Tuesday, July 22, 2014

An Incursion and Thinning

Something has been getting into my garden at night. It has to be pretty small to fit under the fence. Nothing was eaten. Usually that means it was a skunk. Last year I had one get in and he dug a hole in one of my paths. No holes this time. No missing crops. So at least whatever got in wasn't damaging anything. Skunks can be real pests in the garden as they eat the grubs and worms. So they rototill the place. But luckily my garden is cat protected. That also means there aren't a lot of places for a skunk to dig.

Right on the other side of the path from the hole I noticed this. The first melon has started to form. Well maybe.

The melon patch is so thick now that I wouldn't notice if I had others. In a week I'll have to start checking as I like to prop the melons up on bricks so the slugs don't eat holes in them and the moist earth doesn't rot them and they get warmer so they ripen better.

Most of my activity in the garden is still weeding, but now I'm weeding and thinning. These are the mustards. They came up in huge clumps. So I had to thin them out so they had space to grow.

Then I thinned out some fall turnips.

I weeded some things out of the mustard and turnip patches, but the carrot patch was the worst. I swear there were more weeds than carrots. You can see the unweeded patch to the left. And you have to be so careful with carrots. It took a while to finish. But I got it all done. I tried to be really good and not leave the carrots too close together. I like them about 3-4" apart in rows that are 4" apart. If they are closer they can be slow to grow. I do leave some closer, but that is when the neighboring carrots on side are missing. So they have a lot of empty space near them. It would be nice if all my carrots germinated perfectly, but it never happens. So sometimes they are farther apart and sometimes closer together. And I always try to save the best and biggest carrot seedlings as it makes a difference. If they are struggling now they will be slow to grow.

Monday, July 21, 2014

Harvest Monday, 21 July 2014

The harvests were a bit smaller this week. I still have tons to eat in the fridge as I haven't been eating my cabbage yet (I need to at least finish the Chinese cabbage off). I'm eating carrots most days. So the spring crops might have been pulled, but they will feed me for a while. Above are the experimental summer turnips. The spring ones are better, but I am getting some.

The beans have just started. I never get much in a picking, but they get picked every couple of days. After two pickings I have a serving size portion.

The zucchini have started, but most of the female fruits are rotting before they even open. They don't like being under the row cover (to avoid the squash vine borers). But I don't think they will be safe until August. I might have to open them up earlier as they are outgrowing the cover. I've mostly kept up with the chard harvests. And I'm picking onions. They aren't ready quite ready to store yet. Some have fallen over, but most are still standing tall.

I picked a huge batch of parsley. Last year I almost ran out and had to conserve. I want to dry enough so that I can use as much as I want in my soups over the winter. I've also frozen more basil. And did you notice? My first broccoli side shoots and my first cucumber. I need a few more side shoots to make a meal, so I'm saving those for the next harvest, but the cucumber was celebrated with a salad.

With your garden do you ever feel like you are in an episode of Chopped? I had leftover quinoa seasoned with cumin in the fridge. I had a bit of left over cooked chard. They both needed to be eaten soon. Then I had the aforementioned cucumber. What do you make with all those ingredients? Well a salad of course. I unfroze one of the last packets of sweet corn from last year's harvest. I used some of the bunching onions I pulled last week. I like fruit in my salads for the sweetness and choose an orange (from the store). I dressed it with lime and a bit of olive oil and salt. It turned out pretty well. I tend to like the salads with grains. I'll have to make more as the season goes on.

Yesterday morning I made some whole wheat bread. We had turkey and stuffing for dinner and I needed the bread to make the stuffing. I used onions and herbs from the garden. I had a little celery left that was bought from the store, but it wasn't enough.

So I went out and picked the first few stalk to finish the dish off. The stalks are still fairly small, but big enough for what I needed.

