Fall Organic Garden Tour – How I grow Fruits and Vegetables in the Front and Back Yard


This is John Kohler with GrowingYourGreens.com.
Today I have another exciting episode for you and this is an update video of what’s
going on in my garden. This is a fall slash winter update and we are here about the middle
of November, I’m gonna show you guys what’s growing on and, actually, I’m gonna share
some tips with you on how and when I basically pull out plants, harvest and when I’m ready
to plant new stuff. So what we’re looking at here is my front
yard and this is the raised beds here that I have in the front yard. And this is a—grew
a kakai pumpkin, and another kind of pumpkin that I forget the name of up a monster trellis
and I actually have a video showing you guys how to make a monster trellis yourself. They’re
really inexpensive. You could see this trellis goes up like six feet tall and you can see
some of the huge pumpkin leaves and it looks like the trellis is working really working
well, there’s a nice huge kakai pumpkin. Now this style pumpkin is a kind I’m choosing
to grow because actually the seeds inside here are the green little seeds that are hull-less
so I like to eat the hull-less seeds and, you know what, when you grow it yourself,
nothing tastes better. And I want to encourage you guys to always eat whole foods! See my
hat? I got a new hat. I don’t work at Whole Foods, don’t worry about it, but I want
to encourage you guys to eat whole foods and whole foods—I don’t mean foods out of
the Whole Foods store, or the grocery store, because they have a lot of processed foods.
I want to encourage you guys to eat whole and real natural foods that you grow yourself,
like these pumpkins here. Any case, aside from the pumpkins I’m growing
up top, along the bottom here you can see I have a whole lot of peppers growing here
and they’re just down below and they’re getting shaded out a lot but, none the less,
are still ripening up really good. Here’s another pumpkin that escaped the
trellis and this is the other kind I grew. These almost look like a fairy tale pumpkin,
these are supposed to have really delicious, edible flesh when it’s raw and be a nice
orange color. I’m kinda waiting for them to ripen up and they haven’t yet.
Anyways lets head into the yard and show your guys what’s currently growing and what’s
actually getting pulled and gonna start growing soon. In the middle of the summer, one of
the things that didn’t like the heat were the runner beans and the runner beans basically
kind of stopped production when it got really hot but now that it’s cooled down a little
bit they’re putting on the beans. I like to eat the young baby beans, the small ones
right off the plant raw. They’re actually quite good. Maybe about this size, they’re
actually quite good raw like that. Otherwise, you could actually save these for the dried
beans to eat or actually to replant, so I’m actually saving some seed there—oh here’s
they are right here. These are the dried seed pods and you could just go ahead and open
these guys up here and check it out. These cool seeds or beans falling right out there.
Oh, don’t lose any. There you go. These are the Native American runner beans and I
like growing these guys a lot. These guys vine up a lot and actually I grew the sunchokes
next door and they just literally vined up the sunchoke plants. So that’s definitely
really cool. One of the things on the way out, which you’ll
see, I started cutting these down the other day, is the sunchokes. Because it has gotten
cooler, they’re pretty much at their end so when they turn brown that’s when they’re
ready to be harvested. I basically cut them off at the base to let me know that I have
some underneath the ground right there, and then later as I need them, I’ll just harvest
them and eat them. You don’t want to go and harvest them all and put them in your
fridge because if you do that they’re gonna actually go bad faster. They like to stay
stored underneath the ground and we’ll show you an example of that in the backyard.
Because we’re at the end of the season, a lot of things are going to flower and seed,
including this guy right here. This is the edible chrysanthemum. Or also called Tong
Ho. You can eat the flowers, they’re kind of harsh and bitter but I actually grow these
guys for little delicate greens. Mm. They’re greens that taste like no other! It’s totally
amazing. In addition, we’ve got this guy right here.
This is the aquacate that grew up probably about four feet and it’s now going to flower
and seed. Looks really pretty, has a nice smell too. I use this like cilantro. In addition
we’ve got the stridolo. The stridolo right here is flowering and seeding, it’s been
doing that for a while. In addition, we got the Roselle, and the Roselle actually—when
it started cooling down a little bit—it lost its vitality. We still got a couple buds
we can harvest there. We got the bee balm, it’s growing really well and I’m harvesting
the flowers off here to eat. And of course in the front bed, we also got
one of my favorite things to grow right here. This is the Malabar spinach. And the Malabar
spinach is growing really well here. Actually, one of my beds had got eaten by slugs, but
thing you gotta remember when you’re growing Malabar spinach is you want to put up a nice
trellis or stakes so that it could climb. It loves to climb and it’s totally climbed
around and literally can be suffocating potentially the other plants to get some altitude and
to get more sun. I’ve already started to pull some of my
crops out, because it was starting to get cold. What was here was my tomatoes and we
