We had our fall work day in the community garden this past Saturday. We mostly weeded, cleaned and got the garden ready for winter. There was a big patch of Jerusalem artichokes in the flower bed we adopted and we needed to take them out. Some of them came home with me and made it into this small bouquet.
This morning, I spent an hour in the garden weeding and harvesting. My plan was to harvest the potatoes but alas, I got only a handful of small fingerlings. Most of the potatoes I had planted never became a plant and I suspect those pill bugs that are so abundant in my soil are responsible :(. This is the second year of no potatoes and I think I will not plant any next year. Very sad as I was looking forward to some roasted fingerlings.
I did however harvest some huge cucumbers, a bunch of tomatoes and my golden beets.
Some things to look forward to:
Today, I cleaned my cured garlic and braided some of the softnecks into a garlic braid. A few softneck heads were kind of softish and had brown areas and the cloves had separated. Those were not braided and I plan to use them up first (I have been using them since the harvest a few weeks ago).
Overall I harvested 16 heads of hardneck garlic and 18 heads of softnecks. Not bad but I was hoping for a few more. The braid now hangs in my pantry.
I planted arugula on my porch on April 6. It had been so cold and wet these past weeks that those little guys had a hard time growing. Finally, on May 6, spring seemed to have started at last.
Not much happened during the month of May. The plants stayed tiny because it was still wet and cold (there was even snow one day in Central Massachusetts!). I thinned the bed on May 25th.
At the end of May, the temperatures started to steadily stay in the upper sixties / low seventies during the day. The plants did not like the sudden heat on my southwest-facing porch and bolted.
I composted the whole lot. Well, at least I got a delicious lunch out of it. Maybe if I try it again next year, I will grow them in a shadier cooler spot to prevent bolting. And I sure hope for a “normal” spring.
Finally, spring is here. It has been so cold and wet these past weeks, everything in my garden is late. So far, I have only planted peas, spinach, radishes, carrots and lettuce in my plot. The rhubarb is coming up as are the first spears of asparagus.
I went to Allendale Farm this morning to get herbs for my back porch. I indeed got parsley, sage and thyme, but they were out of rosemary. I also got a six-pack each of basil, cauliflower and “Buttercrunch” head lettuce. I will plant a couple of the basil and lettuce cells in pots on my porch. The rest will go into my plot together with the cauliflower and some parsley.
I also got some flowers: lavender “Kew Red” and Osteospermum. Both are planted in containers on the back porch. And I purchased dahlia tubers (the one I overwintered in the basement did not survive – I forgot to keep them moist throughout the winter), garden twine, labels, environmentally-friendly insecticidal soap (to keep the aphids in check) and organic fish & seaweed fertilizer.
Here is my final crop list for 2019. (SHPC=Sand Hill Preservation Center):
- Cucumbers: Longfellow slicer (have)
- Tomatoes, early: Break O’Day, Paul Robson (all ordered from SHPC)
- Tomatoes, mid-season: Dr. Wyche’s Yellow (ordered from SHPC)
- Tomatoes, late: Green Zebra, Baker Family Heirloom (all from SHPC)
- Eggplant, Pingtung Long (ordered from SHPC)
- Eggplant, Fairy Tale (ordered from Johnny’s)
- Hot pepper, Thai Bangkok (ordered from Johnny’s)
- Butternut squash (have)
- Basil, Genovese (have)
- Carrots, Bolero (have)
- Carrots, Rainbow (ordered from Johnny’s)
- Radish, French Breakfast (have)
- Garlic, Russian Red (hardneck, saved), Transsylvania (soft neck, Burpee)
- Beets, Golden beets (have)
- Potatoes, Banana fingerling (ordered from Fedco Moosetubers)
- Swiss chard, Bright Lights (have)
- Kale, Tuscan (have) and Curly (have)
- Lettuce, butterhead, Kagran summer (ordered from SHPC)
- Lettuce, leaf, Bronze Beauty (ordered from SHPC)
- Greens, fall green mix (ordered from SHPC)
- Peas, sugar snap (ordered from SHPC)
- Pole beans, Kentucky Wonder (have)
- Bush beans, Tendergreen (have)
- Spinach, Bloomsdale (have)
- Bok choy (have)
- Leeks (buy seedlings)
- Rosemary, sage (have)
- Parsley, thyme (buy seedlings)
- Nasturtium, Dwarf Jewel (have)
- Cosmos, Versailles mix (ordered from Johnny’s)
- Dahlias (have and/or buy tubers)
- Zinnias (have)
- Marigolds, petite mix (ordered from SHPC)
- Sunflower Hopi Dye (ordered from SHPC)
- Ornamental kale, Crane Feather Kind White (ordered from Johnny’s)
Baguette with slow-roasted tomatoes/garlic/herbs, sheep feta, parsley plus freshly picked cucumber. All the veggies and herbs on this plate are home-grown.
My three tomato plants are heavily producing. I put them in late, but now at the end of August they are giving me plenty of delicious fruit. Despite my best efforts, I have too many tomatoes to eat raw (e.g. Caprese salad, Greek salad, fresh tomato/mozzarella/basil pasta sauce, or just plain on bread). So, I slow-roasted about three pounds together with garlic and fresh herbs and will either turn them into pesto or top some bruschetta in the next couple of days.
I quartered the larger Brandywines and halved the Momotaros and put them on a parchment-lined, lightly-oiled baking sheet together with some garlic cloves and fresh rosemary and oregano. Seasoned everything with salt and pepper and drizzled with olive oil. I slow-roasted them in a preheated oven at 325 F for about 2 hours. I let them cool and put them in a mason jar in the refrigerator for use within the next few days.