I am joining week two of The Garden Path, a linky created by Briana at I Can’t Decide. Maybe it’s just me, but I’m always fascinated to read about other’s gardens. Briana gardens in New Mexico – which is a neighbor to my state, but her growing season is completely different from mine. Another gardener is up north and growing Kiwi! Can you imagine?
IS it just me? I love reading these stories! I read about gardeners waiting for the soil to warm so they can plant and I can’t imagine what frozen soil would be like. Here I have to wait for the soil to cool enough to plant lettuce, peas, carrots, and potatoes. It is so interesting to see what types of plants gardeners grow, when they plant, and how they use their harvest. Most of all, it’s nice to know that I’m not the only one with failures and weeds.
Today, I’m sharing photos of my much improved garden. Remember last week? Many of those weeds are gone – not all of them – but the mulch is making my maintenance much easier already.
We picked the last of the carrots and will begin preparing the beds for melons, squash, and pumpkins. One of the Dragon Carrots (the purple ones) was hairy with roots. Since this is my first time having any success with carrots I really don’t know why. Did it get too hot? Was it left in the ground too long? If you know, please share!
Maggie and the little boys pulled out all of the dead Sugar Snap vines this week. We let them dry out and plan to preserve the seed for next year. This is a new thing for me. I didn’t do any research, I just thought it made sense that letting the full pods dry would make good seed. We’ll see next year I suppose. Here is our bowl of pods!
We picked a handful of green beans this week and MT and FRitW snapped them for me. We love color in the garden, so Maggie and I chose Botanical Interests Bean Bush Trio Seed this year. The seed packet contains a mixture of Purple Queen (purple obviously), Cherokee Wax (yellow), and Blue Lake 274 (green) beans. The purple beans have such lovely flowers and are a beautiful color. Unfortunately (In my opinion at least) when cooked they are green like all the others.
We picked our first jalapenos this week as well and made a delicious, almost hot enough salsa from FRitW’s tomatoes, a couple of onions, jalapenos, Kirk’s World’s Hottest Peppers, and one of Maggie’s Purple peppers. Mmmm! It was delicious with our taco salad last night!
On a final note, this is prime blueberry time in East Texas and this morning we picked our first blueberries of the year. The blueberries Kirk picked are for Ice Cream, FRitW’s are for Strueberry (or Strawbluey) Jam, but most of MT’s never made it to the bucket – he just picked and ate! Here is our haul from this morning (just for reference: the round pan is 14 inch diameter). We will keep some out for eating fresh and all of the rest will join the strawberries in the freezer for smoothies, muffins, ice cream, and jam making in the fall. Hopefully we’ll get to pick a few more times before the season ends – and then the peaches will be ripe! I love the variety of fruits available at local farms.Do you have a recent post about your garden or anything garden related? Please join The Garden Path by clicking here and linking your post (I'd love to read about your garden!) - then take a minute to visit the other gardens and see what you learn!