pulled all these guys out now because we want to start planting out for the fall and winter.
You don’t want to wait too long until you plant because you want to get some things
in the ground now and have them have some time to get established before it gets really
cold and the days get a lot shorter. So I like to not pull out everything at once because
that’s a lot of work but if you pull out a small section at a time, I could go ahead
and now next plant this it out and by that time I’ll work on the next item I need to
pull out and start planting. Now I pulled out the tomatoes first because the tomatoes
really like the warm weather more than the cucumbers and the peppers. In the cooler weather,
tomatoes will still produce but they’re not gonna have that nice flavorful tomato
and the full flavors aren’t going to develop because they don’t have the heat to do that.
So we harvested all we could. We basically pulled them and now we’re ready to plant
some greens for the winter time. Right now I currently still have some of the
summer crops in such as these guys, the lemon cucumber. You can see they’re still actually
producing and here’s some flowers up here. Now you might be wondering, these leaves are
looking a little bit rough and that’s because I’m getting white powdery mildew and you
could try to spray for that stuff, different things, but it’s coming to the end of the
season, the nights are getting moist and there’s moisture left on the leaves and it’s just
gonna happen anyway. So you could try to fight it or you could just let Mother Nature take
its course. So what I’m gonna do, I’m gonna let these guys work their way out and
hopefully by the time I’m done planting the tomato bed these guys will be able to
get pulled and I’ll be able to replant this one, because this is the one I’ll probably
gonna plant next. You can see in this bed, this bed is actually
gonna happen really soon, probably right after the tomatoes. This is where my basil was and
he basil pretty much not making it too much too well. There’s a little bit left but
it’s gotten too cold for the basil. What has been doing well is the Malabar spinach,
it keeps trucking on through until it gets a freeze. The problem I’ve had with the
Malabar spinach this year though is basically got Swiss cheese Malabar spinach because I
got a bug infestation that I think is some slugs. So not looking too good there. So we’re
probably gonna pull this bed up, and replant more winter greens as well.
One of the things that have done really well for me this year and actually one of my favorite
crops that I’m growing are my peppers. So I have a lot of peppers, both sweet and hot.
Mostly sweet with some hot ones mixed in. And they’ve done extremely well. Now the
peppers in my opinion are more cold tolerant—that still can’t survive a frost, but they’re
more cold tolerant that the tomatoes and the cucumbers so these I’ll be pulling out absolutely
last after we get a full frost and it hits it. Meanwhile, I’m gonna start harvesting
all the ripe peppers and all the peppers that are mostly ripe so that they can continue
the ripening process inside because they will start to do that.
Over on this side, we got a cool situation happening. I got a milk thistle plant—and
a milk thistle plant is a thistle and most people would never plant a milk thistle like
this in their garden. You might not want to either because they can be really nasty plants
with the worms and whatnot. I planted one in a container, the seeds got away. It grew
in here last year and the seeds dropped and check it out. I got a whole patch of baby
milk thistle. And these guys actually got nice sharp leaves here but the thing I want
to point out to you guys is when the plant is a baby—let me see if I can find one,
here’s a baby plant right here—when they’re baby plants, they don’t really that the
thorns. Their first set of leaves, which is not the true leaves, actually don’t have
any thorns. The true leaves in the middle do have thorns. So what I’ve been doing
actually is I just pull these guys out. Eat them right up. So these are literally milk
thistle sprouts. Now they say that milk thistle is very healing for the liver. So besides
eating the sprout, I’ll also take these baby greens, because these baby milk thistle
doesn’t have the sharp times on it yet. I mean, yeah they’re hurt you a little but
you could actually take these and I like to blend these up in the juicer and the blender.
Now these, the milk thistle, I see more of a food as a medicine, so I’m not gonna be
eating massive quantities of this, but I’ll put a few leaves in my juicer every day to
ensure I get some of the nutrients that are in the milk thistle because when is the last
time you had milk thistle leaves? Speaking of thorny plants, another thorny
plant because literally a pain in my behind or at least a pain in my leg or arm or finger
sometimes, is this guy right here. This is my litchi tomato and you can see right now
it’s in full production. I mean, it is the middle of November and it is one of the reasons
I like this plant. It’s cold tolerant. It’s related to the tomato but I’ll survive the
cold weather here in Northern California, plus it’s probably the first to produce
fruits and almost the last one to give fruits up. Last year, I think I was even harvesting
these guys in January, believe it or not. So these guys are ripening up here, let me
go ahead and pull on of these guys for you—actually, I’m getting stuck in the back as I’m speaking
to you. Not too fun. And I’ve noticed these guys, the fruit will start to crack on you
