When the bloom is on the sage in my small kitchen garden, there are usually butterflies and bees on the blooms. I’d rather see the cabbage butterfly here than on my broccoli plants!
The bloom is on the sage in my small kitchen garden! The plants are prolific, and the flowers last for several weeks, attracting all kinds of butterflies and bees. Once your sage plants blossom, their flavor changes and it never goes back. My plants are old and woody, and they are by far the largest clump of foliage in my herb garden.
I use sage especially to flavor poultry and pork. But I also use it to make smoke when I smoke or grill meats. When my sage plants were in their fourth or fifth years, I noticed a lot of dead wood on the plants as they emerged from dormancy in the spring. I harvested the dead wood and used it in my smoker. I can’t say it imparts a noticeably sagey smoke flavor, but whatever comes out of the smoker is tasty.
Give it a try! If you add hardwood to generate smoke on your grill, or if you run a dedicated smoker, replace the hardwood with sagebrush and decide for yourself if you like the results. If you try this, please visit again and leave a comment sharing whether your liked the flavor of your sage-wood-grilled-or-smoked food.
Four chickens fresh out of the smoker. It takes about 8 pounds of charcoal to run my smoker—whether I smoke a brisket or four chickens, three racks of ribs, and 3 pounds of sausage. So, whenever I run the smoker, I fill it to capacity. We ate two of these chickens in a few days, and two others went directly into the freezer.
I made a short video to show off my sage plants just before they blossomed. It shows where I find deadwood at the beginning of each growing season.
In 2011, I planted three 6-inch flower pots with two colors of basil. These remained on my deck rail for the season, providing flavoring for the too-few tomato salads I prepared until blight wiped out my tomato patch.
Basil is an essential herb in my small kitchen garden. Historically, I’ve started basil seeds when I set tomato seedlings in my planting bed. My motivation: the basil plants mature at just the right speed to be ready when the first tomatoes ripen.
If you followed Your Small Kitchen Garden blog in 2011, you might recall that in nearly every post I whined about water. The rain last year was devastating, and even until mid winter local basements were flooding because the water table had not receded. Despite my whining, the season had some high points one of which was my experience with basil in flower pots.
Decorative Basil on the Deck
Basil sprouts are among the most attractive sprouts in my small kitchen garden each year. I especially loved watching the purple basil get started.
I made the mistake last year of not buying basil seeds until I was planting tomatoes. By then, I couldn’t find Genovese or its ilk in local stores. I did find lemon basil seeds as well as a variety of purple basil.
With all the rain, I figured to control moisture most effectively by planting in flower pots. Then, inspired by ornamental plantings of my friends, I decided to mix the lemon basil and purple basil seeds and create planters that would be decorative as well as productive.
Lessons Learned from Decorative Basil Pots
I placed each seed in the pots deliberately to create patterns. In one pot, I laid a circle of purple around a green center. In two others, it was a green circle around a purple center (there were frustratingly few purple basil seeds).
By far my favorite arrangement was the green center with a purple border, but I have reservations:
Lemon basil is a very tall plant. Well-nourished, it can grow to about 36 inches. The purple basil plants were modest growers. A tall one might have reached 12 to 18 inches. The colors looked great together, but the lemon basil plants overwhelmed the flower pots and cutting them back severely only resulted in further aggressive growth.
I’ll be shopping for basil seeds soon for 2012, and I’ll look for purple and green varieties whose growth habits are very similar to each other. I’ll probably plant a few more pots than I did last year; they look terrific on the deck, and it’s nearly impossible to grow too much basil.
The purple border around a green center is a striking display in many ornamental beds. It also looks great with edibles. I’ll give a little more thought in coming years to the colors and textures of my food plants when I plan what’s going to grow on my deck.
When your broccoli seedlings remain in their very limited planter about a month too long, they might produce disappointing florets. This tablespoon-sized floret represents what each of my plants produced about three weeks after I finally set them in the garden. It didn’t help that I set the seedlings in soil that was nearly mud… or that several days of subsequent rain kept the roots far too wet. Perhaps as things dry out the plants will send up enough side shoots to make a decent meal.
Since planting season started some three months ago, I’ve reported again and again that there is no soil in my small kitchen garden. That’s right: where, every growing season for the past sixteen years there has been soil, this growing season nature replaced my soil with mud.
