History ofHISTORIC AND NATIVE CROPS Sa But if God's people followed His instruction, their land would be restored to fertility and beauty. God Himself gave them directions in regard to the culture of the soil and they were to co- operate with Him in its restoration. (AH 143) The main crop in the time of the ancient Babylonians was barley. The farmer would sow his seed with a tool known as a "seeder plough” The plough would create a furrow into which a seed would be dropped using a funnel. A man would have to walk beside the seeder plough and drop the seeds in at regular intervals. This would mean that all the seeds would be at exactly the correct depth. It would have taken considerable skill to achieve tasks such as irrigation and the winnowing, If the farmer got the irrigation wrong he could flood the field or let it get too dry to allow the plants to grow. Similarly if the farmer did the winnowing in too strong a wind the grain would also blow away but if he did in too weak a wind there would be chaff and dirt still mixed in. The farmer would have probably followed his father in his trade and would have been taught by him, The farmer would almost certainly have been “apprenticed” by his father. Today we have it easy to prepare the soil compared to the Babylonians, although their soil was more fertile. In addition to barley, they grew wheat, millet, melons, plums, dates, apples, pomegranates, lentils, chickpeas, sesame seeds, onion, garlic, leeks, cucumbers, cress, mustard, lettuce, and pistachios. There were probably more that we do not know about Imagine your vegetable garden without corn, squash, and beans. These Native American crops soon became staples to early European settlers of North America, who were taught how to grow them by the indigenous people Potatoes and tomatoes also originated in the New World--although tomatoes were first grown in Europe as ornamentals rather than a food crop. Jerusalem artichokes are another native crop, a perennial grown for its crunchy tubers. It's a member of the sunflower family, which also gives us annual sunflowers with their tasty seeds. In the squash family, today's Connecticut field pumpkin is considered an heirloom variety. It's a direct descendant of the pumpkin that Native Americans were growing when the first European colonists arrived on these shores. Other varieties available today are Boston marrow, green Hubbard, summer crookneck, and white bush scallop squash, black Mexican com, small- fruited gourds, Russian mammoth sunflowers, and Kentucky Wonder or scarlet runner pole beansCUCUMBERS And the daughter of Zion is left as a cottage in a vineyard, as a lodge in a garden of cucumbers. Isaiah 1:8 The cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon/cantaloupe. It is considered a fruiting vegetable with their seeds enclosed. Fruits of vegetable plants include cucumbers, eggplants, muskmelons, watermelons, okra, peppers, snap beans, summer and winter squash, and tomatoes. They like fertile soil in order to produce well. These are creeping vines that roots in the ground and grows up trellises or other supporting frames, wrapping around ribbing with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit. History of Cucumber The cucumber is believed native to the great Indian center of plant origins which lies between the northern part of the Bay of Bengal and the towering Himalayas. We know they had the cucumbers when the Israelites were slaves in Egypt. The cucumber has be cultivated for at least 3,000 years in Western Asia, and probably introduced to other parts of Europe by the Romans. The Romans used highly artificial methods of growing the cucumber when necessary to have it for the Emperor Tiberius out of season. They were known in England in the early 1300's, but the art of growing them was apparently lost there as a result of a long period of war and turmoil. Columbus brought the cucumber to the New World, along with many other vegetables. He had them planted in Haiti in 1494, and possibly on other islands. Cucumber Nutrition Information Although less nutritious than most fruit, the fresh cucumber, especially, with the skins on are a good source of Vitamin A, C, K, B6, thiamine, folate, Pantothenic acid, dietary fiber, potassium, calcium, magnesium, phosphorus, copper, and manganese. The cucumber is excellent for heart and kidney problems. So the fruit of the Spirit can heal the “heart” from all sin. They are good for constipation. The juice mixed with carrot juice is helpful for rheumatic problems; it has a beneficial effect on the lungs, and the skin. Because itis high in calcium, it makes strong bones and teeth. Cucumber juice mixed with honey helps an inflamed throat, tonsilitis, etc. Cucumber Health Benefits The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. Cucumber juice is often recommended as a source of silica to improve the complexion and health of the skin. The cucumber's high water content makes it naturally hydrating—a must for glowing skin. Cucumbers are used topically for various types of skin problems, including swelling under the eyes and sunburn. Two compounds in cucumbers~ascorbic acid and caffeic acid, prevent water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns, and dermatitis.Storing Cucumber The fruit is commonly harvested while green, and eaten raw, cooked or made into pickled cucumbers. They keep in the refrigerator for 7-10 days. Lessons from the Cucumbers We remember the fish, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlick. Numbers 11:5-6 The Israelites manifested their discontent with the food provided for them by their Creator. Yet they had constant evidence that it was adapted to their wants; for notwithstanding the hardships they endured, there was not a feeble one in all their tribes. {PP 379.3} Cucumbers grow on a vine. The leaves are formed into five-points, which number reminds us of grace. Like the five points that form on the leaf of the cucumber plant, so Daniel had grace that formed a character to stand all the tests and temptations he faced in Babylon. The leaves catch the water/rain and funnel the water to the right place to give the plant the moisture they need. Lack of water causes bitterness. We need the Water of Life abundantly, so we can grow in Christ and have sweet characters. The flowers of cucumbers are golden-yellow, and are bell-shaped. The bell-like flower reminds us of Christ calling to our hearts. The fruit is long, containing small seeds in the fleshy fruit. It is diced in salads or sliced on a vegetable platter. Genesis 1:11. The fruiting vegetables of Egypt and Babylon such as melons and cucumbers were grown close to the earth, unless they were supported on trellises. For these foods of the field, Daniel and his three friends asked for. They desired the food that God had made and blessed--Food that would make them strong, with clear minds. Their affections were entwining and clinging onto Jesus, as they chose to obey Him, rather than King Nebuchadnezzar. Every man has tendrils of heavenly yearnings and hopes that were meant to raise him above the world, but he perverts them from their proper use and instead of climbing heavenward, he leaves them to cling to earthly things. Luke 13:7 “Why cumbereth it the ground?” “Set your affection (tendrils) on things above, not on things on the earth.” Colossians 3:2. Compiled from SonLight Family Bible Lessons, Plants and Health, and www.n Teach the young tendrils to entwine about God for support. It is not enough that you say, Do this, or, Do that, and then become utterly regardless and forgetful of what you have required, and the children are not careful to do your commands. Prepare the way for your child to obey your commands cheerfully; teach the tendrils to cling to Jesus... . Teach them to ask the Lord to help them in the little things of life; to be wide awake to see the small duties which need to be done; to be helpful in the home. If you do not educate them, there is ‘one who will, for Satan is watching his opportunity to sow the seeds of tares in the heart. {CG 31.1}GARLIC We remember the fish, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garfick: Numbers 11:5 Garlic may have originated in central Asia. For nearly as long as there has been a written record of history, garlic has been mentioned as a food. Garlic was being used in Egypt by 3,000 B.C. Another record says the first recorded use was by the Sumerians (Babylonians) of Mesopotamia, in the now Mid-East regions of the Tigris and Euphrates rivers Later it was used in Pakistan and Western India and spread to China. The Spanish, Portuguese and French introduced it to the New World. Today, garlic is currently grown in temperate and tropical regions all over the world, and many different cuttivated types have been developed to