Tag: peppers

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Tuesday evening

A milkweed beetle!! Very exciting! It’s sitting on a tepary bean though, silly friend.
Salvia greggii are doing amazing right now.
“landlocked gumbo” says the Chef. Okra, mini bell pepper, tam jalapeƱo pepper, and moss curled parsley all from garden.
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Home for the weekend

Since the days are still warm, I’m bringing the basil and peppers and sometimes if I have time, the tomatoes (but I was rushing this morning) out for maximum sunshine.
Another tiny spider on the outside work bench!
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Struggling seedling

The lone seedling of my second bell pepper type, the Chocolate Bell, has been stuck inside its seed coat for a while now. I’ve been trying to loosen the seed coat without tearing the top of the plant off, and today between a new growth there and my gently teasing it off, the baby pepper plant is free!
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Window babies

Chijimisai greens are not frost hardy so they will live indoors and the bok choy (smaller pot) is just small and cute šŸ¤£
We put half the Roman chamomile outside to get bigger and half here to get bigger before going outside. In the back is a chocolate bell pepper that has sprouted but not pushed the seed coat off its seed leaves.
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Afternoon harvest and repotting

Buckwheat is blooming.
Peruvian ground cherries are having a few potential fruits!
Paula and I repotted all the winter babies.
More babies.
The Missouri Yellow Watermelon weighs almost 12 lbs!
It’s so ripe that when I started to slice, it cracked open more on its own.
It was very tasty and sweet and crisp.
In the evening, I sliced some peppers for freezing. Green ones are jalapeƱos from our garden and red ones are serranos from a friend.
I made a small batch of salsa verde. Too little to can, so I froze it.
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Holiday Sunday

An outdoor dinner. Garden basil and oregano.
Moved the chives and garlic chives that Judy gave me last year. Maybe they’ll like this spot better.
Uzbek golden, little, and New Kuroda carrots.
Gram helps me get seeds out.
Fall seeds planted of cabbage, mizuna, greens, and cauliflower. Tomatoes and peppers for overwintering. And a few pots of Roman chamomile for the front yard ground cover.
This is where I shall attempt peppers and tomatoes over the winter.
This goldenrod was already here and is doing very nicely.
A giant 1″+ horsefly on a backyard window sill.
Never going outside again.
I lied. Outside again. Chiltepin peppers.
Frostweed doing alright after it died back earlier in summer.
A little spider got this Eastern Tailed-Blue on the englemann daisy.
Texas mallow blooming!
The non native clematis. I’ll clean it out over the winter.
Okra flower
A bumblebee on the okra!
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Even wilder Saturday

Okra flower keeping its banker’s hours.
Taco week leftovers include garden potatoes and garden sweet peppers (a few mini bells and one Jimmy Nardallo sweet pepper) and tomatoes in cheese sauce.
Wet dog helping me water.
A kind friend who was moving gave me a string of solar lights which I put in the trellises today.Ā  They have a switch, so I can have them on only as needed, so we don’t distract the night bugs from their business.
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Friday dinner of mostly garden tacos

Thursday evening, the Chef began preparing spices for meat in slow cooker. Two jalapeƱos, one chimayĆ³ (top).
Mmm tacos. Everything except meat, tortillas, cheese, and spices are from garden. Beans are the last of last year’s California black-eyed peas. Potatoes are this year’s kennebec white.
After dinner, Paula and I did some garden harvesting. New for the season are Alabama black-eyed butter beans.
Also new for the season are slippery silks pole beans.
While we picked, the ice cream maker machine worked hard.
Vanilla with blackberries from home. Thanks Mom for sending some home with us!
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Sprouting and preserving

The sterile wheatgrass cover crop is sprouting!
You can see the slower germinating buffalograss seed hanging out.
I have especially put a lot in the narrow places where the water runs off from the raised beds.
The grass with the red zinnias.
Both chimayĆ³ and jalapeƱo peppers. Neither super hot.
Everything from the garden except for garlic!
Yum! Salsa verde complete!
Picked green beans for dinner while waiting for salsa to finish simmering down.
The Chef takes over for canning, my department is just vegetables, thank goodness.
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Harvest and pruning

Surprise! A loofah gourd I didn’t plant has already reached the top of the trellis.
Chard, mini bell peppers, and ChimayĆ³ peppers.
The Chef found a cutworm in the chard.
I found a big beautiful banana spider (Argiope) in the tomatoes while I harvested! I made sure not to bother her more.
I finally determined the zucchini plant was a total loss to squash vine borers. I also made an executive decision to not let the very thriving white currant tomato plant shade out the moon and stars watermelon or the salvia or the rosemary. There’s only one plant and it’s a monster! I got over 900 g this evening alone.
All tidy now. I hope the watermelon will do better now.
I came inside to find this beautiful meal prepared by the Chef. Greens are chard from the garden and the bell pepper topping is mini bell peppers sliced. Yum. Nice and cool after working in the heat and humidity.