Figured it was about time to give you an update on the garden. Not that my rambling about writing is dull (it is), but I checked on the garden and I have to say it’s looking pretty good. I managed to weed earlier this week before the rain. This weekend is supposed to be hot and sticky, so no sweating in the garden for me; I’ll do my homework instead 😀
I did replant the potatoes, and they are coming up nicely now (closest to the camera). A few still haven’t surfaced, but the majority look pretty good. I had to replant the cukes, zucchini, and some beans because they weren’t coming up. That clump of leaves four rows over is volunteer borage, which I like to leave for the bees because they love it. Seems that lately, though, there have been fewer bees around. Makes me sad.
The tomatoes are big enough for me to start tying up, and the Early Girls have little tomatoes on–yay! The peppers are doing well. I put tomato cages around them because they have a tendency to split and/or topple. Besides, I can’t use the cages for the tomatoes; those get too heavy and always fall over. Hence the cattle panels. Those seem to work well, and they are very sturdy.
The kale is looking great, the onions are doing well, and the brussels sprouts are much greener and look healthier than they did before the rain. I pulled the last of the radishes, and I might put more in later. Other fun things I’m growing are beets, green beans, and kohlrabi this year. One lonely spinach plant is all that came up, and I even used fresh seed. Note to self: plant more in a month or so. I’ll be planting cilantro and maybe some dill later as well, otherwise they mature way before the tomatoes and cucumbers. I have a ton of volunteer cilantro and dill right now, but those are flowering, and the other stuff is just getting going.
For those who are wondering why flowering herbs make a difference, it has to do with the taste of the leaves and how you use it. When plants start to flower, the leaves have a tendency to get bitter, which is more an issue with leafy veggies like spinach, arugula (rocket), and dandelion (that’s why they say pick your dandelion leaves when they are really young in the spring).
You often use herbs differently when they seed. With cilantro, I use the leaves when I make pico de gallo, and they are a nice add to taco meat as well. Once they start to flower, the flavor seems less intense in the leaves, and the leaves get less “leafy” and more “wiry”. Ever hear of coriander? That is cilantro seed. I personally don’t use coriander in anything, but it’s not suited for pico de gallo.
Dill is kind of the same. Dill leaves are used to season stuff like potato salad or like you use basil or thyme or any other leafy herb. The mature seeds are used like any other seedy herb, like fennel, mustard, or celery seed. When the immature seeds are fat and still green, before they start turning brown, they have the most intense dill flavor and are best for making pickles.
Anyway, that’s the update. The biggest task now is keeping the weeds at bay (and the mosquitoes–damn things) and making sure I keep the tomatoes pruned and tied up. When the cucumber is big enough, I’ll make sure it climbs the cattle panel as well. It’s a lot easier to pick cucumbers when they climb “up” rather than “out”.
Next week is a holiday week for those in the US, so it’ll be a short work week. No post next week, just a holiday note, and the regularly-scheduled program will resume after that.