Posts Tagged ‘cilantro’
This onion barely qualifies as “in bloom” on this Garden Bloggers Bloom Day. A few petals remain, and I assume the white bud-looking things are future onion seeds. If these grow anything like wild onions, I expect to see sprouts emerge all over this ball within a month or so… assuming I can continue to work around it—at this point, it’s kind of in the way in my small kitchen garden.
It’s Garden Bloggers Bloom Day and my Small Kitchen Garden actually has something to offer! My vegetables are a few weeks behind compared to past years, but things are finally shaping up. (Understand that I had virtually no spring crops this season because my planting bed was underwater until the end of MAY.) Tomatoes have formed (seedlings went into the garden in early June) and I’m projecting the first will ripen in mid August… which is just a bit later than usual.
Peppers are the hold outs this year. While my bell pepper plants are lush and growing, my jalapeno, banana pepper, and poblano plants have stood for weeks with no apparent growth. Now that the soil is seasonably dry, I hope these struggling plants finally get it in gear.
For long-time readers of Your Small Kitchen Garden, the cilantro and dill pairing should seem familiar; it has starred in many a Bloom Day post. The dill (right) is poised to blossom, while the cilantro (left) is about to produce coriander—seeds from the cilantro plant are, in and of themselves, a popular seasoning.
My herb bed helped me through the wet spring; it was never as wet at the main planting bed so I was able to start annuals alongside the perennials I’d set in in the fall. The purple flowers—clearly in bloom—are on a volunteer that I recognized when it first sprouted; it had snuck in from my wife’s ornamental plantings. The modest blossoms stand out against the lush greens of sage, cilantro, dill, and basil.
Mint blossoms! I don’t know what type of mint it is… it started growing two years ago in a planter containing tarragon plants. I’m OK with it as long as it stays in the container. But if it escapes, I will almost certainly eradicate it; mint is aggressive about colonizing planting beds.
The broccoli was a joke this year. Because of rain, I left seedlings in their starting pots about a month too long. When I finally set them in the garden, the soil was too wet—and then it rained. When the plants finally sent up florets, each would have filled about a tablespoon. The side shoots have been even less impressive. I’ve pulled all but three of the plants, and a rabbit recently pruned two of them. Climbing beans are now emerging from the decimated broccoli area. Pretty yellow flowers will not save the last broccoli plants from a move to the compost heap.
Happiness is a tomato blossom presaging the coming harvest. (I said “presaging” because it has “sage” in it.) I’m growing 10 varieties of tomatoes this year if you don’t count the Cherokee Purples that have sprung up in the compost heap.
There seems always to be at least one interloper at my Bloom Day photo shoots. Here, a fly-looking thingy tries to steal the spotlight from a bell pepper flower. I so hope my peppers have enough growing season remaining to turn red; I’d like to make a batch of red pepper relish using only peppers from my garden.
Yep: weed. At least that’s what my wife says. I think it looks like a morning glory, but my wife assures me it’s not. Still… it really wants to be a morning glory. I suppose I should believe my wife given that these things grow as abundantly as purslane wherever we work the soil.
That’s a cosmos about to burst into song in my vegetable garden. It irks me just a little to have been planting flowers, but I planted corn this year (which I haven’t done since I was a kid). I mentioned one week during #gardenchat (a weekly gathering on Twitter of anyone wishing to discuss gardening) that I was going to plant corn, and someone assured me that if I plant cosmos with it corn ear worms will not visit my crop. I hope this wasn’t just a mean trick to get me to plant flowers… We shall see.
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.
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:
My small kitchen garden is still fully abloom, which portends great things to come. The blossoms also provide fodder for me to participate in another Garden Bloggers Bloom Day. Carol at May Dreams Gardens hosts Bloom Day wherein she encourages garden bloggers everywhere to photograph their blossoms, post them on their blogs, and then add a link to the Bloom Day list.
My small kitchen garden this month has blossoms that are quite similar to last month’s blossoms. Still, there are a few changes, and all-new photos. I don’t really grow flowers, but if I don’t get any in my garden, I won’t get any vegetables and fruits either… and that would make me very sad. Please have a look and see what the future holds for my small kitchen garden.
Cilantro flowers abound in my garden. My cilantro patch is very mature, and blossoms are giving way to coriander. These cilantro flower clouds—volunteers that planted themselves last fall—float among my tomato plants. Similar volunteers are making coriander throughout my planting bed.
My oregano monster is in full-bloom: dozens of stalks of flowers stand above the foliage. My oregano is spreading; trying to consume the planting bed. So, a few days ago I trimmed back the edges of the monster. I’ll dig out a lot of oregano roots when my annuals die back in the fall.
My pepper plants this season have messed with me. Peppers I potted in gallon jugs grow side-by-side with peppers I potted in a handrail planter. The gallon juggers matured and produced fruit while the handrailers turned into bonsai pepper plants. About a month ago, I shuffled plants out of the handrail planter into an in-ground planting bed… but I left some plants in the planter. Now all are growing as though they mean it. So, August has brought a new round of pepper flowers, and I’m eager to harvest peppers in September. Most, I suspect, will end up in gumbo.
Oh, beans! I harvested about a gallon of wax beans over the past two days, and there’ll be another half gallon ready tomorrow morning. The climbing beans are still flowering and producing new beans which makes more than a month of production with no end in sight; typically bush beans spew huge amounts of beans very quickly and you need to plant them in stages if you want to harvest through the whole summer. I’ve taken a one-and-done approach with bush wax beans, and they’re flowering madly even as I pluck the gorgeous yellow pods.