My Earliest Starts
I managed to plant cauliflower and broccoli three weeks ago while the mud was a bit dry (as mud goes). Sadly, the plants had been pot bound long enough that they were flimsy… and further rains stressed the plants once they were in the ground.
For the first time ever, I saw a rabbit chewing on one of my vegetable plants. In 17 years of kitchen gardening in Lewisburg, I’ve had rabbits nest in my garden and I’ve watched many of them feed on my weeds. This year the rabbits decided that broccoli and cauliflower taste good. I’ve since mended my garden fence.
Within ten days of getting their roots in the ground, my broccoli plants sent up center stalks bursting with florets… tiny florets any one of which would make a single forkful on a dinner plate. Had I harvested from ten plants, I’d have gotten a single serving of broccoli.
Then a rabbit decided that brassicas taste better than native plants and had a few meals in the mud.
My Small Kitchen Garden is Coming On!
There have been a few positives about this growing season:
- I planted all the lettuce seedlings in planters on my deck and, though the lettuce is a tad bitter because of early heat, we’re eating fresh salads pretty reliably.
- I started artichokes indoors. When I planted the brassicas, I also set five artichoke seedlings in the garden. Actually, I set three in a new bed near my rhubarb, one in the back of the new herb bed, and two in a two-gallon planter on the deck. One of the plants has already put out a choke.
- Cilantro I seeded in part of the new herb bed is coming on strong. I’ll do a second planting in a week or so.
- The volunteer dill seedlings I moved from my main planting bed into the herb garden are filling out nicely.
- Thyme and tarragon I started from seed last year and set in the herb garden in the fall are growing strong. I may want to add more thyme plants this season.
- The sage bushes I moved from an old half-barrel planter into the new herb bed in the fall have filled out and may soon need some serious pruning.
- The mud is gone, replaced by soil. I’ve planted 55 tomato seedlings in the main planting bed and more than 24 chili pepper seedlings of four varieties.
It’s two months later than in past years, but my small kitchen garden is finally on its way!
I’d never grown lettuce in containers, but when my raised planting bed remained mud for the first two months of the growing season, I realized I’d have no homegrown lettuce if I didn’t try something new. We’ve had several garden salads but it has been very hot. Chances are the lettuce will bolt soon; I’ll probably plant again in August and hope to have plenty of fresh salads well into November.
Not my best photographic work, but clearly a choke has formed in my small kitchen garden. I love photos I’ve seen of artichoke plants, so I decided to grow some this year. I hope I see more food on them, but I’ll be happy if the plants mature and look at least vaguely like the ones I’ve seen on other blogs.
Yes, the soil is dry and weeds abound, but the dill seedlings I rescued from my main planting bed are thriving in my new herb bed. Cilantro I direct-seeded grows at the left front of the photo, and sage grows at the rear of the photo. Out of sight at the far end of the bed, thyme and tarragon plants are growing very nicely.
Looking north, over the margin of my new herb bed, you can see a scraggly sage bush that I transplanted last fall. I didn’t ask for any of the other plants in the photo, and so they are weeds. By planting cilantro in this space, I will eventually cast shade onto the sage, but only in afternoons; every plant in the herb bed will have direct sunlight until noon.
The herb bed I created last autumn in my small kitchen garden has been doing just fine with all the rain. Unfortunately, I haven’t been particularly clever about the herb bed. While I’ve enjoyed two harvests of tarragon and the thyme and sage are coming on strong, I’ve left the rest of the herb garden untouched. I could have been planting it!
I created the herb bed in a high spot, and I mounded it so it hasn’t held water the way my vegetable bed does. I could have set more perennial herbs in the new bed, and I could have seeded annuals as far back as a month ago!
A Small Kitchen Garden Project
It was rainless and sunny this morning, so my mind sprinted to gardening. When I examined the herb bed, I was impressed at the progress weeds had made. Not a problem; about 60 seconds with a hoe freshened the section I wanted to plant and in about five minutes I had broadcast a small area with cilantro seeds.
In my small kitchen garden there is mud where soil should be. Still, the seeds from last season’s prolific dill plants have sprouted, and there are hundreds of seedlings like the ones in this photo.
