Russian Banana Fingerling and German Butterball potatoes in flower in the taters & maters raised bed, plus then and now photos of the bed.
The tomatoes are starting to ripen. In the photo, clockwise from top left, it's Carbon, Brandywine and Roma. Lots of saucing and canning is in our future.
Whatever kind of tomato this is, it's not a yellow pear like the note I wrote myself said (drinking and gardening is harder than it looks). I must have crossbred something. Anyone have an idea who the parents of these lobey tomatoes might be?
It's always fun to see how the vegetable garden has changed over the season. Here are some photos of mine on the first and last days of spring 2020.
Making real ketchup is super simple and the results are delicious. Make your own once, and you may never go back to the store-bought stuff (TL/DR: Click here to skip straight to the recipe) It’s mid-winter and as usual we’re still sitting on something like 1,329 jars of preserved tomatoes from the summer. Not surprisingly, we’re always looking for new ways to use all these tomatoes before the new crop starts to come in late spring, so when we ran [keep reading...]
Summer still has a month to go, but the garden is starting to look tired. All the heat and sun has the spring plantings kicking out their last. I won't be planting anything new until mid-September when fall crops will have a better chance of surviving. In the meantime, I'm happy that we're still harvesting grapes, tomatoes, squash, peppers, lemons and limes.