a little bit and that’s alright… And there’s a nice large litchi tomato, and that a larger
one, usually they’re fairly small, about the size of a large cherry tomato. Wow, that’s
an exceptionally good one! These seeds are kind of hard like a bell pepper but you can
kind of crunch them up and eat them. And the fruit is mildly sweet. Now most of the time,
if you pick them before they’re ripe they’re not gonna be sweet. This is mildly sweet…I
dunno, every time it tastes different to me. This time it tastes between a pepper—like
a ripe bell pepper—and a tomato. It’s quite delicious!
Besides all the litchi tomatoes that are dropping because they’re truly ripe and you can save
the seeds at this point when they drop off the plant, they’re viable seeds and these
guys’ll actually sprout up as weeds next year, I’ll have a lot of volunteers coming
up. Another thing in season right now are my feijoas,
or my pineapple guavas. You can see the ground is just littered with the pineapple guavas.
And these guys are one of my favorite fruits. I’ve literally been living on meals of the
pineapple guavas since I have so many. I only have four trees and I definitely have a lot
of pineapple guavas like boxes and boxes. It’s insane. So these guys I think are just
a few years old but the trees on the other side are many more years and these are unnamed
varieties. So we can talk about that for a second. The ones on this side of the house
tend not to taste as sweet as the ones on the other side. I’m not exactly sure why.
Maybe I need to ramp up the rock dust and work on the soil more on this side of the
house. One of my favorite things that I grow are
my fruit trees. And besides the feijoas that you just saw, I also have some fig trees.
And yes, even in late November, we’re still ripening some figs here and actually this
is a Janice seedless fig. so this has no seeds supposed, and check it out. Nice, juicy inside
there. Mm. Definitely a good fig. especially for middle November.
Here’s just some of the massive peppers I grew, check it out. These plants are literally
loaded up, and this is what happens when you combine good watering practices. And this
one actually has the earth mister system. It’s probably oxygenating under the ground.
And look at how it worked. I mean this thing is loaded up. Also make sure you have good
soil. Good soil, good rock dust and you’ll be reward with literally tonnage of peppers.
One of the things I like to do is use every possible square inch or square food of my
yard to grow food, and this is literally just a little walkway and we built a little small
raised bed that’s only five inches wide and several feet long. We planted a row of
cucumbers and these are some Japanese cucumbers and yes the leaves are definitely looking
rough. End of the season there. But check it out, I’ve been harvesting cucumbers off
it and it’s still even putting out flowers and little baby fruit. So just cause something
looks bad, doesn’t mean you need to pull it. I’m just gonna let these guys produce
as long as they’re gonna and then I’ll finally pull them when I have to and it’ll
get replaced with some sugar snap peas for the winter.
Another thing you can do that sometimes I don’t recommend is actually growing a tree
in a container. I have a ceramic container here with an apple tree and this apple tree
is staying alive but it’s not really producing, because number one it’s not getting enough
sun and number two this container is actually too small for the apple tree. So you always
want to put trees, if you do have them in containers, in the largest container as possible
that you can afford and also list if you need to move them.
Right behind me here is something that’s done extremely well this year, and this—the
leaves on this—Oh! Check it out! I got some ripe ones! This is impressive. So this is
my—oh, and these are totally ripe. These are my passion fruits right here and we gonna
go ahead and pick this guy. We’ll see how this is and see if it’s a dud or not. And
this is a passion fruit, and this guy’s supposed to be cold tolerant. This is an orange
variety, I haven’t really see that before. Aw! This is the kind I was not really wanting
to be growing, because this is the kind that’s actually not too flavorful. But uh, you know,
this is col hardy and I thought this would be a little bit different variety but… It’s
got these little red seeds and these seeds, while they are edible… Mm, they’re flavorful
when actually grown in rock dust. I’ve had these before where they have no flavor. These
are mildly sweet but, knowing that I really don’t have a good variety of passion fruit
now, little bit disappointed. Headed into the backyard here, we’ve got
some containers here. I’ve got some pots, five gallon pots here, and I’m growing the
yacón, or yacon. I do have videos on this. This guy’s been doing really well despite
the cold, where the sunchokes, which is another tuber that I grow, these guys have been doing
really good inside the pots there, and they’re pushing six feet tall. Oh and check it out.
This is really rare. I think this is only the first time I’ve ever seen them flower
on me. So this is flowering. So I have heard that once they flower, then they’re ready
to be harvested. For me personally, I’m just gonna wait until the cold gets them and
then I’m gonna dig up some of the tubers and be sure to check my past episodes for
actually me digging up some of the yacón tubers and how they look.
One of the things happening here in the back yard are my persimmons. Some of my persimmons,
you could see, I’ve literally got hundreds on the tree there and I’m waiting for them
