I bet you were starting to think that there wasn’t much ‘garden’ left in this Sonoma Garden, weren’t you? Well now that all the other to-do list chores have been caught up on, we were able to plant a few things for fall which I’ll be sharing with you this week. The first thing to note is that if all works out well, we are going to be having cabbage coming out of our ears soon. We’ve planted both red and green cabbage, all starts from our favorite nursery, Sonoma Mission Gardens. We haven’t had great success with cabbage in the past, it just hasn’t formed very well. But being the gardening masicists that we are, we are trying again.
We’ve also grown some Napa Cabbage from seed. This is the first time we’ve grown that so I’m anxious to see how it works.
And while this isn’t cabbage, look, the raddiccio is actually starting to form! We planted these seeds quite a while ago, maybe six weeks ago or so?
I was starting to feel pretty ho-hum about the progress of our yard at the end of summer, but now that we’ve pulled out all of the old, ugly stuff it’s rejuvinating to get some new happy green growth back.
Update: Carrie asked for some cabbage growing tips so I thought I would share some things that we’ve read. Now mind you we are not cabbage experts, so we are learning from this too. Cabbages like a sunny spot with well drained soil. They are also heavy feeders and heavy drinkers, so be prepared to give them ample nutrients and water. Heavy mulching is also a good idea. While the cabbages are still young you can interplant them with lettuce and radishes since they have such a short growing period. Where as cabbage takes anywhere from 60-180 days to mature depending on the type you are growing. If you want to read more, check out Mother Earth New’s article.
I’ll be the first to admit that our vegetable garden isn’t looking its finest right about now. That’s why you haven’t seen many outdoor photos lately. Its been hot and dry recently. So dry that it is hard to keep things looking green and lush. The melons ares are done, the first round of zucchini have hit retirement and truth be told, our minds have drifted over to other parts of our yard.
We always had it a goal to own a small house on a large lot, which we gratefully have. However, having a large lot means having a large list of things to do. This summer has been titled ‘The Summer of Taking Care of Business’. A summer filled full of to-do’s which we didn’t accomplish last year, which was ‘The Summer of Getting It Done.’ So we’ve set about the business of reseeding the entire back lawn, building new and repairing old fences and planting large landscape plants to give us a bit more privacy.
Quadrato d’Asti Giallo Peppers
One thing we are having great success with in the vegetable garden are with peppers. We planted enough to feed a small army. We planted all sorts, Carmens, Quadrato d’Asti Giallos, Serranos, Gourmets (remember when we ordered them from Territorial?) and a few from some fellow Seed Savers, Colossal Kim’s and a few pimentos. All are doing outstanding. Peppers take a long time to grow (some long time readers might remember our post about planting the seeds) and needs lots of sun and heat. Things that we have in abundance here in our Sonoma garden.
What’s your most successful crop this year? What have you been disappointed by?
We’ve had a troublesome history with watermelons. It’s like us and watermelons never really jived. We started to think that maybe we just weren’t watermelon-growing kind of people. But this year things have been different. Maybe it’s because we planted two different kinds together. Or maybe the stars are just aligned like one big watermelon this year, but it’s been a good year for us and watermelons.
We grew Sugar Babies and Ali Babas. The Sugar Babies, they were pretty good. Smallish and roundish with dark skin and a nice red center. But they were only mostly sweet and they were full of countless little black seeds. Which made for a lot of spitting. So much spitting that we barely got to taste the flesh.
But the Ali Babas…. Now those are our kinds of melons. So sweet that you don’t even know what to do with yourself. So full of flavor. And the seeds are big and not so plentiful, so when you take a bite, it’s an easy ‘patooie’ to spit them out. And did I mention the flavor? Oh, we’re in watermelon heaven. It’s a good thing that it’s so incredible because so far we’ve harvested two and this one here is 14 pounds. The previous one wasn’t far from that weight. We’ve got a lot of melon eating to do.
The story behind these Ali Baba’s is pretty cool too. The seeds were given to Rare Seeds from a man who collected them from Iraq before the war started. Now its virtually impossible to get seeds from that country. “A rare genetic treasure” reads the description.
And look, it’s beautiful growing in the yard. You must all put this melon at the top of your list for growing next year. You won’t be disappointed.
I’m quite convinced that everyone needs a few purple haze carrots in their life. Especially sliced thin. So beautiful. This is what I like about growing our own food. We have the option to fill our meals with little works of art like these. They say it’s the small things in life that make you rich. This is one of those small things that we try and fill our days with. Sliced purple haze carrots. And our lives are ever so slightly improved because of them.
We picked (or rather Scott picked) all of the carrots around the tomatoes Saturday. He was inspired after reading the “All About Growing Carrots” article in the new Mother Earth News. They wrote that you shouldn’t leave mature carrots in warm soil any longer than necessary because critters start to find them. And we have started to notice that a few were getting nibbled on.
We also learned that carrots are divided into five types: Nante, Chantenay, Miniature, Imperator and Danvers. our Purple Haze falls into the Imperator category which means that they have long, tapered roots with stocky shoulders and that they store well.
Our little Thumbelinas rightly fall into the Miniature category, who’s notes say that they have a sweet flavor when mature and have only limited storage potential.
So what can we do with this carrot bounty? Well, we can freeze them, eat them raw, can them, pickle them, but I prefer the carrot cake option. Yes, I see a carrot cake in our near future.
….be sure to wear Purple Haze carrots in your hair..
You got the song reference, right? Yes, my sense of humor does border on cheesy, or rather is firmly planted in cheese.
Anyway, we’ve taken the Growing Challenge from seed to harvest! They taste good too (the carrots that is). Sweet, but not too sweet.
Since we’re in the kitchen, I opened the fridge door a few minutes ago and saw that Scott had harvested our first zucchinis and blossoms. Also our first pesto of the year augmented with spinach which we enjoyed on our leftover gnocchi. A tupperware full of last years defrosted nectarines. And three dozen eggs. Anyone have any good egg recipes?
It’s amazing what a few days will do. Our little San Marzano is getting so big and look, he has brothers!
The cucumbers (both lemon and japanese) and getting there and the beans are happy and growing. (oh and that’s Bo, our cat, in the background looking for bugs to catch).
Oh, and remember how I wrote that although these portofino zucchini’s were planted at different times, they had all caught up in size? Well, the one we grew earlier from seed is blossoming earlier, so there you are, it IS worth it to start earlier after all. Below is it’s neighbor who’s seed was planted about four weeks later:
So were we, so we grew some: