Mercy, it's been a long time since I've written. My apologies...
I love the fall garden. The harvest is in, or most of it. There's only a few green tomatoes left on vines. The herbs are still doing well, of course. Also still plenty of carrots. I'll leave them in the ground and pull them as we need them.
Yesterday and today I gathered seed from fennel and dill and also bean pods that I had left on the vines a long time ago. I'll try planting them next spring. I'll also have a small harvest of cilantro seed, aka coriander. Of course there are many little tomatoes on the ground that will produce volunteers for me next spring.
My best tasting tomatoes this year came from Cherry Sweeties which I had planted last year and they reseeded. (I allowed one or two plants to grow and produce this year.) I will allow some to grow next year also.
I also got Chocolate Cherry volunteers. I confirmed my opinion from last year, I don't care for them. So when I pulled the vines a week ago I scrupulously picked up all fallen chocolate cherry tomatoes.
I also got some interesting volunteers from seed drops of a heritage tomato which is very popular but I can't remember the name. The leaves look like potato leaves. The tomatoes on it this year were smaller than from the original plant last year. Strange for a heritage plant. I thought they were supposed to reproduce true from seed. But there were a lot of them and they ripened well. They were about twice the size of cherry tomatoes, two bite cherries. Quite tasty, but the skins were rather tough and later in the season they all started to split even before ripening.
I started some tomato plants from seed again. Yellow Pear cherry tomatoes which are a favorite of a good friend of mine where an easy choice. I won't grow them again. I thought they were rather tasteless, but they were very pretty in a salad and were huge producers. Also started seeds for Park Slicer and a couple other Park varieties. They were unremarkable and started ripening late.
I also started plants of cabbage, one yellow banana pepper (had one seed left from last year), 3-4 green peppers, brussel sprouts, Walla Walla onions, and Texas Sweet onions. I tried direct sewing scallion seed, and toy bok choi seed which I grew last year and we loved. It's better to start bok choi plants inside and transplant later.
Our favorite produce was GARLIC!!!!
Last fall (a year ago) I planted spinach, radishes and three types of garlic which I bought from The Garlic Store online. We also planted some buds from grocery store garlic. The spinach and the radishes sprouted before the ground froze. The radishes made it through the winter and grew for an early crop in the spring. The spinach did not make it. The grocery store garlic sprouted and held through the winter and we harvested mid summer.
The three special garlics were Kettle River Giants, California Late, and Inchelin Red. I planted all garlic about October 15, 2009. All sprouted and held through the winter. Then in the spring they leaped out of the ground. The tops got to be over three feet tall. The tops started dying off mid summer, as I recall, signaling the approach of harvest time. Each of the three types finished at slightly different times allowing me to harvest one type before having to get the rest out of the ground. I let them cure a bit (a week) before cleaning off all remaining soil and dead outer paper. Then I braided them. They looked wonderful.
Unfortunately, for all my care in keeping the three types separated while planting and harvesting and braiding. I did not keep track of which one we liked the best for cooking and eating.
The one we liked least was the grocery store brand. All three of the others produced more and larger bulbs.
Hubby David says he likes the one that were sort of purplish. Are these the Inchelin Red? I think so. All of them produced a variety of sizes of bulbs but the three specials were larger in general. The braiding went well but the Kettle River Giants were easiest to braid even if they were not the largest over all.
This year I have ordered two quantities of the Inchelin Red, one of Rocambole and one of Morado Gigante. I'll try to keep better records for this planting for next year.
I still have lots of herbs to gather and dry: sage (which I love), oregano, and chives.
So, there is a little bit left of the garden work/fun. And also a bit left to do in the front flower gardens, but soon everything will be resting for the winter.
Exciting Times
15 years ago






























