As the lettuce continues to mature, the spinach offers yet another harvest, and the broccoli is producing side shoots like crazy, I know the winter garden is almost done. I still have a few rows of carrots going, and hopefully I can harvest them in another month or so, but I’ve already started switching beds over to the summer garden. I say summer because Spring lasts all of four weeks here it seems. I have transplanted zucchini, squash, cucumbers, green beans, and have sowed another round of green beans as well as sunflowers. My peppers are doing pretty good – I’ve actually had them outside now for the past week, but they are still portable. I won’t put them into the ground until later this month. I have to harvest some more lettuce first. In total, I have four orange bell pepper plants, two jalapeno plants and four cayenne pepper plants. The pics are small, but you can view them full-size by clicking.
Posts tagged ‘calabrese broccoli’
It was time to do some major clean-up of the yard this weekend. We’ve only mowed the lawn once since last September, so it was starting to look pretty shaggy. Unfortunately, our lawn mower is in disrepair and I had to hire a guy to come out and do the mowing for us. First, however, we had the rather large task of pulling weeds … I didn’t realize until we got started how much of the yard was actually weeds! UGH! THIS is why I don’t like grass …
After pulling several hundred weeds, I also decided to pull two of the spinach beds and switch them over to the summer crop. I pulled up five heads of lettuce and I harvested a full grocery sack of spinach leaves from the second and third spinach beds – too much for us to consume by ourselves. We had some family over on Saturday, so I sent my sister and sister-in-law home with a sack full of spinach and lettuce heads. My sister wrote on her Facebook page yesterday, “I’m enjoying the best salad I’ve ever had!” I’m glad she’s enjoying it!
While we’ve harvested the spinach a few times, we have only eaten it raw. Sunday night, however, I heated some olive oil and fresh garlic in a skillet and then sauteed a couple huge handfuls of spinach. When they were cooked, they still had a crispness to them, and their flavor was oh sooo sweet! It tasted so much better than the organic baby spinach we usually get at H-E-B. I could eat spinach everyday like this!
In place of the harvested spinach, I went ahead and transplanted cucumbers, zucchini and yellow squash. The seedlings were getting quite large, and it was time to get them in the ground before they started going downhill. I have four paper pots of seedlings for each veggie, and each one of those pots has two seedlings. I ended up transplanting three pots of each and I’m waiting to see how these transplants develop before thinning them. I want to keep the strongest seedlings, and I want to have a total of three plants per hill.
Meanwhile, the broccoli continues to produce sideshoots and there are a few main crowns still forming. I’ll be pulling these up in the coming weeks as well, but would like to squeeze a few more harvests out of them. It’s been nice having fresh broccoli twice a week now for the past few weeks – all from only nine plants. I continue to be surprised at how quickly the sideshoots form.
I sat in the corner of the yard to get a good feel for how things will look when all of the landscaping is finished. Michelle joined me out there, too. In fact, she sat out in a chair and enjoyed the sun most of the afternoon. She’s loving it already. I told her I can’t wait until later this summer when all the plants are bigger and producing flowers. “You’ll love it all the more when butterflies come dancing by you as you sit.”
It appears that even the container plants are anxious to get blooming. The plants I’ve chosen for the butterfly garden have offered up some pretty colors for us:
The Copper Canyon Daisies are also blooming, although they are supposed to be a fall-bloomer. Perhaps they’re confused? I thought I got a couple of photos, but obviously I’m confused, too. I really love the smell of this plant!
Lastly, as I was sitting by the mint bed, I snapped this photo. I’m continually amazed that all of these were cuttings from one small plant…
The high temperature yesterday was nearly 80 degrees – a big swing from the low temperature of 42 degrees we enjoyed overnight. The broccoli plants must have gotten confused and thought it was summer because they spent all their energies stretching their crowns up to the sky! (Broccoli will bolt when the weather is too warm, which means stretching up towards the sun to begin flowering.) Fortunately, no flowering occurred, and we harvested and each ate a large portion of broccoli with our dinner last night. Calabrese broccoli has a very mild flavor, and it was delicious steamed and plain. I’m not usually one to eat broccoli stalks, but I found myself really enjoying the softer center of the stalk. I had to stop myself from peeling off the outer skin, reminding myself that it is full of nutrients, too. I think that when I’m finished harvesting crowns and shoots, I’m definitely going to harvest what I can of the stalks, cut them up and freeze them for broccoli cheese soup later on. I’m wondering how my two newest broccoli plants will fare after transplanting them. Will they produce well or simply bolt? Well, there’s only one sure-fire way to figure that out. Plant them!