to be fully ripe before I harvest them because if I went to Whole Foods or even the farmer’s
market, they’re probably harvesting the fruit way too early. Now when you grow your
own foods at home, you get to choose when you want to harvest them and I want to harvest
them at the peak ripeness and also the peak flavor. If I wanted unripe stuff, I’d just
go down to the store to buy it. Another thing happening is my avocado tree,
so yeah, don’t have this on the show too much, but I do have a few videos of this.
This is the Mexicola avocado, it’s a small, black skin, high fat content, with edible
skin. These guys are delicious. And I’m so excited because check it out, see right
here, this guy’s starting to push some buds and hopefully soon start to flower. And maybe
this year I’ll even get some fruit if it doesn’t get too cold over the winter. In
the past years, it’s gotten too cold and then the buds had all dropped off so maybe
this year will be different so cross your fingers for me.
For longtime viewers, you may know I had some issues with wasps. I put fake wasp nest, because
if wasps see a wasp nest, they’ll actually go somewhere else, and after I put this up,
I seem to have less problem. So at this point I have to say, this is definitely worth a
shot to see if it works for you. These are the Jerusalem artichokes that are
growing next to the back fence with the barking dog from the neighbors, and what I like to
do about this time because they are drying out here, I like to just take my clippers
and I’ll clip them off, leaving just maybe a foot in the ground. And the reason why I
do this is cause this’ll basically allow you to clean this up, you know, get it composted.
What I’ll also let you know, when you have some Jerusalem artichokes underneath the ground,
is you do not want to dig these guys up until you’re ready to eat them. If you do dig
them up early, then you will want to store them in a bucket, basically covered in soil,
basically like they’re still in the ground but in a container. Because that’s how they
like to be stored. So check it out over here, we can show you
guys some Jerusalem artichokes. And here’s some right here that’s been exposed out
of the ground, and this is a nice example her. These guys are actually high in inulin—not
insulin, inulin—which is a prebiotic that basically feeds your beneficial microflora
in your intestines. So this guy, you could actually eat these guys or you could actually
plant this. Put this under the ground like this and it’ll actually sprout up and grow
new plants next year. So one of the things I’m gonna do today is I’m gonna harvest
a bunch of the sunchokes to have to eat for the upcoming week.
Alright, so I’m just cleaning up some of the sunchokes now. I have several patches
of them all over my yard. Actually these guys kind of escaped a little bit, so… These
guys can literally take over your yard, but when I think something takes over your yard
with food, it’s only a good thing, but you may want to contain it in a raised bed with
a bottom or a container. But check this out, there’s some of them here. And I want to
show you this one right here. IT’s particularly impressive. This guy right here is literally
the size of a tree. Check it out, this is me, these are my feijoa trees, and you can
see this thing towers above my feijoa trees. This thing is probably at least twenty feet
tall. I’m never seen a sunchoke plant grow this large and for most people maybe they
check six to ten feet, but this is insane. This is a testament of growing in rich compost
and building your soil, but also using the rock dust trace minerals, which has the base
minerals that basically super charges your growth that you can see here.
As sad as I am that the summer season has ended and the weather’s getting cooler,
I’m happy that it’s always time for a new beginning and what we’re doing here
in this raised bed made out of repurposed walk way—this is actually my old walkway
cut up and we basically strapped it and made a raised bed out of it. You could literally
make a raised bed out of almost anything. You could see we have this all planted out
in lettuce. We got the red lettuce and also the green lettuce, and also got some frisee
and escarole in here as well as some edible flowers, decorative on the order, and then
we planted these guys out at six inch spacing and we did offset rows. Just in a little while,
this is gonna be a ton of leafy greens to eat. Now I did start the lettuce earlier than
some of the other leafy greens I’m starting out for the winter time because they tend
to grow slower, especially when it gets colder. So hopefully, they’ll get a strong foothold
and maybe putting out real good by the time it’s cooler and there’s also less sun
because the days are growing shorter. So in any case, that’ll bring us to the
end today. The sun’s setting and I’ve got a few more things to do here in my garden.
Hopefully you guys enjoyed this episode learning more about what’s growing on here in my
garden. And I always what to encourage you guys that, yes, you can grow year round wherever
you live, even if that means growing indoor or having a hoop house with a compost pile
that’s heating it up. I have7 many excellent videos explaining how to grow sprouts indoors
or how to set up a hoop house with an active compost pile where you could actually burn
your hand it’s so hot, to keep things warm so you can grow things like kale and collard
greens and some of the other brassica family plants that don’t mind too much cold.
So once again, my name is John Kohler with GrowingYourGreens.com. We’ll see you needs
time, and remember, keep on growing!

