Hip hip hooray for us oldies! Never say never!
Today's harvest
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blissful
Master Chef
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Left and right sides of lettuce garden. It's been keeping us in salads. It has a cover for it, we close at night and open in the mornings, facing south.
blissful
Master Chef
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more today
kale, squashes
kale, squashes
larry_stewart
Master Chef
larry_stewart
Master Chef
pepperhead212
Master Chef
Today I harvested just two varieties of tomatoes that have been ripening quickly (I left the Sunsugars out there, as there were too many of those, and the sun was getting in that area).
over 3 qts of mostly Juliet tomatoes, with about 1/3 Bronze Torch hybrids . 10-2 by pepperhead212, on Flickr
over 3 qts of mostly Juliet tomatoes, with about 1/3 Bronze Torch hybrids . 10-2 by pepperhead212, on Flickr
pepperhead212
Master Chef
Here are those Sunsugars I said I'd get today. There's more of the black varieties, too, but not as many ripening as quickly as sunsugars and juliets, at this time.
Here are those Sunsugars - about 2 qts of them - and only those few barely ripening. 10-3 by pepperhead212, on Flickr
Here are those Sunsugars - about 2 qts of them - and only those few barely ripening. 10-3 by pepperhead212, on Flickr
pictonguy
Sous Chef
It's pepper season in my neck of the woods and yesterday started the process for making our own sriracha. The peppers which are cayenne are hotter than previous years.
pepperhead212
Master Chef
I picked those black cherries today, and even more juliets, that had ripened since those last ones I picked! There were 6 or 7 of them that had blown off the plants, because of the gusty wind early, but I had picked everything with a blush, and all these had ripened, so I picked them again, along with just 3 ripened Bronze Torch Hybrids. The 3 Negro Aztekas in that bowl were from blossoms I had bagged, on the best plant, and I tagged the stem with the fruits, when I removed the bag. I'll let them ripen some more, and save the seeds from those.
More Juliet's ripening in a short time, and those 3 Negro Aztekas on the right, were bagged on the best plant. by pepperhead212, on Flickr
Here's the black tomatoes, almost 3 quarts of mostly Negro Aztekas, a few Ron's Carbons. 10-6 by pepperhead212, on Flickr
More Juliet's ripening in a short time, and those 3 Negro Aztekas on the right, were bagged on the best plant. by pepperhead212, on FlickrHere's the black tomatoes, almost 3 quarts of mostly Negro Aztekas, a few Ron's Carbons. 10-6 by pepperhead212, on Flickr
larry_stewart
Master Chef
larry_stewart
Master Chef
Cleaned out one of the tomatoes beds to rearrange and make room for the garlic which will go in , In a few weeks. All tomatoes showing sigs of ripening will sit on the counter to ripe. The remaining green ones will be made into Pickled Green Tomatoes. Got a gallons worth.
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blissful
Master Chef
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Our first frost is coming.
The nights starting sunday night, a low of 35 deg F, Monday 30, Tuesday 30. We'll be keeping a close watch on the temperatures. We still have peppers out there. He brought in 15 peppers, half yellow half green, or half green half red today. The tomatoes are all done, we have 2 green tomatoes. The kale and collards are still growing. I've been harvesting kale every 3 days, enough for a smoothie and something to steam.
The nights starting sunday night, a low of 35 deg F, Monday 30, Tuesday 30. We'll be keeping a close watch on the temperatures. We still have peppers out there. He brought in 15 peppers, half yellow half green, or half green half red today. The tomatoes are all done, we have 2 green tomatoes. The kale and collards are still growing. I've been harvesting kale every 3 days, enough for a smoothie and something to steam.
pepperhead212
Master Chef
I was over at my friend's house today, because she harvested her peppers and most of her tomatoes, and getting the area ready for the garlic I gave them, to grow that for the first time. These peppers were all the ones ripening from just one plant each, most of them the orange Hanoi Market and yellow Datil. My friend wants to plant even more next season, because she likes the colors so much, not because they use the peppers so much. I told her that I'd look for seeds for some similar peppers, but w/o heat.