To transplant dill seedlings, I selected small clusters in the driest part of my main planting bed. With a hand trowel, I dug two- to three-inches deep, preserving the roots of the dill seedlings inside of cohesive clumps of mud.
Then I turned attention to the highest corner of my vegetable bed. I hoped it might be dry enough to handle some lettuce seedlings. It wasn’t. But as I raked it smooth I noticed a whole bunch of fern-like seedlings: volunteer dill plants!
The muddy, saturated soil had nurtured hundreds of dill plants sprouted from seeds that fell last year. I work around the volunteers when they don’t seriously restrict my planting options. But with the constant rain this year (more than double the average rainfall for spring), I wonder if all I’ll be able to grow reasonably will be volunteers.
An Add-On Gardening Project
Ever the optimist, I thought to salvage some dill plants from the vegetable bed. I may yet plant peas in the main bed along with lettuce, cauliflower, and broccoli seedlings that are ever more anxious to escape from their planters.
So, in case real gardening happens this spring, I excavated several soil clumps holding dill seedlings from the main planting bed. These I set into the herb bed alongside the newly-planted cilantro seeds. I rescued only a dozen dill plants, but from past experience, that’s plenty to get my family through the season. And, if the main vegetable bed ever dries out enough to plant, I’m confident more volunteer dill will sprout and rise above whatever vegetables I put in.
For any particular clump of dill seedlings, I dug a hole in my herb bed just a tad larger than the mud clump. In the photo on the left, you can see two of the transplanted dill clumps near the top of the frame, and the clump I’m about to plant just left of the hole and slightly in front of it. I set a mud clump in the hole I dug for it, then gently filled around it with soil from the herb bed. It wouldn’t matter if a little soil got on top of a mud clump, but my goal was to set the top of each clump about even with the soil line of the herb planting bed. With all the moisture and a little care to keep the mud clumps intact along with their dill seedlings, it’s unlikely the seedlings will experience even a hint of transplant shock.
What was Nutmeg, the gardening puppy from hell, doing while I was planting annual herbs? She started her own garden bed. Up against the retaining wall of my vegetable garden, Nutmeg discovered standing water. She quickly excavated all greenery from the area and rolled around in what remained: mud. I’m hoping she’ll expand her garden bed to the south and gnaw away at the mulberry tree that I’ve cut out each of the past 14 years. She’ll have way more fun removing it this year than I will.
Last year’s rhubarb project continues to look successful. Every plant in the new rhubarb bed has sprouted tiny wrinkly leaves. You’re supposed to harvest lightly in the year after planting. I may pretend that this is the second year after planting since I created the bed at the beginning of last season. I can say with authority: there will be pie.
March in central Pennsylvania is such a great time in my small kitchen garden because that’s when the earliest perennials push through the soil and have a look around. Oh, yeah? Not this year! Nope, we’re having a seriously late start to spring around here, and the early sprouts have been timid at best.
Despite the unseasonable cold and way more rain than my kitchen garden needs, I poked around two days ago to see what has sprung. The late early growth is tantalizing, but I’m not ready yet to start the annuals. I hope your kitchen gardens are farther along. Tell me: do you grow a particular fruit or vegetable that you anticipate above all others? I’d love to hear about it. Please let me know in a comment.
Remarkably similar in color to baby rhubarb leaves, tarragon emerges in my new herb bed. I started this bed last spring to receive rhubarb plants, but I realized it would take enormous energy to complete the bed. So, by late autumn I’d finished the bed and set herbs in it. Tarragon and thyme I’d started from seed last spring have wintered over nicely in the new bed. Just looking at these young sprouts makes plaque collect in my veins; I love to make béarnaise sauce and use it (instead of hollandaise) to smother eggs Benedict. More tarragon probably means more eggs Benedict. I’ll need a bigger belt.
Thyme is particularly hardy in these parts. This sprig, on a plant I started from seed last spring, has already produced abundant leaves despite the low temperatures. I expect to have several decent clumps of thyme within the next few years.
I don’t grow chives in my small kitchen garden; there’s no need. Wild onion is one of the most common “weeds” in this area. When the neighboring farmer mowed his hay field in past years, the air would smell of onions for several days! I created a new herb bed in late autumn last year, planted a few perennial herbs, and this spring there are several volunteer wild onions emerging in the bed. In some places, my lawn is more wild onion than it is grass.
