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The Queen of Sheeeba
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May 2013
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The Queen of Sheeeba [userpic]
This growing season is drawing to a close and I've got this to say. . .

Thank God it's extended! The warm weather continues, which is good because I have not planted my garlic or lettuce yet. The plot for them is overgrown with weeds and, unless I have the garlic and lettuce seeds in hand for planting, I ain't gonna clear that mess. Because I am the lazy gardener and if there's one thing I learned, nature is NOT lazy and she will make you waste your time if you are not careful.

What this means is, no clearing of plots until planting is imminent. If I clear the plot today and don't plant today, the plot will be filled with weeds in less than a week.

No more cherry tomatoes. I've planted cherries ever since the fire escape in Brooklyn. They are for picking and eating on the spot. And for garden salads. Or, they were for such things. This year almost all of the cherry tomatoes rotted on the vine. I did pick many for salads but nobody ate them off the vine-- and that's usually how they get eaten.

The Romas make excellent sauce. I will be planting heirloom romas again. And, if I can find them, I will be going back to the Celebrity slicing tomatoes from last season. They produce like crazy-- good for filling out sauce, salads, sandwiches. . . an all round great tomato.

Last season I got perhaps 5 poblanos all season. This year I've got poblanos coming out of my ears. So many I've given some away-- and I LOVE poblanos. Especially roasted. None have lasted long enough to be dried and turned into anchos. This year I may be able to dry some. The ones still on the vine now-- if I can hide them from any of the other cooks in my household-- can perhaps be spirited away into the drying room/craft room/storage area.

The banana peppers are so easy and worry free. I plant them, they grow, we eat them. We've gotten such a nice crop this year from two plants that I just picked one that was turning red. Banana peppers never last that long on the vine around here. And, from what I understand, the red ones will be very mild. I dunno about you, but if you pick banana peppers just as they're turning from green to yellow, they can be quite spicy. Not turn-your-mouth-into-fire spicy, but- mmmm, I-can-feel-the-heat-in-this-spaghett-sauce-after-three-mouthfuls spicy.

Last, but definitely not least of the peppers, the Bells. I only planted one, shoulda planted three. When the time comes, I'm gonna hunt for the marker for these Bells and find out which variety they were since these were the most flavorful bells I've ever grown. This is probably because in the past I've purchased Bell peppers for size. I wanted gigantor Bells, better to use in all manner of cooking. This year I went with a smaller Bell noted for it's taste. Holy Toledo! These bells rivaled the poblanos in deliciousness. The only problem was one plant was not enough to fill this family's bell pepper needs.

This is a picture of today's afternoon pickings:

October pickings

Notes on growing for the apocalypse: Last fall I grew enough garlic to last for almost a year. I have not had to buy garlic since i got fired in May. But I will need to plant some soon for next spring harvest. If I do this, I'll not have to buy garlic for years. Nor have I had to buy any peppers. Between the poblano, banana and bells, our pepper needs have been met. However, it doesn't matter how much is grown during the season, you cannot save fresh peppers and we will need to buy them during the winter no matter what. Same goes for tomatoes.

As for herbs-- I've still got fresh herbs ready for the picking. I've also got enough dried rosemary, thyme, oregano and sweet basil to last until spring and beyond.

One last fall planting note; I will not be planting any bulbs this year. I wish I could but I've plumb run out of room for them. You know my gardening spots are quite tiny. Sigh.