My friend's peppers, still producing on 10-12, and only 1 plant each! by pepperhead212, on Flickr
I didn't actually harvest this today, but I saw this almost ready to harvest some off of today, and these choy sum have a longer growth season listed, than most of the other greens. I'll have to make a simple SF with some, just to see what the flavor is like, compared to the other greens.
First flowers on the largest Choy Sum. 10-12 by pepperhead212, on Flickr
My friend's peppers, still producing on 10-12, and only 1 plant each! by pepperhead212, on FlickrI didn't actually harvest this today, but I saw this almost ready to harvest some off of today, and these choy sum have a longer growth season listed, than most of the other greens. I'll have to make a simple SF with some, just to see what the flavor is like, compared to the other greens.
First flowers on the largest Choy Sum. 10-12 by pepperhead212, on Flickr
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pepperhead212
Master Chef
Here is that Choy Sum I harvested some of today, leaving about 2/3 of the plant there, with a bunch of buds on it.
The center, flowering stalk from the choy sum, along with 6 of the larger leaves, from the perimeter. 10-14 by pepperhead212, on Flickr
Here's that choy sum plant, after cutting about a third of it off. It finally exposed the smallest wu choy beneath it, which should start growing better now, with more light.
The largest Choy Sum on the right, after harvesting the first stalk, and several leaves. 10-14 by pepperhead212, on Flickr
I went out to just harvest the larger tomatoes, but it had been so windy today, that half the ripe juliets were on the ground! So I picked all those up, as well as any on the plants with a hint of ripening, since this would probably happen again. Only a few others were on the ground, but they are usually some the ones to hold on the loosest. And those Amish Gold Slicers, Beefsteaks, and Early Blue Ribbon hybrids, had about 80% of all the rest, on just those plants.
Just the Amish Gold Slicers and Beefsteaks, about 4 quarts. 10-14 by pepperhead212, on Flickr
The rest of the tomatoes, after the Beefsteak and Amish Gold slicer. Mostly Early Blue Ribbon hybrid. 10-14 by pepperhead212, on Flickr
About 3 quarts of Juliet's and Bronze Torch hybrids. 10-14 by pepperhead212, on Flickr
I had a bunch of Sunsugar, Negro Azteka, and other cherries out there, too, but it just got too windy!
The center, flowering stalk from the choy sum, along with 6 of the larger leaves, from the perimeter. 10-14 by pepperhead212, on FlickrHere's that choy sum plant, after cutting about a third of it off. It finally exposed the smallest wu choy beneath it, which should start growing better now, with more light.
The largest Choy Sum on the right, after harvesting the first stalk, and several leaves. 10-14 by pepperhead212, on FlickrI went out to just harvest the larger tomatoes, but it had been so windy today, that half the ripe juliets were on the ground! So I picked all those up, as well as any on the plants with a hint of ripening, since this would probably happen again. Only a few others were on the ground, but they are usually some the ones to hold on the loosest. And those Amish Gold Slicers, Beefsteaks, and Early Blue Ribbon hybrids, had about 80% of all the rest, on just those plants.
Just the Amish Gold Slicers and Beefsteaks, about 4 quarts. 10-14 by pepperhead212, on FlickrThe rest of the tomatoes, after the Beefsteak and Amish Gold slicer. Mostly Early Blue Ribbon hybrid. 10-14 by pepperhead212, on FlickrAbout 3 quarts of Juliet's and Bronze Torch hybrids. 10-14 by pepperhead212, on FlickrI had a bunch of Sunsugar, Negro Azteka, and other cherries out there, too, but it just got too windy!
pepperhead212
Master Chef
Today is supposed to be the coldest night here, so far this fall, yet we are not in the frost advisory area! This is probably due to the very dry air, and the wind we've been having. Still, today I went out and harvested all of the tomatoes - all of the ripe cherries, and anything else that had just a hint of ripeness. Found a few beans, on plants I thought were dead, and a few okra, which are probably the last of the season, even though it is getting warm again.
