What Your Plant Hardiness Zone Won’t Tell You About Your Garden’s Climate

 

Although we can’t predict the weather, by learning more about past weather we can make a more educated guess about the future. By understanding your garden’s microclimate, you’ll be able to choose plants that will thrive in your particular neck of the woods.

Many gardeners rely on the USDA Plant Hardiness Zone Map for a quick and dirty way to decide what to plant based on their “zone.” Zones are also a favorite qualifier of some nurseries and seed companies. Be aware that your zone is only based on the average annual extreme minimum temperature. The zones were just updated in 2023 and it’s interesting to compare the changes from the previous map.

A map of Alaska indicating USDA Plant Hardiness Zones by color variation. Much of Northern and central Alaska consists of growing zones 1a to 2b, with coastal regions 2b to 4a and Southeast Alaska contains zones ranging from 4a to 7b.
map of Alaska shaded with different colors according to zone hardiness
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Sourdough Cinnamon Rolls Surpass Canned or Yeasted Rolls by Far

 

Active dry yeast and I have never had a great relationship. Maybe the yeast I used was too old. Maybe the water I used to activate it was too cold or too hot. Maybe I didn’t wait long enough for the yeast to grow. Or maybe I used too much whole wheat or rye flour, producing what my family vividly (fondly?) refers to as “rye rocks.” Whatever the reason, I’ve failed more than I’ve succeeded when baking with yeast.

Sourdough and I are a different story. Sourdough is more reliable and amenable to my baking style. Alaska “Sourdoughs” (early miners or old-timers in Alaska) also considered sourdough more reliable than yeast cakes even though it sometimes could not stand up to the extremes it was exposed to. They carried small pouches of sourdough on their persons to keep it from freezing. While the early miners likely baked without cookbooks, a renowned San Francisco baker named Chad Robertson took 27 pages in “Tartine Bread” to divulge his basic bread recipe. Here’s a pared-down version of the recipe.

A pan of freshly baked sourdough cinnamon rolls.

A pan of freshly baked sourdough cinnamon rolls.

The fact that Alaska sourdoughs and hip bakers in San Francisco can both successfully bake using sourdough is a testament to its flexibility. My methods fall somewhere in the middle between Robertson’s and the early miners’, assuming they were similar to the recipe described in Alaska Magazine’s Cabin Cookbook. I’ve developed a couple of my own tricks to minimize the mess and streamline the process. For instance, I simply make the sponge (leaven) in the same quart jar I keep the starter. Also, I let the dough do all of its rising in the same large glass bowl that I do the mixing. Continue reading

Blueberries—Wild and Citified

 

For some, blueberry* picking is a laid-back, fun activity. For my family, it’s a competitive sport—the winner being the one who picks the most and biggest berries in the least amount of time.

heavily laden blueberry bush

A little pruning goes a long ways — this heavily laden bush was in my backyard where I regularly pruned the bushes.

Picking berries is also something that brings us together. It’s something I’ve done with my grandma, mother and sisters since I was young, something my daughters do with me and something that results in a tasty reward chock-full of antioxidants. Wild or citified, learning a little about these marvelous blue pearls can help us protect and boost their production for generations to come.

First, the land may need protection. The Blueberry Preserve in Goldstream Valley exemplifies how a community coalesced to protect a popular and productive blueberry spot. On private land, protect your berries by not building or landscaping over them. Trust me, it’s easier to maintain a blueberry patch than a lawn and a lot yummier, too.

Invasive species are another looming threat to blueberries. Many people remarked on the bountiful, hefty blueberries this year. Did you notice how lush the bird vetch was too? Although there are many invasive species to weed and control, bird vetch is particularly onerous because it can invade undisturbed areas, unlike many invasive species that only thrive in disturbed areas. The Winterberry and Berry Futures projects are great resources for monitoring berry patches across Alaska especially in the face of a changing climate. Continue reading

Step Aside, Kale—Cauliflower is the New Favorite

 

First it was kale cupcakes, kale calzones and kale chips. That was then. Now it’s cauliflower pasta, cauliflower steaks and cauliflower pizza.

A head of green romanesco cauliflower shows off intricate geometric patterning.

There are many varieties of cauliflower – many of which grow well in Alaska. This is a Romanesco Cauliflower.

Why the cauliflower craze? When compared with kale, although not quite as nutritious, cauliflower is less overpowering both in taste and in texture. If you’ve ever added a cup of kale to make your smoothie just a little bit healthier, then you know what I mean. With a little help from a good blender or food processor, you can make cauliflower into a silky smooth, ricelike or a hearty texture, depending on what your dish requires.

The rise of cauliflower is also no doubt due to ubiquity of carb-limiting or eliminating diets. Cauliflower is bland and white — kind of like mashed potatoes, pancakes, biscuits, rice, pasta and pizza dough—all big no-nos in many diets today. Google to find the type of recipe you want. For example, search for “cauliflower rice.” My favorite ways to use cauliflower are cauliflower biscuits, creamed cauliflower cashew soup and birbal kee khitcheree, which is a fantastic Indian dish that unites one of my other favorite ingredients, lentils.

