It’s amazing how quickly things are changing in the garden on a daily basis.
Brussels sprouts, Russian kale, chard, endive/escarole lettuce, and cresses are blooming and setting seed. Mache (from the winter) is about done dropping it’s seed. The mache plants that served as a cover crop for the winter are turning brown and the earth is exposed through its now scant foliage. When I get ready to plant in those spots I’ll make a hole and plant without much bother about what’s left of the mache.
Even though the invasive tree roots from the bordering property have just about done in my asparagus beds, (long story — for one-of-these-days) I still harvest enough for a meal each day. Gone are the days when all the spears are large and beautiful, although I still get a few of those.
Started more asparagus from seed this year and put the small seedlings in a grow bag for this year.
I’ll transplant them to a permanent spot on the other side of the property next year.
My tomatoes were outgrowing my little makeshift cold frame, but most were finally transplanted to the garden today. I’ve also got a few small seedlings that I’ll put in as space opens up. If room opens for even more, rooted suckers off my favorites will quickly produce more plants.
I planted a tomato today at the end of a row where I had piled some “creeping charlie” that was hugging the fence (as usual) last fall. It decayed over the winter and made the most wonderful soil to plant that tomato in. Made me wish I had more of those piles inside the garden.
Onions established themselves more quickly than any year I remember.
Planted as transplants were the varieties Texas Legend, Texas Early White, Walla Walla, Copra and Yellow Spanish.
In all the years I’ve planted Dixondale transplants I’ve never had more than an acceptable percentage bolt to seed. (Maybe 10%). But the Yellow Spanish that I ordered this year (new for me this year) have almost ALL bolted. I am confident the variable responsible for that is NOT on my end and I can’t get an answer from Dixondale about what happened at their end. They just sent me a “cut and paste” of the same-old, same-old.
I find it interesting that I started some yellow spanish onions from seed back in October and babied them along all winter. They’re doing very well in the garden with absolutely NO bolting.
I planted numerous varieties from seed and all are doing well although still small.
Cukes and Squash
I’ll start cukes and squash this week. And more lettuce of course.
I lost 2 rows of peas — I would assume because of cold ground. (I’ll miss those peas this coming winter!)
The peas I happen to plant on a whim in grow bags which had warmer conditions are doing great. Also the peas at the warmer upper end are doing ok.
Russian Kale is still beautiful and eatable. The abundant pods are almost full and I’ll soon be collecting some seed to share. I no longer start Russian Kale from seed. It seeds in the garden and comes up just at the right time in the fall. Then I either let it grow in place or transplant it where I want it.
Potatoes have grown at a record speed. In the post of May 2 the potatoes were about 6 to 8 inches tall. Now they’re well over 2 feet tall. The early varieties have blossoms already, so it’s time for me to start looking for some of those new potatoes to enjoy.
And by the way, that reminds me: In the book I recently reviewed the author said he doesn’t grow potatoes because you can buy them in the store and they taste the same. I almost fell off the chair when I read that. I can’t speak for every garden in the world, but I can tell you that my potatoes from my garden are like “manna from heaven” and NOTHING like a store bought potato.
No potato beetles yet. In order for them to be in the garden in this cold weather they’d have had to winter over in the garden, since they can’t fly in from afar until temperatures reach 75º F and over. We haven’t had too many days of 75ºF and above this May — although things will change this week.
The stalks on some of the garlic in various parts of the garden drooped over and turned brown. I pulled those and although they were not fully developed they had made small cloves. A few bulbs were the size of a quarter and a few were 50 cent piece size.
If you don’t already know how great raw garlic is for you, I suggest you do a bit of research. It’s just about a miracle plant. Raw – which is THE way to ingest it for the most benefit — can be unpleasant sometimes. But there are ways around that. I chop mine and add it to my other chopped vegetables at lunch time.
Blueberries are loaded with fruit. I have to find a more simple way to protect them from the birds. I’m not able to put up all the nice protections like Bill did.
I’m eating strawberries everyday.
Blackberries have more blossoms this year than ever. Harvest should be great.
I finally managed to plant some lettuce that didn’t disappear overnight, but it still has a ways to go.
I’ve picked the wintered-over lettuce right to the nub. So rather than my usual feast of big leaves of Winter Density in May, my greens each day are a mix of arugula, mache that germinated this spring, spinach, sorrel and maybe a leaf or two of chard here and there.
I haven’t seen those “big” slugs in my garden for many years. I do however see small ones that look “just hatched”. They seem to be every where. In spite of that, I haven’t seen hardly any slug damage in the garden. A few of the older leaves at the bottom of the Kale have holes in them. I saw a couple of pea vines that had a few holes. Even the lettuce looks great in spite of the fact that I see those tiny slugs on a lot of it. I didn’t put any Escargo in the garden because it just “melts away” with rain and we’ve had rain at least every 2 or 3 days.
Since I’m not seeing much damage in a 2400 sq. ft. garden — I’m not sure if those tiny guys ate my lettuce seedlings that disappeared or not.
What’s going on in your garden?