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gettin' my garden on
So, you know that rule of thumb for growing corn (and who doesn't?), "Knee high by 4th of July"? What does it say that ours is, uh, chest high?
The tomatoes are already sprawling, by which I mean the vines are 5 feet long. Given that the sungolds have grown up to 10 feet in past years, I think we need to get up some trellises. And a watering system. Meanwhile, the first husk cherries will be ripening this week. Yes, really.
Peas are all done. Not that I've ever kept track before, because it wasn't really worth it, so I have nothing to measure against, but: this year I picked about 8 pounds of peas off the plants, and another 10 ounces of the tiny tender buds and tendrils at the end. Even more importantly, I finally identified what's plagued them several seasons here: fusarium. I am edjumacated.
Beans are covered with flowers, cucumbers taking off, kohlrabi/kale/broccoli/romanesco likewise getting mighty, four kinds of basil wonderfully aromatic. And I've had four solid months of all the salad greens I can eat.
And, having foisted it off on others six times already, we still have All the Bok Choi Evar. Take it!
ETA: I lied. We had Most of the Bok Choi Evar. I believe it is all quite spoken for now. :)
The tomatoes are already sprawling, by which I mean the vines are 5 feet long. Given that the sungolds have grown up to 10 feet in past years, I think we need to get up some trellises. And a watering system. Meanwhile, the first husk cherries will be ripening this week. Yes, really.
Peas are all done. Not that I've ever kept track before, because it wasn't really worth it, so I have nothing to measure against, but: this year I picked about 8 pounds of peas off the plants, and another 10 ounces of the tiny tender buds and tendrils at the end. Even more importantly, I finally identified what's plagued them several seasons here: fusarium. I am edjumacated.
Beans are covered with flowers, cucumbers taking off, kohlrabi/kale/broccoli/romanesco likewise getting mighty, four kinds of basil wonderfully aromatic. And I've had four solid months of all the salad greens I can eat.
And, having foisted it off on others six times already, we still have All the Bok Choi Evar. Take it!
ETA: I lied. We had Most of the Bok Choi Evar. I believe it is all quite spoken for now. :)
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The nice thing about using real Korean chili powder is that it's fairly mild, so I can use less to make it less hot while still getting flavor from it. Before I got the Korean stuff, the "hot" was more overwhelming.
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