#sun dried tomato bean salad

[bl4ckdevl]

Emotions / Feelings

hyper-attentive. observes human behavior with eerie precision, but emotionally represses his own to ensure his survival.

self-deprecating underneath the mask of narcissism—his vanity is armor, not pride.

suffers from survivor’s guilt and unprocessed bereavement—especially due to his mother's abandonment.

emotionally fragmented. romanticizes loyalty, casts shields of delusion that see him absolved of blame, but fears true intimacy.

passionate but broken up into puzzle pieces. flashes of tenderness drowned in compulsive detachment.

shackled to a cyclical identity loop: soldier, tool, monster, man.

fatalist. Believes some people were made to be ruined. sometimes he thinks he is one of them.

finds comfort in control, and even deeper comfort in relinquishing it—but only to those he trusts he can take it back from at his leisure.

COLORS

Pale Gold (#ac7c59): glamour, vanity, artificial warmth. a manufactured charm he weaponizes.

Rusted Crimson (#4b2428): Internalized violence. blood he can’t wash off. the past that pulses beneath his skin.

White Silver (#7c7d72): mirror-like reflectiveness. cold intellect. clinical detachment.

Gunmetal (#404040): the steel discipline of his military conditioning. a soldier’s heartbeat.

Black (#000000): identity lost and found again in the refuge of the shadows. blank spaces. endless devastation.

Scents

burberry hero. smoky cedarwood, warm spices, pine. masculine, but not aggressive, for it's like a crisp autumn coat worn by someone who loves presenting a good mystery. it exudes a stormy mystique from his tailored clothing.

versace eros: green apple, tonka bean, vanilla, mint. a seductive, explosive power. divine danger all around. it's like a scent of a woman whose kiss you don't trust. and that's exactly why you keep chasing it.

the lip balm that tastes like beeswax and nicotine on a partner's mouth.

dried blood beneath fingernails, metallic tang he never quite forgets. charred meat, but it's wrong—it's too sweet, too pungent. like pork left in the sun too long, leaving it to bloat and become s ticky. it sours fast, you practically taste its sweet rot. you know its human.

hospital antiseptic and cold steel tables.

cordite smoke and burned ozone—gunfire aftermath. the acidic singe that cuts through the nostrils like a heated razor, followed by a cough full of fresh human ash and gut-wrenching fermentation, a foul ordeal that lays parasitic eggs in your memory. you'll never be able to escape it.

military-issued soap. strips everything down to skin and scars.

aftershave that doesn’t belong to him anymore, bought during better years.

cracked leather, gun oil, and scorched concrete.

CLOTHING

always tailored, always high-end name brands. even casual looks are calculated armor with big names attached to the fashion.

expensive coats with warmth he doesn’t feel. fancy leather dress shoes that never get scuffed.

military dog tags tucked away, never removed. mever fully worn either. military boots when he's training personnel.

scarves in winter. not for style—he hates how people stare at his face.

a different assortment of masks, never being able to guess the mood of the menace it hides.

hidden kevlar under civilian fabrics. he doesn’t trust peace to be permanent.

OBJECTS

a straight razor and hidden blade. not for shaving or cutting tomatoes for a caesar salad.

a small collection of sculpting knives. the kind that can shape or destroy.

medals that make him a decorated soldier, unsentimental but never discarded.

porcelain mask shards. he doesn’t keep them intentionally. they stay.

Vices / Bad Habits

weaponized charm.emotional manipulation dressed as intimacy.

hypervigilance. sees threats even in compliments. especially in kindness.

obsessive about symmetry. disfigurement fuels a compulsion to “correct” things.

keeps secrets like loaded guns.

tendency to romanticize violence in others when he recognizes his own shadow in them.

capable of brutal honesty, but prefers psychological implication.

shame-stained sexuality. sex and pain were introduced to him in the same breath.

idealizes suffering. finds meaning in trauma, even when it erases him.

Body Language

posture like a soldier at rest—never truly at ease.

smile like a blade tucked beneath a napkin.

tilts his head when amused or disarmed—often to disarm others.

touch-averse, unless he’s in control of the context.

if he allows proximity, he’s watching for your pulse before you know you’re bleeding.

neck and jaw tension telegraph emotional restraint.

the absence of blinking is intentional.

Aesthetics

rooftop vistas of manhattan at midnight. blood of family and foes still drying under moonlight.

burned-out orphanage windows. the ghosts don’t look like ghosts—they look like him.

surveillance tape grain over a therapist’s office. her voice. his paranoia captured and laid bare.

a memory of soft knuckles brushing a jaw once perfect. now marred beyond his own recognition.

3AM subway platforms. eyes darting. Dogs barking in the distance.

leather stretched over bone. velvet that feels like a wound. the taste of a confession unsaid.

tagged by: no one. old meme stolen from myself.

tagging: @sangiusd3vil @owestwind @citizenstarlight @castlevowed @contritioned @waruins @mythdoomed @metroeden @jur1sdr @personaei @injestigate @tornp4ge @dye127 @anarkissm @fightfected @all5horizons @wid0wd

[headedoutleft]

New beans alert!

Creamy tomato beans and greens from the NY Times (I don't believe in paywalled recipes so I coped it below). This recipe caught my attention when I saw it because it has over 4000 reviews at 5 stars, which I figured was either a lie or made it a contender for greatest bean recipe of all time.

This was delicious! It's a really good creamy tomato-y bean dish, but adding the lemony salad and bread crumbs on top makes it feel much fancier and adds another dimension of flavor. I used microgreens instead of arugula, and they worked perfectly as a substitute. I recommend trying it - Not a heavy investment of time for a very tasty payoff!

Recipe below!

Creamy Spicy Tomato Beans and Greens 

INGREDIENTS

Yield: 4 servings

* 6 tablespoons olive oil

* ⅔ cup panko bread crumbs

* Salt and black pepper

* 1 medium yellow onion, minced

* 4 garlic cloves, minced

* ½ teaspoon crushed red pepper

* ⅓ cup tomato paste

* 2 (14-ounce) cans cannellini beans or other creamy white beans, rinsed

* 1 cup heavy cream

* ½ cup chopped jarred sun-dried tomatoes in oil

* ⅔ cup finely grated Pecorino or Parmesan

* 4 (packed) cups/3 ounces baby arugula

* 2 teaspoons finely grated lemon zest plus 4 teaspoons juice (from 1 lemon)

* Toasted bread (optional), for serving

PREPARATION

* Step 1 - In a medium skillet, heat 2 tablespoons olive oil over medium. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until toasted and golden, about 3 minutes. Transfer seasoned panko to a paper-towel lined plate, then wipe out the skillet.

* Step 2 - Add another 2 tablespoons olive oil to the skillet and heat over medium. Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.

* Step 3 - Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.

* Step 4 - Stir in beans, heavy cream, sun-dried tomatoes and ⅓ cup water, and simmer, stirring occasionally, until flavors meld, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper.

* Step 5 - In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining ⅓ cup cheese and 2 tablespoons olive oil; season with salt and pepper. Pile the greens at the center of the bean mixture. Serve with toasted bread, if desired.

[dotcie]

🍬📚?

🍬 ⇢ post an unpopular opinion about a popular fandom character

JOHN PRICE WOULD CARVE YOUR NAME INTO A TREE

📚 ⇢ what's the last thing you wrote down in your notes app? 

(for a salad)

1 shallot

Parsley 

Two bell peppers 

1 container of cherry tomatoes 

150g salami 

200g chicken 

Sun dried tomatoes 

Artichoke hearts 

White kidney beans

Chickpeas 

1 container mini mozzarella balls 

[sfarticles]

Get creative with veggie burgers

Check out my latest column

The unofficial start of summer passed last weekend, which means grilling season has begun, at least it has here in the Northeast.

Baked Falafel Burgers. You’ll be amazed at how vibrant the flavors are, how the parsley and lemon shine through. (Photo by Evi Abeler)

A juicy hamburger, a perfectly cooked steak, ribs, BBQ chicken or grilled hot dogs come to mind most often when one thinks of grilling or barbecue. However, if you have guests who are vegetarian or vegan, these menu items simply won’t do. A mass-produced packaged veggie burger is what most of us think is all that’s available to serve them.

With plant-based diets on the rise, we need to be creative in what to offer at a barbecue get-together. There are freshly made options available at the ready food counter at markets, and there is a bounty of delectable recipes to prepare at home.

As I have been trying to incorporate more vegetables in my diet, when dining out, trying chef-driven innovative varieties of veggie burgers is part of the fun. Those that don’t make the mark are when the restaurant purchases them ready-made and frozen. The times I have really enjoyed one, the chef put creative thought into the dish.

I am always on the lookout for tasty recipes for veggie burgers. When I saw the front cover of “Veggie Burgers Every Which Way: Fresh, Flavorful & Healthy Plant-Based Burgers” by Lucas Volger (2023, The Experiment, $25.95), I got hungry looking at the beautiful and hearty burger.

What also caught my attention was the back cover that says, “Veggie burgers for veggie lovers and curious carnivores alike.”

In his preface the author writes, “I’ve never been very excited about a veggie burger that tastes like meat. My perspective in this book was, and continues to be, that veggie burgers should be creative expressions of vegetables.”

Interestingly, the vegans I know are not interested nor excited about Beyond or Impossible burgers because they, too, aren’t looking for the texture and taste of  meat. On the other hand, there are carnivores that choose to go meatless every so often and replace a meat burger with something that closely replicates it.

Once considered a hippie food … where did the creation begin? As with most food items or dishes, there are a few claims as to its founding. There’s one that was mentioned several times in my research.

It was in London in 1982 when Gregory Sams, a nutritionist, invented the first commercially made veggie burger he called VegeBurger. It was a dry mix packet. Fast-forward several decades, and the humble veggie burger has been elevated.

Volger’s book, with unique, delicious recipes tailored to a variety of diets (over half are vegan and/or gluten free), will excite each palate and suit every craving at this summer’s barbecues. The book is all-encompassing, with chapters on bean and grain burgers; vegetable burgers; tofu, seitan and TVP burgers; burger buns; sides; salads and fries; condiments and toppings. Volger also shares his universally fail-safe cooking methods.

So, move over freezer patties and faux meats and welcome Baked Falafel Burgers (recipe below); Spicy Peanut and Carrot Burgers (recipe below); Quinoa, Red Bean and Walnut Burgers (recipe at  https://bit.ly/3Vipgo4); Sesame Sweet Potato and Cabbage Burgers; Corn Burgers With Sun-Dried Tomatoes and Goat Cheese; Tofu and Chard Burgers; and Tortilla-Crusted Stuffed Portobello Burgers.

Baked Falafel Burgers

Vegan, gluten free

Makes four 4-inch burgers

The headnote says: “In this falafel method, the chickpeas are soaked overnight but not cooked. (If we were deep-frying the burgers rather than baking them, this would be the traditional falafel method.) Store-bought falafel mixes — many of which are wonderful — use ground, unsoaked dried beans, but I find that the soaking makes for a significantly less dense, more tender falafel. The mixture is a bit more delicate than other burgers in this book, but you’ll be amazed at how vibrant the flavors are, how the parsley and lemon shine through. Serve with Cucumber Yogurt Sauce, Tahini Yogurt Sauce or plain tahini along with a squirt of sriracha, as a nod to the street food that fed me throughout my college years. Unfortunately, cooked chickpeas will not work in this recipe; there will be too much liquid and the burgers will fall apart as they cook.”

Ingredients:

1 cup dried chickpeas, rinsed thoroughly

1 onion, roughly chopped

2 garlic cloves

½ cup roughly chopped fresh parsley

Zest of 1 lemon plus juice of ½

1 tablespoon toasted cumin seeds

½ teaspoon baking soda (GF)

¾ teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

1 tablespoon chickpea or all-purpose flour, if needed

Olive oil, for greasing

Directions:

Cover the chickpeas with 4 to 5 inches of water in a bowl and let stand for 24 hours. Drain thoroughly. Preheat the oven to 400 degrees.

Combine the chickpeas, onion, garlic, parsley, lemon zest and juice, cumin, baking soda, salt, pepper and cayenne in a food processor. Pulse until coarsely combined. If the mixture is struggling to come together, add a bit of water, but no more than 2 tablespoons. (The burgers will fall apart when cooking if there’s too much liquid.) If water is added, stir in the chickpea flour. Adjust seasonings. Shape into 6 patties, about 1/3 cup each. It will be a fairly wet dough.

Liberally oil a baking sheet. Transfer the patties to the baking sheet and place in the oven. Bake for 15 to 20 minutes, flipping them once halfway through, until golden and firm. Serve warm.

Spicy Peanut and Carrot Burgers. Peanut butter and a few fragrant aromatics serve to amplify and enhance the carrot, making this another one of those veggie burgers that’s all about the vegetables. (Photo by Christina Heaston)

Spicy Peanut and Carrot Burgers

Makes four 6-inch burgers

The headnote says: “This recipe helped me realize that coarsely shredding hardy vegetables, like carrots, is the secret to creating a vegetable-centric veggie burger — it preserves more of a vegetable’s texture than, say, roasting and puréeing it, and moreover it gives an interesting and varied texture to the finished burger. Peanut butter and a few fragrant aromatics serve to amplify and enhance the carrot, making this another one of those veggie burgers that’s all about the vegetables. A natural peanut butter will deliver a clean peanut flavor, whereas a processed one that has added sugar will be kind of cloying here. I love these paired with a zesty cabbage slaw or some shredded cabbage that’s tossed with a bit of salt and lime juice.”

Ingredients:

3 tablespoons olive oil

4 scallions, green and white parts, thinly sliced

3 garlic cloves, minced

1 tablespoon finely grated fresh ginger

1 serrano chile pepper, finely chopped (and seeded, if desired)

4 cups grated carrots (about 8 medium carrots)

1 teaspoon salt

1 teaspoon ground coriander

¾ teaspoon ground turmeric

½ teaspoon ground cinnamon

1 egg

2 tablespoons natural peanut butter

Zest of 1 lime and juice of ½

¼ cup roughly chopped cilantro

½ cup panko or coarse bread crumbs

Directions:

Heat 1 tablespoon of the oil in a large, lidded sauté pan over medium heat. Add the scallions and cook until they just begin to soften, about 2 minutes. Add the garlic, ginger, and chile and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, turmeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.

