The weather is much to be desired this garden year. We should have been picking weeks ago, canning and enjoying by now. We literally just picked (yesterday) our first heirloom Shintokiwa cucumber (English variety). One plant already died, the other two types of cucumbers are are not looking good.
I picked two pickling cucumbers, and have put them in my vegetable storage containers, that keep them fresh longer. In hopes to get more, and possible just get some relish canned this year.
The humidity has been at it's worst, and with the lack of rain, the garden suffers. The weather these next two days will be in the upper 90's, and the humidity at it's worst yet. This morning the humidity is 92% already.
We have only gotten green beans from two plants so far, as we had to replant twice (after we finally fenced them).
The tomatoes are at their worst ever. They are very small, lack any production good enough to do any canning, and the beef style has yet to even ripen (due to the ground hogs and rabbits prior to fencing). The plants are not as tall as they should be by now, and lack anything to harvest.
The hot peppers are so-so. The cayenne plants never grew tall, and have zero peppers on them. I am starting to get other ones of other varieties, but not sure I'll be canning anything just yet.
It's yet to be determined on the winter squash plants, and pototoes. The acorn squash is just now starting to produce, but the plant itself looks iffy. Again, the humidity, and the battle with squash bugs are a problem this year. I don't see any of the delicata squash producing at all yet.
The radishes were a wash this year as well. I planted too late.
The collards and kale never recovered from what ever was eating them, but the swiss chard is trying to hold on.
We are not getting many of the blackberries either. I have to build a new bird cover, and keep an eye on them. I have a feeling I have another ground hog or rabbit eating the low ones. Again.
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My herbs are producing. Harvested oregano and it’s drying in the guest bathroom away from interested kitties. Last week I made my first batch of pesto and froze it in cubes. I did it differently this year based on comments from Jacques Pepin and Maryanne Esposito. I blanched the basil leaves for about 45 seconds and put them in an ice bath. After I drained the leaves, and plucked them from the stems, I pressed them in my hands to remove excess water. Maryanne said to make the pesto with just basil, garlic, salt and olive oil so that’s what I did. Supposedly, you add the cheese and/or nuts when you use the cubes. We shall see.
Happy gardening 🙄 Katie C.
I have zero cherry tomatoes this year sadly. I have some beef type on the vines, but they are green, and it is way past when we should have had red ones. Crazy.
After feeding groundhogs and chipmunks, we gave up on gardening for now. Maybe next year will be different for us.
God bless.
We are harvesting our almonds which are tasty.
Blessings,
Betsy