I couldn't wait for fall so I could replace the under-performing plants that lived through the heat with the broccoli, cauliflower, cabbage and beets/carrots that we seem to be able to grow in great profusion. I started all of the plants except cabbage from seed and am spending time fine tuning the soil with my little test kit and transplanting the little seedlings into the garden. I am also looking closely at companion plantings. The cool mornings are enticing me from many other tasks but the rewards are going to be many.
I found an interesting lettuce tower on Pinterest and got it made up with a few sprigs of red sails lettuce. should be fun if nothing else. I am trying fall green beans and peas to see if they do better. Seems that last fall the green beans did pretty well. I have a new really short season variety to try.
The herbs are going strong compelling me to find recipes to utilize all of them. Sage stuffed pork roast was terrific, the Thai basil and garlic parsley butters are great on bread, potatoes, rice --the list goes on and on. I have dozens of packets pesto in the freezer waiting to be spread on pasta, bread, crackers and more. The lemon basil has appeared on chicken and on a zucchini torte. George is using a lot more mint in his tea too. I haven't tried out rosemary dishes but will go there next. Garlic cloves are on their way from the grower so next year we should have really tasty garlic to use too.
I participated in a few plant swaps in the last few weeks and have added a number of perennials to the beds and bringing in new color and textures. I got half a dozen coleus plants of various leaf types and rooted most of them to double or triple the plantings. Looks pretty good out there even with all the heat.
With all the 95 degree days we are having my heat thriving plants are coming into their own, blooming and setting fruit that we are really looking forward to. Not to say anything bad about the greens (especially as they are responsible for my recent weight loss!) but they have been very productive for a long time. It is nice to see the eggplant and peppers of all kinds on their bushes. I am growing both kinds of eggplant this year-Black Beauty and long purple. The many pepper plants are thriving in the shelter of the converted greenhouse giving us a few peppers every day from one or another of the plants. Putting row cover cloth over our GH frame is giving a great sheltered place to grow them. We have Anaheims, small orange and red sweet, jalepenos, habeneros, sweet banana, poblano, and giant red sweet. Now for some new recipes.
As you can see I am adding lots of mulch to keep the soil mosture in. I have been reading the pros and cons of this method and it is sure food for thought. We have been discussing how to expand or continue the design in the front shade garden. While I have added begonias and inpatients I am still looking for more ideas there and for the walkway.
Wish the cucumbers and squash were doing as well--getting squash borers on many of the plants that the pill bugs let grow. I have an organic spray by Green light with Spinosad that is highly recommended so I have hopes otherwise, it is grow bags for us this summer. I have looked at homemade organic treatments to keep the plants healthier but haven't needed much this year.
I have lots of New Zealand spinach growing and finally put up a tee pee for the Malabar spinach. Cannot say enough about planting the varieties that are recommended for our area.
I was intrigued by the new SF garden on our tour and need to investigate the soil mix Steve and Karen are using to produce the stunning amount of vegetables in such a small raised bed. I am also looking at how best to maintain a great level of nutrients that matches what I want to grow or when to supplement. Lots to think about before fall.