  • Alliums: 2.09 lbs
  • Beans: 0.41 lbs
  • Broccoli: 0.14 lbs
  • Cucumbers 0.16 lbs
  • Greens: 1.11 lbs
  • Herbs: 0.39 lbs
  • Roots: 1.21 lbs
  • Squash, Summer: 1.16 lbs
  • Weekly Total: 6.68 lbs
  • Yearly Total: 167.51 lbs
  • Yearly Tally: $26.11

Harvest Monday is a day to show off your harvests, how you are saving your harvest, or how you are using your harvest. If you have a harvest you want to show off, add your name and link to Mr Linky below.

Saturday, July 19, 2014

My Front Yard

I've recently been doing some work in the front yard. The gooseberry plant was cut way back. I have to do this every year or it would take over. The other two gooseberries that you can't see are slowly coming along. I've heard they can be grown as standards so I'm trying. I'll see if it works or not.

The pot at the corner this year is doing better than normal. I usually forget to water it on occasion and it droops pitifully until I notice it. But this year it hasn't. The middle spire plant hasn't grown one inch since I bought it. I thought it was supposed to double in height. Not so much. My favorite plant in this is the Garnet sweet potato. It is my experiment. People use ornamental sweet potatoes all the time, but they aren't edible. This one is. I picked the variety that I grow that has the prettiest leaves. They may just be green, but they have a nice shape.

Weeds taller than the hostas

Sadly those were the best things going on in the front yard. My townhouse mates have been out of town on and off a lot and have let the weeds get out of hand. Weeding is their job. But I took it up this week and got at least some of it done.

We also lost a lot of plants in the bed in front of my door this year so it looks pitiful. The peach tree died and we replaced it. The branches are exactly 8" long. It will be a while before it fills in enough to look pretty. And we lost six blueberry plants. I don't know why so many plants died in that spot this year. I would think the blueberries by the road would die. I had a van run over them. Then Molly kept running over them all winter long. And the salt truck actually got down to the end of our road and salted in front of them. But no. Those are doing great. I'm guessing it is the lack of water. As the blueberries are on a higher spot near the bricks. But that wouldn't explain the peach that was next to it. But whatever the reason, it is bare. And it looks so ugly. And it is in front of my house.

In May I had asked the my townhouse mates if I could have a budget (as we have a shared yard) to put something in there, but never got a response. I didn't push it as I was so sick this spring. I wasn't really up to doing anything anyway. But now I'm much better. And I have energy to do things. So now they are in trouble.

I've made plans. I want to put the path in front of the gooseberries that we had planned to do ages ago. I want to line the edges in brick raised a couple of inches. Have stones in the middle. And have mazus be the ground cover. I've always loved stepping stones surrounded by ground covers. But I don't want the mazus to escape the area and it is a vigorous grower. I'm hoping the raised bricks will direct the plants to stay inside the zone. It might work. Might not.

And I want color in front of my house. I keep changing my mind on the plan. I have noticed that I gravitate toward the daisy like flowers - echinacea, daisies, helenium, rudbeckia, gaillardia. I have to make myself think of things that are different like daylilies and Russian sage. I'm also finding since the space is small that I have to search out the dwarf varieties of things. I don't want the plants higher than the lowest foliage on my dwarf peach trees. I want air to get under the branches. Basically I don't want anything taller than 2'. And the front plants should be shorter.

On my walks I've been looking at the plants. I've been noticing which ones grow well around here. Heleniums seem to do well in people's yards. The only ones I haven't seen growing well on my list are gaillardia. I've yet to see it around here. But its requirements seem to be really easy. It can handle moist or wet soils. It can handle clay or sandy soils. It is very hardy. It seems a bomb proof plant, but then why do I never see it anywhere? It makes me wonder. Either way I think Arizona Apricot is really pretty. Right now I have it next to Little Spires which is a dwarf Russian sage and Short and Sassy a dwarf helenium. The helenium seems so close to the color and flower shape of the gaillardia that I ought to change one of them up. I love that orange in the helenium. And maybe the yellow of the gaillardia is not as close as I think. I go back and forth.

