Michael Adler Let's have a chayote festival! We'll get together and bring/cook lots of chayote themed recipes, and eat them and celebrate the abundance. Who's in?See More Who can host? EPP can supply the chayotes.See Less16.11.2014 at 09:37 pm
Karen Epple Can we do it as part of the Earthskills event on 12/7? One issue how the pick-up of the chayotes could be coordinated beforehand? I know the chayotes have a finite shelf life. I hate to see them go to waste. I assume you may give some to the food banks or St Francis House. I understand Woody Blue is coordinating the food for that event.22.11.2014 at 06:05 pmJoni Ellis NO, that day is full of activities and I do not to add more chaos to the activities already planned. There is a food procurement committee that is coordinating all the food donations. Woody is involved, so is Sarah, Gabrieala, PJ, Joe, and several others. There are spreadsheets to keep track of who is donating what. Keep the chayote fest separate please. they don't need processing for the gathering, they will keep just as they are.23.11.2014 at 07:39 am1view 3 more commentsJoni Ellis In addition, EPP is on the schedule for the Dec 7th event to have an open house like education session. I expect people will want to walk around and ask questions about edible plants, and make purchases of plants. I do not want to take away from that. Sorry if I sounded a bit kurt in the message above, I just don't others reorganizing the festival we already put so much time into organizing. I do appreciate the interest in helping. Michael will need help on Dec 7th to talk to folks and make sales. Please do volunteer on that day.23.11.2014 at 07:45 am3Karen Epple Cool, it will be interesting to see what all the creative cooks will prepare with them!23.11.2014 at 02:45 pmKaren Epple Didn't mean to cause a distraction. My enthnthusiasm can get ahead of me, sometimes Looking forward to the whole day!.23.11.2014 at 02:48 pm
Joni Ellis I need volunteers to help move the planters in the front of the Co-op ASAP. The city is going to install nice bike racks and benches early December. WhoSee More can help and when? Please call me 352-262-7300 or text me with your ability to help. Thanks a bunch.See Less20.11.2014 at 06:03 pm
Michael Adler Can anyone help move plants into the greenhouse tomorrow afternoon and back out the next day or two? I just thought of lots of things that aren't quiteSee More dormant yet, and might not like a freeze this hard this early.See Less18.11.2014 at 12:18 am
Michael Adler You can take home chayotes and Pigeon peas18.11.2014 at 12:25 amEllen Cunningham Possibly Thursday afternoon. Give me a call if you're still at it.18.11.2014 at 10:18 pmview 3 more commentsMichael Adler thanks Ellen! can you come by after work? I'm not sure when we"ll finish up but maybe 4:30 or 5:30?19.11.2014 at 08:50 pmEllen Cunningham I should be there by 2:30 ish -19.11.2014 at 10:02 pmMichael Adler I probably won't be able to join you that early. Do you mean you'll be available? I'll try to call20.11.2014 at 12:12 am
Michael Adler request for interviewees:

So EPP grows a lot of plants that are popular in various places around the world that are not here. We try to promote useful
See More edible plants that grow well here, and need promotion because many people around here are not familiar with them. Sometimes we meet people from places where our plants are popular, and they're often very happy to become re-acquainted with them. We are looking for such people for interviews for a story on WUFT.

