Ruth Stout Sayz...
Nov. 15th, 2008 08:36 amGiant Green soybeans (stays green longer)
Sweet Spanish onions (better flavor)
Baby Blue Hubbard (her favorite) & Buttercup squash
North Star corn (matures quickly, she recommends the miniature variety for closer rows)
Butter Crunch Lettuce (withstands frost)
New Zealand Spinach (withstands frost)
Fairfax strawberries (better tasting)*
Lincoln peas (better tasting)
And:
Carrots
Asparagus**
Sweet Peas
Tomatoes
Parsley
Parsnips
Turnips
Bell Peppers
Potatoes
Cucumber
Kale
Brussels Sprouts
Regarding prepping your garden in winter:
Put down a layer of as many leaves as possible. Cover this with as many cornstalks (cut to 1' lengths) as you can - to prevent the leaves blowing about - then cover with loose hay. She recommends either "spoiled" hay, good hay or salt hay. Make the hay in the area where tomatoes will go thick. Make the hay cover in the area for the asparagus bed with about 8" of loose hay. Cover the rest of the garden in a lighter layer. Come spring, you will add more hay/mulch again once you have planted and the seeds have sprouted.
When dealing with strawberries, keep the mulch light until the first frost, then cover in 10" of mulch/hay if the thermometer drops to 20 degrees.
*She uses portable cold frames to regulate the temperature on these during frosts (rather then mounding and removing mulch each day). She does not recommend the 'ever bearing' varieties and says they do not produce enough berries to be worth the time.
**Ruth recommends using the 'manufacturer's' method for initial planting, and then simply mulching the rows with loose hay (rather than covering and uncovering depending on the season). Instead of cutting off the shoots for harvest, she simply breaks them off where they snap on their own - this prevents possible damage to nearby shoots.