I'm hoping to get the hardscaping part of it done this year and plant everything up next spring. Many of the plants I like can be grown from seed which I can do this winter. Or I can get small 4" pots. I could plant in the fall, but I've had less success with fall plantings than spring plantings in the past. And then I can't grow anything from seed.

Friday, July 18, 2014

Gooseberry Jam

I picked my gooseberries a while ago. Luckily they keep well in the fridge. But I figured I'd better get to them. So they were topped and tailed. Then I covered them in sugar and put them back in the fridge. I didn't have time to deal with it then, but I figured I'd get to it eventually. Fruit tends to keep a few days like this.

Two days later I finally decided I'd better make time. So this morning I got all my canning jars ready and got the canning pot boiling. Then I cooked down the mixture. I didn't put in a lot of sugar. The usual ratio for me is two cups fruit to one cup sugar. But I wanted to make a jam that would really have that puckering taste of the gooseberry. So I put in a bit less with the hope that the jam would set anyway (it did).

As I was cooking it I noticed the skins were pretty unappealing and floating on top. I didn't want a jam like that, so I pureed what was left of the fruit leaving the liquid to continue boiling. It was much better that way. The pulp mixed in well unlike the skins. No awful separating jam.

As you can see I use a frying pan to make my jams a lot of the time. They cook a lot faster. You just have to make sure you don't have too much or it will all boil over. This one I had to cook down a lot to get it to set. Probably from the lack of sugar. When it seemed right I canned it up.

With about 3 1/2 cups of mashed fruit, I got two cups of jam. So I did boil it down a lot. Weirdly the jam turned out reddish brown. The gooseberries were green. It is pretty though. And oh my gosh does it taste so good. I licked the spoons off when I was done. I don't think you could eat a lot at once because it is so intense, but it would be fabulous with some cream cheese on crackers. Or I could even make pie with it if I mixed it with a little sour cream and egg. Small pies though as I don't have all that much. Just two jars.

Gooseberry jam isn't the only thing I preserved this morning. I froze some basil. I have to pick off the ends before they bloom. If I don't have a plan for it, I just freeze it for later. I also put some parsley into the dehydrator. Last year I didn't dehydrate nearly enough. I think I need a good pint of it for all my winter needs. I hope I get enough. Of my four plants, one died early on. Now another is starting to bloom. What is with my biennials this year? I've never had my chard or my parsley bloom on me before. Now I have several plants that are doing it. I'm blaming it on the really cold spell in May. Maybe it convinced the plants it was winter.

Thursday, July 17, 2014

Rain

Looking out my back door at the circle garden in the rain

The last day or so have been wet. We missed Tuesday's big storm as part of it went to the east of us and part of it went to the west of us. We stayed mostly dry that day. But when we did get hit on Wednesday, we got two inches of rain in less than an hour. Luckily we only got hit with one big cell because that fast rain was enough to shut down the electricity in part of the town as things flooded.

Beds 1-3 after the storm

As you can see we didn't get too much wind. As the corn is still standing.

All three patches of it are still up. So we got very lucky this time. The onions are starting to fall over though (under the closest of the green row covers). I think it was the pounding rain that did that. So it won't be long before I'm starting to harvest.

Tuesday, July 15, 2014

Chores

And I do mean chores. I usually find the garden fun to work in, but some things aren't all that fun. Like being outside when it is so soupy out. Ick. But I'm working on whittling down my list.

I got the succession of turnips and beets in. I decided this time to put in the purple top turnips instead of my typical salad turnips. Maybe they will store better in the fall. I'll seed more salad turnips when the old ones come out on the left side of the bed.

The storage carrot seedlings were up. So I removed the remay that kept the seeds moist while germinating.

And put on a netting row cover. This is one of the earliest times that I've gotten my storage carrots in. I'm hoping that means a big yield. The last couple of years were mild disappointments as they really didn't have time to size up enough. These storage carrots can get really big if given enough time.

