Category: Flowers

Fall Cleanup and Planting Garlic

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I took advantage of the nearly 70 degree weather today (mind you it was snowing just a week ago) to clean out my plot. I harvested the last carrots and radishes, weeded and cleared all the plant debris. I also dug up the dahlia tubers. Currently, there are only leeks, kale and baby greens growing, plus some shallots. I planted garlic today, about 60 cloves – half of them hardneck garlic the other half softneck from my biggest heads saved from this summer’s harvest. I decided not to add hay or straw this winter (except to cover the garlic) because I am having a big pill bug problem and I am trying to get rid of them. I suspect they might feed on all the decaying mulch and hay.

October in the Garden

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There is still a lot going on: butternut squash, late tomatoes, carrots, leeks, still a couple of eggplants trying to grow fatter, hot peppers, kale, tons of chard, radishes, a few beets that survived the rabbit, fall greens (very much in their baby state), flowers. I plan to clean up much of the spent plants and some weeds this long weekend.

Harvest October 8

Dahlia

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I cut my second dahlia today. It is a gorgeous one (not sure what kind, it is neither one of the three varieties I ordered back in the spring), and I paired it with asparagus and mint.

I also harvested a ton of Swiss chard, three carrots (apparently only the yellow ones have made it so far from my rainbow carrot mix) and some tomatoes. Still growing are eggplant, some zucchini, leeks and the winter squash as well as much more chard and kale. There are also still a few tomatoes on the vine. All the seeds I sowed about a week ago (radish, arugula, fall greens) and the beet transplants have come up. Fingers crossed the bunny will leave them alone.

Mid-July Harvest

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Yesterday’s harvest: five cucumbers, Swiss chard and basil. I had harvested two cucumbers a couple of days earlier, so I used some of them up in last night’s dinner: I made a big Greek salad and served it alongside Mediterranean steak tips (marinated with fresh herbs from the back porch) with yogurt sauce, roasted garlicky eggplant, tahini sauce and rice. That still leaves four cucumbers 🙂