The biggest mess in my new herb garden is a grouping of sage bushes that I removed from an old half barrel I’d planted, perhaps, ten years ago. The barrel stands empty awaiting a new assignment while the sage plants remain dormant. As the days warm (they will warm, right?), I expect plenty of new growth on these usually hardy plants. When I can easily see which sticks are alive, I’ll snap off the deadwood and save it to use in my smoker. Ribs, chicken, brisket, sausage… they all taste delightful when you smoke them with sage wood. Yes, that’s a downspout behind the plants; I may need to add an extender that carries rainwater across the bed so heavy storms won’t carve a hole in the herb garden.
I had a Christmas cactus when I was a kid, and it never produced a blossom. The one in this photo started as a four-segment branch from my daughter’s plant just two years ago. It blossomed that first autumn, and it blossomed more last November. It’s about to put on a show unlike any I’ve seen a Christmas Cactus produce. The secret, I think, is to make sure the plant knows summer has ended; apparently, cooler days encourage the plant to blossom.
Though Your Small Kitchen Garden blog has been catching up with a backlog of posts that didn’t get written during the growing season, a few things have come up recently and I felt like sharing them.
Christmas Cactus Knows it’s Cold
It has nothing to do with kitchen gardening, but I’ve gotten a little excited about my Christmas cactus. This started two winters ago as three or four leaves broken off of my daughter’s plant. Even in its first year in my care the plant flowered, and last autumn it produced a couple of blossoms. This month the plant has produced several dozen buds– I’m told in response to the lowering temperature. It’s about to put on quite a show!
Do you have a Christmas cactus that never seems to blossom? Move it near a window—especially one in a room that you don’t heat thoroughly in winter. The plant responds to cooler days and nights by producing buds.
Container Gardening Lima Beans
A pair of lima bean pods hangs in front of a baluster below the handrail on my deck. Recently I wrote a guest post for a friend about growing lima beans in containers.
I grew lima beans on my deck this summer. I’d never before grown lima beans, and I was quite pleased with the experience. What’s more, I had the pleasure of being a guest blogger for my friend Kerry Michaels over at About.com’s Container Gardening where I explained how I set up my planter and how it worked out. Please have a look. While you’re at it, poke around a bit. Kerry writes about growing stuff in containers which is small-space gardening at its extreme.
The Final Harvest from my Small Kitchen Garden
One especially poignant task for me lately was spending a half hour harvesting the last of everything that looked edible in my small kitchen garden. We’ve had several frosts, one of them heavy enough to kill off the tomato, pepper, and winter squash plants. Still, fruits have held on and continued to ripen. But with November looming large, there was growing danger that we’d have cold enough to freeze the produce.
Most of what you see in my “final harvest” photo is peppers, but there are decent layers of green and semi-ripe tomatoes beneath them. I haven’t decided what to do with any of these, but if I don’t decide soon, enzymes will do the job for me and I’ll be adding the lot to my compost heap.
If I get myself in gear, I’ll preserve the season’s last chili peppers by canning, freezing, or dehydrating them. The semi-ripe tomatoes will finish ripening and end up in pasta sauce or curry, and the green tomatoes will end up as green tomato mincemeat for pies.
My gardening is far from finished. I’m still setting perennial herbs into a planting bed I created this summer, and I need to clean up my vegetable beds. There are trellises and stakes that I’d like to move into the garden shed before snow falls. Sadly, facing these tasks emphasizes for me just how much I despise yard work. I’m a kitchen gardener because my small kitchen garden produces better vegetables than I can buy anywhere… and because for an initial investment of about $30 each season, I manage to grow several hundred dollars worth of fruits and vegetables.
By October, my excitement for gardening has worn away and I’m ready to get on with winter. Fortunately, winter recharges me and I emerge from it full of energy and enthusiasm for the next season’s kitchen garden.
Yes, some of the broccoli has gotten away from me. I’ve planted the same variety for two years, and in both years it has produced tiny heads. I kind of loose interest in it, though we do eat most of the side shoots. This winter I’ll be shopping around for a breed of broccoli that makes giant heads… the tiny yields I’ve had lately aren’t worth the garden space.
