Garden thread
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kshama2001 wrote: »
Hahaha 🤣0 -
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I have some perennial herbs out in the ornamental mess in the back yard (thyme, tarragon, lovage, sage, oregano). They're doing nicely. (The oregano, aggressively nicely. )
There's also mint, in total isolation in a homemade rectangular hypertufa planter. (I'm not stupid enough to plant mint in an actual garden.)
Today was time to pot up some dill and cilantro from seed, plus I finally got around to prepping/planting a couple of wood planter boxes with the perennials chives and garlic chives (also from seed).
Those last aren't very photogenic (just pots/boxes of soil, for now). So here's a photo of an ornamental thing: I finally got around to planting 3 different Sempervivum (Hens and Chickens, coloquially) in a frost-resistant ceramic bowl planter. Two of the three (left and lower) are the naturally cobweb-y kind, which you can see if you zoom in. Such a strange thing for a plant to do, seems like! I've had them for a while in separate pots, and they've been very Winter hardy. Now we'll see how they compete for space . . . .
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This year, I had so much location work in early spring, I don't have nearly the number of seedlings as usual. My eggplant, pepper, cucumber and dill seeds all failed; so my pepper garden will come courtesy of the local greenhouse. This year's garden: cantaloupe, tomatoes (cherry and beefsteak), green beans, green onions, mint, oregano, thyme, basil, sage, beets, kale and Swiss chard. Looks like the crab apple trees will produce will this year, so crab apple jelly and natural pectin should be happening in autumn. Waiting on wild black raspberries to ripen. No cukes since I still have a whole wall 'o last year's pickles in the pantry.2
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Guess what I'm about to start harvesting?
Yep. Artichokes!7 -
I can't ever upload pictures from my phone. So, I'll show some pictures another day. But, I have Roma tomatoes growing, eggplant and straightneck squash. The tomato plant is crowding out two of the pepper plants but I staked it up a little bit more and I'll add some more support later this week.
I have watermelon plants, had absolutely no idea what I would be getting when I bought them. But they're viney, like grow all over the dirt. Pretty interesting, one is getting so long that I had to drape it over the garden bed's edge and it will grow down on to the ground. Some of the stuff I'm growing is purely trial and error, as I've never grown it before.
I've got some mint (spearmint and chocolate), rosemary, lavender and some other random little tidbits in pots growing, too. Only one I'm concerned about is basil but I've read or heard it's a slower grower, so...2 -
Does anyone know what veggie grows well in perpetually wet soil? Seeing the first volunteer tomatoes pop up here and there. I have space in the Rising Damp Zone, but know tomato roots will surely rot there. If that area won't host veggies, I may just move some mint there. Any ideas?0
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Does anyone know what veggie grows well in perpetually wet soil? Seeing the first volunteer tomatoes pop up here and there. I have space in the Rising Damp Zone, but know tomato roots will surely rot there. If that area won't host veggies, I may just move some mint there. Any ideas?
Could you hill up some vining things, or is it too wet for that? (In case you're not familiar, this is making a heap of soil, possible enriched, with a flat top & sides a few inches tall, then planting several seeds of squash, cucumber, or that sort of thing in the soil of the hill. If they're bush type varieties, they'll stay close to the hill, but vining ones would spread beyond.)1 -
Hmm... hilling up...
< reconsiders cucumbers >
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I can't remember the name of the system, it might have originated in Germany. As well as building up soil they started by laying out dried off tree/hedge trimmings and the like, again, I can't remember the maximum diameter. Possibly its an alternative to having raised edges to beds.0
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Hmm... hilling up...
< reconsiders cucumbers >
OK, then, intermediate/advanced hilling: Sink a clean gallon milk jug with a few holes in the bottom in the center of the hill. When water's required, if that's a thing in your damp area, put the water in the jug for trickle-watering. You can even put fertilizer (organic if that's your thing) in the jug occasionally as needed. Cap loosely on the jug slows the flow, but is optional. After seeding, a cloche or HotKap (official or improvised) may speed germination.
** If you don't know what HotKaps are, not that you need the official brand-name ones:
https://www.originalhotkaps.com/1 -
Does anyone know what veggie grows well in perpetually wet soil? Seeing the first volunteer tomatoes pop up here and there. I have space in the Rising Damp Zone, but know tomato roots will surely rot there. If that area won't host veggies, I may just move some mint there. Any ideas?