In a mixing bowl, whisk together the egg, peanut butter, lime zest and juice. Stir in the carrot mixture and the cilantro. Fold in the panko. Let stand for about 10 minutes, so the panko soaks up some of the moisture. Adjust seasonings. Shape into 4 patties, about 1/3 cup each.

To cook, warm a wide skillet over medium heat, then add the remaining oil. Add as many burgers as will fit comfortably without crowding the pan (usually 3 burgers will fit into a 10-inch, and cook until browned and crisped on the bottom, 5 to 7 minutes, then flip and repeat on the other side. The burgers will firm up a bit as they cook, and further once they’re removed from the heat and have cooled slightly. Serve warm.

Watermelon and Citrus Salad. Make this salad when watermelon is at its peak, sugar-sweet and juicy. (Photo by Evi Abeler)

Watermelon and Citrus Salad

Vegan, gluten free

Makes 4 servings

The headnote says: “Make this salad when watermelon is at its peak, sugar-sweet and juicy. I prefer basil to the fresh mint typically used in watermelon salad, but feel free to use mint instead.”

Ingredients:

Vinaigrette:

¼ cup fresh orange juice

Juice of 1 lime

1 tablespoon red or white wine vinegar

Mustard

1 shallot, sliced into rings

¼ teaspoon salt

¼ teaspoon ground white pepper

Directions:

To make the vinaigrette, combine the orange juice, lime juice, vinegar, mustard, shallot, salt and pepper in a small bowl or jar. Let stand for 10 minutes.

Salad:

2 oranges

6 cups watermelon, cut into 1-inch cubes

¾ cup thinly sliced fresh basil

½ cup toasted sliced or slivered almonds

½ cup crumbled feta cheese (optional)

Olive oil, for drizzling

Directions:

Slice off the top and bottom ends of the oranges and place the flat bottom on a cutting board. With a sharp chef ’s knife, cut off the peel in strips all the way around the orange, following the curve of the fruit. Slice the oranges into ¼-inch-thick rounds.

Arrange the watermelon and orange over a platter, then drizzle with the vinaigrette. Just before serving, garnish with the basil, almonds and feta cheese, if using, and drizzle with olive oil.

Recipes from “Veggie Burgers Every Which Way, Second Edition: Fresh, Flavorful, and Healthy Plant-Based Burgers — Plus Toppings, Sides, Buns, and More” by Lukas Volger, 2010, 2023. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. Website: theexperimentpublishing.com.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 16 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.

[morethansalad]

Vegan Chopped Salad with Herby White Bean and Sun-Dried Tomato Dressing

[emawoodhouse]

I’m gonna start posting what I cook/bake because it’s apparently the main thing I do in my free time now. Anyways here’s what I made yesterday/today. I’m in the process of developing a sourdough starter so a lot of what I’ve been making are smaller things you can do with sourdough discord. In order:

Sourdough discard scallion pancakes

Sourdough discard crackers (came out a bit burnt because the middle took a while to bake but they’re still pretty good)

Pasta salad with cannellini beans, sun dried tomatoes, peas, and arugula

[sigridstumb]

When I cook I tend to eat Seasonal Cosplay.

As I type this it is spring in Minnesota where I live, and we are at the end of The Starving Time. In central North America, spring is when you have run out of your stored and preserved food but nothing is growing yet. It is the time of spruce needle tea, of rhubarb, it is the time of skinny rabbits and skinnier squirrels.

I make soup.

I take half of an onion, a small potato, some bay leaf, a bit of carrot and a small handful of lentils. This is my soup. And I ponder as I eat it what life was like for the European settlers in this part of the continent at this time of year.

Later in summer I will eat tomatoes warm from the sun, drizzled in oil and vinegar. I will eat salads of lettuce and kale. I will split bell peppers and eat them in halves with the juice dripping on my shirt. I will fry quail eggs from our flock and eat them on toasted homemade bread

In the fall I roast parsnips and sunchokes from the garden, I dig up my potatoes and carrots and put them away for the winter. I make loaf after loaf of bread and eat each one in a couple days

It's cosplay, I know that. I also eat Daring Chikn and Beyond Sausage from the store, I buy my dried lentils and beans and rice, I buy my flour and salt. But ... but in this part of the world, that's what us white folks did. We bought our flour and salt from the general store that was stocked by the railroads, we bought our sugar and beans.

My point is, when I don't want to cook, cosplaying my settler-colonial ancestors give me motivation to do so. They would be so goddamn proud of me! Look at my sheer wealth of food! Look at the ease of preparing it! The ease of cleaning up!

I don't want to shame my ancestors, now do I?

i’m starting a collection

[thoughtsforfood]

Recipe Review: Creamy, Spicy Tomato Beans and Greens by NYTimes Cooking

9/10 this was great!! i didn't make the arugula salad with bread crumbs bc a) i didn't have arugula and b) i was making it for just me and it would've been impractical to have to freshly toast bread crumbs each time i ate it or have them go soggy :( i still want to try that part eventually, but this review is for the beans themselves + the idea of pairing them with a lemony salad (i just did romaine + cucumber). now THE BEANS were so so good! so comforting and warming and equally good eaten as directed with bright greens + crusty bread (i used some foccacia i had frozen, defrosted in the oven) AND eaten in the morning with a fried egg. the runny egg mixing with the tomatoey-cheesy sauce?? DELECTABLE. breakfast of champions, truly!!

the recipe (i've put parentheticals around the parts specific to the salad they're directing bc i freestyled those or skipped them entirely, in the case of the panko):

INGREDIENCE

Yield: 4 serving

6 tbsps olive oil (4 if not doing the panko)

(⅔ cup panko bread crumbs)

Salt and black pepper

1 medium yellow onion, minced

4 garlic cloves, minced

½ tsp crushed red pepper

⅓ cup tomato paste

2 (14-ounce) cans cannellini beans or other creamy white beans, rinsed

1 cup heavy cream (I used Trader Joe's Vegan Whipping Cream sub and it worked great)

½ cup chopped jarred sun-dried tomatoes in oil

⅔ cup finely grated Pecorino or Parmesan

(4 (packed) cups/3 ounces baby arugula)

(2 tsps finely grated lemon zest plus 4 teaspoons juice (from 1 lemon))

Toasted bread (optional), for serving

PREP

(In a medium skillet, heat 2 tablespoons olive oil over medium. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until toasted and golden, about 3 minutes. Transfer seasoned panko to a paper-towel lined plate, then wipe out the skillet.)

Add another 2 tablespoons olive oil to the skillet and heat over medium. Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.

Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.

Stir in beans, heavy cream, sun-dried tomatoes and ⅓ cup water, and simmer, stirring occasionally, until flavors meld, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper.

In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining ⅓ cup cheese and 2 tablespoons olive oil; season with salt and pepper. Pile the greens at the center of the bean mixture. Serve with toasted bread, if desired.

[tameblog]

Cicer arietinum Are you wondering if you can grow your own chickpeas? Delicious in hummus, curries, fritters, stews, and salads, they are easy crops if you have the right growing conditions! The chickpea is thought to be one of the first cultivated legumes, dating back to at least 7000 BCE in the Fertile Crescent, where the dawn of agriculture took place. We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission. These legumes have been used as food in North Africa and the Middle East for roughly the past 5000 years, and gradually spread to parts of southern Europe, as well as southwestern Asia. In this article we’ll explain the specific soil and water needs of this crop, as well as everything else you’ll need to know to bring your garbanzo beans to harvest. Here’s what I’ll cover: Chickpeas (Cicer arietinum) are an annual legume crop grown primarily for dried pulses, though they can also be eaten green. The edible seeds grow on bushy, branching plants ranging in height from eight to 40 inches tall, depending on the variety. Like certain types of tomatoes, chickpeas are indeterminate and will keep growing as long as conditions are favorable. Some chickpea plants have compound leaves made up of small, oval leaflets, while others have simple leaves that are deeply lobed. The leaves and stems are hairy, which helps them resist feeding from small pests such as aphids. Under the soil, garbanzos have roots that can reach up to 30 inches long – which means if you’re growing them in raised beds, you’ll want to make sure the beds are deep enough. When colonized by beneficial nitrogen-fixing bacteria, nodules will form on the roots. Around 50 days after sowing, pink, white, purple, or blue flowers start to appear. After they are pollinated, primarily through self-pollination, blooms give way to green pods, which mature to contain one to four seeds. Depending on the variety, the seeds held inside will be creamy beige, brown, black, red, or green. Quick Look Common name(s): Chickpea, Bengal gram, ceci, common gram, garbanzo bean, gram pea, Indian gram Plant type: Annual legume Hardiness (USDA Zone): 2-10 Native to: Syria, Turkey Bloom time / season: Spring (sow), fall (harvest) Exposure: Full sun Soil type: Sandy loam, well draining Soil pH: 5.0-7.0, slightly acidic to neutral Time to maturity: 100-130 days Spacing: 3 to 6 inches (seeds) Planting depth: 1-2 inch (seeds) Mature size: 12-18 inches wide x 8-40 inches high Water Needs: Low Taxonomy Order: Fabales Family: Fabaceae Subfamily: Faboideae Genus: Cicer Species: Arietinum Also known as chick pea, Bengal gram, ceci, common gram, garbanzo bean, gram pea, Indian gram, and pea bean, they are well-adapted to warm, semi-arid conditions where rainfall is between 24 and 40 inches a year. Though there are over 40 species in the Cicer genus, C. arietinum was the only one to be domesticated. This genus is part of the legume or Fabaceae family, which includes relatives such as green beans, pinto beans, and black-eyed peas. These nitrogen-fixers are drought resistant thanks to their deep tap roots and have greater tolerance to saline soils than peas and lentils. In Middle Eastern cuisine they are used in falafel and hummus. In India, chickpeas are used in curries such as chana masala, and they are also employed as a flour – known as gram flour – to make sweet treats like halwa and savory snacks like pakoras. Garbanzo broth, like that of some other beans, can be whipped up into the incredible egg replacement known as aquafaba. When they aren’t serving as delicious meals for humans across the globe, chickpeas can also be used as livestock feed. And because of their nitrogen-fixing potential, they can also be employed in organic gardening rotations as cover crops. Whatever their purpose, these legumes can be grown as annuals in USDA Hardiness Zones 2 to 10. How to Sow Since they need a long growing season, it’s best to sow in early spring – or even in late fall or winter if your wintertime is very mild. Before you sow, you might want to apply an inoculant to the seeds. All legume crops have specific bacteria partners that help them fix nitrogen, an important part of organic gardening which allows us to avoid synthetic nitrogen fertilizers. While the best microbial partner is Mesorhizobium cicero, also known as Rhizobium cicero, inoculants containing this bacterium are currently unavailable for small scale gardeners. You can inoculate chickpeas with a product formulated for multiple types of legumes – including black eyed peas, common beans, fava beans, peas, lima beans, pigeon peas, and yard long beans. Exceed Garden Combination Inoculant You can find Exceed Garden Combination Inoculant, enough to treat eight pounds of beans, at High Mowing Organic Seeds. Whether you’re growing in rows or in raised beds, plan to space the seeds three to six inches apart. Check your seed packet for recommended spacing, as this can vary depending on the variety you choose. If you’re growing in an arid climate you can sow them more densely, while gardeners in more humid locations would be wise to allow more room to encourage air flow. When growing chickpeas in a square foot garden, sow as many as 16 plants per square foot for a dense planting, or as few as four to five per square foot when you want more air flow. Sow seeds one to two inches deep, into moist soil. Expect germination within 15 days, and keep soil moist while seedlings become established. How to Grow Chickpeas want to grow in a full sun location. As for soil, sandy loam with excellent drainage and a slightly acidic to neutral pH of 5.0 to 7.0 is ideal. Since they are adapted to low moisture, grow your crop with drought tolerant garden varieties such as melons, squash, and California poppies rather than thirsty veggies like corn and lettuce, so that it doesn’t end up overwatered. If you live in a location that receives between 24 to 40 inches of rainfall per year, you may not have to irrigate chickpeas at all when the plants are established. Those in more arid locations will need to water periodically – once a week may be often enough except during heatwaves. Water deeply and infrequently. Adding fertilizer to the soil can actually be counterproductive with this crop, for best results, grow chickpeas in soil that has been amended with compost or manure the previous year, rather than just before sowing. If chickpeas have a weakness as a garden crop it’s that they don’t compete well with weeds – not as young seedlings or as established plants. So you’ll need to keep on top of your weeding chores! Mulching is one of the strategies you can use to help keep weeds down around your crops. Just be careful to apply only a thin layer of mulch – about an inch thick – so that you don’t inadvertently raise humidity levels too much around the plants. Cultivars to Select There are two main types of chickpea: Kabuli and Desi, but these types won’t necessarily be identified in the cultivar description. Here are the basic differences: Kabuli Kabuli types are more commonly grown than Desi. These types of chickpeas are large, round, and pale cream in color. They also have a thin seed coat – that layer that separates from the bean after cooking – so they don’t need to be hulled. Kabuli varieties tend to be used for canning or hummus, and grow best in temperate climates – so if you’re in a humid area and want to grow chickpeas, choose a Kabuli type. Garbanzo Bean Seeds You’ll find Kabuli type chickpeas seeds for purchase in an assortment of packet sizes via True Leaf Market. Desi Desi chickpeas aren’t grown quite as abundantly across the world as Kabulis. They have smaller seeds with more pronounced “beaks,” thicker seed coats, and are commonly hulled, split, and processed into flour. These types of chickpeas grow best in semi-arid climates. Black This type of chickpea produces black pulses with a smoky, nutty flavor that are ready to harvest in 100 days. Black Garbanzo Seeds You can purchase organic black garbanzo seeds in pack sizes ranging from 25 gram packets to 25 pound sacks via True Leaf Market. Golden Dragon The small seeds of ‘Golden Dragon’ chickpeas have an orangish-tan hue, and are typically used split, such as in the Indian soup, chana dal. They’ll be ready to harvest in 100 days. Managing Pests and Disease Growing a garden is a dance with nature. Sometimes it feels effortless and fluid, other times, pests and diseases cause you to trip and fall on your face – figuratively, of course! Here’s what to be on the lookout for: Herbivores Deer can be problematic. The best way to deal with them is to deny them access to your garden by way of fencing. Insects Chickpea plants grown in stressful conditions are more susceptible to pest attacks – and to plant pathogens transmitted by insects. Providing your crop with the ideal conditions described in this article will lower your risk of pest damage. Here are some pests to watch for: Chickpea Leaf Miner Chickpea leaf miners (Liriomyza cicerina) cause stippling or meandering white trails on the foliage of your crop. Stippling is caused when the small adult flies puncture the leaf tissue to lay eggs – and the trails are formed when larvae feed on leaf tissue. Young plants are more vulnerable to damage by leaf miners, so one strategy you may use is to sow seeds as early as possible, allowing plants to become established before the insects are active. Another strategy is to choose varieties with smaller leaves since these are more resistant to leaf miners than those with large leaves. Read more about leaf miners here. Cutworms Have you ever gone out to your garden to admire your young seedlings emerging from the soil, only to find leafless stems that look like they were decapitated? Blame the cutworms – these caterpillars can cut a young chickpea plant’s life short – quite literally. Cutworms are larval moths that tend to spend their days under the soil, and come out in the evening or at night, when they look for tender young seedlings to feast on. Luckily, you have options to prevent damage from these caterpillars, which you can read about in our cutworm guide. Pod Borers Pod borers, also known as bollworms, are caterpillars that feed on the pods as well as foliage. In addition to chickpeas, these larval moths are also considered pests of tomato, cotton, corn, alfalfa, and tobacco. If you suspect pod borers on your crops, contact your local extension service – proper identification of these insects is important in deciding on how to control them. For prevention, grow companion plants to attract beneficial insects. Disease If you grow your chickpeas in ideal conditions, you’ll be less likely to encounter disease problems. Here are a few to be aware of: Ascochyta Blight Aschochyta blight is a fungal disease caused by Ascochyta rabiei that can be introduced to your garden via infected seed or airborne spores. Check plants for round or oval lesions that have concentric rings. These lesions can appear anywhere, including the stems. This disease is more likely to occur when temperatures are mild, in the range of 59 to 77°F, humidity is high, and conditions are wet. If your crop is infected with this disease, remove all affected plant material, and don’t grow these legumes in the same area again for the next four years. To prevent Ascochyta blight, make sure to start with disease-free seed. Damping Off Damping off can cause young seedlings to suddenly sicken and collapse. Damp and cool conditions provide a favorable environment for oomycetes, which attack seeds, sprouts, or seedlings, causing the stunted growth or death of seedlings. Learn more about damping off here. Fusarium Wilt Fusarium wilt is a disease caused by a fungal pathogen, Fusarium oxysporum. Along with wilting, another symptom to look for is yellowing leaves. Warm moist conditions encourage the development of this disease. The best prevention for fusarium wilt is starting with disease-free seed and taking care to water at the base of the crops instead of on the foliage. Harvesting If you’re feeling adventurous, you might want to try sampling some of the leaves of your plants. As with pea shoots, chickpea greens can be enjoyed either fresh or cooked. Pick tender, young leaves but take care to harvest only a small amount so that the plants have enough energy for pod production. For fresh, green chickpeas, you’ll need to squeeze the pods to check for ripeness. When the green pods feel solid, they are ready to pick. Treat green chickpeas similarly to peas – if you want to store them for long periods of time, you’ll need to freeze or otherwise preserve them. For dry pulses, they’ll be ready to harvest approximately 100 to 130 days after sowing, depending on the variety. Wait until the pods are brown and dry, or at season’s end uproot the plants and collect all the pods, setting them in a warm, dry location so they can continue drying out. The pods will split when they are ready. To test a seed for dryness try pressing into it with your fingernail. If it leaves an indent, it needs more drying time. Check a few this way before you decide they are fully dry. When they are dry, seeds can be removed from their pods and stored. Preserving You can preserve green chickpeas by freezing or canning them. To freeze, first blanch the shelled peas for a couple of minutes in boiling water, then dunk them in an icy water bath. Drain, and place in a freezer-proof container. Keep them in the freezer for up to 12 months. They can also be canned in a pressure canner, similarly to peas. You can learn more about canning vegetables on our sister site, Foodal! Dried chickpeas can be stored for long periods of time – just make sure they are thoroughly dry before putting them in storage. For long term storage, pack them in canning jars or mylar bags, and keep in a cool dark location. Another preservation method to consider is dehydration, which you can learn about in our guide. Cooking Ideas Chickpeas are an excellent source of plant-based protein as well as B vitamins. They can be used in a myriad of different ways, from soups and stews, to dips and sauces, and they can even be baked into delicious breads. For a tasty and nourishing meal, add a scoop of chickpeas along with your favorite grains, cooked and raw veggies, and sprouts or microgreens to create an artful Buddha bowl. If you’ve never tried making your own hummus, now’s probably a good time to start! Need a recipe? Learn how to make roasted garlic hummus on our sister site, Foodal. Want to create another healthy, plant based snack to keep on hand? Check out this recipe for smoky, spicy, roasted chickpeas – also at Foodal. How ‘Bout That Homegrown Hummus Did you finish off your bowl of hummus while reading? Now that you know how to grow your own crop of chickpeas you’ll soon be ready to whip up a batch of super local, homegrown dip. Are you growing chickpeas? Let us know in the comments section below. And if you have any questions that weren’t addressed in this article, feel free to ask them there as well! Want to learn more about growing legumes in the garden? We have more knowledge for you right here: © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Product photos via High Mowing Organic Seeds and True Leaf Market. Uncredited photos: Shutterstock. !function(f,b,e,v,n,t,s) if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments); if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)(window, document,'script', ' fbq('init', '176410929431717'); fbq('track', 'PageView'); Source link

