What did you do in the garden today?

Viginia blue bells in bloom. I started this patch years ago. A few white ones in there. Grape graft is starting to grow. Wild grape rootstock.

CNJ said:

Yesterday while I was watering my plants, I bumped into a Brads Atomic Grape tomato plant and an unripe tomato fell off. I was surprised to see that it was about the size they start to ripen. Although the TYLCV tomato virus is running rampant in my yard, I might still be able to taste these exotic tomatoes.

I have about 15 TYLCV resistant tomato varieties planted , but left the infected plants, so I could taste them.

I already got tired of eating squash, so I made Kim Chee with these to preserve them. I pick them young, so I don't have to take out the seeds.

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I had to hover to see where you are located that you currently have tomatoes.
I have a character in a subscription business that I write for who is in Hawaii, so I've been doing all sorts of research in your state.

I try to find unique recipes to include, as my readers seem to love them.

jerryse said:

Viginia blue bells in bloom. I started this patch years ago. A few white ones in there. Grape graft is starting to grow. Wild grape rootstock.View attachment 3472551View attachment 3472554

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Great job!

I've really tried for years to get good at rooting and starts. I'm very poor at it. I long to be able to propagate all my food-bearing plants so that I never have to rebuy.

Two of the things I've done this year that have made me happy are buying aluminum plant tags so I don't have to worry about losing the ones that came with the trees and shrubs. When you write on them, you press down firmly and the aluminum is engraved into what you write.

I also took screenshots of my place with Google Maps and labeled what my plants are. I print this up and have it hanging on my fridge. It has helped me keep better track without having to go outside and check.

This is my orchard area. I still have things on order that I need to find homes for. Also, the imagery is older and I've cleared more pasture than is showing.

Good afternoon gardeners. Moved the old fence from the back of my big garden to accommodate the asparagus bed expansion and another slightly raised bed. I’ll cut the board for the asparagus bed tomorrow. I put the large hoops over my baby leeks and just covered it with plastic. We will likely have at least a light frost in the morning and another one the following day.

You can never have too much asparagus!

Wee Farmer Sarah said:

Good afternoon gardeners. Moved the old fence from the back of my big garden to accommodate the asparagus bed expansion and another slightly raised bed. I’ll cut the board for the asparagus bed tomorrow. I put the large hoops over my baby leeks and just covered it with plastic. We will likely have at least a light frost in the morning and another one the following day.

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Removed posts and cattle panels from the garden. Nut trees arrived - 3 of them. Started hooking up the brush mower to the tractor when I noticed the box of trees. Now I need to plant the trees.

Wee Farmer Sarah said:

Also, never use black pepper. Use white pepper instead.

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Wow. I never heard that. What's the reason? Kind of academic for me... I rarely use pepper.

Late yesterday afternoon, I put the plastic totes upside down over the pots in the green house, as it was supposed to get below freezing. It got down to 30, so I'm glad I did.

When I went up there today, everything was fine. (BIG whew!) In fact, the soil temps were about 60, even though the air temp was about 49.

Today, I took a roll of weed block (useless stuff, IMO; doesn't work worth squat) and unrolled it over the tables. Since it's black, I thought it would help with the warmth. We're being warned about another frost tonight, and there are 3 nights coming up next week that they say will be around 30.

We've had some sunshine today, so I think everything will be ok. Doesn't take much sunshine to warm the green house up! I'll still put the totes over the pots though, just in case. Even though my plants are still tiny, I don't want to lose 2-3 weeks' worth of time.

Sally PB said:

Wow. I never heard that. What's the reason? Kind of academic for me... I rarely use pepper.

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I’ve heard that so many times on a PBS show with chef Ming Tsai, when cooking with a wok never use black pepper because it leaves black specks in the food and you might think it’s bits of your wok getting into the food. Lol! White pepper has more heat than black pepper.