suit different climates, even for Washington. The botanical name of garlic is Allium sativum, and it belongs to the Allium genus of the Alliaceae family, which is the lily family, including, onions, leeks, scallions, and chives. Because of its pungent odor, garlic is sometimes called the ‘stinking rose’ The Greeks used garlic to bring strength to their athletes at the Olympic Games and in other contests, and employed it, as well, to help heal battle wounds. Hippocrates, who lived 460 to 370 B.C. and is considered the father of western medicine, recommended garlic for pneumonia and other infections, for cancer and for digestive disorders, as well as a diuretic to increase the flow of urine and a substance to improve menstrual flow. Garlic saved many lives during the great plagues of the Middle Ages that swept through Europe killing millions. Garlic was worshipped by ancient Egyptians. Garlic was so highly-prized; it was even used as. currency. During the time of the Pharaohs, when Egypt was at the peak of its power, garlic was given to the laborers and slaves who were building the great pyramids. Why? 1. To increase their stamina 2. To increase their strength 3. To protect them from diseases, such as, cholera, typhoid fever, and amebic dysentery. Onions and radishes were, also, part of their diet. Garlic is a simple food, a culinary herb and a medicinal herb all at the same time. Itis truly one of the most powerful health-promoting plants in existence.Other Benefits and Uses of Garlic: PNBASeONS 1 12. 13, 14, 15. 16. 17. 18. 19. 20. 21. 22. 23. 24, 25. 26. 28. 29. 30. 31. . Lowers Cholesterol and Controls Triglycerides 32. 33. 39, 40. 41, 42. Laxative and Diuretic ‘Tumors of the Uterus, and Other Tumors Leprosy Epilepsy, Convulsions Chest Pain Toothaches Wounds Intestinal Disorders, such as: Gastric Ulcer, Gastritis, Constipation, Diarrhea, Hemorthoids, Gas Pains Dog and Snake Bites . Scorpion Stings Intestinal Worms/Parasites Lung Problems, Including Pneumonia Asthma Bronchitis-Prevents and Relieves Various Skin Problems: Acne, Dandruff, Ringworm Arthritis (Antispasmodic Properties) Rheumatism High Blood Pressure Tuberculosis Diabetes Some Cancers (stomach, colon-rectal, etc.) Anemia Heavy Metal Poisoning Epilepsy Whooping Cough Typhus Conjunctivitis Spinal Meningitis Diphtheria Cold Sores Decreases Blood Pressure (Dilates Blood Vessels) Prevents from Blood Clotting (Improve Claudicating) Active Against Fungi (60 types Including Vaginitis, and Athlete's Foot), Yeast, and Bacteria . Repels Mosquitoes and Fleas 38. Common Cold, Sore Throats and Coughs (Garlic syrup is made by boiling cloves of garlic in water for half a day.) Decongestant and Expectorant It Destroys the Viral Infections of Chicken Pox, Measles, Mumps, Rabies, Scarlet Fever, ‘Small Pox, etc. Stimulates the Immune System Reduces Some Middle Ear Inflammation Thought to be an AphrodisiacGarlic is a strong antiseptic — Louis Pasteur verified its antiseptic properties in 1858. Garlic is also a strong antibacterial, antifungal, antiviral and anti-parasitic herb — throughout the history of garlic, the herb has been used for such purposes and these properties have been verified in countless studies. Nutrients: if possible, use organic garlic. Organic garlic has more nutrients and health-promoting compounds than their non-organic counterparts. Not to mention, they would have less of harmful chemicals such as pesticides. Vitamins include A, C, B1 (thiamine assimilation enhanced), B2 (riboflavin), and B6 Minerals are copper, iron, zinc, tin, calcium, potassium, aluminum, sulphur (one of the best source), selenium, germanium, manganese, and phosphorus Flavonoids High levels of antioxidants Protein Allicin - This gives the garlic odor and antibiotic effect (destroyed by heating and aging) Pungent smell and taste are also responsible for the many health benefits of garlic. When garlic is cut or crushed, an enzyme in the garlic combines with an amino acid, which then creates a new compound called allicin. This compound is known to kill 23 types of bacteria, including salmonella and staphylococcus. A different compound is formed when garlic is heated. This compound can prevent arteries from clogging, and reduce blood pressure and cholesterol levels. Garlic has a blood-thinning quality, which may be helpful in preventing heart attacks and strokes. ‘Some studies have shown garlic supplements to