My lettuce is doing great (green and red curly leaf and romaine) and my herbs are amazing. I plant several varieties in strawberry pots (the ones with holes on the sides) and have dill, rosemary, three kinds of thyme, four kinds of basil, chives, scallions, 3 kinds of parsley, tarragon, and oregano.
I keep a scissors handy at the kitchen door and include fresh herbs in all my cooking.
The beans, squash, and tomatoes seem to be taking forever.
I did pick up some sweet basil in a pot at Walmart too. It had 3 plants in one pot, so I divided it and put one with each of the tomato plants, and the third, I put in a pot that I can bring in for the winter indoor garden.
My kitchen door opens onto a patio that gets almost virtually no sun in the summer time. Hubby made a little raised bed next to the patio, and was going to cut down one of the trees, but then chickened out.
So I use it to just hardened off plants started indoors before transplanting them.
We had a couple of yellow squash from our organic garden
this week; also some green beans & a few cherry tomatoes.
The squirrels are still coming for our pears & Fang keeps
shooting them & the buzzards love him for it. Oh, yeah, a
few blueberries & raspberries. You learn to enjoy food in
a limited quantity fresh from the garden.
We’re hip deep in okra, cucumbers, spicy banana peppers and other peppers. The beans are finished. The thyme, chives scallions, garlic are doing fine. We’re going to get the bean patch ready for fall and winter. We have okra plants in the back yard, in syrup pots, there’s space under their leaves, so I’m planting more salad goodies. I’ve pulled the corn stalks and will cover that raised garden with 4 ply plastic, as johnny said to kill weed seeds, etc. That will be ready for fall and winter plantings.
Wallmart called the other day and offered the community garden members unsold seeds. What a haul. So we’ll be asking interested “farmers” to come and take their pick.