[xclowniex]

Creamy bean dish

1. Dice and fry your protein of choice (beef, chicken, turkey, Tofu, pork etc), and season it with sweet Basil, salt, pepper, Paprika and garlic

2. When protein has some colour to it (usually after 5m), drain a can of butter beans and add to pan. Also start adding spinach. The spinach will cook down, so you may have to add it in a few batches till your desired amount of spinach, should take 5m to do

3. Pour in some cream, and add some sundried tomatoes and let simmer for 10m

4. Whilst it is simmering toast some bread, if you want to make the dish feel fancier use fancy bread. If you toast it in the oven, you can drizzle cooking oil or even the leftover oil from the sun dried tomatoes on the bread before toasting (I recommend the sun dried tomato oil)

5. Eat the meal you made in 25m (I know this is 6 ingredient not 5 excluding seasoning but it's close enough)

Couscous salad

1. Chop up smoked salmon

2. Boil water and put in pot with couscous and let sit per box instructions

3. Chop up cucumber and tomato

4. Mix couscous, salmon, Cucumber and tomato together with unsweetened yoghurt, dill, salt and lemon pepper

5. Now you have a lovely couscous salad in 20m or less

Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner

[ramestoryworld]

Cicer arietinum Are you wondering if you can grow your own chickpeas? Delicious in hummus, curries, fritters, stews, and salads, they are easy crops if you have the right growing conditions! The chickpea is thought to be one of the first cultivated legumes, dating back to at least 7000 BCE in the Fertile Crescent, where the dawn of agriculture took place. We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission. These legumes have been used as food in North Africa and the Middle East for roughly the past 5000 years, and gradually spread to parts of southern Europe, as well as southwestern Asia. In this article we’ll explain the specific soil and water needs of this crop, as well as everything else you’ll need to know to bring your garbanzo beans to harvest. Here’s what I’ll cover: Chickpeas (Cicer arietinum) are an annual legume crop grown primarily for dried pulses, though they can also be eaten green. The edible seeds grow on bushy, branching plants ranging in height from eight to 40 inches tall, depending on the variety. Like certain types of tomatoes, chickpeas are indeterminate and will keep growing as long as conditions are favorable. Some chickpea plants have compound leaves made up of small, oval leaflets, while others have simple leaves that are deeply lobed. The leaves and stems are hairy, which helps them resist feeding from small pests such as aphids. Under the soil, garbanzos have roots that can reach up to 30 inches long – which means if you’re growing them in raised beds, you’ll want to make sure the beds are deep enough. When colonized by beneficial nitrogen-fixing bacteria, nodules will form on the roots. Around 50 days after sowing, pink, white, purple, or blue flowers start to appear. After they are pollinated, primarily through self-pollination, blooms give way to green pods, which mature to contain one to four seeds. Depending on the variety, the seeds held inside will be creamy beige, brown, black, red, or green. Quick Look Common name(s): Chickpea, Bengal gram, ceci, common gram, garbanzo bean, gram pea, Indian gram Plant type: Annual legume Hardiness (USDA Zone): 2-10 Native to: Syria, Turkey Bloom time / season: Spring (sow), fall (harvest) Exposure: Full sun Soil type: Sandy loam, well draining Soil pH: 5.0-7.0, slightly acidic to neutral Time to maturity: 100-130 days Spacing: 3 to 6 inches (seeds) Planting depth: 1-2 inch (seeds) Mature size: 12-18 inches wide x 8-40 inches high Water Needs: Low Taxonomy Order: Fabales Family: Fabaceae Subfamily: Faboideae Genus: Cicer Species: Arietinum Also known as chick pea, Bengal gram, ceci, common gram, garbanzo bean, gram pea, Indian gram, and pea bean, they are well-adapted to warm, semi-arid conditions where rainfall is between 24 and 40 inches a year. Though there are over 40 species in the Cicer genus, C. arietinum was the only one to be domesticated. This genus is part of the legume or Fabaceae family, which includes relatives such as green beans, pinto beans, and black-eyed peas. These nitrogen-fixers are drought resistant thanks to their deep tap roots and have greater tolerance to saline soils than peas and lentils. In Middle Eastern cuisine they are used in falafel and hummus. In India, chickpeas are used in curries such as chana masala, and they are also employed as a flour – known as gram flour – to make sweet treats like halwa and savory snacks like pakoras. Garbanzo broth, like that of some other beans, can be whipped up into the incredible egg replacement known as aquafaba. When they aren’t serving as delicious meals for humans across the globe, chickpeas can also be used as livestock feed. And because of their nitrogen-fixing potential, they can also be employed in organic gardening rotations as cover crops. Whatever their purpose, these legumes can be grown as annuals in USDA Hardiness Zones 2 to 10. How to Sow Since they need a long growing season, it’s best to sow in early spring – or even in late fall or winter if your wintertime is very mild. Before you sow, you might want to apply an inoculant to the seeds. All legume crops have specific bacteria partners that help them fix nitrogen, an important part of organic gardening which allows us to avoid synthetic nitrogen fertilizers. While the best microbial partner is Mesorhizobium cicero, also known as Rhizobium cicero, inoculants containing this bacterium are currently unavailable for small scale gardeners. You can inoculate chickpeas with a product formulated for multiple types of legumes – including black eyed peas, common beans, fava beans, peas, lima beans, pigeon peas, and yard long beans. Exceed Garden Combination Inoculant You can find Exceed Garden Combination Inoculant, enough to treat eight pounds of beans, at High Mowing Organic Seeds. Whether you’re growing in rows or in raised beds, plan to space the seeds three to six inches apart. Check your seed packet for recommended spacing, as this can vary depending on the variety you choose. If you’re growing in an arid climate you can sow them more densely, while gardeners in more humid locations would be wise to allow more room to encourage air flow. When growing chickpeas in a square foot garden, sow as many as 16 plants per square foot for a dense planting, or as few as four to five per square foot when you want more air flow. Sow seeds one to two inches deep, into moist soil. Expect germination within 15 days, and keep soil moist while seedlings become established. How to Grow Chickpeas want to grow in a full sun location. As for soil, sandy loam with excellent drainage and a slightly acidic to neutral pH of 5.0 to 7.0 is ideal. Since they are adapted to low moisture, grow your crop with drought tolerant garden varieties such as melons, squash, and California poppies rather than thirsty veggies like corn and lettuce, so that it doesn’t end up overwatered. If you live in a location that receives between 24 to 40 inches of rainfall per year, you may not have to irrigate chickpeas at all when the plants are established. Those in more arid locations will need to water periodically – once a week may be often enough except during heatwaves. Water deeply and infrequently. Adding fertilizer to the soil can actually be counterproductive with this crop, for best results, grow chickpeas in soil that has been amended with compost or manure the previous year, rather than just before sowing. If chickpeas have a weakness as a garden crop it’s that they don’t compete well with weeds – not as young seedlings or as established plants. So you’ll need to keep on top of your weeding chores! Mulching is one of the strategies you can use to help keep weeds down around your crops. Just be careful to apply only a thin layer of mulch – about an inch thick – so that you don’t inadvertently raise humidity levels too much around the plants. Cultivars to Select There are two main types of chickpea: Kabuli and Desi, but these types won’t necessarily be identified in the cultivar description. Here are the basic differences: Kabuli Kabuli types are more commonly grown than Desi. These types of chickpeas are large, round, and pale cream in color. They also have a thin seed coat – that layer that separates from the bean after cooking – so they don’t need to be hulled. Kabuli varieties tend to be used for canning or hummus, and grow best in temperate climates – so if you’re in a humid area and want to grow chickpeas, choose a Kabuli type. Garbanzo Bean Seeds You’ll find Kabuli type chickpeas seeds for purchase in an assortment of packet sizes via True Leaf Market. Desi Desi chickpeas aren’t grown quite as abundantly across the world as Kabulis. They have smaller seeds with more pronounced “beaks,” thicker seed coats, and are commonly hulled, split, and processed into flour. These types of chickpeas grow best in semi-arid climates. Black This type of chickpea produces black pulses with a smoky, nutty flavor that are ready to harvest in 100 days. Black Garbanzo Seeds You can purchase organic black garbanzo seeds in pack sizes ranging from 25 gram packets to 25 pound sacks via True Leaf Market. Golden Dragon The small seeds of ‘Golden Dragon’ chickpeas have an orangish-tan hue, and are typically used split, such as in the Indian soup, chana dal. They’ll be ready to harvest in 100 days. Managing Pests and Disease Growing a garden is a dance with nature. Sometimes it feels effortless and fluid, other times, pests and diseases cause you to trip and fall on your face – figuratively, of course! Here’s what to be on the lookout for: Herbivores Deer can be problematic. The best way to deal with them is to deny them access to your garden by way of fencing. Insects Chickpea plants grown in stressful conditions are more susceptible to pest attacks – and to plant pathogens transmitted by insects. Providing your crop with the ideal conditions described in this article will lower your risk of pest damage. Here are some pests to watch for: Chickpea Leaf Miner Chickpea leaf miners (Liriomyza cicerina) cause stippling or meandering white trails on the foliage of your crop. Stippling is caused when the small adult flies puncture the leaf tissue to lay eggs – and the trails are formed when larvae feed on leaf tissue. Young plants are more vulnerable to damage by leaf miners, so one strategy you may use is to sow seeds as early as possible, allowing plants to become established before the insects are active. Another strategy is to choose varieties with smaller leaves since these are more resistant to leaf miners than those with large leaves. Read more about leaf miners here. Cutworms Have you ever gone out to your garden to admire your young seedlings emerging from the soil, only to find leafless stems that look like they were decapitated? Blame the cutworms – these caterpillars can cut a young chickpea plant’s life short – quite literally. Cutworms are larval moths that tend to spend their days under the soil, and come out in the evening or at night, when they look for tender young seedlings to feast on. Luckily, you have options to prevent damage from these caterpillars, which you can read about in our cutworm guide. Pod Borers Pod borers, also known as bollworms, are caterpillars that feed on the pods as well as foliage. In addition to chickpeas, these larval moths are also considered pests of tomato, cotton, corn, alfalfa, and tobacco. If you suspect pod borers on your crops, contact your local extension service – proper identification of these insects is important in deciding on how to control them. For prevention, grow companion plants to attract beneficial insects. Disease If you grow your chickpeas in ideal conditions, you’ll be less likely to encounter disease problems. Here are a few to be aware of: Ascochyta Blight Aschochyta blight is a fungal disease caused by Ascochyta rabiei that can be introduced to your garden via infected seed or airborne spores. Check plants for round or oval lesions that have concentric rings. These lesions can appear anywhere, including the stems. This disease is more likely to occur when temperatures are mild, in the range of 59 to 77°F, humidity is high, and conditions are wet. If your crop is infected with this disease, remove all affected plant material, and don’t grow these legumes in the same area again for the next four years. To prevent Ascochyta blight, make sure to start with disease-free seed. Damping Off Damping off can cause young seedlings to suddenly sicken and collapse. Damp and cool conditions provide a favorable environment for oomycetes, which attack seeds, sprouts, or seedlings, causing the stunted growth or death of seedlings. Learn more about damping off here. Fusarium Wilt Fusarium wilt is a disease caused by a fungal pathogen, Fusarium oxysporum. Along with wilting, another symptom to look for is yellowing leaves. Warm moist conditions encourage the development of this disease. The best prevention for fusarium wilt is starting with disease-free seed and taking care to water at the base of the crops instead of on the foliage. Harvesting If you’re feeling adventurous, you might want to try sampling some of the leaves of your plants. As with pea shoots, chickpea greens can be enjoyed either fresh or cooked. Pick tender, young leaves but take care to harvest only a small amount so that the plants have enough energy for pod production. For fresh, green chickpeas, you’ll need to squeeze the pods to check for ripeness. When the green pods feel solid, they are ready to pick. Treat green chickpeas similarly to peas – if you want to store them for long periods of time, you’ll need to freeze or otherwise preserve them. For dry pulses, they’ll be ready to harvest approximately 100 to 130 days after sowing, depending on the variety. Wait until the pods are brown and dry, or at season’s end uproot the plants and collect all the pods, setting them in a warm, dry location so they can continue drying out. The pods will split when they are ready. To test a seed for dryness try pressing into it with your fingernail. If it leaves an indent, it needs more drying time. Check a few this way before you decide they are fully dry. When they are dry, seeds can be removed from their pods and stored. Preserving You can preserve green chickpeas by freezing or canning them. To freeze, first blanch the shelled peas for a couple of minutes in boiling water, then dunk them in an icy water bath. Drain, and place in a freezer-proof container. Keep them in the freezer for up to 12 months. They can also be canned in a pressure canner, similarly to peas. You can learn more about canning vegetables on our sister site, Foodal! Dried chickpeas can be stored for long periods of time – just make sure they are thoroughly dry before putting them in storage. For long term storage, pack them in canning jars or mylar bags, and keep in a cool dark location. Another preservation method to consider is dehydration, which you can learn about in our guide. Cooking Ideas Chickpeas are an excellent source of plant-based protein as well as B vitamins. They can be used in a myriad of different ways, from soups and stews, to dips and sauces, and they can even be baked into delicious breads. For a tasty and nourishing meal, add a scoop of chickpeas along with your favorite grains, cooked and raw veggies, and sprouts or microgreens to create an artful Buddha bowl. If you’ve never tried making your own hummus, now’s probably a good time to start! Need a recipe? Learn how to make roasted garlic hummus on our sister site, Foodal. Want to create another healthy, plant based snack to keep on hand? Check out this recipe for smoky, spicy, roasted chickpeas – also at Foodal. How ‘Bout That Homegrown Hummus Did you finish off your bowl of hummus while reading? Now that you know how to grow your own crop of chickpeas you’ll soon be ready to whip up a batch of super local, homegrown dip. Are you growing chickpeas? Let us know in the comments section below. And if you have any questions that weren’t addressed in this article, feel free to ask them there as well! Want to learn more about growing legumes in the garden? We have more knowledge for you right here: © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Product photos via High Mowing Organic Seeds and True Leaf Market. Uncredited photos: Shutterstock. !function(f,b,e,v,n,t,s) if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments); if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)(window, document,'script', ' fbq('init', '176410929431717'); fbq('track', 'PageView'); Source link