It’s Garden Bloggers Bloom Day, an event that happens on the 15th of each month. Founded by Carol over at May Dreams Gardens, Bloom Day beckons garden bloggers the world over to post photographs of what’s abloom in their gardens. Most of these posts have pictures of beautiful flowers in gorgeous ornamental gardens. Alas, my small kitchen garden isn’t about pretty.
Still, I love the blossoms nearly as much as I love the vegetables… and seeing them heightens my anticipation for the harvest that’s likely to follow. Things are doing extremely well this season. Early heat followed by drought has finally relented to several days of rain and more typical summer temperatures.
Here are the flowers I photographed this afternoon in my small kitchen garden:
I haven’t planted dill this year, but there are many dill weed blossoms in my small kitchen garden. The flowers attract all kinds of insects. If I let the dill go to seed as it did last year, I imagine the planting bed will be a veritable lawn of dill sprouts in the spring.
The oregano jungle has rebounded from some autumn and spring culling. The flowers are delicate and they provide beautiful contrast for nearly half the growing season. Still, I need to be more aggressive culling this fall; the oregano patch increases about a third in size in a season.
Onion blossoms make me happy. The globe of tiny flowers emerges in late spring and lingers for weeks. I cut a bouquet of onion flowers for the dining room table, and they’ve filled the room with a delicious onion aroma for nearly a month. I don’t encourage you to harvest your onion flowers; I had missed a few bulbs last fall, and what sprouted this spring needed to go to make way for the 2010 crops.
We’ve eaten bell and poblano peppers from the small kitchen garden this year, and there are dozens of banana peppers ready to harvest. Happily, there are many pepper blossoms which portend a massive harvest. I expect I’ll pickle a lot of peppers… and probably give away a whole bunch of them.
This sad specimen is an early cucumber blossom on a plant growing in a container. This is the first time I’ve grown cucumbers, so I’ll probably do some research to learn about what bugs eat cucumber blossoms… I haven’t seen this kind of abuse on my winter squash blossoms in past seasons.
The potato blossoms here stand above the background of the cardboard tube in which the plants are growing. I wrote about this project in a post titled Plant Potato Towers in your Small Kitchen Garden. In two of three planters, the potato plants have grown up through an accumulated 3 feet or more of soil. I’ve stopped adding soil, and the plants have gone on to grow well above the containers and produce flowers. One of my neighbors has asked me to invite him when I tip the containers over and dig out the potatoes. He’s as curious as I am to see how things come out.
Oh, the tomato blossoms abound! This has been the season of the great seed-starting debacle: I planted a whole bunch of seeds indoors, and they didn’t sprout. So, I planted again as many. This second batch sprouted about when the first batch sprouted; I ended up with double the seedlings I’d intended. After giving away many tomato seedlings, I crammed 84 plants into my small kitchen garden where I have traditionally planted 24.
While photographing flowers today, I found the very first barely pink tomato of the season! This may be the largest chili-pepper-shaped paste tomato I’ve harvested, and many more on the plants are just as big. Why did I pick it when it’s so under ripe? I explained last season in a post titled The Vine-Ripened Tomato Lie. This baby will finish ripening on my dining room table.
While I wait for frosty cold nights to end in the spring, weeds grow wild in my small kitchen garden… but alongside those weeds: volunteer herbs! Here, a cilantro plant that must have rooted in the fall keeps pace with a thistle plant whose tap root probably reaches nine or more inches into the soil.
As the owner of a small kitchen garden, I have a lot of enthusiasm for volunteers. The volunteers I’m talking about are the ones that sprout in my planting beds in the footprint of last year’s plants: their parents.
Of the plants I grow, the most successful at reproduction are cilantro and dill. Both toss hundreds—maybe even thousands of seeds onto the soil from about mid-summer until early winter… and dozens of those seeds manage to take root in the spring before I get into the garden. Tomatoes also try to procreate, and succeed occasionally when a fruit falls from a plant and I leave it to rot on the mulch. I’ve even had the occasional squash plant emerge from seeds I can only imagine some rodent or bird dropped during a trip from my compost heap.