100 thoughts on “Fall Organic Garden Tour – How I grow Fruits and Vegetables in the Front and Back Yard

  1. where in northeast? In rhode island we've still got collards, chard, arugula, carrots, sweet potatoes, onions, daikon, turnips, beets….!!

  2. Great inspiration. Any tips for Windowsill Gardeners? How to fertilize? Now investigating getting a small plot here in Manhattan. 11th floor apt dweller. From NYC.

  3. Does salt work well for slugs? Man oh man I thought I grew a lot of peppers, that whole entire plant was nothing but peppers! that is Crazy good production. I need to get a greenhouse/hoop house going!

  4. It looks like every inch of your yard is covered with some delicious plant, would love to see an overhead shot 🙂

  5. Hey John, Can you answer this real quick. I use azomite but I may be not adding it correctly. Do you add some in the hole where you plant or do you mix in the soil throughout the whole garden before you plant. I should be getting better results. I mean I am getting good results but it is the same results before I started using azomite so I may not be adding it properly or may not be adding enough. Thanks for your help.

  6. Also John, I started my lettuce at the correct time which is October here in Georgia and it is now a good size for harvesting the older leaves but I did yesterday and it was horribly bitter. I watered correctly and it has not been too hot here. Any other thing that will cause it to be bitter. Mine is extremely bitter. I planted red romaine and butter crunch. It is the butter crunch that is extremely bitter and the romaine is slightly bitter. Thanks

  7. John, I was under the impression that apple trees are not self pollinating. you must have 2 trees to get fruits… maybe its not the container thats the problem? maybe just get another apple tree container…

  8. Hope John has a chance to answer your question. Results you get w/Azomite may be subtle. If your soil is enriched with organic material/ compost, you should already be getting good results! Azomite, like the glacier rock dust & kelp, adds trace & micro-trace minerals that are missing from most USA soils. These minerals allow the plants to fully express their genetic potential: resist pests, withstand weather extremes, > yield..the nutrition provided by those plants is the biggest difference.