[alexha2210]

Cicer arietinum Are you wondering if you can grow your own chickpeas? Delicious in hummus, curries, fritters, stews, and salads, they are easy crops if you have the right growing conditions! The chickpea is thought to be one of the first cultivated legumes, dating back to at least 7000 BCE in the Fertile Crescent, where the dawn of agriculture took place. We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission. These legumes have been used as food in North Africa and the Middle East for roughly the past 5000 years, and gradually spread to parts of southern Europe, as well as southwestern Asia. In this article we’ll explain the specific soil and water needs of this crop, as well as everything else you’ll need to know to bring your garbanzo beans to harvest. Here’s what I’ll cover: Chickpeas (Cicer arietinum) are an annual legume crop grown primarily for dried pulses, though they can also be eaten green. The edible seeds grow on bushy, branching plants ranging in height from eight to 40 inches tall, depending on the variety. Like certain types of tomatoes, chickpeas are indeterminate and will keep growing as long as conditions are favorable. Some chickpea plants have compound leaves made up of small, oval leaflets, while others have simple leaves that are deeply lobed. The leaves and stems are hairy, which helps them resist feeding from small pests such as aphids. Under the soil, garbanzos have roots that can reach up to 30 inches long – which means if you’re growing them in raised beds, you’ll want to make sure the beds are deep enough. When colonized by beneficial nitrogen-fixing bacteria, nodules will form on the roots. Around 50 days after sowing, pink, white, purple, or blue flowers start to appear. After they are pollinated, primarily through self-pollination, blooms give way to green pods, which mature to contain one to four seeds. Depending on the variety, the seeds held inside will be creamy beige, brown, black, red, or green. Quick Look Common name(s): Chickpea, Bengal gram, ceci, common gram, garbanzo bean, gram pea, Indian gram Plant type: Annual legume Hardiness (USDA Zone): 2-10 Native to: Syria, Turkey Bloom time / season: Spring (sow), fall (harvest) Exposure: Full sun Soil type: Sandy loam, well draining Soil pH: 5.0-7.0, slightly acidic to neutral Time to maturity: 100-130 days Spacing: 3 to 6 inches (seeds) Planting depth: 1-2 inch (seeds) Mature size: 12-18 inches wide x 8-40 inches high Water Needs: Low Taxonomy Order: Fabales Family: Fabaceae Subfamily: Faboideae Genus: Cicer Species: Arietinum Also known as chick pea, Bengal gram, ceci, common gram, garbanzo bean, gram pea, Indian gram, and pea bean, they are well-adapted to warm, semi-arid conditions where rainfall is between 24 and 40 inches a year. Though there are over 40 species in the Cicer genus, C. arietinum was the only one to be domesticated. This genus is part of the legume or Fabaceae family, which includes relatives such as green beans, pinto beans, and black-eyed peas. These nitrogen-fixers are drought resistant thanks to their deep tap roots and have greater tolerance to saline soils than peas and lentils. In Middle Eastern cuisine they are used in falafel and hummus. In India, chickpeas are used in curries such as chana masala, and they are also employed as a flour – known as gram flour – to make sweet treats like halwa and savory snacks like pakoras. Garbanzo broth, like that of some other beans, can be whipped up into the incredible egg replacement known as aquafaba. When they aren’t serving as delicious meals for humans across the globe, chickpeas can also be used as livestock feed. And because of their nitrogen-fixing potential, they can also be employed in organic gardening rotations as cover crops. Whatever their purpose, these legumes can be grown as annuals in USDA Hardiness Zones 2 to 10. How to Sow Since they need a long growing season, it’s best to sow in early spring – or even in late fall or winter if your wintertime is very mild. Before you sow, you might want to apply an inoculant to the seeds. All legume crops have specific bacteria partners that help them fix nitrogen, an important part of organic gardening which allows us to avoid synthetic nitrogen fertilizers. While the best microbial partner is Mesorhizobium cicero, also known as Rhizobium cicero, inoculants containing this bacterium are currently unavailable for small scale gardeners. You can inoculate chickpeas with a product formulated for multiple types of legumes – including black eyed peas, common beans, fava beans, peas, lima beans, pigeon peas, and yard long beans. Exceed Garden Combination Inoculant You can find Exceed Garden Combination Inoculant, enough to treat eight pounds of beans, at High Mowing Organic Seeds. Whether you’re growing in rows or in raised beds, plan to space the seeds three to six inches apart. Check your seed packet for recommended spacing, as this can vary depending on the variety you choose. If you’re growing in an arid climate you can sow them more densely, while gardeners in more humid locations would be wise to allow more room to encourage air flow. When growing chickpeas in a square foot garden, sow as many as 16 plants per square foot for a dense planting, or as few as four to five per square foot when you want more air flow. Sow seeds one to two inches deep, into moist soil. Expect germination within 15 days, and keep soil moist while seedlings become established. How to Grow Chickpeas want to grow in a full sun location. As for soil, sandy loam with excellent drainage and a slightly acidic to neutral pH of 5.0 to 7.0 is ideal. Since they are adapted to low moisture, grow your crop with drought tolerant garden varieties such as melons, squash, and California poppies rather than thirsty veggies like corn and lettuce, so that it doesn’t end up overwatered. If you live in a location that receives between 24 to 40 inches of rainfall per year, you may not have to irrigate chickpeas at all when the plants are established. Those in more arid locations will need to water periodically – once a week may be often enough except during heatwaves. Water deeply and infrequently. Adding fertilizer to the soil can actually be counterproductive with this crop, for best results, grow chickpeas in soil that has been amended with compost or manure the previous year, rather than just before sowing. If chickpeas have a weakness as a garden crop it’s that they don’t compete well with weeds – not as young seedlings or as established plants. So you’ll need to keep on top of your weeding chores! Mulching is one of the strategies you can use to help keep weeds down around your crops. Just be careful to apply only a thin layer of mulch – about an inch thick – so that you don’t inadvertently raise humidity levels too much around the plants. Cultivars to Select There are two main types of chickpea: Kabuli and Desi, but these types won’t necessarily be identified in the cultivar description. Here are the basic differences: Kabuli Kabuli types are more commonly grown than Desi. These types of chickpeas are large, round, and pale cream in color. They also have a thin seed coat – that layer that separates from the bean after cooking – so they don’t need to be hulled. Kabuli varieties tend to be used for canning or hummus, and grow best in temperate climates – so if you’re in a humid area and want to grow chickpeas, choose a Kabuli type. Garbanzo Bean Seeds You’ll find Kabuli type chickpeas seeds for purchase in an assortment of packet sizes via True Leaf Market. Desi Desi chickpeas aren’t grown quite as abundantly across the world as Kabulis. They have smaller seeds with more pronounced “beaks,” thicker seed coats, and are commonly hulled, split, and processed into flour. These types of chickpeas grow best in semi-arid climates. Black This type of chickpea produces black pulses with a smoky, nutty flavor that are ready to harvest in 100 days. Black Garbanzo Seeds You can purchase organic black garbanzo seeds in pack sizes ranging from 25 gram packets to 25 pound sacks via True Leaf Market. Golden Dragon The small seeds of ‘Golden Dragon’ chickpeas have an orangish-tan hue, and are typically used split, such as in the Indian soup, chana dal. They’ll be ready to harvest in 100 days. Managing Pests and Disease Growing a garden is a dance with nature. Sometimes it feels effortless and fluid, other times, pests and diseases cause you to trip and fall on your face – figuratively, of course! Here’s what to be on the lookout for: Herbivores Deer can be problematic. The best way to deal with them is to deny them access to your garden by way of fencing. Insects Chickpea plants grown in stressful conditions are more susceptible to pest attacks – and to plant pathogens transmitted by insects. Providing your crop with the ideal conditions described in this article will lower your risk of pest damage. Here are some pests to watch for: Chickpea Leaf Miner Chickpea leaf miners (Liriomyza cicerina) cause stippling or meandering white trails on the foliage of your crop. Stippling is caused when the small adult flies puncture the leaf tissue to lay eggs – and the trails are formed when larvae feed on leaf tissue. Young plants are more vulnerable to damage by leaf miners, so one strategy you may use is to sow seeds as early as possible, allowing plants to become established before the insects are active. Another strategy is to choose varieties with smaller leaves since these are more resistant to leaf miners than those with large leaves. Read more about leaf miners here. Cutworms Have you ever gone out to your garden to admire your young seedlings emerging from the soil, only to find leafless stems that look like they were decapitated? Blame the cutworms – these caterpillars can cut a young chickpea plant’s life short – quite literally. Cutworms are larval moths that tend to spend their days under the soil, and come out in the evening or at night, when they look for tender young seedlings to feast on. Luckily, you have options to prevent damage from these caterpillars, which you can read about in our cutworm guide. Pod Borers Pod borers, also known as bollworms, are caterpillars that feed on the pods as well as foliage. In addition to chickpeas, these larval moths are also considered pests of tomato, cotton, corn, alfalfa, and tobacco. If you suspect pod borers on your crops, contact your local extension service – proper identification of these insects is important in deciding on how to control them. For prevention, grow companion plants to attract beneficial insects. Disease If you grow your chickpeas in ideal conditions, you’ll be less likely to encounter disease problems. Here are a few to be aware of: Ascochyta Blight Aschochyta blight is a fungal disease caused by Ascochyta rabiei that can be introduced to your garden via infected seed or airborne spores. Check plants for round or oval lesions that have concentric rings. These lesions can appear anywhere, including the stems. This disease is more likely to occur when temperatures are mild, in the range of 59 to 77°F, humidity is high, and conditions are wet. If your crop is infected with this disease, remove all affected plant material, and don’t grow these legumes in the same area again for the next four years. To prevent Ascochyta blight, make sure to start with disease-free seed. Damping Off Damping off can cause young seedlings to suddenly sicken and collapse. Damp and cool conditions provide a favorable environment for oomycetes, which attack seeds, sprouts, or seedlings, causing the stunted growth or death of seedlings. Learn more about damping off here. Fusarium Wilt Fusarium wilt is a disease caused by a fungal pathogen, Fusarium oxysporum. Along with wilting, another symptom to look for is yellowing leaves. Warm moist conditions encourage the development of this disease. The best prevention for fusarium wilt is starting with disease-free seed and taking care to water at the base of the crops instead of on the foliage. Harvesting If you’re feeling adventurous, you might want to try sampling some of the leaves of your plants. As with pea shoots, chickpea greens can be enjoyed either fresh or cooked. Pick tender, young leaves but take care to harvest only a small amount so that the plants have enough energy for pod production. For fresh, green chickpeas, you’ll need to squeeze the pods to check for ripeness. When the green pods feel solid, they are ready to pick. Treat green chickpeas similarly to peas – if you want to store them for long periods of time, you’ll need to freeze or otherwise preserve them. For dry pulses, they’ll be ready to harvest approximately 100 to 130 days after sowing, depending on the variety. Wait until the pods are brown and dry, or at season’s end uproot the plants and collect all the pods, setting them in a warm, dry location so they can continue drying out. The pods will split when they are ready. To test a seed for dryness try pressing into it with your fingernail. If it leaves an indent, it needs more drying time. Check a few this way before you decide they are fully dry. When they are dry, seeds can be removed from their pods and stored. Preserving You can preserve green chickpeas by freezing or canning them. To freeze, first blanch the shelled peas for a couple of minutes in boiling water, then dunk them in an icy water bath. Drain, and place in a freezer-proof container. Keep them in the freezer for up to 12 months. They can also be canned in a pressure canner, similarly to peas. You can learn more about canning vegetables on our sister site, Foodal! Dried chickpeas can be stored for long periods of time – just make sure they are thoroughly dry before putting them in storage. For long term storage, pack them in canning jars or mylar bags, and keep in a cool dark location. Another preservation method to consider is dehydration, which you can learn about in our guide. Cooking Ideas Chickpeas are an excellent source of plant-based protein as well as B vitamins. They can be used in a myriad of different ways, from soups and stews, to dips and sauces, and they can even be baked into delicious breads. For a tasty and nourishing meal, add a scoop of chickpeas along with your favorite grains, cooked and raw veggies, and sprouts or microgreens to create an artful Buddha bowl. If you’ve never tried making your own hummus, now’s probably a good time to start! Need a recipe? Learn how to make roasted garlic hummus on our sister site, Foodal. Want to create another healthy, plant based snack to keep on hand? Check out this recipe for smoky, spicy, roasted chickpeas – also at Foodal. How ‘Bout That Homegrown Hummus Did you finish off your bowl of hummus while reading? Now that you know how to grow your own crop of chickpeas you’ll soon be ready to whip up a batch of super local, homegrown dip. Are you growing chickpeas? Let us know in the comments section below. And if you have any questions that weren’t addressed in this article, feel free to ask them there as well! Want to learn more about growing legumes in the garden? We have more knowledge for you right here: © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Product photos via High Mowing Organic Seeds and True Leaf Market. Uncredited photos: Shutterstock. !function(f,b,e,v,n,t,s) if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments); if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)(window, document,'script', ' fbq('init', '176410929431717'); fbq('track', 'PageView'); Source link