Another nice thing about cauliflower? You can fill up while limiting your calories and maximizing your nutrients. According to the U.S. Department of Agriculture, a big head of cauliflower is about 200 calories and contains 16 grams of protein and fiber. Notably, cauliflower is very high in potassium and also a great source of vitamin C (nearly as much as an orange) and folate. Continue reading

Homer is Passionate About Local Food–and Those Who Produce it

 

In spring of 2018 I had the happy excuse to visit five farms in Homer–to film high tunnels and season extension techniques for a YouTube series called, In the Alaska Garden with Heidi Rader. While I was there, I kind of fell in love with those farmers. Their passion, tenacity, and creativity was infectious and rekindled my own dream of being a farmer I discovered they’re innovating in lots more ways than high tunnels. I say farmers but they all also identify strongly with the term “market gardener”–a term that describes farmers who grow food predominately for direct markets using mostly low-tech, hand tools on small acreage. They are voracious readers, watchers of YouTube videos, and sharers of ideas. Some of their favorite authors and vloggers include Eliot Coleman (The Four Season Farm), Ben Hartman (The Lean Farm), Curtis Stone (The Urban Farmer), and Jean-Martin Fortier (The Market Gardener).

Heidi Rader stands with Katie Restino while she demonstrates how to cut greens with her Quick Cut Greens Harvester. The harvester is powered by a cordless drill.

Carey Restino demonstrates how to cut greens with her Quick Cut Greens Harvester. The harvester is powered by a cordless drill. Photo by Jeff Faye.

My first stop was Homer Hilltop Farm where Carey Restino has carved out a farm that winds through forest and devil’s club on Diamond Ridge. Carey exuded energy as she showed me her high tunnels and hoop houses that have helped her dramatically extend her season in a microclimate that is cooler than Homer proper due to its higher elevation. She had an impressive lineup of the latest, low-tech tools designed for market gardeners including a six-row seeder, a Quick Cut Greens Harvester, and a soil tilther to name a few. Continue reading

Asparagus is Worth a Try in a Warm, Sunny Garden

 

Rhubarb patches are common in Alaskans’ backyards, but not asparagus patches. Like rhubarb, asparagus is an edible perennial and, if not quite as reliable or prolific as rhubarb, is certainly one to consider. The beauty of perennials is that once they’re established, they’re relatively easy to maintain and you’ll be harvesting them around the time you’re planting annual vegetable crops. Perennials do require more upfront work than annuals.

Asparagus ferns growing in plastic mulch at the Georgeson Botanical Garden in Fairbanks, Alaska.

Asparagus ferns at the Georgeson Botanical Garden in Fairbanks, Alaska.

In 1995 Pat Holloway described asparagus as “finicky” in Fairbanks and I asked her recently if this was still true. She said yes and explained: “Warmer winters are one thing, but they are like peonies–they need snow cover. We have had spectacular successes on our warm south-facing slopes until we lose the snow then everything is wiped out. If we keep getting these 40 below spells, and there is no snow–not good. At my house–1000 ft elevation, I can’t grow it worth a darn even though I rarely get to minus 25. I get these wimpy stalks that make great feathery fillers, but not much else. They survive, but just barely. I think it is worth trying on the good, warm sites, but don’t be surprised if it doesn’t work.” See what a difference a high tunnel in Homer, Alaska makes in how well asparagus grows in Homer, Alaska.

There have been just a couple asparagus trials done in Alaska that I’m aware of–in the 90’s by Pat Holloway and more recently the Alaska Plant Materials Center starting in 2014. Most of the varieties trialed in the 90s aren’t readily available anymore. Jersey Giant was one of the top performers in these earlier trials and in 2014 so that is probably a good bet. Compared with crowns planted in the same year, Viking KB3, an open pollinated variety, yields were highest. Both Jersey Giant and Viking KB3 are available from Daisy Farms, along with many of the varieties trialed more recently by the Alaska Plant Materials Center. Continue reading

Indoor Edible Gardening

 

Big strides have been made in the techniques and technology used for indoor gardening. From automation to LED lights to the proliferation of simple, functional hydroponic setups– indoor gardening in Alaska is more attainable than ever. With our short growing season, why not take advantage of the winter and grow something you can eat?

The most practical and productive things you can grow indoors would be microgreens, lettuce, herbs, cucumbers and tomatoes. For non-fruit bearing plants (greens, herbs, and lettuce), you don’t even need special grow lights, regular fluorescent lights will do. Some microgreens mature in as little as a week while many other types of greens mature in as little as three weeks.

Ripe and unripe lemons on an indoor-grown lemon bush.

Lemons ripen on my mom’s indoor-grown lemon bush. Photo by Maggi Rader.