help with health conditions. The natural food version is still the best. The best way to reap the maximum health benefits of garlic is to eat it fresh and raw. Intense! How To Eat Garlic: Eat raw (1 to 3 cloves a day) for the best results. Eat the garlic with other food. Bread seems to help tone down the hotness a little. Parsley and lemon helps reduce the burning, if they soak together at least 15 minutes. Cut the cloves and mixed in your food. Eat whole clove, after getting used to it. When cooking it, put in last 10 minutes of cooking. If eating cooked, eat extra garlic. Nogaena HIGH doses may cause: anemia and weight loss. Additional Uses: 1. Strong disinfectant — Used in both World Wars to prevent gangrene ("Russian penicillin’) 2. Oxidizer (diluted with water 1/80,000 or even as much as 1/120,006, itis still able to kill the germs that cause cholera and typhoid fever. 3. Spray for aphids on fruit trees and plants.Advantages of Garlic Over the Use of Drugs Drugs are also often only useful against specific or limited types of harmful microorganisms, for example a certain drug may only work on a particular species of parasites, or another drug may only work on a few strains of bacteria. Garlic, on the other hand, has powerful effects against a wide range of these organisms. Another great advantage garlic has over drugs is that it only selectively destroys harmful microorganisms in the body, leaving the good and friendly bacteria untouched, and even allowing them to thrive. This is extremely important because prescribed drug antibiotics often wipe out the good bacteria in a person's body, leaving him or her susceptible to problems such as digestive ailments, infections, Candida albican yeast overgrowth, etc. One more problem with using drug antibiotics is that bacteria and viruses very often mutate into very strong and drug-resistant strains. What happens is that subsequent administration of stronger versions of drug antibiotics no longer work, and the person becomes sicker. This does not seem to happen with garlic, one of nature's powerful medicines. Crushed garlic has been shown to kill 23 types of bacteria including listeria, E.coli, Cryptococcus meningitis, Candida albican, salmonella and staphylococcus. Heated garlic has been shown to lower serum cholesterol by preventing clotting in the arteries. One clove a day will improve your health and 2-3 cloves will help prevent a cold. ‘As you can see from history, we have learned a lot from garlic. But, remember that the vast majority of these findings and uses were based on the consumption of fresh whole garlic and plenty of it! This may be an adjustment to many of us, but the benefits are worth it. It is possible that garlic is the number one healing plant known to man. In the United States, in addition to its use in cooking and food preparation, garlic is now second in sales only to Echinacea as a best selling herbal supplement. Recipe: Lemon Garlic Boost 1 lemon (Peel yellow skin off, leave the white—f not organic) Take out seeds 5-8 garlic cloves (small) ‘Add enough water to blend smoothly. Do not let get hot. Blend until smooth. ‘Add water until desired diluteness. (If the right ratio of gartic and lemon, you will not taste the garlic.) Back to Eden, Jethro Kloss, 1949 hitevwunw olivesgatic. com/page/S88788 piu ton amaznahethscommedveeotaa in httov/vnww.ars.usda.gov/Researchidocs him ?docid=5232 Sachin masa comeaih: bene:Lessons from the Garlic . Soil Preparation - Heart being prepared for the seed (Mark 12:30) — the Word of God (Luke 8:11) . Plant When Cool — Mulch to Keep Warm (Covered with Christ Robe of Righteousness—Isaiah 61:10) Water and Wait — We Receive the Water of Life (John 4:14) and Wait on the Lord (Psalm 37:34) 4. Keep Moist and Weed Free — Keep Drinking from the Springs of Living Water (Rev. 22:17) and Turn from your Evil Ways and Doings (Zech. 1:4) Weed out from our lives every questionable thing. ST, February 24, 1909 par. 2} 5. Mid-July - Scapes grow up about 1-1/2 feet and twist-Cut Off so the bulb can grow large “fruit” — (Isaiah 18:5) Representing self escaping out — Self must be cut out completely in order to bear good fruit. Spiritual pruning needed that Christian may bear more fruit. 