[angusstory]

Cicer arietinum Are you wondering if you can grow your own chickpeas? Delicious in hummus, curries, fritters, stews, and salads, they are easy crops if you have the right growing conditions! The chickpea is thought to be one of the first cultivated legumes, dating back to at least 7000 BCE in the Fertile Crescent, where the dawn of agriculture took place. We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission. These legumes have been used as food in North Africa and the Middle East for roughly the past 5000 years, and gradually spread to parts of southern Europe, as well as southwestern Asia. In this article we’ll explain the specific soil and water needs of this crop, as well as everything else you’ll need to know to bring your garbanzo beans to harvest. Here’s what I’ll cover: Chickpeas (Cicer arietinum) are an annual legume crop grown primarily for dried pulses, though they can also be eaten green. The edible seeds grow on bushy, branching plants ranging in height from eight to 40 inches tall, depending on the variety. Like certain types of tomatoes, chickpeas are indeterminate and will keep growing as long as conditions are favorable. Some chickpea plants have compound leaves made up of small, oval leaflets, while others have simple leaves that are deeply lobed. The leaves and stems are hairy, which helps them resist feeding from small pests such as aphids. Under the soil, garbanzos have roots that can reach up to 30 inches long – which means if you’re growing them in raised beds, you’ll want to make sure the beds are deep enough. When colonized by beneficial nitrogen-fixing bacteria, nodules will form on the roots. Around 50 days after sowing, pink, white, purple, or blue flowers start to appear. After they are pollinated, primarily through self-pollination, blooms give way to green pods, which mature to contain one to four seeds. Depending on the variety, the seeds held inside will be creamy beige, brown, black, red, or green. Quick Look Common name(s): Chickpea, Bengal gram, ceci, common gram, garbanzo bean, gram pea, Indian gram Plant type: Annual legume Hardiness (USDA Zone): 2-10 Native to: Syria, Turkey Bloom time / season: Spring (sow), fall (harvest) Exposure: Full sun Soil type: Sandy loam, well draining Soil pH: 5.0-7.0, slightly acidic to neutral Time to maturity: 100-130 days Spacing: 3 to 6 inches (seeds) Planting depth: 1-2 inch (seeds) Mature size: 12-18 inches wide x 8-40 inches high Water Needs: Low Taxonomy Order: Fabales Family: Fabaceae Subfamily: Faboideae Genus: Cicer Species: Arietinum Also known as chick pea, Bengal gram, ceci, common gram, garbanzo bean, gram pea, Indian gram, and pea bean, they are well-adapted to warm, semi-arid conditions where rainfall is between 24 and 40 inches a year. Though there are over 40 species in the Cicer genus, C. arietinum was the only one to be domesticated. This genus is part of the legume or Fabaceae family, which includes relatives such as green beans, pinto beans, and black-eyed peas. These nitrogen-fixers are drought resistant thanks to their deep tap roots and have greater tolerance to saline soils than peas and lentils. In Middle Eastern cuisine they are used in falafel and hummus. In India, chickpeas are used in curries such as chana masala, and they are also employed as a flour – known as gram flour – to make sweet treats like halwa and savory snacks like pakoras. Garbanzo broth, like that of some other beans, can be whipped up into the incredible egg replacement known as aquafaba. When they aren’t serving as delicious meals for humans across the globe, chickpeas can also be used as livestock feed. And because of their nitrogen-fixing potential, they can also be employed in organic gardening rotations as cover crops. Whatever their purpose, these legumes can be grown as annuals in USDA Hardiness Zones 2 to 10. How to Sow Since they need a long growing season, it’s best to sow in early spring – or even in late fall or winter if your wintertime is very mild. Before you sow, you might want to apply an inoculant to the seeds. All legume crops have specific bacteria partners that help them fix nitrogen, an important part of organic gardening which allows us to avoid synthetic nitrogen fertilizers. While the best microbial partner is Mesorhizobium cicero, also known as Rhizobium cicero, inoculants containing this bacterium are currently unavailable for small scale gardeners. You can inoculate chickpeas with a product formulated for multiple types of legumes – including black eyed peas, common beans, fava beans, peas, lima beans, pigeon peas, and yard long beans. Exceed Garden Combination Inoculant You can find Exceed Garden Combination Inoculant, enough to treat eight pounds of beans, at High Mowing Organic Seeds. Whether you’re growing in rows or in raised beds, plan to space the seeds three to six inches apart. Check your seed packet for recommended spacing, as this can vary depending on the variety you choose. If you’re growing in an arid climate you can sow them more densely, while gardeners in more humid locations would be wise to allow more room to encourage air flow. When growing chickpeas in a square foot garden, sow as many as 16 plants per square foot for a dense planting, or as few as four to five per square foot when you want more air flow. Sow seeds one to two inches deep, into moist soil. Expect germination within 15 days, and keep soil moist while seedlings become established. How to Grow Chickpeas want to grow in a full sun location. As for soil, sandy loam with excellent drainage and a slightly acidic to neutral pH of 5.0 to 7.0 is ideal. Since they are adapted to low moisture, grow your crop with drought tolerant garden varieties such as melons, squash, and California poppies rather than thirsty veggies like corn and lettuce, so that it doesn’t end up overwatered. If you live in a location that receives between 24 to 40 inches of rainfall per year, you may not have to irrigate chickpeas at all when the plants are established. Those in more arid locations will need to water periodically – once a week may be often enough except during heatwaves. Water deeply and infrequently. Adding fertilizer to the soil can actually be counterproductive with this crop, for best results, grow chickpeas in soil that has been amended with compost or manure the previous year, rather than just before sowing. If chickpeas have a weakness as a garden crop it’s that they don’t compete well with weeds – not as young seedlings or as established plants. So you’ll need to keep on top of your weeding chores! Mulching is one of the strategies you can use to help keep weeds down around your crops. Just be careful to apply only a thin layer of mulch – about an inch thick – so that you don’t inadvertently raise humidity levels too much around the plants. Cultivars to Select There are two main types of chickpea: Kabuli and Desi, but these types won’t necessarily be identified in the cultivar description. Here are the basic differences: Kabuli Kabuli types are more commonly grown than Desi. These types of chickpeas are large, round, and pale cream in color. They also have a thin seed coat – that layer that separates from the bean after cooking – so they don’t need to be hulled. Kabuli varieties tend to be used for canning or hummus, and grow best in temperate climates – so if you’re in a humid area and want to grow chickpeas, choose a Kabuli type. Garbanzo Bean Seeds You’ll find Kabuli type chickpeas seeds for purchase in an assortment of packet sizes via True Leaf Market. Desi Desi chickpeas aren’t grown quite as abundantly across the world as Kabulis. They have smaller seeds with more pronounced “beaks,” thicker seed coats, and are commonly hulled, split, and processed into flour. These types of chickpeas grow best in semi-arid climates. Black This type of chickpea produces black pulses with a smoky, nutty flavor that are ready to harvest in 100 days. Black Garbanzo Seeds You can purchase organic black garbanzo seeds in pack sizes ranging from 25 gram packets to 25 pound sacks via True Leaf Market. Golden Dragon The small seeds of ‘Golden Dragon’ chickpeas have an orangish-tan hue, and are typically used split, such as in the Indian soup, chana dal. They’ll be ready to harvest in 100 days. Managing Pests and Disease Growing a garden is a dance with nature. Sometimes it feels effortless and fluid, other times, pests and diseases cause you to trip and fall on your face – figuratively, of course! Here’s what to be on the lookout for: Herbivores Deer can be problematic. The best way to deal with them is to deny them access to your garden by way of fencing. Insects Chickpea plants grown in stressful conditions are more susceptible to pest attacks – and to plant pathogens transmitted by insects. Providing your crop with the ideal conditions described in this article will lower your risk of pest damage. Here are some pests to watch for: Chickpea Leaf Miner Chickpea leaf miners (Liriomyza cicerina) cause stippling or meandering white trails on the foliage of your crop. Stippling is caused when the small adult flies puncture the leaf tissue to lay eggs – and the trails are formed when larvae feed on leaf tissue. Young plants are more vulnerable to damage by leaf miners, so one strategy you may use is to sow seeds as early as possible, allowing plants to become established before the insects are active. Another strategy is to choose varieties with smaller leaves since these are more resistant to leaf miners than those with large leaves. Read more about leaf miners here. Cutworms Have you ever gone out to your garden to admire your young seedlings emerging from the soil, only to find leafless stems that look like they were decapitated? Blame the cutworms – these caterpillars can cut a young chickpea plant’s life short – quite literally. Cutworms are larval moths that tend to spend their days under the soil, and come out in the evening or at night, when they look for tender young seedlings to feast on. Luckily, you have options to prevent damage from these caterpillars, which you can read about in our cutworm guide. Pod Borers Pod borers, also known as bollworms, are caterpillars that feed on the pods as well as foliage. In addition to chickpeas, these larval moths are also considered pests of tomato, cotton, corn, alfalfa, and tobacco. If you suspect pod borers on your crops, contact your local extension service – proper identification of these insects is important in deciding on how to control them. For prevention, grow companion plants to attract beneficial insects. Disease If you grow your chickpeas in ideal conditions, you’ll be less likely to encounter disease problems. Here are a few to be aware of: Ascochyta Blight Aschochyta blight is a fungal disease caused by Ascochyta rabiei that can be introduced to your garden via infected seed or airborne spores. Check plants for round or oval lesions that have concentric rings. These lesions can appear anywhere, including the stems. This disease is more likely to occur when temperatures are mild, in the range of 59 to 77°F, humidity is high, and conditions are wet. If your crop is infected with this disease, remove all affected plant material, and don’t grow these legumes in the same area again for the next four years. To prevent Ascochyta blight, make sure to start with disease-free seed. Damping Off Damping off can cause young seedlings to suddenly sicken and collapse. Damp and cool conditions provide a favorable environment for oomycetes, which attack seeds, sprouts, or seedlings, causing the stunted growth or death of seedlings. Learn more about damping off here. Fusarium Wilt Fusarium wilt is a disease caused by a fungal pathogen, Fusarium oxysporum. Along with wilting, another symptom to look for is yellowing leaves. Warm moist conditions encourage the development of this disease. The best prevention for fusarium wilt is starting with disease-free seed and taking care to water at the base of the crops instead of on the foliage. Harvesting If you’re feeling adventurous, you might want to try sampling some of the leaves of your plants. As with pea shoots, chickpea greens can be enjoyed either fresh or cooked. Pick tender, young leaves but take care to harvest only a small amount so that the plants have enough energy for pod production. For fresh, green chickpeas, you’ll need to squeeze the pods to check for ripeness. When the green pods feel solid, they are ready to pick. Treat green chickpeas similarly to peas – if you want to store them for long periods of time, you’ll need to freeze or otherwise preserve them. For dry pulses, they’ll be ready to harvest approximately 100 to 130 days after sowing, depending on the variety. Wait until the pods are brown and dry, or at season’s end uproot the plants and collect all the pods, setting them in a warm, dry location so they can continue drying out. The pods will split when they are ready. To test a seed for dryness try pressing into it with your fingernail. If it leaves an indent, it needs more drying time. Check a few this way before you decide they are fully dry. When they are dry, seeds can be removed from their pods and stored. Preserving You can preserve green chickpeas by freezing or canning them. To freeze, first blanch the shelled peas for a couple of minutes in boiling water, then dunk them in an icy water bath. Drain, and place in a freezer-proof container. Keep them in the freezer for up to 12 months. They can also be canned in a pressure canner, similarly to peas. You can learn more about canning vegetables on our sister site, Foodal! Dried chickpeas can be stored for long periods of time – just make sure they are thoroughly dry before putting them in storage. For long term storage, pack them in canning jars or mylar bags, and keep in a cool dark location. Another preservation method to consider is dehydration, which you can learn about in our guide. Cooking Ideas Chickpeas are an excellent source of plant-based protein as well as B vitamins. They can be used in a myriad of different ways, from soups and stews, to dips and sauces, and they can even be baked into delicious breads. For a tasty and nourishing meal, add a scoop of chickpeas along with your favorite grains, cooked and raw veggies, and sprouts or microgreens to create an artful Buddha bowl. If you’ve never tried making your own hummus, now’s probably a good time to start! Need a recipe? Learn how to make roasted garlic hummus on our sister site, Foodal. Want to create another healthy, plant based snack to keep on hand? Check out this recipe for smoky, spicy, roasted chickpeas – also at Foodal. How ‘Bout That Homegrown Hummus Did you finish off your bowl of hummus while reading? Now that you know how to grow your own crop of chickpeas you’ll soon be ready to whip up a batch of super local, homegrown dip. Are you growing chickpeas? Let us know in the comments section below. And if you have any questions that weren’t addressed in this article, feel free to ask them there as well! Want to learn more about growing legumes in the garden? We have more knowledge for you right here: © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Product photos via High Mowing Organic Seeds and True Leaf Market. Uncredited photos: Shutterstock. !function(f,b,e,v,n,t,s) if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments); if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)(window, document,'script', ' fbq('init', '176410929431717'); fbq('track', 'PageView'); Source link

