Vegetable Garden. 5.4.21

 The vegetable garden is coming together nicely.  I did a lot of work over the past few months, building the new raised beds, removing the old ones, filling the soil, changing the in-ground beds around.  Now, most of that is done.  There is always something, but now I can relax a little more.

The second raised bed.  Everything is taking off now.

This winter I was excited to find Lemon Boy tomato seeds after years of looking.  The I planted the plant out early with the water cone for protection, and the leaves burned.  It's making a come back, yay.  That's also good news because I wondered if they were planted out too early.  It looks like they are just fine.

Mostly the third raised bed.  It's quite a mix.  The radishes are ready to eat.  That will happen with the lettuce and spinach, too, before the peppers need the space.

These are the hybrid Roma tomatoes.  They will need a sort of trellis before they flop over.

So far Extreme Bush tomato is looking nice in its container.

These thornless red raspberries are descended from some that grew under the fence into my yard from a neighbor, which I moved from the Vancouver place last year.  There were some good raspberries then.  This looks like a much better year.

 

Most of the vegetable garden.  There are more tomatoes than I will grow next year.  This is my tomato test garden year.

Tomato Seedling Update. 5.1.2021

 The Romas are mostly planted now.  That included the hybrid, determinate Romas, and the indeterminates.

These are Amish Paste and Tiren, both indeterminate but Amish Paste is open pollinated and Tiren is a hybrid.

These are mostly the slicing tomatoes.  They are the second group that I planted out, so they didn't get cooked in the Wall-o-Waters.

Some of these did get cooked.  However, I think they might be starting to grow anyway.  That would be nice.

These are the hybrid Romas.  They are determinate.  I hope they do well.  The nonhybrid Romas are only two plants, and not yet ready to plant in the garden bed.

Then there are the first of the Dwarf tomatoes.  This was a large plastic container that was originally a water feature filter.  I drilled nine 4-inch holes in the bottom, filled with a mix of home soil and home compost.  Also some left over peat moss.  This container should be large enough for these two dwarf tomatoes.  I read that they can be grown in 5 gallon buckets, and this container holds about 5 of those buckets of soil.  They do seem close together.

Sauce Tomatoes. 9.2.2020

 This spring I started a batch of Ranger sauce tomato seeds for tomato sauce.  I think those are the best ones for my garden and climate, no blossom end rot or other diseases, and they are highly productive, and delicious.  However, the postage and handling from Territorial Seeds was something like $7, when they could have just been put into an envelope and mailed for under a dollar.  And it was only something like a dozen seeds. in the packet.  I'm going by memory, but it was something like that.  So, I"m not sure what I will do for next year. Traditional Romas and Marzettas are great but i lose about 1/2 to blossom end rot.  Maybe just pay it and gripe about the gouging.

I love these going from seed to sauce.  This is the best of slow food.  Mostly, they ripen over about two or three weeks.   This was the first batch, enough for 20 packages of frozen, finished sauce, 1 cup per package.

This is about 3/5ths of the harvest.

I wash the tomatoes, then cut them hem into quarters, filling the cooking pots.

Then I cook on the lowest possible setting, stirring every 10 min or so for the first 30 min, until the tomatoes sort of melt and release juice, then stir about every 20 min.  These simmer for about 2 hours, lowest heat setting, lid ajar to release liquid, until the volume is 1/2 of what it was when they first liquified.

Then I let the sauce cool, to just a little warm.  I ladle it into the food processor, and process so there are no significant pieces of skin.  I do that instead of skinning them because I think the skin is important for nutrition, and is removed commercially due to texture.  By processing them,  there is no detectable effect of skin on texture.  Also, mine are organic, raised in my own garden with no chemicals, so there is no residue to remove.

I portion 1 cup into each freezer zipper bag, and freeze them flat for space considerations. 