I've been talking with Maleeha with WUFT. She wants to do a story on EPP, and wants to do it from the angle I just described. If this sounds like you, please call or email Maleeha at 850-319-3278 and maleeha.babar@gmail.comSee Less
13.10.2014 at 08:45 pm
Noelle S. Ward I'm in!!!!!13.10.2014 at 09:10 pmMichael Adler cool. Which plants connect you with your cultural traditions?13.10.2014 at 09:26 pmview 8 more commentsNoelle S. Ward Well being a whitebread Florida girl with a heart in the islands, I would say finding sorrel and learning how to grow it and use it and lemongrass for my love of many uses. My cultural traditions probably would not fit into this story but I'm a big fan of EPP!13.10.2014 at 09:40 pm1Lara MacGibbon We appreciate the unique selection EPP offers. My partner, (farm hand at Frog Song) is from Dominica in the Carribean. He has a strong connection to sorrel and caliloo.. plus many others.13.10.2014 at 10:53 pm1Michael Adler Is he interested in contacting the reporter?13.10.2014 at 11:06 pm1Lara MacGibbon Yes, I forwarded her information to him.13.10.2014 at 11:43 pmEdulis Exsto By when? If she wants a good story, it should have notice. This is the first I heard.
Eing and Sam? Maybe also Veronica?14.10.2014 at 01:26 pm
Maleeha Babar Hi Lara - I sent you an email a while ago. I don't think you received it due it going into the 'other' folder. Would you be interested in doing an interview via phone or email tonight?19.11.2014 at 03:40 pm1Maleeha Babar Could you give me a call tonight or whenever you're free?19.11.2014 at 06:34 pmMiranda Castro love to - we'll be available middle of next week if that's not too late19.11.2014 at 06:58 pm
Karen Epple I missed the plant sale, worked late. Do you have any chayote left? I would love some to eat and some to plant.15.11.2014 at 06:56 pm
Michael Adler lots, want to come by the nursery tomorrow?15.11.2014 at 06:57 pmKaren Epple Probably, I have an anti-fracking meting at 2. When will you be there. I didn't see a work day posted tomorrow.15.11.2014 at 06:59 pmview 7 more commentsMichael Adler should have a volunteer group coming. I might be there as early as 1, but not sure, since the group isn't getting there till 2. Sun goes down around 5:30 lately.15.11.2014 at 07:01 pmKaren Epple The meeting goes until 5, I can come by at 1, if you are there. Can you let me know via FB? Will you be picking them ahead of the freezes Tuesday and Wed? I can pick them up and leave money with Joni, if you want to leave some, or write a check. I could use a dozen.15.11.2014 at 07:06 pmMichael Adler wonderful. I'll try to get there at 1. I will likely try to pick as many as I can reach Tuesday.15.11.2014 at 07:09 pmKaren Epple Okay, I ordered a picker on a pole, but don't have it yet. I hear a Gatorade bottle can be creatively engineered as a picker, too.15.11.2014 at 07:11 pmKaren Epple Thanks.15.11.2014 at 07:11 pmMichael Adler Are you coming?16.11.2014 at 01:20 pmKaren Epple Thanks for the beautiful chayotes.16.11.2014 at 05:55 pm1
Michael Adler That's not coming out in one piece. .. Hey squirrel, I've got one for you.
16.11.2014 at 01:31 pm

Sugar Cane

Sugar Cane (Saccharum officinarum) is a perennial grass species with a sugary stem that can be chewed on, or refined into sugar. In North Florida, it has historically been used to make (cane) syrup.         

It enjoys moist soil that is high in organic matter, and if you can get it, clay. I have been advised to fertilize it with “tobacco” fertilizer with an N-P-K of 4-8-12.  If you just use lots of manure, you should be ok.  Make sure you have plenty of lime in the soil too.

In our area, sugar cane is historically harvested as the first frost of the year approaches. 

The leafy area on the top and the old leaves are stripped from the canes, and the canes are buried under piles of this refuse (called shucks) to keep them safe from the frost until they can be ground for juice, and the juice boiled into syrup.            

The roots will re-sprout the following spring. Apparently the crop is best the first or second or third years after planting, but yields decline after that, and by about seven years tops, the roots should be dug up, and the crop replanted. Propagating is easy.  Use whole canes or pieces that include at least a whole internode section (with a node at both ends), and plant them in trenches about six inches deep.
SugarCane
























More photos on Flickr: https://www.flickr.com/search?sort=relevance&text=Saccharum%20officinarum

2 comments to Sugar Cane

  • Jeannie

    I just wanted to let you know that it is fantastic grilled, too. You shouldn’t swallow it, of course, but the flavor is worth the trouble! Cooked in oil, it tastes like any other delectable grilled vegetable, since what makes other grilled veggies so tasty is their caramelized sugars. Cooked in butter, the flavor leans more toward a toasted marshmallow. They make fantastic BBQ skewers!

  • thanks for the great tip jeannie!

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