t’s a nice planting day today and I’m sort of ready – which is just as well because I have to go out and I’ll only get an hour or so in the garden today. I have advanced seedlings of carrots ready to go out, and places to put them, and seed raising mix for another batch of seed using my standard method for carrots. And the same for beetroot…
I have Principe Borghese and yellow cherry tomatoes. Both varieties are chosen for their fruit fly resistance and mildew resistance (autumn is often wet here), and they will cope with cold, so I expect them to keep bearing well into winter now. I have one Blackjack zucchini. There are several bearing now, and the tromboncino. I’m learning not to overdo it on zucchinis! I have a couple of Rod’s Lebanese…
It’s still a bit early for brassicas. The cabbage moths will still be active for another four months or so here. Except for brussels sprouts. Shall I bother with brussels sprouts this year? I am in a very marginal climate for them at the best of times and it’s not the best of times. If I’m going to plant them at all, I have to plant now and nurse them…
If you don’t grow endamame, you can find them frozen in Asian grocers apparently. They’re a traditional Japanese favourite. Or you could substitute beans or peas just cooked until they are al dente, or anything really – besides the endamame, it’s the dressing that makes it.
These are my favourite capsicums these days. I call them supermarket flats, just because the seed originally came from some capsicums I bought in the supermarket. I picked them up hoping they might be non-hybrid and got lucky. I think they are actually Baby Reds, and they are doing brilliantly for me – a sweet, crunchy, thick walled, fruit fly resistant, small capsicum that bears well and long.
It hasn’t been a great year for zucchinis. This La Ninã year has been so wet here, that they are only having a short life before succumbing to fungal diseases. The trombochino though is loving it. Because it climbs, the vines and fruit are up off the ground and get better air flow. It’s the difference between growing commercially and home gardening, and one of the reasons why I think…
We’re picking the very first of the limes, which opens up a whole batch of central American recipes. They’re still a bit green but juicy enough. And the third round of beans for the season are now bearing, so I also now have so many green beans of various kinds that even my favourites – the snake beans – are being allowed to grow out to mature for shelling. So…