4T 354-55; CH 102; 4T 311; DA 314; ML 331; 2T 598 6. Water for a Couple More of Weeks. (Psalm 42:1) Nn 9 7. When Bottom 1/3 Leaves Die--Quit Watering (Ecclesiastes 3:2) 8. Harvest — Carefully Dig each Garlic Bulb Up and Dry in Sun, then Store in Cool, Dry Place. Cut Off Stem and Roots When Dry. Do Not Refrigerate. (Revelation 14:15) Trustworthiness in your place and calling, a willingness to deny self for the purpose of benefiting others, will bring peace of mind and the favor of God. (4T 353} Those who will walk closely in the footsteps of their seff-sacrificing, self-denying Redeemer will have the mind of Christ reflected in their minds. Purity and the love of Christ will shine forth in their daily lives and characters, while meekness and truth will guide their way. Every fruitful branch is pruned, that it may bring forth more fruit. Even fruitful branches may display too much foliage and appear what they really are not. The followers of Christ may be doing some work for the Master and yet not be doing half what they might do. He then prunes them, because worldliness, self-indulgence, and pride are cropping out in their lives. Husbandmen clip off the surplus tendrils of the vines that are grasping the rubbish of earth, thus making them more fruitful. These hindering causes must be removed and the defective overgrowth cut away, to give room for the healing beams of the Sun of Righteousness. {47 354.1}Growing Garlic Garlic growing is easy in the home garden. Maintaining top quality requires care and attention. Weeding is important as garlic does not ike competition. Watering and not watering, harvesting con time and curing property are all important for producing bulbs with good keeping qualities. Soil Preparation Garlic will grow under a wide variety of soil conditions. It is said to prefer free draining loam with lots of organic matter. Building up your soil with green manures as part of your normal crop rotation is a good practice. When to Plant Garlic In Canada most varieties of garlic, under most conditions, do best when planted in the fall. The timing of fall planting should be such that the roots have a chance to develop and the tops do not break the surface before winter. We have planted in the spring with mixed results, Preparing Cloves for Planting Shortly before planting break the bulbs apart into cloves. This is called ‘cracking’, The cloves are attached to the basal plate, the plate that the roots grow from. When you crack the bulb each clove should break away cleanly, leaving an intact footprint’ on the basal plate. Set aside the very small cloves to eat or preserve, or to plant close together for spring greens, like green onions. Each larger clove will produce a good sized bulb by the end of the growing season. The smallest cloves require as much attention and produce significantly smaller bulbs. Planting Garlic You can plant garlic in single or double rows or in intensive beds with four to six plants across. We have lots of land and plant garlic in welltiled beds of six rows, with about eight inch spacing between rows and between plants. Tighter spacing in the beds will produce a greater number of smaller bulbs for a higher total yield in terms of pounds of garlic per square foot of garden. Itis important to plant hard neck garlic with the top (pointed end) of the clove up, at least two inches below the surface. When you have planted the garlic you can cover it with a layer of mulch if you wish, Mulching Mulching conserves moisture, moderates soil temperatures and inhibits weeds. It also shelters rodents and attracts deer and elk. All these factors need to be considered in deciding whether or aot to mulch’ ‘Mulching can even out the soil moisture between rains and irrigation cycles. It is not recommended in wetter climates where excess water can be a problem for garlic. Moderating soil temperature is helpful where there are extremes of heat and cold. Garlic does not like repeated freezing and thawing. Frost heaves can tear the young roots from the cloves. A thick layer of winter mulch is a good insurance against winter kill. Garlic does not like extreme heat either and mulch will moderate the daily fluctuations in summer soil temperatures. Chopped leaves, swamp grass, reeds and alfalfa hay are among the preferred mulch materials. Grain straw is not recommended because it can host wheat curl mite which will attack garlic. Grass hay is fine if you don’t mind lots of grass seed in your soil. © Boundary Garlic 80x 273 Midway BC VOH 1MO (250)449-2182 garlic@garlicfarm.ca page 1 wow gatlicfarm.caIn our area, zone 