[tumibaba]

Cicer arietinum Are you wondering if you can grow your own chickpeas? Delicious in hummus, curries, fritters, stews, and salads, they are easy crops if you have the right growing conditions! The chickpea is thought to be one of the first cultivated legumes, dating back to at least 7000 BCE in the Fertile Crescent, where the dawn of agriculture took place. We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission. These legumes have been used as food in North Africa and the Middle East for roughly the past 5000 years, and gradually spread to parts of southern Europe, as well as southwestern Asia. In this article we’ll explain the specific soil and water needs of this crop, as well as everything else you’ll need to know to bring your garbanzo beans to harvest. Here’s what I’ll cover: Chickpeas (Cicer arietinum) are an annual legume crop grown primarily for dried pulses, though they can also be eaten green. The edible seeds grow on bushy, branching plants ranging in height from eight to 40 inches tall, depending on the variety. Like certain types of tomatoes, chickpeas are indeterminate and will keep growing as long as conditions are favorable. Some chickpea plants have compound leaves made up of small, oval leaflets, while others have simple leaves that are deeply lobed. The leaves and stems are hairy, which helps them resist feeding from small pests such as aphids. Under the soil, garbanzos have roots that can reach up to 30 inches long – which means if you’re growing them in raised beds, you’ll want to make sure the beds are deep enough. When colonized by beneficial nitrogen-fixing bacteria, nodules will form on the roots. Around 50 days after sowing, pink, white, purple, or blue flowers start to appear. After they are pollinated, primarily through self-pollination, blooms give way to green pods, which mature to contain one to four seeds. Depending on the variety, the seeds held inside will be creamy beige, brown, black, red, or green. Quick Look Common name(s): Chickpea, Bengal gram, ceci, common gram, garbanzo bean, gram pea, Indian gram Plant type: Annual legume Hardiness (USDA Zone): 2-10 Native to: Syria, Turkey Bloom time / season: Spring (sow), fall (harvest) Exposure: Full sun Soil type: Sandy loam, well draining Soil pH: 5.0-7.0, slightly acidic to neutral Time to maturity: 100-130 days Spacing: 3 to 6 inches (seeds) Planting depth: 1-2 inch (seeds) Mature size: 12-18 inches wide x 8-40 inches high Water Needs: Low Taxonomy Order: Fabales Family: Fabaceae Subfamily: Faboideae Genus: Cicer Species: Arietinum Also known as chick pea, Bengal gram, ceci, common gram, garbanzo bean, gram pea, Indian gram, and pea bean, they are well-adapted to warm, semi-arid conditions where rainfall is between 24 and 40 inches a year. Though there are over 40 species in the Cicer genus, C. arietinum was the only one to be domesticated. This genus is part of the legume or Fabaceae family, which includes relatives such as green beans, pinto beans, and black-eyed peas. These nitrogen-fixers are drought resistant thanks to their deep tap roots and have greater tolerance to saline soils than peas and lentils. In Middle Eastern cuisine they are used in falafel and hummus. In India, chickpeas are used in curries such as chana masala, and they are also employed as a flour – known as gram flour – to make sweet treats like halwa and savory snacks like pakoras. Garbanzo broth, like that of some other beans, can be whipped up into the incredible egg replacement known as aquafaba. When they aren’t serving as delicious meals for humans across the globe, chickpeas can also be used as livestock feed. And because of their nitrogen-fixing potential, they can also be employed in organic gardening rotations as cover crops. Whatever their purpose, these legumes can be grown as annuals in USDA Hardiness Zones 2 to 10. How to Sow Since they need a long growing season, it’s best to sow in early spring – or even in late fall or winter if your wintertime is very mild. Before you sow, you might want to apply an inoculant to the seeds. All legume crops have specific bacteria partners that help them fix nitrogen, an important part of organic gardening which allows us to avoid synthetic nitrogen fertilizers. While the best microbial partner is Mesorhizobium cicero, also known as Rhizobium cicero, inoculants containing this bacterium are currently unavailable for small scale gardeners. You can inoculate chickpeas with a product formulated for multiple types of legumes – including black eyed peas, common beans, fava beans, peas, lima beans, pigeon peas, and yard long beans. Exceed Garden Combination Inoculant You can find Exceed Garden Combination Inoculant, enough to treat eight pounds of beans, at High Mowing Organic Seeds. Whether you’re growing in rows or in raised beds, plan to space the seeds three to six inches apart. Check your seed packet for recommended spacing, as this can vary depending on the variety you choose. If you’re growing in an arid climate you can sow them more densely, while gardeners in more humid locations would be wise to allow more room to encourage air flow. When growing chickpeas in a square foot garden, sow as many as 16 plants per square foot for a dense planting, or as few as four to five per square foot when you want more air flow. Sow seeds one to two inches deep, into moist soil. Expect germination within 15 days, and keep soil moist while seedlings become established. How to Grow Chickpeas want to grow in a full sun location. As for soil, sandy loam with excellent drainage and a slightly acidic to neutral pH of 5.0 to 7.0 is ideal. Since they are adapted to low moisture, grow your crop with drought tolerant garden varieties such as melons, squash, and California poppies rather than thirsty veggies like corn and lettuce, so that it doesn’t end up overwatered. If you live in a location that receives between 24 to 40 inches of rainfall per year, you may not have to irrigate chickpeas at all when the plants are established. Those in more arid locations will need to water periodically – once a week may be often enough except during heatwaves. Water deeply and infrequently. Adding fertilizer to the soil can actually be counterproductive with this crop, for best results, grow chickpeas in soil that has been amended with compost or manure the previous year, rather than just before sowing. If chickpeas have a weakness as a garden crop it’s that they don’t compete well with weeds – not as young seedlings or as established plants. So you’ll need to keep on top of your weeding chores! Mulching is one of the strategies you can use to help keep weeds down around your crops. Just be careful to apply only a thin layer of mulch – about an inch thick – so that you don’t inadvertently raise humidity levels too much around the plants. Cultivars to Select There are two main types of chickpea: Kabuli and Desi, but these types won’t necessarily be identified in the cultivar description. Here are the basic differences: Kabuli Kabuli types are more commonly grown than Desi. These types of chickpeas are large, round, and pale cream in color. They also have a thin seed coat – that layer that separates from the bean after cooking – so they don’t need to be hulled. Kabuli varieties tend to be used for canning or hummus, and grow best in temperate climates – so if you’re in a humid area and want to grow chickpeas, choose a Kabuli type. Garbanzo Bean Seeds You’ll find Kabuli type chickpeas seeds for purchase in an assortment of packet sizes via True Leaf Market. Desi Desi chickpeas aren’t grown quite as abundantly across the world as Kabulis. They have smaller seeds with more pronounced “beaks,” thicker seed coats, and are commonly hulled, split, and processed into flour. These types of chickpeas grow best in semi-arid climates. Black This type of chickpea produces black pulses with a smoky, nutty flavor that are ready to harvest in 100 days. Black Garbanzo Seeds You can purchase organic black garbanzo seeds in pack sizes ranging from 25 gram packets to 25 pound sacks via True Leaf Market. Golden Dragon The small seeds of ‘Golden Dragon’ chickpeas have an orangish-tan hue, and are typically used split, such as in the Indian soup, chana dal. They’ll be ready to harvest in 100 days. Managing Pests and Disease Growing a garden is a dance with nature. Sometimes it feels effortless and fluid, other times, pests and diseases cause you to trip and fall on your face – figuratively, of course! Here’s what to be on the lookout for: Herbivores Deer can be problematic. The best way to deal with them is to deny them access to your garden by way of fencing. Insects Chickpea plants grown in stressful conditions are more susceptible to pest attacks – and to plant pathogens transmitted by insects. Providing your crop with the ideal conditions described in this article will lower your risk of pest damage. Here are some pests to watch for: Chickpea Leaf Miner Chickpea leaf miners (Liriomyza cicerina) cause stippling or meandering white trails on the foliage of your crop. Stippling is caused when the small adult flies puncture the leaf tissue to lay eggs – and the trails are formed when larvae feed on leaf tissue. Young plants are more vulnerable to damage by leaf miners, so one strategy you may use is to sow seeds as early as possible, allowing plants to become established before the insects are active. Another strategy is to choose varieties with smaller leaves since these are more resistant to leaf miners than those with large leaves. Read more about leaf miners here. Cutworms Have you ever gone out to your garden to admire your young seedlings emerging from the soil, only to find leafless stems that look like they were decapitated? Blame the cutworms – these caterpillars can cut a young chickpea plant’s life short – quite literally. Cutworms are larval moths that tend to spend their days under the soil, and come out in the evening or at night, when they look for tender young seedlings to feast on. Luckily, you have options to prevent damage from these caterpillars, which you can read about in our cutworm guide. Pod Borers Pod borers, also known as bollworms, are caterpillars that feed on the pods as well as foliage. In addition to chickpeas, these larval moths are also considered pests of tomato, cotton, corn, alfalfa, and tobacco. If you suspect pod borers on your crops, contact your local extension service – proper identification of these insects is important in deciding on how to control them. For prevention, grow companion plants to attract beneficial insects. Disease If you grow your chickpeas in ideal conditions, you’ll be less likely to encounter disease problems. Here are a few to be aware of: Ascochyta Blight Aschochyta blight is a fungal disease caused by Ascochyta rabiei that can be introduced to your garden via infected seed or airborne spores. Check plants for round or oval lesions that have concentric rings. These lesions can appear anywhere, including the stems. This disease is more likely to occur when temperatures are mild, in the range of 59 to 77°F, humidity is high, and conditions are wet. If your crop is infected with this disease, remove all affected plant material, and don’t grow these legumes in the same area again for the next four years. To prevent Ascochyta blight, make sure to start with disease-free seed. Damping Off Damping off can cause young seedlings to suddenly sicken and collapse. Damp and cool conditions provide a favorable environment for oomycetes, which attack seeds, sprouts, or seedlings, causing the stunted growth or death of seedlings. Learn more about damping off here. Fusarium Wilt Fusarium wilt is a disease caused by a fungal pathogen, Fusarium oxysporum. Along with wilting, another symptom to look for is yellowing leaves. Warm moist conditions encourage the development of this disease. The best prevention for fusarium wilt is starting with disease-free seed and taking care to water at the base of the crops instead of on the foliage. Harvesting If you’re feeling adventurous, you might want to try sampling some of the leaves of your plants. As with pea shoots, chickpea greens can be enjoyed either fresh or cooked. Pick tender, young leaves but take care to harvest only a small amount so that the plants have enough energy for pod production. For fresh, green chickpeas, you’ll need to squeeze the pods to check for ripeness. When the green pods feel solid, they are ready to pick. Treat green chickpeas similarly to peas – if you want to store them for long periods of time, you’ll need to freeze or otherwise preserve them. For dry pulses, they’ll be ready to harvest approximately 100 to 130 days after sowing, depending on the variety. Wait until the pods are brown and dry, or at season’s end uproot the plants and collect all the pods, setting them in a warm, dry location so they can continue drying out. The pods will split when they are ready. To test a seed for dryness try pressing into it with your fingernail. If it leaves an indent, it needs more drying time. Check a few this way before you decide they are fully dry. When they are dry, seeds can be removed from their pods and stored. Preserving You can preserve green chickpeas by freezing or canning them. To freeze, first blanch the shelled peas for a couple of minutes in boiling water, then dunk them in an icy water bath. Drain, and place in a freezer-proof container. Keep them in the freezer for up to 12 months. They can also be canned in a pressure canner, similarly to peas. You can learn more about canning vegetables on our sister site, Foodal! Dried chickpeas can be stored for long periods of time – just make sure they are thoroughly dry before putting them in storage. For long term storage, pack them in canning jars or mylar bags, and keep in a cool dark location. Another preservation method to consider is dehydration, which you can learn about in our guide. Cooking Ideas Chickpeas are an excellent source of plant-based protein as well as B vitamins. They can be used in a myriad of different ways, from soups and stews, to dips and sauces, and they can even be baked into delicious breads. For a tasty and nourishing meal, add a scoop of chickpeas along with your favorite grains, cooked and raw veggies, and sprouts or microgreens to create an artful Buddha bowl. If you’ve never tried making your own hummus, now’s probably a good time to start! Need a recipe? Learn how to make roasted garlic hummus on our sister site, Foodal. Want to create another healthy, plant based snack to keep on hand? Check out this recipe for smoky, spicy, roasted chickpeas – also at Foodal. How ‘Bout That Homegrown Hummus Did you finish off your bowl of hummus while reading? Now that you know how to grow your own crop of chickpeas you’ll soon be ready to whip up a batch of super local, homegrown dip. Are you growing chickpeas? Let us know in the comments section below. And if you have any questions that weren’t addressed in this article, feel free to ask them there as well! Want to learn more about growing legumes in the garden? We have more knowledge for you right here: © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Product photos via High Mowing Organic Seeds and True Leaf Market. Uncredited photos: Shutterstock. !function(f,b,e,v,n,t,s) if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments); if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)(window, document,'script', ' fbq('init', '176410929431717'); fbq('track', 'PageView'); Source link