Hindrance to Planting my Small Kitchen Garden
As much as I love the volunteers (they provide fresh herbs weeks before I’d harvest any from seeds I plant intentionally), they interfere with my gardening. I try to work around them, but invariably I have to excavate huge patches of them to make way for other produce I wish to plant.
Sometimes I transplant some volunteer herb plants, but mostly I try to harvest them before I till. Dehydrated homegrown herbs have so much more fragrance and flavor than commercially-packed herbs. It’s astonishing how much like fresh herbs they smell and taste.
The day I excavated furrows for my tomato plants, I needed to weed out hundreds of volunteer dill plants and dozens of volunteer cilantro plants. Here’s a three-minute video I recorded in the garden as I harvested herbs:
The grower of this mint has prevented potential disaster by restricting the plant to life in a flower pot. Let mint loose in your small kitchen garden, and you may run out of space for vegetables.
Mint is a fascinating plant with a wonderful flavor… but be very cautious about planting it in your small kitchen garden. I’m inspired to share this with you because of a tweet I read from @batesnursery some weeks ago:
Plant mint between cabbages for natural protection from caterpillars and other pests and eventually everything else, except mint
The tweet made me laugh, and it brought to mind a garden I visited last summer. This was a community kitchen garden managed by several people with a variety of gardening sensibilities. One of the gardeners insisted that the garden needed to have mint. They planted mint in one corner.
A Small Kitchen Garden Mint Debacle
By the time I saw this garden, the mint had extended itself from the garden’s corner across the entire length off the garden. There were mint sprouts at various intervals along a line trending North, and other pockets of mint sprouts at apparently random places throughout. The gardeners told me they had already pulled the mint!
So, after a season of growth, and another of mortal combat, the mint continued its campaign to capture all the cultivated space… and the surrounding meadow.
This small, shared kitchen garden is under siege from a little mint plant that overtook the planting bed in the previous season, suffered severe damage at the hands of frustrated gardeners, and has re-emerged to wreak further havoc (that mass in the bottom-left corner of the photo is mint).
Contain Mint While it’s Young
My recommendation concerning mint is simple: don’t plant it in your garden beds. If you must, isolate your mint plants by burying a container and planting within the container. Then, don’t let the mint plants escape from the container! Most prudent of all is to plant mint in containers above ground and somewhat separate from your vegetable beds.
If you love mint, and you recognize its potential to provide top-notch ground cover, by all means put it to work. It’s a gorgeous plant with square stems, regal textures, and delightful aromas. But understand its character, and be prepared. I’ve seen many a kitchen gardener despair at the aggressive assault of advancing mint plants.
Subscribe to Your Small Kitchen Garden Vlog
Your Small Kitchen Garden blog has introduced a video blog titled Visit with the Gardener, in which I share snippets of what’s going on in my garden and/or kitchen. I try to keep the videos under two minutes and provide either useful tips and techniques – or encouragement – for you to try new things in your kitchen gardens.
Please have a look, and jump over to Youtube to subscribe to my channel. Here’s the link to my channel: Your Small Kitchen Garden Vlog. And here’s an example of a recent post on the vlog. Please enjoy:
Some ways to use mint, and more information about growing it:
At last, the mojito recipe: pinchy dot org. – After several mojito-making experiments that failed miserably the Mojito Julius, mochajitos, mo-Fritos, and so on I finally mixed some mojitos on Saturday night that were good enough to justify posting the recipe. The instructions are ridiculously detailed, so that you can benefit from all the mistakes I made. (Incidentally, when I got on this mojito kick, I had no idea that it was the it drink of this summer.
Recipes What Can I Make with Fresh Mint Leaves – I was craving a Mojito the other day and thought how much fun it would be to grow mint leaves so I could make one for guests. Of course my husband says.
How to Grow Mint (Step-by-Step Photos) | Noob Cook Recipes – Detailed step-by-step tutorial on how to grow mint via cuttings. Mint is an easy and fast-growing plant.
Grow Mint From Cuttings – Frugal Gardening Tip | The Shoestring … – Grow Mint & Other Herbs from Cuttings from Your Garden or Store Bought Produce. I love to save money in whatever ways I can and being frugal in my gardening pursuits is no exception. So, since I needed some fresh mint …
My peppers are coming on strong this season, but these are tomatoes. I’m so looking forward to harvesting these. They grow very large and contain very little gel; they are nearly all-meat. I expect they’ll produce an enormous amount of sauce compared to what I’d get from a comparable volume of beefsteak tomatoes. The weight of fourteen plants holding, perhaps, 15 tomatoes apiece was pulling the trellis down, but some cross-bracing seems to have relieved the pressure.