4 to 5, growers put on about 10 cm (4") of mulch in the fall for winter protection. By spring this has settled to 5 em (2") which is enough for weed suppression and heat and moisture control. Where winters are harsher, thicker winter mulch is advisable and then some may need to be pulled back in the spring, Garlic Flowers Hard neck varieties produce a central stalk which goes straight up and then usually makes one oF two loops. The garlic top is called a scape, garlic flower or top set, and contains a bulge where bulbils will form, If you want all the plant's energy to go into producing a large bulb, snip the scape off after it has made one or two loops. If you want to use the bulbils to propagate more garlic, leave them in place until harvest time and then dry them separately from the bulbs. Watering Garlic Garlic requires fairly even soil moisture during its early growth and then no additional moisture during the last few weeks. Mulch is one way of maintaining an even moisture regime. Not enough moisture means that garlic does not develop a full sized bulb, Over watering results in garlic with poor keeping qualities - poor wrappers, burst skins and mould. Harvesting Garlic ‘A few weeks before harvesting stop watering the garlic. Different growers have different rules of thumb regarding the best time to harvest: ‘+ when the lower leaves are half to three-quarters brown ‘© when the plants are 40% brown, 60% green, The dying back of the leaves is only an approximate indicator. Inspect a few bulbs in the ground by carefully scraping away the dirt. Pull the garlic from the ground when the bulb has reached a good size and before the wrappers begin to deteriorate or the bulbs begin to split open. If a bulb is not wellwrapped, and the skins on the cloves are not intact, the garlic will not keep well Learning exactly when to stop watering and when to harvest is a matter of judgment that comes with experience. We have a late spring and in our location we begin harvesting our earliest varieties in mid to late July. The main harvest continues into August with the late varieties and spring planted beds being harvested in late August. We use a flat, narrow-bladed shovel to loosen the ground beside the garlic - we pierce fewer bulbs with it than we did with a fork - and pull the plants by hand. Be careful as garlic bruises easily. Managing Garlic Beds for Pests and Disease There are a number of practices that minimize the risk of pests or disease. The ones we consider the most important are: * Use only clean, sound cloves from disease-free stock. ‘+ Allow two years or more between successive crops in the allium family (garlic, onions, leeks, chives, elephant garlic). ‘* During the growing season remove (rogue) plants that are not doing well and send suspicious plants to the dump. Boundary Garlic 80x 273 Midway BC VOH 1MO (250}449-2152 garlic@gericfarm.ca page 2 ‘wow.garlcfarm.caVegetable Poetry A historical poet has been trying his hand at vegetables. It is needless to say that our vegetable poet resides in England. Potatoes came from far Virginia; Parsley was sent us from Sardinia; French beans, low-growing on the earth, ‘To distant India trace their birth; But scarlet runners, gay and tall, That climb upon your garden wall— Acheerful sight to all around— In South America were found; The onion traveled here from Spain; The leek from Switzerland we gain; Garlic from Sicily obtain; Spinach in Syria grows; ‘Two hundred years ago or more, Brazil the artichoke sent o’er, and Southern Europe’s sea-coast shore Beet-root on us bestows; When good Queen Bess was reigning here, Peas came from Holland, and were dear; The south of Europe lays its claim ‘To beans, but some from Egypt came; The radishes, both thin and stout, Natives of China are, no doubt; But turnips, carrots, and sea-kale, With celery, so crisp and pale, Are products of our own fair land; And cabbages, a goodly tribe, Which abler pens might well describe, Are also ours, I understand. Young Folks Rural Handbook for Gardening and Learning - Page 89Three Sisters Garden What is a Three Sisters Garden? {tis an ancient method of gardening using an intercropping system (companion planting), which grows corn, beans, and squash crops simultaneously in the same growing area that is typically a round mound of soil, often called a hill Corn is the oldest sister. She stands tall in the center. ‘Squash is the