[romaleen]

Cicer arietinum Are you wondering if you can grow your own chickpeas? Delicious in hummus, curries, fritters, stews, and salads, they are easy crops if you have the right growing conditions! The chickpea is thought to be one of the first cultivated legumes, dating back to at least 7000 BCE in the Fertile Crescent, where the dawn of agriculture took place. We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission. These legumes have been used as food in North Africa and the Middle East for roughly the past 5000 years, and gradually spread to parts of southern Europe, as well as southwestern Asia. In this article we’ll explain the specific soil and water needs of this crop, as well as everything else you’ll need to know to bring your garbanzo beans to harvest. Here’s what I’ll cover: Chickpeas (Cicer arietinum) are an annual legume crop grown primarily for dried pulses, though they can also be eaten green. The edible seeds grow on bushy, branching plants ranging in height from eight to 40 inches tall, depending on the variety. Like certain types of tomatoes, chickpeas are indeterminate and will keep growing as long as conditions are favorable. Some chickpea plants have compound leaves made up of small, oval leaflets, while others have simple leaves that are deeply lobed. The leaves and stems are hairy, which helps them resist feeding from small pests such as aphids. Under the soil, garbanzos have roots that can reach up to 30 inches long – which means if you’re growing them in raised beds, you’ll want to make sure the beds are deep enough. When colonized by beneficial nitrogen-fixing bacteria, nodules will form on the roots. Around 50 days after sowing, pink, white, purple, or blue flowers start to appear. After they are pollinated, primarily through self-pollination, blooms give way to green pods, which mature to contain one to four seeds. Depending on the variety, the seeds held inside will be creamy beige, brown, black, red, or green. Quick Look Common name(s): Chickpea, Bengal gram, ceci, common gram, garbanzo bean, gram pea, Indian gram Plant type: Annual legume Hardiness (USDA Zone): 2-10 Native to: Syria, Turkey Bloom time / season: Spring (sow), fall (harvest) Exposure: Full sun Soil type: Sandy loam, well draining Soil pH: 5.0-7.0, slightly acidic to neutral Time to maturity: 100-130 days Spacing: 3 to 6 inches (seeds) Planting depth: 1-2 inch (seeds) Mature size: 12-18 inches wide x 8-40 inches high Water Needs: Low Taxonomy Order: Fabales Family: Fabaceae Subfamily: Faboideae Genus: Cicer Species: Arietinum Also known as chick pea, Bengal gram, ceci, common gram, garbanzo bean, gram pea, Indian gram, and pea bean, they are well-adapted to warm, semi-arid conditions where rainfall is between 24 and 40 inches a year. Though there are over 40 species in the Cicer genus, C. arietinum was the only one to be domesticated. This genus is part of the legume or Fabaceae family, which includes relatives such as green beans, pinto beans, and black-eyed peas. These nitrogen-fixers are drought resistant thanks to their deep tap roots and have greater tolerance to saline soils than peas and lentils. In Middle Eastern cuisine they are used in falafel and hummus. In India, chickpeas are used in curries such as chana masala, and they are also employed as a flour – known as gram flour – to make sweet treats like halwa and savory snacks like pakoras. Garbanzo broth, like that of some other beans, can be whipped up into the incredible egg replacement known as aquafaba. When they aren’t serving as delicious meals for humans across the globe, chickpeas can also be used as livestock feed. And because of their nitrogen-fixing potential, they can also be employed in organic gardening rotations as cover crops. Whatever their purpose, these legumes can be grown as annuals in USDA Hardiness Zones 2 to 10. How to Sow Since they need a long growing season, it’s best to sow in early spring – or even in late fall or winter if your wintertime is very mild. Before you sow, you might want to apply an inoculant to the seeds. All legume crops have specific bacteria partners that help them fix nitrogen, an important part of organic gardening which allows us to avoid synthetic nitrogen fertilizers. While the best microbial partner is Mesorhizobium cicero, also known as Rhizobium cicero, inoculants containing this bacterium are currently unavailable for small scale gardeners. You can inoculate chickpeas with a product formulated for multiple types of legumes – including black eyed peas, common beans, fava beans, peas, lima beans, pigeon peas, and yard long beans. Exceed Garden Combination Inoculant You can find Exceed Garden Combination Inoculant, enough to treat eight pounds of beans, at High Mowing Organic Seeds. Whether you’re growing in rows or in raised beds, plan to space the seeds three to six inches apart. Check your seed packet for recommended spacing, as this can vary depending on the variety you choose. If you’re growing in an arid climate you can sow them more densely, while gardeners in more humid locations would be wise to allow more room to encourage air flow. When growing chickpeas in a square foot garden, sow as many as 16 plants per square foot for a dense planting, or as few as four to five per square foot when you want more air flow. Sow seeds one to two inches deep, into moist soil. Expect germination within 15 days, and keep soil moist while seedlings become established. How to Grow Chickpeas want to grow in a full sun location. As for soil, sandy loam with excellent drainage and a slightly acidic to neutral pH of 5.0 to 7.0 is ideal. Since they are adapted to low moisture, grow your crop with drought tolerant garden varieties such as melons, squash, and California poppies rather than thirsty veggies like corn and lettuce, so that it doesn’t end up overwatered. If you live in a location that receives between 24 to 40 inches of rainfall per year, you may not have to irrigate chickpeas at all when the plants are established. Those in more arid locations will need to water periodically – once a week may be often enough except during heatwaves. Water deeply and infrequently. Adding fertilizer to the soil can actually be counterproductive with this crop, for best results, grow chickpeas in soil that has been amended with compost or manure the previous year, rather than just before sowing. If chickpeas have a weakness as a garden crop it’s that they don’t compete well with weeds – not as young seedlings or as established plants. So you’ll need to keep on top of your weeding chores! Mulching is one of the strategies you can use to help keep weeds down around your crops. Just be careful to apply only a thin layer of mulch – about an inch thick – so that you don’t inadvertently raise humidity levels too much around the plants. Cultivars to Select There are two main types of chickpea: Kabuli and Desi, but these types won’t necessarily be identified in the cultivar description. Here are the basic differences: Kabuli Kabuli types are more commonly grown than Desi. These types of chickpeas are large, round, and pale cream in color. They also have a thin seed coat – that layer that separates from the bean after cooking – so they don’t need to be hulled. Kabuli varieties tend to be used for canning or hummus, and grow best in temperate climates – so if you’re in a humid area and want to grow chickpeas, choose a Kabuli type. Garbanzo Bean Seeds You’ll find Kabuli type chickpeas seeds for purchase in an assortment of packet sizes via True Leaf Market. Desi Desi chickpeas aren’t grown quite as abundantly across the world as Kabulis. They have smaller seeds with more pronounced “beaks,” thicker seed coats, and are commonly hulled, split, and processed into flour. These types of chickpeas grow best in semi-arid climates. Black This type of chickpea produces black pulses with a smoky, nutty flavor that are ready to harvest in 100 days. Black Garbanzo Seeds You can purchase organic black garbanzo seeds in pack sizes ranging from 25 gram packets to 25 pound sacks via True Leaf Market. Golden Dragon The small seeds of ‘Golden Dragon’ chickpeas have an orangish-tan hue, and are typically used split, such as in the Indian soup, chana dal. They’ll be ready to harvest in 100 days. Managing Pests and Disease Growing a garden is a dance with nature. Sometimes it feels effortless and fluid, other times, pests and diseases cause you to trip and fall on your face – figuratively, of course! Here’s what to be on the lookout for: Herbivores Deer can be problematic. The best way to deal with them is to deny them access to your garden by way of fencing. Insects Chickpea plants grown in stressful conditions are more susceptible to pest attacks – and to plant pathogens transmitted by insects. Providing your crop with the ideal conditions described in this article will lower your risk of pest damage. Here are some pests to watch for: Chickpea Leaf Miner Chickpea leaf miners (Liriomyza cicerina) cause stippling or meandering white trails on the foliage of your crop. Stippling is caused when the small adult flies puncture the leaf tissue to lay eggs – and the trails are formed when larvae feed on leaf tissue. Young plants are more vulnerable to damage by leaf miners, so one strategy you may use is to sow seeds as early as possible, allowing plants to become established before the insects are active. Another strategy is to choose varieties with smaller leaves since these are more resistant to leaf miners than those with large leaves. Read more about leaf miners here. Cutworms Have you ever gone out to your garden to admire your young seedlings emerging from the soil, only to find leafless stems that look like they were decapitated? Blame the cutworms – these caterpillars can cut a young chickpea plant’s life short – quite literally. Cutworms are larval moths that tend to spend their days under the soil, and come out in the evening or at night, when they look for tender young seedlings to feast on. Luckily, you have options to prevent damage from these caterpillars, which you can read about in our cutworm guide. Pod Borers Pod borers, also known as bollworms, are caterpillars that feed on the pods as well as foliage. In addition to chickpeas, these larval moths are also considered pests of tomato, cotton, corn, alfalfa, and tobacco. If you suspect pod borers on your crops, contact your local extension service – proper identification of these insects is important in deciding on how to control them. For prevention, grow companion plants to attract beneficial insects. Disease If you grow your chickpeas in ideal conditions, you’ll be less likely to encounter disease problems. Here are a few to be aware of: Ascochyta Blight Aschochyta blight is a fungal disease caused by Ascochyta rabiei that can be introduced to your garden via infected seed or airborne spores. Check plants for round or oval lesions that have concentric rings. These lesions can appear anywhere, including the stems. This disease is more likely to occur when temperatures are mild, in the range of 59 to 77°F, humidity is high, and conditions are wet. If your crop is infected with this disease, remove all affected plant material, and don’t grow these legumes in the same area again for the next four years. To prevent Ascochyta blight, make sure to start with disease-free seed. Damping Off Damping off can cause young seedlings to suddenly sicken and collapse. Damp and cool conditions provide a favorable environment for oomycetes, which attack seeds, sprouts, or seedlings, causing the stunted growth or death of seedlings. Learn more about damping off here. Fusarium Wilt Fusarium wilt is a disease caused by a fungal pathogen, Fusarium oxysporum. Along with wilting, another symptom to look for is yellowing leaves. Warm moist conditions encourage the development of this disease. The best prevention for fusarium wilt is starting with disease-free seed and taking care to water at the base of the crops instead of on the foliage. Harvesting If you’re feeling adventurous, you might want to try sampling some of the leaves of your plants. As with pea shoots, chickpea greens can be enjoyed either fresh or cooked. Pick tender, young leaves but take care to harvest only a small amount so that the plants have enough energy for pod production. For fresh, green chickpeas, you’ll need to squeeze the pods to check for ripeness. When the green pods feel solid, they are ready to pick. Treat green chickpeas similarly to peas – if you want to store them for long periods of time, you’ll need to freeze or otherwise preserve them. For dry pulses, they’ll be ready to harvest approximately 100 to 130 days after sowing, depending on the variety. Wait until the pods are brown and dry, or at season’s end uproot the plants and collect all the pods, setting them in a warm, dry location so they can continue drying out. The pods will split when they are ready. To test a seed for dryness try pressing into it with your fingernail. If it leaves an indent, it needs more drying time. Check a few this way before you decide they are fully dry. When they are dry, seeds can be removed from their pods and stored. Preserving You can preserve green chickpeas by freezing or canning them. To freeze, first blanch the shelled peas for a couple of minutes in boiling water, then dunk them in an icy water bath. Drain, and place in a freezer-proof container. Keep them in the freezer for up to 12 months. They can also be canned in a pressure canner, similarly to peas. You can learn more about canning vegetables on our sister site, Foodal! Dried chickpeas can be stored for long periods of time – just make sure they are thoroughly dry before putting them in storage. For long term storage, pack them in canning jars or mylar bags, and keep in a cool dark location. Another preservation method to consider is dehydration, which you can learn about in our guide. Cooking Ideas Chickpeas are an excellent source of plant-based protein as well as B vitamins. They can be used in a myriad of different ways, from soups and stews, to dips and sauces, and they can even be baked into delicious breads. For a tasty and nourishing meal, add a scoop of chickpeas along with your favorite grains, cooked and raw veggies, and sprouts or microgreens to create an artful Buddha bowl. If you’ve never tried making your own hummus, now’s probably a good time to start! Need a recipe? Learn how to make roasted garlic hummus on our sister site, Foodal. Want to create another healthy, plant based snack to keep on hand? Check out this recipe for smoky, spicy, roasted chickpeas – also at Foodal. How ‘Bout That Homegrown Hummus Did you finish off your bowl of hummus while reading? Now that you know how to grow your own crop of chickpeas you’ll soon be ready to whip up a batch of super local, homegrown dip. Are you growing chickpeas? Let us know in the comments section below. And if you have any questions that weren’t addressed in this article, feel free to ask them there as well! Want to learn more about growing legumes in the garden? We have more knowledge for you right here: © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Product photos via High Mowing Organic Seeds and True Leaf Market. Uncredited photos: Shutterstock. !function(f,b,e,v,n,t,s) if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments); if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)(window, document,'script', ' fbq('init', '176410929431717'); fbq('track', 'PageView'); Source link