I also did a bit of indoor work as it was more comfortable than being outside. I potted up the kale seedlings. I need 16 seedlings and potted up 18 of them. A few are really small. I hope they catch up. I really don't like potting things up. I should have remembered where they were going to go and not planted them with all the other fall brassicas. They don't need the same amount of time anyway as they are mainly for overwintering. I will get some kale in the fall, but the aphids tend to take over at that time of year, so I quit harvesting anyway. Maybe I'll do a soap spray this year. But I haven't kept up with spraying the fruit trees, so probably not.

I've have been keeping up with turning my melon and sweet potato runners back into the beds. If I let them I wouldn't be able to walk.

Tomorrow it is supposed to rain and rain. So I doubt I'll get out to work. Hopefully we won't have any damaging winds like our last storm. My local town put out a weather advisory that supercells might form and we might get damaging wind, hail, and flash flooding. I might have to prop the corn up again. Now all of it is big enough that if it goes down, I'll run out of stakes. So I'm praying it misses us. Rain is really good, but the wind I can live without.

Monday, July 14, 2014

Harvest Monday, 14 July 2014

I picked the first two out of three cabbages this week. They are just small Early Jersey Wakefield cabbages. They are supposed to be about as fast as the Chinese cabbages I grow, but they take a lot longer. In previous years I had my rotations so they had to be pulled out too early. But this year I'm letting them size up. I do love coleslaw in the summer. And that sole zucchini . . .

Well it became chocolate zucchini muffins, 6 of them (Dave's recipe). And the other half was grilled last night.

Also on the grill were three onions. They aren't quite sized up yet as you can tell from the shape. But they are big enough. I plant way too many sweet onions every year. They only keep a couple of months if that. So I figured I'd start on them early this year. They are so good grilled. I didn't eat them all last night, but figured I wouldn't have trouble adding them to something - like maybe a sandwich.

I picked a lot of scallions too. I had to remove them to plant something else. So now I've got to figure out what to do with a ton of scallions.

The last two broccoli heads were picked. I still have one in the fridge. I hope those side shoots start up soon as I really like eating large quantities of broccoli.

The first few beans are trickling in. And wonders will never cease. I'm keeping up with the chard harvests. I harvested twice this week. I was thinking that chard sounded good and lo and behold, just four days after picking it, I could pick it some more. Chard grows so fast. I hope I keep picking it too. Chard is so much easier to deal with when there is 13 ounces. Where there are six pounds it just gets out of control.

And the spring carrot bed was cleared out. There were a handful of tiny and forked carrots that I tossed, but most of them were pretty decent. These need to last me about eight weeks before the next set of carrots start to ripen. Since they store so well, I divided them up so I wouldn't eat them all at the beginning. Or worse think that I don't want to eat them now because I'd miss having them later. Now every two weeks I know to finish that batch up. I find I've been eating carrot sticks most days for lunch along with turnips and kohlrabi sticks. Though I only have one kohlrabi left.

And on the fruit front it is mainly currants. They were planted last year, but still gave me a small batch to pick. I also eat a few raspberries here and there, but they never make it into the house. I ought to be eating the alpine strawberries. I noticed them the other day and they are all over. Maybe I'll get out to pick a few. The yellow ones are my favorite.

  • Alliums: 3.31 lbs
  • Beans: 0.11 lbs
  • Broccoli: 1.66 lbs
  • Carrots: 9.08 lbs
  • Greens: 4.73 lbs
  • Herbs: 0.04 lbs
  • Squash, Summer: 0.82 lbs
  • Weekly Total: 19.74 lbs
  • Yearly Total: 160.84 lbs
  • Yearly Tally: $7.72

  • Fruit
  • Currants: 0.48 lbs
  • Yearly total: 9.22 lbs

Harvest Monday is a day to show off your harvests, how you are saving your harvest, or how you are using your harvest. If you have a harvest you want to show off, add your name and link to Mr Linky below.