There’s a lot going on in my small kitchen garden, and I’d like to share all of it with whomever might be interested. Alas, I’ve traveled quite a bit in the past three weeks, and I’ve been unable to complete the last of my planned plantings. This is awkward because I’m confident that the seasons aren’t going to wait around for me to catch up: what might have grown to maturity had I planted it in early July will probably hit a wall being planted now all of three weeks later.
Still, today I played catch up. Here’s a list of projects I completed today, though I wish I had finished them in June:
1. Shored up the tomato trellises. Technically, I wouldn’t have known in June where to add shoring; the trellises only started to sag last week. Turns out the tomato stakes I converted into tomato trellises aren’t happy holding the weight of 14 heavily-fruited plants. I expected some trouble when I built the trellises; this morning I dealt with it.
2. Planted basil in another planter and in another patch of garden. I really wish I’d done this in June. I’ve had just enough early tomatoes ripen that I’ve prepared my very favorite of all salads Outrageously Good Tomato Salad from a Small Kitchen Garden. However, none of the basil I planted outdoors this year is mature enough to harvest. So, I’ve nearly depleted the basil plant that grew on my basement windowsill over the winter. I’ll need basil in the next few days, and I’d hate to have to buy it at a grocery store.
I first wrote about how I built supports for my over-crowded tomatoes in a post titled Tomato Supports in you Small Kitchen Garden. This morning I added a cross-piece that ties together three tellises. The tops of the trellises are nearly 7 feet high, and plants are already just six inches shy of them. These plants could grow eleven or twelve feet long before a killing frost knocks them out.
When cilantro plants get tall and start to flower, they put out a lot of very thin leaves. These tend to be woodier than earlier leaves and they aren’t as flavorful. Better at this point to let the plants make coriander and get some new ones started so they’re putting out large, flat, fragrant leaves when the tomatoes are ripe and ready to go into salsa.
Nearly all my peppers are in planters this season. The plants on the deck’s hand rail have produced a lot of small peppers (the planters are too small for the plants). Many of the peppers are turning red, providing striking bouquets all along the railing.
3. Planted more cilantro in the garden. I’ve already benefited from two crops of cilantro. However, the second crop is getting very flowery which means it won’t be so tender and fragrant in the next few weeks. As the beefsteak tomatoes start ripening, I want a lot of wide, young cilantro leaves on-hand because I’m planning to can salsa this year.
4. Planted another soda bottle with carrots. I’ll post an update of my soda bottle carrot planter within the week. Today I started nine carrot seeds in a 3-liter soda bottle. I’m guardedly enthusiastic about soda bottle carrot planters… but more on this in an upcoming post.
5. Set up a planting box to capture the stolons of my strawberry plants. Actually, my strawberries have put out so many stolons this year that I can’t accommodate all of them. I’ve tried to encourage stolons only from the plants that produced large, attractive berries… but I don’t have enough planters—nor room for the ones I have—to handle all the new growth.
6. Planted sweet potatoes using my home-grown alternative to garbage can potatoes. This is extremely experimental for two reasons. 1: I’m not sure whether sweet potatoes will like the garbage can method that potatoes like so well. 2: I “invented” an alternative to the garbage can that adds a bit of risk to the health of the plants. I’ll provide more details in an upcoming post.
I had to stop gardening when my in-laws and family returned from the county fair; they settled into our screened-in porch where I’ve stashed containers, soil, seeds, and other gardening stuff. I’ve two projects I didn’t complete. 1: Planting my last three tomato plants in a reusable shopping bag. 2: Planting a few beans in milk jug planters.
I hope to finish up tomorrow.
My strawberry plants’ stolons have stolons which, in turn, have stolons. The planters sit on the deck, so the strawberries are getting frustrated in their attempts to clone themselves. I’ve directed stolons into two new planters this year, and will continue to capture these babies until I develop a dedicated strawberry bed in my yard.