Asparagus?3 -
Only 1 photo so far this year... the rest is still very much a work in progress! But on Sunday morning this bed was full of crabgrass and weeds, packed down like concrete, had several huge craters from a diggy puppy, and no fence. And by that afternoon I had this 😃 (and heatstroke, but win some/lose some, I guess??) The white thingies are seeds from the huge elm trees that line our boulevard. T'is the season 🙄
The yellow posts will be replaced with rebar to be less obvious and ends of the zip ties trimmed in the next few days.7 -
I took a picture of my artichoke patch the other day, but I decided not to post it because it looks like so many other pictures of my artichoke patch I've posted over the years....5
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I took a picture of my artichoke patch the other day, but I decided not to post it because it looks like so many other pictures of my artichoke patch I've posted over the years....
I may have missed it in your earlier artichoke posts, but do you normally eat them plain or with a dip of some sort? I enjoy grilled artichokes, but feel like they are mostly a vehicle for fat since I usually make some sort of lemon/mayonnaise sauce to go with it.0 -
enlightenme3 wrote: »I took a picture of my artichoke patch the other day, but I decided not to post it because it looks like so many other pictures of my artichoke patch I've posted over the years....
I may have missed it in your earlier artichoke posts, but do you normally eat them plain or with a dip of some sort? I enjoy grilled artichokes, but feel like they are mostly a vehicle for fat since I usually make some sort of lemon/mayonnaise sauce to go with it.
Easiest thing I do is just steam them. Note; put them upside down in the pot! I sometimes make a dip of lemon garlic butter, but they really don't need it if I cook them right when I harvest. They have so much flavor! I can par cook them and then roast them if it's cool enough to run the oven. For a while, I'd steam them to half cooked, slice in half, and then put them in the smoker. My smoker died. Roasted in the oven is really nice; it does help to briefly steam them first.
No, mostly I steam three at a time and dig in. The ants give a little spicy flavor, but I don't like the earwigs. The come swimming out when I immerse them in water before I cook them. I don't use pesticide.
And OK -- a picture from the other day:
Looks like raspberries will be ripe in two weeks. Mmmmm.9 -
enlightenme3 wrote: »I took a picture of my artichoke patch the other day, but I decided not to post it because it looks like so many other pictures of my artichoke patch I've posted over the years....
I may have missed it in your earlier artichoke posts, but do you normally eat them plain or with a dip of some sort? I enjoy grilled artichokes, but feel like they are mostly a vehicle for fat since I usually make some sort of lemon/mayonnaise sauce to go with it.
Easiest thing I do is just steam them. Note; put them upside down in the pot! I sometimes make a dip of lemon garlic butter, but they really don't need it if I cook them right when I harvest. They have so much flavor! I can par cook them and then roast them if it's cool enough to run the oven. For a while, I'd steam them to half cooked, slice in half, and then put them in the smoker. My smoker died. Roasted in the oven is really nice; it does help to briefly steam them first.
No, mostly I steam three at a time and dig in. The ants give a little spicy flavor, but I don't like the earwigs. The come swimming out when I immerse them in water before I cook them. I don't use pesticide.
And OK -- a picture from the other day:
Looks like raspberries will be ripe in two weeks. Mmmmm.
Love this picture! Only growing herbs, cucumbers and blueberries this year. Maybe I'll grow artichokes next year? They're amazing.1 -
enlightenme3 wrote: »I took a picture of my artichoke patch the other day, but I decided not to post it because it looks like so many other pictures of my artichoke patch I've posted over the years....
I may have missed it in your earlier artichoke posts, but do you normally eat them plain or with a dip of some sort? I enjoy grilled artichokes, but feel like they are mostly a vehicle for fat since I usually make some sort of lemon/mayonnaise sauce to go with it.
I'm not mtaratoot, and I like them plain like he does or with just a little lemon or a light vinegar, but if you prefer a dip and are willing to experiment, I had some once in a restaurant that had a roasted red pepper dip that was really nice. The roasted red peppers were pureed, I'm sure there was salt, not sure what else - I'll bet a web or Pinterest search would turn up some light dip recipes. Here's one simple example I found that way (that I haven't tried making, just an example):
https://theskinnyfork.com/blog/roasted-red-pepper-dip2
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