clove currant bushes, aromatics and perennial broccolish plants, so I plan to just let the gourds sprawl and make sure they don’t climb any trees or plant. Other than that, very little maintenance. Once the gourds get growing they suppress the weeds and anyone else in their way!

In the newer plot I planted more gourds, melon grexes, snake gourds, cucumbers, maxima pumpkins and green fleshed moschata pumpkins, as most of the seeds I planted on the 22nd of April haven’t come up, or they have been eaten by snails..

Garden harvest:
4kg artichokes
200g mixed potatoes
400g rose petals for mulberry wine making
400g elephant garlic scapes
100g broccolish shoots
200g mulberries

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Roses with raspberry flavour!

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Hopefully we can eventually get ahold of some quickly maturing varieties.

The Hawaiian “Mana Ulu” can be ready in as little as 7 months, and is known to be one of the quickest to ripen of all the Hawaiian cultivars.

There is a Japanese variety called “Araimo”, aka “Tsurunoko”, which matures within 6 month. This one produces lots of baby corms which are eaten, instead of the mother corm. This one is unique in that it produces taro sprouts for eating.

“Araimo” is better suited for colder climates, while “Mana Ulu” has a very unique flavor, is very yellow inside, and has excellent texture for making Hawaiian Pa’i 'ai and Poi.

Hawaiian “Apu Wai” would be amazing to get ahold of as well for its better quality leaf. For the corms it can be mature in 6-9 months, but if grown for leaves then only a few months is needed.

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Now that would be a dream to get a hold on these! Maybe canarius.com will eventually expand their collection🤞

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