next sister. She grows over the mound, protecting her sisters from weeds and shades the soil from the sun with her leaves, keeping it cool and moist. They give protection from the raccoons, since the leaves irritate their skin when they come to steal the corn. Beans are the third sister. She climbs through squash and then up the com to bind all together as she reaches for the sun. Beans help keep the soil fertile by converting the sun's energy into nitrogen filled nodules that grow on its roots. As beans grow they use the stored nitrogen as food. How Do | Grow a Three Sisters Garden? In mid-spring or previous fall, clear a sunny garden area of grasses, weeds, and large stones. Cover the area with a few inches of compost, alfalfa, lime, and some kelp. Rototill the soil to loosen the ground and create moisture retaining growing medium with increased fertility. Water it well. Check the growing area frequently over the new few weeks to remove any sprouted weeds. CORN - In late spring, sow about seven or eight corn seeds in the center of the growing circle, in a ring pattern, spaced about six inches from each other. Plant the corn seeds an inch under the soil; firm the soil above by patting it down with the palm of your hand. Water the growing mound well. The com will sprout and begin to grow in about two weeks. After the com has grown to about ten inches high, using a hoe or hand trowel, pull up some soil from the growing mound around the base of the corn stalks. The corn should not be buried entirely; its upper half should be above the soil that has been mounded around its stems. The com will send roots into the mounded soil to hold it steady and upright in the wind. BEANS - After mounding the soil around the base of the corn stalks, sow about a dozen pole bean seeds in a ring pattern six inches outside the corn stalks. Push the bean seeds about an inch under the soil and firm the ground above them by patting it down with your hand. Water the growing mound well. The beans will usually begin to sprout in about 7-14 days.SQUASH - About a week after the beans sprout, sow six or seven squash seeds in a ring about 12-15 inches outside the beans. Push the squash seeds about an inch under the soil and firm the ground above them by patting it down with your hand. The squash seeds will sprout in about a week. As the com grows, the beans will begin to climb. You can help them early on by wrapping the bean vines around the com stalks. The squash will begin to grow its vines and the large squash leaves will soon cover the growing mound and shade its soil. On occasion, help the squash continue to cover the mound by turning the ends of its vines towards the center of the mound. Water the mound well during weeks where there has been little or no rain. When Can We Harvest our Three Sisters Garden? Corn may be harvested while in its green com stage, but traditionally, itis left to ripen and i harvested in the fall. The cob is sun dried and stored for winter use. To harvest green corn, observe the silky threads coming from the tops of the ears, when the silk is dry and a dark brown color, the com may be harvested. To remove an ear of corn, hold the stalk a few inches below the ear. Pull the tip of the ear toward the ground until it snaps off. Beans may be eaten fresh or allowed to mature and dry on the vine. Fresh beans can be harvested when the pods are firm and crisp, but before the seeds within the pods have begun to swell. Pick beans in later morning after the dew has dried from the plants. This helps to prevent the spread of bacteria which can harm the plants. Pick the beans carefully to avoid bruising or snapping the growing vines. Bean plants continue to flower and more bean pods will develop, if they are harvested before the bean seeds can mature. Squash should be picked only after its skin has hardened thoroughly. Be careful to not damage or break off the stem of the squash... this can wound the squash and it will begin to rot. Cut the stem 3-4 inches from the fruit with a sharp knife. Allow the squash to sit in the sun for a few days to cure and the stem to dry. Store squash in a single layer and not touching each other, which can foster rot. Squash can last at least three months, depending on the variety. Happy Experimenting and Happy Harvesting! Ye are laborers together with God. Ye are God’s husbandry; Ye are God's building. 1 Corinthians 3:9NotesNotes