I add other ingredients when cooking, for spaghetti sauce, or pizza sauce, or chili.  For spaghetti or pizza sauce, it's usually 1/2 tsp salt. 1 tsp Italian spice, 1 tsp minced garlic, some pepper, and add oregano when it's cooked.

I usually aim for one pizza or pasta a week - usually it's the pizza.  So, I like to make 52 bags to freeze.  This time was 25 bags.  I think there could be enough on the plants still green or ripening for about 20 more if I'm lucky.  That's OK.  I grew 9 plants this time, not wanting to over-do it and wind up with waste.

Kitchen Garden Update. 5.11.2020

 Here are some photos of my current kitchen garden (potager).  About half is newly worked soil, formerly sod, which I treated during the winter with a cover of black plastic to kill the grass, then added dolomite lime, some compost, and eggshells.  That is not the tomato / eggplant / peppers / squashes / bean area.

The greens and snowpeas are in what was tomatoes last year.  There is mesclun from old seed packets, swiss chard and radishes, collard greens and turnips.  There were all 3 to 8 year old seeds.  The snowpeas were 6 to 8 year old seeds.

I now have a seven foot chain link fence, to keep rabbits and deer out.  I don't know if that will work.

 I set out the fresh eating tomatoes, peppers, and eggplants yesterday.  Also bush cucumbers in a raised bed, for pickles.

This strawberry pot is doing better than I expected.  Last month, I transplanted these strawberries from a raised bed, where they appeared to be dying off.  At least not thriving.  I wanted the space for cucumbers this year.  In the strawberry pots, they need better attention to watering. but I have them in fresh potting soil with some added osmocote.  They perked up almost immediately and started blooming..

 This bed is fresh-eating tomatoes, slicers and cherry tomatoes.  Down the center I planted radish seeds, which should not take up much room and will be done before the tomato plants reach much size.  Along one edge, I also planted a row of Roma II bush beans.

 This view shows the sauce tomatoes.  I gave all of the tomates some osmocote when I planted them, about 1 1/2 tablespoon per hole.

 These squashes may not have enough room.  Space is at a premium.  I may be able to direct the vines of the long vining types, into spare locations as other crops such as potatoes are done in midsummer.

Same comment as for squashes above.  This batch is in ground that was sod last year.

The soil temp is 74F at 10 am.  I've had readings as high as 80F and in early am, as low as 65F.  I think this is high enough for the squashes, tomatoes, peppers, to be planted.  Not sure about sweetcorn and bean seeds, but doing a trail of them now.  May 15th is my usual target date for that.  I also wonder about the eggplants, which need warm conditions.

These are the first three rows of sweetcorn.  They are outside the fenced area.  I have the seed rows covered with screening to keep birds from eating the seeds.

These are the bush cucumbers I planted the seeds a few weeks ago inside.  Now they are in the former strawberry bed, along with some dolomite lime and compost treatment.  I also have a row of dill seeds planted, now germinated, in there, and some cilantro from seeds saved several years ago.

 These are the grafted fruit trees, and oak seedlings.  The fruit trees appear to be taking nicely.  These are on the north side of the raised bed, to shade the pots a little.  I stratified the oak seedlings by planting acorns into these containers last fall.  There are white oak, from a magnificent tree in my neighborhood, and some other white oak from a location in Salmon Creek, and some red oak.  I'm not sure where I will plant them when they are bigger.

Laburnum in Bloom. Kitchen Garden Today, 5.8.19

Laburnum at 7 years.  5.8,19

I planted this laburnum as a sale tree from Home Depot, in summer 2012.

For some reason, it's never had the long trailing flower clusters of others that I have seen.  Still, it's a nice tree, with nice flowers, and has stayed a moderate size.  This tree now males it through the summers with no watering and receives almost no care.

In the kitchen garden today, I planted the rest of the sauce tomatoes (Ranger).  A dozen plants is plenty for me.  Getting them into the ground, they are less apt to dry out in their little containers.