I’ve been lucky this year to be in the one 50-mile swath of the United States that hasn’t been too hard on tomatoes. I’ve canned 1 and ½ gallons of tomato sauce, I have about 12 gallons of tomatoes ripening on my dining room table, and my plants are producing about two gallons of tomatoes each day. To keep me on my toes, the tomato plants continue to produce those demure yellow flowers. I suspect that flowers in mid August will not produce ripe tomatoes before the first frost.
Here’s a volunteer I really don’t want in my small kitchen garden… but it’s so pretty. I think thistle plants are quite attractive, and the flowers are gorgeous. Of course, I’ll pull this plant in a day or two and add it to the compost heap. But there it is blooming on Bloom Day.
The big change in my small kitchen garden from mid-July to mid-August is the overwhelming emergence of winter squash. I had set seedlings in the garden on the first weekend of July, and a month later squash plants covered a big chunk of the planting bed. The vines are maxing out. That is, they continue to put out more stem and leaves, but the new stems are very slender, and they don’t seem to support fruiting flowers. New fruiting buds are tiny, and they seem to wither and die even before the flower opens. That’s OK, there must be 15 – to – 20 butternut squash fruits under the leaves. And, despite the lack of viable female flowers, the vines continue to produce daily explosions of bright orange male flowers. I couldn’t choose just one squash flower photo for this blog post, so I’ve included three of my four favorites (the one I didn’t publish was a bit esoteric).
A volunteer tomato plant, self-seeded from last year’s crop, makes a small jungle surrounding a squash blossom in my small kitchen garden.
Few things are better in my small kitchen garden than the time I spend among the squash blossoms in August.
Thanks so much for visiting!
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.
In the category of Flower closest to my kitchen: A bell pepper plant is just starting to set fruit. I have great hopes as there are already dozens of banana peppers and a few jalapeno peppers ripening just a few feet away.
Flowers are not the point of a small kitchen garden. However, without flowers, there are very few food products a kitchen garden can produce. So, though I often joke that I’m too lazy to plant something that I won’t eventually eat, I am very fond of flowers.
I’m also very fond of the on-line gardening community. While many participants in that community discuss their food-growing activities, it seems a majority prefer the time they spend with their flower and ornamental gardens. From the photos on their blogs, I know I’d enjoy spending time in their gardens as well… but I have no flower- or ornamental-garden to offer in kind.
And then there’s Garden Bloggers’ Bloom Day started by Carol over at May Dreams Gardens: on the 15th of each month, participating garden bloggers post entries about what’s abloom in their gardens. This month, I’m joining the gang. But my post isn’t about nasturtiums, pansies, cone flowers, daisies, black-eyed susans, and clematis. You won’t find such things in my garden (sure, you’ll find them in my wife’s garden, but she doesn’t blog). Still, my small kitchen garden is blooming its head off, and I’m psyched because nearly every blossom means another goody to eat growing in my yard.
In the category of Tallest herb in my small kitchen garden: Dill weed volunteers grow where seed fell from last year’s plants. This variety of dill grows about five feet tall.
In the category of Don’t get me started: If I left all the volunteer cilantro plants to grow as they please in my small kitchen garden, I’d never again have to plant the herb. However, the volunteers rarely start where I’d like them to. Shortly after they flower, the plants produce coriander: the round seeds that either plant themselves in the garden or season a variety of Asian and South American foods.
Yes, more cilantro flowers. I wanted to point out that flowers aren’t the be-all and end-all of pretty in a small kitchen garden. Several varieties of variegated lettuce are still growing where I planted them, and they provide an attractive background for this volunteer coriander factory.
In the category of Invasive, noxious herb: About five years ago, I planted a tiny oregano plant from one of those 1.5-inch-cubed nursery pots. There is now a five-foot diameter circle of densely-packed oregano shoots, and they have just started to flower. No doubt, this fall I’ll be excavating oregano roots to decrease the plant’s footprint by at least half.
In the category of Winningest weed: It’s tiny. It likes my small kitchen garden planting bed. It’s gorgeous. I had to kneel with one elbow on the ground to get close enough for the photo.
In the category of Most fun for the money: In my first year growing climbing beans, I have become enamored. The flowers look a lot like all other bean flowers I’ve grown. However, I’ve had a lot of fun tying up strings and training the bean vines to use them. The tallest climber is about to pass the end of its string and become entwined with the kids’ play set (my youngest child is 13 years old, and the play set sees play about once a year).
In the category of Another tomato blossom photo: Yes, I’ve photographed a lot of tomato blossoms over the years. This photo is a little different as it vaguely captures the components of the tomato support system I erected this year in place of tomato stakes.
In the category of It’s cool to be different: I love the round cluster of flowers that emerges at the end of a long onion stalk. Ideally, your onions don’t flower; flowering generally results in a smaller onion bulb with a short shelf life. However, crazy weather can cause flowering, and growing onions from sets can also lead to flowers. No matter. My onions are plump and I’ll use them quickly once the stalks flop to the ground. My onion flowers look grand.
In the category of: Who’s happy on Garden Blogers’ Bloom Day? And: who doesn’t have clover flowers in their yards and gardens?