While not as productive or practical, here are some of the indoor edibles on my wish-list are:

  • Kaffir Lime Tree
  • Lemon Grass
  • Bay Laurel
  • Brown Turkey Fig
  • Calamondin Oranges (small, bitter oranges)
  • Passion Flower
  • Tamarillo Tree

I want to grow my own kaffir lime and lemon grass they are not readily available in town and the Thai recipes I cook always call for them. Fresh bay leaves are extra flavorful and since you need herbs in small quantities, I think I can produce enough to satisfy my need. One of my favorite pizza’s combines fresh figs, fig spread and bacon. Fresh figs are also difficult to find. Calamondin oranges are bitter, but more productive when grown in an indoor environment. Have you seen a passion flower? It’s a wild and beautiful thing that I would not mind having in my living room. Tamarillo trees are basically wild tomatoes. They take about two years to mature so of course they could not be grown outside. Fruits and vegetables that are closer to their wild ancestors tend to be more nutritious. Unfortunately, these exotic edibles are not as easy to grow as many houseplants, but maybe, some day, they will reward you with a tiny morsel to savor. Plus–bragging rights! Continue reading

Corn—The Holy Grail of Alaska Gardeners

 

Growing corn in Alaska is a pain in the neck. If you’re lucky, the summer is hot and you get a few ears. If you’re not lucky, and the summer is cold and rainy, you get zilch. Either way, a lot of effort and garden space goes into your attempts with mixed results.

Heidi Rader hold two flats of corn seedlings and prepares to plant seedlings in a prepared garden bed with bright blue sky in the background.

Heidi Rader prepares to plant corn seedlings. They were seeded in a greenhouse on May 4th and planted on June 3rd and were a tad larger than ideal. Photo by Glenna Gannon.

Still, Alaska gardeners’ eyes light up when you talk about growing corn in a way you don’t see when you mention, say, kale, which is so much more reliable, nutritious and higher-yielding. Maybe part of the allure of growing corn is the challenge. Or maybe that it’s about 10 times sweeter than kale. If you get a twinkle in your eye when you hear corn-growing talk, here are some things you should know.

First, you will want to choose a variety that matures in around 70 days or less. You’ll also want to consider the genetics of the corn variety you’re selecting and not just for curiosity’s sake. It’s important for predicting cold hardiness, sweetness, seedling vigor (in cold soils), the shelf life or rate that sugar turns to starch and isolation requirements. I’m not going to lie, it’s a little bit confusing, but Delaware Cooperative Extension, does a great job of delineating the corn by their genetic traits. Johhny’s Seeds also provides a nice comparison of sweet corn types. Continue reading

Saving Seeds and Breeding Your Own Vegetable Varieties

 

In the not-so-distant past, if you gardened, you also saved seeds. You don’t have to now, but you still might want to. Saving seeds is like the black belt for gardeners. If you want to take your garden and your gardening skills to the next level, then start saving seeds. Next, select seeds from the most prolific, aesthetic or tastiest plants and suddenly you’re a plant breeder.

photo collage of bean, sunflower, basil, and celery seedlings

Clockwise from top left, bean, sunflower, celery, and basil seedlings.

Saving your own seeds can be a fun challenge. It’s also a great way to teach kids how genetics work. Gregor Mendel, considered the father of genetics, made most of his discoveries while breeding peas. When you breed your own vegetables, you become the author of your own garden.

Maybe you’re looking for a particular characteristic in a crop and you haven’t found that in an available seed variety. For example, much of the snap bean breeding has been focused on bush beans. Johnny’s Seeds sells 23 types of bush beans but only seven types of pole beans. Mechanically harvested beans must be grown in a bush form. Since commercial interests drive breeding efforts, new bush bean varieties are developed more often than pole bean varieties. When you engage in plant breeding, you can grow and breed crops that lack commercial value but hold tremendous value to gardeners. Continue reading

One Family’s Extraordinary Commitment to Grow, Gather, Hunt, and Fish for most of their Food in Interior Alaska and to Help Others do the Same

 

When some Alaskans retire, they head south for warmer, easier, sunnier lives. They take their stories and their adventures of Alaska life and that’s enough. But Terry and Paul Reichardt are different. They’ve ramped up what they’ve done for decades – wresting nearly all of their food from the Alaska landscape.

While it’s not unusual for Alaskans to hunt, gather, fish and grow their own food, it is unusual for a family to obtain most of their food this way, especially while working demanding jobs. Paul Reichardt was a chemistry professor at the University of Alaska Fairbanks starting in 1972 and the provost from 1998-2007, and Terry Reichardt founded and ran Love In The Name of Christ for 16 years.

Terry Riechardt poses with two baskets of vegetables from her garden.

Terry Riechardt and the bounty from her garden. Photo courtesy of Terry Reichardt

When the Reichardts settled in the hills above Goldstream Valley in 1973, they grew their own food, in part, to save money. And because it was something Terry had always done. Their garden adapted to the needs and demands of a growing family. Less time meant more weeds, but three kids meant a lot of extra helping hands. Continue reading