  9. Not only 2 trees – but apples require 2 different varieties for successful pollination. And not all varieties are compatable for cross-pollination. Information on which varieties work with which is readily available, John!

  10. John, what month do you plant your pepper plants? When do you recommend to plant pepper plants from seed and when to plant from seedlings? I live in So Cal.

  11. Do you have a large family to feed because it seems like you grow far more than you alone need. Just wondering if you can/dry any food to store and do you have a video that will tell us how to do it?

  12. Do you support the pumpkins when growing on a trellis? Seems like the weight would cause the fruit to fall off.

  13. How did the avocados turn out? Love the garden! And you should plant a pawpaw tree. It is a native fruit to America and is very good.

  14. where do you get your roselle seeds ??? i live in the bay area so where can i get them ??

  15. Try the following recipe for MILDEW:- 1 part SOUR milk mixed with 1 part WATER. Mix well and spray! I enjoy your videos keep on Kobie RSA

  16. i love your videos john, me and my wife finally got a house and want to start a garden here in southern california. i just wanted to know what is your opinion on the vegetables for the novice gardener to start out for in the fall.

  17. What you can also do is under-sow your warm weather vegetables a few weeks before your last frost. For instance, I mix some compost with spinach seeds, soak it in water for a couple days and sprinkle the mixture under my warm weather crops. After the warm weather plants are pretty much done for the season, I have masses of spinach already growing underneath, especially with the help of fall rains.

  18. All I need to do is prune the warm weather plants at the root and the spinach is harvestable in a month or so and if I cover it with straw, I can harvest it all winter plus I also have the earliest in spring. This way you can time stack your crops for more yield 🙂

  19. Hi John! I can't believe your raised bed seeds grow as huge as that. Growing such varieties of fruits and vegetables are quite rewarding for a gardener in the end. It's a wise idea planting different kinds of crops in your front or backyard.

  20. Good evening from Sweden! =D Wondering about the plant "with yellow flowers" at 03.37. What is the "Latin" name for it? Thanks and keep up the good work! Cheers

  21. Hi John, I have a question for you.. What are the best peppers to grow and dry out for making homemade taco seasoning?

  22. 2:40 magic beans!! LOL
    10:20 love your reaction…just golden! I hope your garden thrives and good luck with your next video installment.

  23. I've learned so incredibly much useful info from you. Its refreshing when the words coming out of someone's mouth aren't malicious or gossip & are educational instead. You're such a role model for my family. Planting is one activity the 3 of us love doing together. More families should try it.

  24. Did you say the pumpkin was called Kakya? Would you mind writing names of things you are talking about?

  25. How much problem with wasps were you having?
    Wasps help out in my yard. They eat the caterpillars off of the plants. Helpful bugs. If you have a lot of wasps, that may mean you have a lot of food for them.

  26. That's awesome that you use you're front and back yards for food verses grass and flowers for cosmetic purposes. You have everything anyone could want to eat in that garden! Very inspirational! I'm overwhelmed with all I'm going to need to learn to get to this point.

  27. I read someplace that it's bad to use concrete because it can actually Leach heavy metals and things like arsenic into your soil because that's what's used to make concrete. Have you ever found this to be true?

  28. fried green tomatoes are really nice so we need them. A question about pinapple guava – I live in a temperate climate & am wondering if it will fruit? it's only a recent edition to the garden as I got it on sale

  29. I'm, growing some weird pumpkins this year.
    They look like a cross between butternut squash and zucchini but they are growing big.
    They taste good green but when they get an orange tinge they are awesome.
    I hope they will grow the same next year but who knows with the cross pollination.
    I'm in Australia so in Autumn right now.

  30. Boa tarde amei o vídeo as verduras legumes que abóbora bonita gostei do alface crespo pintadinho do feijão fava lilás 💙🙍🌳🌵🐦🌴🍀🐕🌱🐝

  31. Coloca vídeos de 2o19 tá tudo lindo aquela varas seca e para fazer estaca para amarrar as plantas que rama essa flores amarelo e cravo parece que eu essa rasteira rocha e parente da Bertalha 💙🙍🌳🌱🍀🌲🌵

Leave a Reply

Your email address will not be published. Required fields are marked *