crazydoc said:
Here's an update - eating squash, peas, turnips, beets, and chard; tomatoes, peppers, beans and cukes are flowering and setting fruit.
Mister JR, quite contrary, how does your garden grow?
Sweet..... Since this was my first year, I planted way too many plants, in too small of raised bed garden...
I've been enjoying my own squash for a couple weeks now. I have two nice bell peppers coming that will probably be ready by this weekend. I planted several other types of hot pepper, that are alive but unclear what kinds of peppers they are making.
My one cucumber vine has delivered two cucumbers so far (and they tasted great), for now I don't see any more cukes on the vine, but its still early.
My too many tomato plants are so heavy I had to add additional bamboo stakes for some... Mostly huge green maters, but just yesterday I got my first premature ripe un... It was red on one side, green on the other and had some kind of funk growing into the bottom of it. I cut out the funk and ate the almost ripe part... best tomato I can recall. A few weeks ago I caught one caterpillar that ate his way from the bottom of a green mater and out the top side... I didn't taste test that one. Now I see about 3 maters starting to ripen... I am optimistic for this weekend.
I planted several carrots and fear all their sunlight has been stolen by tomatoes, squash, and pepper plant leaves. I can see evidence of a few carrot plants still alive down in the shade.
As usual life gives us the test first and then the answers... I now understand that I should have kept the plants separate. I am already thinking about next year, maybe cutting down another tree or two and planting a proper garden with a lot more room for these guys to spread their wings.
=====
I recently started sprouting again (healthy snacking), I already ate my first harvest of alfalfa sprouts and sunflower sprouts, now I have a third batch of broccoli sprouts coming too... Sprouts are mostly water but have some useful phytochemicals they make to keep bugs from eating them.
JR
PS: For today's TMI about vegetables, I have been cooking meals using a nice cuisinart slow cooker for years now. I recently discovered that I can dramatically improve the flavor and mouth feel of vegetables by slow cooking them longer at lower but still safe (180' simmer). I have to cook the beans separately on high for a few hours first, the meat generally needs higher temperature too, to breakdown the connective tissue and release the fat, but vegetables simmered for 6-7 hours are noticeably better. IMO