For those who may have missed the posts this weekend, things at the farm DIDN'T GO AS WE HAD HOPED. But we move forward don't we?
Here is the garden update:
 |
| Herb raised bed |
Herb bed is growing like crazy.
We have more basil than we can use but hey, we're trying, loving homemade pesto that's for sure!
 |
| Jalapeños |
Got seven more jalapeños from the ONE plant. Have to figure out a fun way to take a picture of them. That one little plant has been prolific.
Garden note for next year, SEVERAL jalapeño plants!
 |
| Huge okra plants |
Here are the two okra plants.
Can you say GIGANTIC? I'm not sure if it's okra or some kind of freaky bush that was mislabeled, ha. The stems are like tree trunks! Here's hoping we have some actual okra at some point.
Tomatoes however are done. These are the last ones harvested. There are some green ones but I think the plants are definitely done.
We also had a 'blow out' on part of the soaker hose. Not sure how long that's been happening but the ground around the bed was very wet and we haven't had any rain this last week. Had to fix that. It kept the eggplants from being watered so they are struggling a bit but we think they'll bounce back.
It's always something!
Oh, and several of you asked about the spider that rode around on my head and the side of my face for a period of time...
 |
| Texas Banana Spider |
Yep, it looked exactly like this one. Beautiful in their own way but not something you would want ON you at any time...especially your HEAD!
Tomorrow a post about the sad demise of our bee colony.
I read that in Africa the people think we are crazy for eating the seed pods. They just eat the leaves, cooking them like we do greens. Maybe you can eat those greens if the okra is not too prolific.
ReplyDeletePublix here did not have green almonds, but they are checking to see if they are available.
I didn't know that about okra leaves I'll have to do some research on that. Thanks!! And keep looking for the almonds but they may be past season. I literally saw them one day and gone two or three days later. Go figure.
Deletemy okra just started to flower. no jalapenos yet. my tomatoes are just about toast too. i've pulled 3 of the pants already. it was a bad garden year for us with such high temps and no rain.
ReplyDeleteI think we have been too hot here as well. Plus I got them in the ground a bit late. Hoping the okra does well, they are definitely growing well now we just need some flowering.
DeleteYour herbs and okra look great! And those are some beautiful jalapeños. Congrats on still having such lovely garden produce in this extreme heat.
ReplyDeleteThat spider - it’s beautiful and since I know they are beneficial for the garden, I don’t harm them - BUT I’m with you - I don’t want them hitching a ride on my head!
I checked my garden more closely and I found some struggling jalapeño plants, banana peppers, okra, and basil. This is after no water during my Europe trip - tough little rascals! And I found a few small volunteer tomato plants by my compost pile. So I will get to enjoy some okra gumbo and also pesto this summer after all!
Thanks, I find it amazing I've been able to do it remotely and there on the weekends, ha. Hey and some of your plants waited for you. Fingers crossed they bounce back.
DeleteUgh those spiders are good but NOT on us, ha.
your garden looks lovely but that spider - arghgghghghgh! i would still be running around screaming!
ReplyDeleteas for tons of basil - did you see my recent posts on making herbed salts and preserving herbs in salt? have a look at those posts and you'll be able to have your basil still fresh in the winter.
sending much love to you both! your friend,
kymber
I may or may not have run around screaming. I plead the 5th. :-)
DeleteI've been reading your posts and doing some googling thanks for posting it. What a great idea.
We use the last green tomatoes in chutneys and relishes each year. And too much basil? Swoon. Too much basil would be barely enough.
ReplyDeleteHa, yeah, I guess TOO MUCH basil is not really a problem is it? We do love it too. Thanks!!! And I'll see this weekend how many green ones are left.
DeleteMy tomato plants aren't doing so well anymore either but I did cut off all the brown leaves / stems and there is still plenty of green so haven't pulled to cut them down just yet.
ReplyDeleteThat spider........OH Heck NO.
Your okra has taken off like gang-busters. Hopefully you will get a good supply.
Do Take Care
Thanks, I hope you are getting some great returns in your garden. That spider? So you need some up there? I could box up a few, ha.
DeleteFingers crossed on the okra....
The herbs look wonderful. Did you know that you can freeze pesto? I spoon it into an ice tray and, once frozen, empty the little rectangles out into a zip-lock bag. Really useful over the winter months. Happy cooking and eating, Michelle down in Wellington, New Zealand.
ReplyDeleteI often just chop up the basil and put it in a little olive oil as well, and then freeze it. Works great!
DeleteI've heard of the ice cube tray method but haven't tried it. Thanks!
DeleteThanks Pam for that advice too, that's pretty easy. Cool! Thanks!!!
DeleteI agree with freezing pesto, but gave up on the ice cube trays. I just spoon it into small zip-lock bags, squeeze out all the air and lay them flat in the freezer. When you need some, just break off the amount needed and toss it into the pot. Delicious! And I had so much basil last year that I ran out of pine nuts and made my pesto with olive oil, walnuts, parmesan cheese and basil. Delicious stuff, and a great way to use up all that delicious basil.
ReplyDeleteWell that's a great idea too. I never thought about that, just breaking off pieces. We LOVE pesto, will work on that soon. Thank you!!!
Delete1st Man,
ReplyDeleteYour garden is doing pretty well. We've had some weird looking spiders up here but nothing like that one.
I can send some if you want them, HAHA!!! Thanks. More tomatoes than we expected too. We're learning, slowly, ha. Thanks!! And welcome back, you were missed!
DeleteI also froze pesto in ice cube trays. It will be great in the winter. Ina Garten's minestrone uses some. We grow banana (mild) peppers and jalapeño peppers. I take the tops off and remove the seeds and membranes then I throw them in ziplock bags in the freezer. Separate bags for each kind. When I have a recipe that calls for green pepper, I just use a handful. I tend to leave them in strips for freezing. You can still chop them frozen. Same for the jalapeños. Definely saves you some money. We have so many banana peppers that we take the overflow to the food bank.
ReplyDeleteDefinitely - stupid auto correct!
DeleteOOH I was just about to have a post on banana peppers that we got from a friends garden. Great way of freezing them sort of whole like that. Thanks, I'll check that out!! Ha and yes, autocorrect is a pain at times, LOL! Thanks again!
Delete