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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 15 June 2012 at 19:54 |
Our lettuce is finished; frankly I'm surprised it lasted as long as it did, given our heat. Ditto radishes.
The volunteer yellow pear tomatoes have set fruit. And we just harvested a handful of Amish snap peas. Edible podded peas are more heat tolerant, it's true. But this was an unexpected happy surprise.
Got 2/3 of the corn in. Hopefully the balance will go in this weekend, and that's it for awhile on the veggies. But then there's the medicinal herb bed to worry about. And, by the time we get that done, no doubt it will be time for follow up plantings in some of the beds.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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The purselane, nasturtiums, and lettuce are doing great. We have about 4 peapods, the cucumbers are leafy, and I have 2 tomato plants now. Something happened to the dill, though.
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Marissa
Cook Joined: 28 February 2012 Location: Austin TX Status: Offline Points: 160 |
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We are already in the summer planting lull. Only things that can go in now are watermelon and okra!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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That's the one thing I hate about chives. Usually I snip the flowers off before they seed and toss them in the composter. I think I may try keeping them for salad use.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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My mom grows yellow pear tomatoes. They're great.
All I have right now is chives. LOTS of chives. They take over everything. But I love the flowers in salad dressing. |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Odd as it seems, you're actually running ahead of me, Melissa. I've still got the sweet potato squash, cucumbers, corn, and tobacco to get in the ground. After that we can turn too getting the medicinal herb garden finished.
Been harvesting lettuce for about a week, despite it going in late, and in spite of the unusual heat we've been experiencing. Frankly, I'm surprised it hasn't bolted.
Discovered four volunteers from the yellow pear cherry tomatos from last year, which I've been digging and giving to other staffers at the Fort.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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FINALLY
got the rest of the seeds in! Lemon cucumber, green beans, yellow
beans, thyme, nasturtiums, and purslane. Looks like I have a little
volunteer lemon basil plant from last year, too! |
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