Just finished harvesting my winter garden. The last of its bounty, beets and carrots are being pulled up, the greens being tossed over the fence to the chickens. I managed to can a few more jars of beets, substituting organic blue agave for the sugar, certainly not as sweet, with a bit of a spicy bite to them.
I sure do like that fall/winter growing season and the veggies that thrive during those months – greens of all kinds, lettuce, spinach, broccoli, cauliflower, cabbage, beets, carrots. Having more than a month’s supply of fresh lettuce and spinach is heaven. I have decided to leave the Swiss Chard in the ground for as long as it can stand the heat. I haven’t found a summer green yet that can be planted in the heat of the summer, so I’ll just see how the Chard does.
Summer in Texas is brutal and this year promises to be drought dry. Even now in the first days of June we have seen the high 90’s almost daily for the past few weeks. I have planted eggplant, okra, jalapenos, tomatoes and basil. In the vertical garden, I have cucumbers, cantaloupe (a volunteer plant from the compost), and watermelon, for the first time. Watering daily is the only chance for survival in this sweltering climate.
For far, the eggplant looks wonderful, some okra to harvest and the first cucumber to be eaten…for lunch.
those darn carrots were sooooooooo yummy even though the ones i got were barely an inch big
ReplyDeletethe beets even though the size of a quarter were sweet as sugar ..
i can't wait to come over and steel the eggplant while your gone