[monaleen101]

Cicer arietinum Are you wondering if you can grow your own chickpeas? Delicious in hummus, curries, fritters, stews, and salads, they are easy crops if you have the right growing conditions! The chickpea is thought to be one of the first cultivated legumes, dating back to at least 7000 BCE in the Fertile Crescent, where the dawn of agriculture took place. We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission. These legumes have been used as food in North Africa and the Middle East for roughly the past 5000 years, and gradually spread to parts of southern Europe, as well as southwestern Asia. In this article we’ll explain the specific soil and water needs of this crop, as well as everything else you’ll need to know to bring your garbanzo beans to harvest. Here’s what I’ll cover: Chickpeas (Cicer arietinum) are an annual legume crop grown primarily for dried pulses, though they can also be eaten green. The edible seeds grow on bushy, branching plants ranging in height from eight to 40 inches tall, depending on the variety. Like certain types of tomatoes, chickpeas are indeterminate and will keep growing as long as conditions are favorable. Some chickpea plants have compound leaves made up of small, oval leaflets, while others have simple leaves that are deeply lobed. The leaves and stems are hairy, which helps them resist feeding from small pests such as aphids. Under the soil, garbanzos have roots that can reach up to 30 inches long – which means if you’re growing them in raised beds, you’ll want to make sure the beds are deep enough. When colonized by beneficial nitrogen-fixing bacteria, nodules will form on the roots. Around 50 days after sowing, pink, white, purple, or blue flowers start to appear. After they are pollinated, primarily through self-pollination, blooms give way to green pods, which mature to contain one to four seeds. Depending on the variety, the seeds held inside will be creamy beige, brown, black, red, or green. Quick Look Common name(s): Chickpea, Bengal gram, ceci, common gram, garbanzo bean, gram pea, Indian gram Plant type: Annual legume Hardiness (USDA Zone): 2-10 Native to: Syria, Turkey Bloom time / season: Spring (sow), fall (harvest) Exposure: Full sun Soil type: Sandy loam, well draining Soil pH: 5.0-7.0, slightly acidic to neutral Time to maturity: 100-130 days Spacing: 3 to 6 inches (seeds) Planting depth: 1-2 inch (seeds) Mature size: 12-18 inches wide x 8-40 inches high Water Needs: Low Taxonomy Order: Fabales Family: Fabaceae Subfamily: Faboideae Genus: Cicer Species: Arietinum Also known as chick pea, Bengal gram, ceci, common gram, garbanzo bean, gram pea, Indian gram, and pea bean, they are well-adapted to warm, semi-arid conditions where rainfall is between 24 and 40 inches a year. Though there are over 40 species in the Cicer genus, C. arietinum was the only one to be domesticated. This genus is part of the legume or Fabaceae family, which includes relatives such as green beans, pinto beans, and black-eyed peas. These nitrogen-fixers are drought resistant thanks to their deep tap roots and have greater tolerance to saline soils than peas and lentils. In Middle Eastern cuisine they are used in falafel and hummus. In India, chickpeas are used in curries such as chana masala, and they are also employed as a flour – known as gram flour – to make sweet treats like halwa and savory snacks like pakoras. Garbanzo broth, like that of some other beans, can be whipped up into the incredible egg replacement known as aquafaba. When they aren’t serving as delicious meals for humans across the globe, chickpeas can also be used as livestock feed. And because of their nitrogen-fixing potential, they can also be employed in organic gardening rotations as cover crops. Whatever their purpose, these legumes can be grown as annuals in USDA Hardiness Zones 2 to 10. How to Sow Since they need a long growing season, it’s best to sow in early spring – or even in late fall or winter if your wintertime is very mild. Before you sow, you might want to apply an inoculant to the seeds. All legume crops have specific bacteria partners that help them fix nitrogen, an important part of organic gardening which allows us to avoid synthetic nitrogen fertilizers. While the best microbial partner is Mesorhizobium cicero, also known as Rhizobium cicero, inoculants containing this bacterium are currently unavailable for small scale gardeners. You can inoculate chickpeas with a product formulated for multiple types of legumes – including black eyed peas, common beans, fava beans, peas, lima beans, pigeon peas, and yard long beans. Exceed Garden Combination Inoculant You can find Exceed Garden Combination Inoculant, enough to treat eight pounds of beans, at High Mowing Organic Seeds. Whether you’re growing in rows or in raised beds, plan to space the seeds three to six inches apart. Check your seed packet for recommended spacing, as this can vary depending on the variety you choose. If you’re growing in an arid climate you can sow them more densely, while gardeners in more humid locations would be wise to allow more room to encourage air flow. When growing chickpeas in a square foot garden, sow as many as 16 plants per square foot for a dense planting, or as few as four to five per square foot when you want more air flow. Sow seeds one to two inches deep, into moist soil. Expect germination within 15 days, and keep soil moist while seedlings become established. How to Grow Chickpeas want to grow in a full sun location. As for soil, sandy loam with excellent drainage and a slightly acidic to neutral pH of 5.0 to 7.0 is ideal. Since they are adapted to low moisture, grow your crop with drought tolerant garden varieties such as melons, squash, and California poppies rather than thirsty veggies like corn and lettuce, so that it doesn’t end up overwatered. If you live in a location that receives between 24 to 40 inches of rainfall per year, you may not have to irrigate chickpeas at all when the plants are established. Those in more arid locations will need to water periodically – once a week may be often enough except during heatwaves. Water deeply and infrequently. Adding fertilizer to the soil can actually be counterproductive with this crop, for best results, grow chickpeas in soil that has been amended with compost or manure the previous year, rather than just before sowing. If chickpeas have a weakness as a garden crop it’s that they don’t compete well with weeds – not as young seedlings or as established plants. So you’ll need to keep on top of your weeding chores! Mulching is one of the strategies you can use to help keep weeds down around your crops. Just be careful to apply only a thin layer of mulch – about an inch thick – so that you don’t inadvertently raise humidity levels too much around the plants. Cultivars to Select There are two main types of chickpea: Kabuli and Desi, but these types won’t necessarily be identified in the cultivar description. Here are the basic differences: Kabuli Kabuli types are more commonly grown than Desi. These types of chickpeas are large, round, and pale cream in color. They also have a thin seed coat – that layer that separates from the bean after cooking – so they don’t need to be hulled. Kabuli varieties tend to be used for canning or hummus, and grow best in temperate climates – so if you’re in a humid area and want to grow chickpeas, choose a Kabuli type. Garbanzo Bean Seeds You’ll find Kabuli type chickpeas seeds for purchase in an assortment of packet sizes via True Leaf Market. Desi Desi chickpeas aren’t grown quite as abundantly across the world as Kabulis. They have smaller seeds with more pronounced “beaks,” thicker seed coats, and are commonly hulled, split, and processed into flour. These types of chickpeas grow best in semi-arid climates. Black This type of chickpea produces black pulses with a smoky, nutty flavor that are ready to harvest in 100 days. Black Garbanzo Seeds You can purchase organic black garbanzo seeds in pack sizes ranging from 25 gram packets to 25 pound sacks via True Leaf Market. Golden Dragon The small seeds of ‘Golden Dragon’ chickpeas have an orangish-tan hue, and are typically used split, such as in the Indian soup, chana dal. They’ll be ready to harvest in 100 days. Managing Pests and Disease Growing a garden is a dance with nature. Sometimes it feels effortless and fluid, other times, pests and diseases cause you to trip and fall on your face – figuratively, of course! Here’s what to be on the lookout for: Herbivores Deer can be problematic. The best way to deal with them is to deny them access to your garden by way of fencing. Insects Chickpea plants grown in stressful conditions are more susceptible to pest attacks – and to plant pathogens transmitted by insects. Providing your crop with the ideal conditions described in this article will lower your risk of pest damage. Here are some pests to watch for: Chickpea Leaf Miner Chickpea leaf miners (Liriomyza cicerina) cause stippling or meandering white trails on the foliage of your crop. Stippling is caused when the small adult flies puncture the leaf tissue to lay eggs – and the trails are formed when larvae feed on leaf tissue. Young plants are more vulnerable to damage by leaf miners, so one strategy you may use is to sow seeds as early as possible, allowing plants to become established before the insects are active. Another strategy is to choose varieties with smaller leaves since these are more resistant to leaf miners than those with large leaves. Read more about leaf miners here. Cutworms Have you ever gone out to your garden to admire your young seedlings emerging from the soil, only to find leafless stems that look like they were decapitated? Blame the cutworms – these caterpillars can cut a young chickpea plant’s life short – quite literally. Cutworms are larval moths that tend to spend their days under the soil, and come out in the evening or at night, when they look for tender young seedlings to feast on. Luckily, you have options to prevent damage from these caterpillars, which you can read about in our cutworm guide. Pod Borers Pod borers, also known as bollworms, are caterpillars that feed on the pods as well as foliage. In addition to chickpeas, these larval moths are also considered pests of tomato, cotton, corn, alfalfa, and tobacco. If you suspect pod borers on your crops, contact your local extension service – proper identification of these insects is important in deciding on how to control them. For prevention, grow companion plants to attract beneficial insects. Disease If you grow your chickpeas in ideal conditions, you’ll be less likely to encounter disease problems. Here are a few to be aware of: Ascochyta Blight Aschochyta blight is a fungal disease caused by Ascochyta rabiei that can be introduced to your garden via infected seed or airborne spores. Check plants for round or oval lesions that have concentric rings. These lesions can appear anywhere, including the stems. This disease is more likely to occur when temperatures are mild, in the range of 59 to 77°F, humidity is high, and conditions are wet. If your crop is infected with this disease, remove all affected plant material, and don’t grow these legumes in the same area again for the next four years. To prevent Ascochyta blight, make sure to start with disease-free seed. Damping Off Damping off can cause young seedlings to suddenly sicken and collapse. Damp and cool conditions provide a favorable environment for oomycetes, which attack seeds, sprouts, or seedlings, causing the stunted growth or death of seedlings. Learn more about damping off here. Fusarium Wilt Fusarium wilt is a disease caused by a fungal pathogen, Fusarium oxysporum. Along with wilting, another symptom to look for is yellowing leaves. Warm moist conditions encourage the development of this disease. The best prevention for fusarium wilt is starting with disease-free seed and taking care to water at the base of the crops instead of on the foliage. Harvesting If you’re feeling adventurous, you might want to try sampling some of the leaves of your plants. As with pea shoots, chickpea greens can be enjoyed either fresh or cooked. Pick tender, young leaves but take care to harvest only a small amount so that the plants have enough energy for pod production. For fresh, green chickpeas, you’ll need to squeeze the pods to check for ripeness. When the green pods feel solid, they are ready to pick. Treat green chickpeas similarly to peas – if you want to store them for long periods of time, you’ll need to freeze or otherwise preserve them. For dry pulses, they’ll be ready to harvest approximately 100 to 130 days after sowing, depending on the variety. Wait until the pods are brown and dry, or at season’s end uproot the plants and collect all the pods, setting them in a warm, dry location so they can continue drying out. The pods will split when they are ready. To test a seed for dryness try pressing into it with your fingernail. If it leaves an indent, it needs more drying time. Check a few this way before you decide they are fully dry. When they are dry, seeds can be removed from their pods and stored. Preserving You can preserve green chickpeas by freezing or canning them. To freeze, first blanch the shelled peas for a couple of minutes in boiling water, then dunk them in an icy water bath. Drain, and place in a freezer-proof container. Keep them in the freezer for up to 12 months. They can also be canned in a pressure canner, similarly to peas. You can learn more about canning vegetables on our sister site, Foodal! Dried chickpeas can be stored for long periods of time – just make sure they are thoroughly dry before putting them in storage. For long term storage, pack them in canning jars or mylar bags, and keep in a cool dark location. Another preservation method to consider is dehydration, which you can learn about in our guide. Cooking Ideas Chickpeas are an excellent source of plant-based protein as well as B vitamins. They can be used in a myriad of different ways, from soups and stews, to dips and sauces, and they can even be baked into delicious breads. For a tasty and nourishing meal, add a scoop of chickpeas along with your favorite grains, cooked and raw veggies, and sprouts or microgreens to create an artful Buddha bowl. If you’ve never tried making your own hummus, now’s probably a good time to start! Need a recipe? Learn how to make roasted garlic hummus on our sister site, Foodal. Want to create another healthy, plant based snack to keep on hand? Check out this recipe for smoky, spicy, roasted chickpeas – also at Foodal. How ‘Bout That Homegrown Hummus Did you finish off your bowl of hummus while reading? Now that you know how to grow your own crop of chickpeas you’ll soon be ready to whip up a batch of super local, homegrown dip. Are you growing chickpeas? Let us know in the comments section below. And if you have any questions that weren’t addressed in this article, feel free to ask them there as well! Want to learn more about growing legumes in the garden? We have more knowledge for you right here: © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Product photos via High Mowing Organic Seeds and True Leaf Market. 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