|A couple of broccoli plants that had been set out in July.|
In one of my several garden-experiments this year, I set out some broccoli and cabbage transplants Very Early. I had started the plants from seeds in June to use as “visual aids” in a class I would be teaching in July.
After the class, it seemed a shame to waste the little plants (and the time/attention it took to grow them), so I went ahead and planted them in the garden, even though we had plenty of hot weather ahead. It turns out that the broccoli that was set out to grow through the hottest months of summer got really tall and then produced quite-small heads of florets.
|Broccoli and cauliflower under netting.|
|Pasilla bajio pepper plant.|
Considering that I didn’t really expect them to produce at all, this is sort of a success story. However, I am hoping that the tall plants will start producing side-shoots of florets for us to harvest, so the little broccoli heads won’t be all that we get from these plants.
The cabbages from that same batch of transplants are beginning to head up, and I am waiting to see whether those will stay small, like the heads of the broccoli, or put on some size.
The most-recently planted broccoli and cauliflower plants have settled in nicely, and should begin to pour on the steam (in terms of growth) pretty soon. Until we get some colder weather, the plants will stay under netting, to keep the butterflies and moths that are the parents of cabbage worms and cabbage loopers from laying eggs on them.
Meanwhile, the peppers still are coming into the kitchen. The Pasillo bajio peppers only just started to “make” a few weeks ago, but they are worth the wait for gardeners who also do a lot of cooking. Those skinny peppers have full-sized flavor!
|Some of the peanuts from our garden.|
In the kitchen, we’ve been enjoying the beginnings of the winter greens: kale and collards. We’ve also brought in plenty of radishes. We eat the radish part, and I feed the leaves to my pet bunnies.
The cilantro is flourishing; some baby parsley plants look as though they will help make great tabbouleh in spring; beets and carrots are growing well; the parsnips finally got beyond the seedling stage (it’s a slow crop); the earliest-planted lettuces are nearly full-size; the spinach patch is darkly green with leaves that are about half the size I expect to see at maturity; bok choy will be ready for harvest in a few weeks; and it won’t be long before I will need to plant the garlic, shallots, and multiplying onions. This is a great season for gardeners!