A clever weekly state of the garden memo is current on what is scheduled to be grown, what’s been planted and its progress, what is close to prime time and eventually…what will be in short supply.
Peppers beyond Gypsy, Shishito, and Padrons will be ready soon. As you can see, the sweet cayennes are turning yellow, soon followed by red. The first of the lunchbox peppers are also turning color. Tomatoes are picking up. We’re harvesting from all the varieties planted except the largest one, “Wild Boar Pineapple Pig.” Yes, we
This is one of the sunflowers that we planted for Chef Chris. He has culinary plans for them, so we’ll enjoy the flowers until he needs them. The flowers are short, so it’s easy to get great photos. We have summer squashes and cucumbers galore. Sorry to keep flooding your walk-in with them, but ’tis
We’re harvesting squashes every other day; look at half of the harvest for one day! We have squash coming out of our ears and filling your walk-in. We should have them until the end of September. The beans produce at a more moderate pace than the squash. They will also have a long run through
We have made it through a week of 100 degree days with the aid of a lot of water. The only heat casualties seem to be this week’s planting of micro-greens, and some of the winter crops that we had to transplant. We lost about 5% of them. But that is exactly why we always