The Zluta Gold Kytice cherries, and the misc. remaining larger ones, mostly Amish Gold. 10-16 by pepperhead212, on Flickr
Sunsugars, Negro Aztekas, a few Napa Roses, and a few more beans, I thought were dead! 10-16 by pepperhead212, on Flickr
Probably the last okra of the year, but you never know! 10-16 by pepperhead212, on Flickr
The Zluta Gold Kytice cherries, and the misc. remaining larger ones, mostly Amish Gold. 10-16 by pepperhead212, on FlickrSunsugars, Negro Aztekas, a few Napa Roses, and a few more beans, I thought were dead! 10-16 by pepperhead212, on FlickrProbably the last okra of the year, but you never know! 10-16 by pepperhead212, on Flickr
blissful
Master Chef
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We officially had our first frosts tues and wednesday. The cover frame over the lettuce is closed but it's shredding so mr bliss will be taping it, and rolling it up and I'll be picking lettuce for salads.
I'll be picking kale across all the kale plants, enough for a couple smoothies.
The days of washing greens in the big bowl on the picnic table in the sunshine are over for the year. I loved washing them outside in the sun.
It's COLD out, I need to dress warmer.
I'll be picking kale across all the kale plants, enough for a couple smoothies.
The days of washing greens in the big bowl on the picnic table in the sunshine are over for the year. I loved washing them outside in the sun.
It's COLD out, I need to dress warmer.
bethzaring
Master Chef
I have just completed my 7th "final" harvest of tomatoes. The darn things keep coming on. Pictured are my overflow of tomatoes to ripen. And my first harvest of carrots this season. I've had so many other veggies to eat that I have ignored the carrots. Roasted carrots for dinner!
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blissful
Master Chef
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@bethzaring wonderful! Roasted carrots, YUM. That's a lot of tomatoes. You must have had a very successful year with tomatoes.
So far I picked the kale, made smoothies.
I picked the parsley I'd forgotten about, processed it in the food processor and frozen it in 1 cup containers (x3) to add to soups/stews/rice in winter.
Lettuce still needs picking.
So far I picked the kale, made smoothies.
I picked the parsley I'd forgotten about, processed it in the food processor and frozen it in 1 cup containers (x3) to add to soups/stews/rice in winter.
Lettuce still needs picking.
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pepperhead212
Master Chef
Today my only "harvest" was trimming back the bay laurel plant, getting it ready to bring indoors. And something I always do, before bringing these things inside, I let the pots dry out some (not hard to do this time!), then water them with some orange oil - first, spraying a half strength solution (I had some leaf scarring from full strength spray - 4 tb/gal) on the plants, and letting it drip into the soil, and after the leaves are totally covered, I water it with the full strength solution, let it dry well again, then water it later on with some Bt israelensis, for fungus gnats, repeating every 30 or 40 days, while inside.
Trimmed all this off the bay laurel, getting it ready to go inside. 10-17 by pepperhead212, on Flickr
Tomorrow, the Makrut Lime trees get trimmed, and there's a lot more to trim! The weather is warming up considerably, which is good, for doing these things. I trimmed the curry tree a while ago, but will probably trim a little more, before bringing it inside.
Trimmed all this off the bay laurel, getting it ready to go inside. 10-17 by pepperhead212, on FlickrTomorrow, the Makrut Lime trees get trimmed, and there's a lot more to trim! The weather is warming up considerably, which is good, for doing these things. I trimmed the curry tree a while ago, but will probably trim a little more, before bringing it inside.
larry_stewart
Master Chef
those carrots look great! mine look like baby carrots
