I need to pull up the garden frames and till. I've had raised beds for years due to gravel in the soil from the previous owners making the sunny part of the yard a parking lot, and after we got the majority of the gravel hauled off, there remained some and the compaction was awful. A decade of chicken litter and leaves composting between the frames and I think we can just plant in the ground now- it's 6+ inches higher and the worms have helped immensely. Each year I've put down squash around my frames and this year they were HAPPY, so I will make a single level garden again.
Good to see you!
How nice that you've finally made good soil out of a parking area. It does take a lot of time and compost. Last year, you couldn't turn a shovelful of soil in our community garden without seeing a worm. Then we had all that rain and I think many of the worms must have drowned, because there were none this year until the end of the season. I'm glad your worm population is thriving -- they really make a difference.
Cherwill do you mind sharing your green tomato recipe. My plants are still gorgeous even though I only managed to get one decent ripe tomato all year. This is the last time I am going to attempt to plant tomatoes in the garden. If I didn't have the soil so mellow I would even move the garden but I don't want to do all that work again. It's pretty handy for pumping out the duck pond where it is so I guess it'll stay as is. I'll just find a new spot for tomatoes.
Chooks it's been a glorious fall. I just wish I had the time to enjoy it. I still have so much to do before cold weather. I am totally dreading it to say the least.
Danz, this is the link to the recipe my friend gave me: http://allrecipes.com/recipe/green-tomato-pickles/ He said it looked just like the recipe he remembered, but he'd lost the actual recipe. What's nice is that you can scale the recipe down and the site does all the math! I scaled it to 8 servings, and got five 1/2-cup jars of pickles. It looks like a lot more when you're slicing tomatoes and onions, but they cook way down. You have to start the night before you want to can them. I point this out because I didn't read the recipe carefully enough, and so ended up canning them on a day I didn't want to.
chooks nice to see you here, long time no see. I don't think any of us are looking forward to winter. I especially hate it even worse now since I broke my leg falling on the ice & snow last January. I'm going to take more precautions this time for sure. I just hate the hauling water in the freezing temps, breaking the ice out of the bowls, & all of it.
My apologies if you've discussed this recently and I missed it, but how is your leg? I know it's been a tough process getting it healed and rehabbed.