Growing your cucumbers on Trellis Netting can more then triple your harvest and decrease the work and produce damage. Cucumbers grown on a trellis have the tendency to be healthier and more uniform in size and shape.
The main way that Trellis Netting can double your harvest is due to vertical growth. The cucumbers grow up as high as 6.5 feet rather then spreading out on the ground. You can grow more then twice the amount of cucumbers per square foot growing vertically. Secondary effects of growing vertically include increased exposure to air and sun. The plant is effectively getting more of what it needs to produce bigger, healthier and earlier harvests.
At the same time, growing on Trellis Netting reduces damage from insects, rodents and ground-rot. Since the fruit is not laying on the ground pests have limited access to it. The fruit hanging on the trellis does not get exposed to the moisture, fungi and bacteria in the soil that can cause ground rot. Cucumbers are also cleaner at picking time and the air circulation certainly assists in the prevention of many diseases associated with growing cucumbers.
Using a ground cover film such as Veggie Booster Mulch is a additional growing technique that compliments growing on Trellis Netting. This will further prevent exposure to pests, bacteria and fungi, reduce weeds by 75%, as well as hold in moisture and heat needed for excellent growth. The best thing about the red reflective film is that is reflects extra red light wave length to aid in good growth. Water the cucumbers by laying a soaker hose under the ground cover.
Everyone love pickles and if you haven’t tasted homemade pickles then you have not lived!
Did you know that you don’t have to spend hours slaving in the kitchen to have good homemade pickles for your family. Refrigerator pickles take no time at all and will impress the heck out of your family and friends.
6 cups thinly sliced pickling cucumbers (about 2 pounds)
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
Note: Pickles may be stored in the refrigerator for up to one month.