Meanwhile, the spinach plants have really grown in size the past week or so since my last post. Abundant sunshine mixed with some rain showers here and there works like magic – with the added help of fish emulsion foliage sprays! I think I’ll make a big salad tonight for the family, mix in some spinach leaves, red sail lettuce, buttercrunch lettuce and cosmo savoy lettuce. If we still have our homegrown carrots left, I also like to shred carrots on my salad. Using ingredients I have at home (Bragg’s Raw Organic Apple Cider Vinegar, organic extra virgin olive oil, sea salt, ground savory, and dried fennel), I can add homegrown dried thyme, lavender, rosemary, sage, oregano,oram and basil to make a nice Herbs de Provence salad dressing to top it off. Nothing fancy to the herb recipe, just a couple tablespoons of each, mixed together well. (Incidentally, this is also a great marinade for chicken.)
I harvested three heads of lettuce yesterday because I have so many maturing at the same time. I washed and spun the leaves and brought a full grocery sack up to work for my colleagues to enjoy. Looks like over half the bag is eaten! There are a couple other gardeners here who like to share their bounty with the rest of us, so it’s nice to be able to have enough to share as well. I’ll probably need to cut down a couple more heads and run them over to my mother-in-law’s house this weekend. Don’t want good lettuce to go to waste!
Many of the seedlings have emerged and are reaching towards that yellow ball of fire in the sky. What a miracle it is – every time – to see fresh new life emerge from a dry seed. Look at what’s coming up:
In addition to the new seedlings, there is exciting new life in the garden as well. Dry, withered chive leaves have given room to explosive new shoots. Prostrate rosemary offers up a delicate flower for Spring. Dry thyme branches burst forth with green growth. Oregano continues its crawl without missing a beat. Broccoli ready for harvest. Wildflowers preparing their colorful flowers with a fluffy mass of greens. Lettuce heads crowding together in the dappled light of an old fence. Crinkly spinach leaves unfurling. Yes, Spring is definitely in the air!
And, last but not least, some of the plants awaiting transplanting inside under lights:
Round Rock received a few inches of snow this morning and again this afternoon. We got off of work early and arrived home just in time to watch some strong flurries of clumps of snowflakes – some measuring a couple inches across! I’ve not seen snow like this since living in the Midwest. It’s a shame it will all be melted by tomorrow!
The garden didn’t seem to be minding the snow at all. I snapped a few pictures. After all, it’s not every year we get snow in Round Rock!
For Macro Monday, here are pictures of the broccoli plants in the garden (all can be viewed larger). They’ve grown considerably the past week and all plants are now displaying crowns.
Please visit Lisa’s Chaos for more Macro Monday:
It looks like the transplants are starting to take off now after a few days – the broccoli all looks to have survived the deeper planting and their stems appear firm.
A little added luck: the only spinach plant that sprouted, which then got nibbled off by our tubby cat, also looks to have survived.
The lettuce needs to be transplanted from the starter kit, so I’ll do that tomorrow or over the weekend. Meanwhile, I have lettuce transplants temporarily sitting in plastic cups awaiting to go in my mother-in-law’s garden beds. I’m surprised at how quickly the lettuce transplants have grown over the past few days. Although they are the same age as the plants in the starter kit, they’re easily double their size now that they’re in a larger container. The roots on the lettuce plants still in the starter lit have escaped their cells and are snaking along the mat-wick. Amazingly, I found roots going through the mat-wick to the reservoir below! I’d say it’s time to transplant them! Also germinated are several Verbena, Sweet Alyssum, and Mexican Mint Marigold (left 3 rows of starter kit). I checked the flat of alyssum plants I had last fall. It’s been sitting outside. They’ all seeded and have since re-sprouted, so I gave them a good watering to help them along.
I’m pretty happy with the setup and with the results thus far. I was worried about the broccoli, but I think it’s going to do just fine if not better now.