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The last Sunday of October is 29th. What shall we do? ... See MoreSee Less

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Carolina Madera created an event for Edible Plant Project (.org). ... See MoreSee Less

Edible Plants at Barter Market

October 21, 2017, 9:30am - October 21, 2017, 12:30pm

Let's talk plants and how to get shovels in the ground to grow food on our own backyards for our are...

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We won't be at 2nd Wed till we get more volunteers. Alternatives are October 3rd Monday Meeting 7pm 10 ave between 6th & main st Forage & Working Food and 23rd October Gainesville Area Barter Group Market 9:30 am.

Edible Plant Project will have a small table with free to good home plants and I will bring all the Cranberry Hibiscus (false roselle) & regula Roselle that EPP has in green house.

Photo is of Surinam Spinach which there is at least 10+ tiny plants that need good homes.
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Edible Plants at 3rd Monday Meeting

October 16, 2017, 7:00pm - October 16, 2017, 9:00pm

Edible Plant Project will have a small table with free to good home plants and Carolina will bring a...

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Less than 2 minutes animation of how science finding that plants help each other. Big trees helping little seedlings and cross species communities.

One day we can use this information to work with nature (weeds, pests, etc...).
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You can't hear it, but trees actually are speaking to one another.

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Are these eatable ?? ... See MoreSee Less

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Yuca

Yuca (Manihot esquelenta)

Yuca is a delicious starchy root vegetable that is grown extensively in the poor soils of the tropics. It is a tall, graceful, easy-to-grow plant.

Soil: Yuca tolerates soils of low fertility, but sure seems to grow better if manured and fertilized. Do this with caution, as tilling manure in near the surface may encourage shallow rooting, and make the plants prone to falling over. Conversely, shallow roots are easier to dig up. In addition, too much nitrogen seems to make them more susceptible to pests like spider mites, which can devastate your crop and be difficult to control chemically.

Water: Yuca is one of the most drought tolerant crops in existence. Once it is established, you should not need to water at all to keep it alive. In very dry years, it will not grow much without irrigation, but with plenty of water, it may just grow stems and leaves, and neglect growing roots.

Sun: full.

Cold: Yuca will freeze back in the winter, but almost always comes back in the spring. Freezing will make the stems unusable for propagation.

Propagation: Propagation is by stem cuttings. Pieces of stem (the thicker the better) about 8 inches long, are stuck ½ -¾ of the way into loosened soil. They will root in and grow without additional care. We do this in individual pots and keep them in the greenhouse, because freezing will kill new plants. Alternately, you can cut up one of your plants in August to plant next year’s field. The plants should become well enough established by winter to come back up in the spring. Cut stems will last a long time in storage provided they do not dry out.

Pests: Spider mites, mealybugs, and deer can badly damage your crop. Spider mites and mealybugs can be reduced by being careful not to over-fertilize – especially late in the season. They can also be controlled by thorough sprayings of neem oil insecticide. Spider mites can usually be controlled with soap spray at double the recommended concentration. I recommend “insecticidal soap” over dish soap, as it uses potassium instead of sodium as the positive ion, making it healthy for plants.

Harvesting: Harvest of yuca is during the dormant season, usually from December through March. I carefully excavate around the roots, and clip them off the central knot of roots. The middle of the plant can be replanted and harvested again the next year. The plant should be left intact until it will be used, as the roots spoil very quickly after harvest.

Preparation: Our variety is a low-cyanide variety. Others, called cassava and manioc, require more preparation to make edible. Yuca should be peeled before cooking, and is often chopped and then boiled for 20 minutes in salt water before pan or deep frying. It can be fried or baked without pre-boiling. It goes well with strongly flavored things like lime, garlic, salt, onions, tomatoes, or dipped in garlic sauce or added to soups.

 

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