I'd like to start this thread to showcase everybody hard work in their vegetable garden.
It has been spring here in Dallas for at least two weeks ... so I am starting a little earlier.
I love and enjoy to see what y'all will harvest and eat.
The picture below is today harvest in my garden:
Fennel, Kohlrabi and the last radish ...
This is the first year I am planting onions.
My friend really pushed me to do it and I am so glad.
I planted the onions 2" apart and I keep harvesting the small onions in order to have 6" in between each onion left.
My question is: how much do I eat out of those "green onions"?
In some recipes they say to use only the white part ... but it seems like a waste to me.
Juhur- there are some wonderful lettuce blends I get mine at rareseed.com. I just mix them in a can with potting soil and toss. It's the wrong time of year to start them now, here. But just toss them and they will grow. These blends you won't find in the store, they taste great.
Like Drthor said just toss them, but find one you like first. The blends at the above link all taste incredibly different. I thought lettuce its all the same, but a greens mix is very tasty and they can be grown in a sunny window all year round. They just dont care for the heat.
Yesterday I did harvest:
my first peppers
radishes seed pods (still tender)
I will use my peppers this weekend for Etoufee'.
Last night I drizzled with salt, pepper, olive oil and balsamic vinegar the radishes seed pods and the green onions.
I roasted at 400F and added the green onion tops at the end ... OMG BUONISSIMO !
Sample of my first "summer" onion bulbs - Texas Supersweet (yellow) and Southern Belle Hybrid, both short-day varieties from Just Fruits and Exotics. I just had to pull a few early for a dish I was making.
My harvest today and also most of my dinner: radish seed pods, radishes, onions and my first tomatoes.
I did harvest more onions ... just because the top seemed to start rotting ... I am letting the onion to dry in a dark room in the house.
My first tomatoes ... yummy ..
I could have waited a little more ... but I am leaving for a long trip and I want to have the first taste of my tomatoes.
I marinated for just 10 minutes the radishes and the pods and the onions with Olive oil, balsamic vinegar, salt and pepper.
I roasted them at 400F for 10-15 minutes. Turning them once.
So good !
Looking good, Drthor!
I think you had asked about the difference in elephant and regular garlic. I've been harvesting both and grabbed a quick pic. Elephant is on the left and regular garlic on the right.
Nice looking garlic, Lynea! I will need to harvest mine this week. Of course, when I decided to harvest my garlic, it rained.
This is today's pea and green bean harvest. The jalapenos are from a couple of days ago. We have about the same amount of peas waiting to be shelled in the fridge. These are the Alaska variety. I still have Wandos setting pods, but not ready to harvest yet.
Tumbles, one of our kitties, decided he needed to investigate each pea pod as my husband was shelling them.
They are soft neck garlic. I don't have much experience on growing garlic, but those bulbs are much smaller than the previous years.
Today I have harvested some more cucumbers, onions and tomatoes.
The larger tomatoes are turning color: Cherokee Purple, Momotaro and Jubilee Golden
Those are really nice garlic cloves stephanietx WOW
mine this year are not so big. I have tried to use a different spot for the garlic ... I guess I need to go back on planting them in my veggie patch.
Those pictures look suspiciously like your pictures from last year. Maybe you should try a different staging area so that we "black helicopter", "conspiracy theory" types can be certain that you're not recycling old pictures.
That's just my way of saying "way to go" and I'm envious of your harvest. Have you ever made tomato sauce totally out of Gold Nugget or any other yellow tomato? Does it retain the color of the tomato? I have such an abundance of Gold Nuggets this year that I was thinking of trying it and serving it at a small dinner party over a colored pasta.
huummm ... I smell envy ... giggle
I have used Gold Nudget in pasta sauce all the time, but mixed with the red ones ...
I think they will stay the same color ... I dunno
Have you tried to roast them?
I prepare a bowl with Olive Oil, Balsamic Vinegar, Salt and Pepper.
Cut the tomatoes in half and also some onions.
Mix everything together. Let marinate for 10-15 minutes.
Put all the mix on a baking tray and roast for 10 minutes (turn) and 5 more minutes.
Add some chopped basil at the end.
You are correct and I apologize for questioning your integrity. However, what if you photo-shopped this year’s picture of onions into your picture from last year, then it could fool some people? You were gone for a long time, maybe you were off immersing yourself in an advanced Photoshop class somewhere. I think I hear a black helicopter hovering over my house again.
I grew onions for the first time this year and here is my total harvest. I need to decide if I want to store them or find a good recipe for a dish that calls for a lot of onions.
Oh yum, Drthor. That big slicing tomato makes my mouth water :0)
Very nice onions, Hrp!
Stephanie, I think we planted carrots around the same time, let me know when you harvest yours, ok? I don't know how much longer mine will hold out with this heat, I don't want them to get bitter. Yet, when I pulled a sample, there're not very big.
I'm not too impressed with my onions this year. The root system looked really small and the bulb sizes were all over the board, from tiny to large. To makes matters worse, one variety hasn't even fallen over or started to bulb yet?? Of course I have seedlings ready to go in their place...guess I need to look another area.
Onions and the bed I pulled them from...you can see that the stalled onions are right in front of a trellis that's too late to move, because of the squash. I sometimes think the garden has a warped sense of humor :0)
wow cocoa_lulu what a fantastic harvest.
I am so envious of all your onions ... maybe it will be me next year!
For now I have tons of tomatoes ... some cukes and some long beans (which I dunno what to do with them yet)
huum I am growing so many varieties.
My favorite cherries are: Gold Nudget, Yellow Pear, Black Cherry, Sweet 100, Blonkchopchen (or something that sounds like this), Sungold ...
The larger ones, so far my favorite is Cherokee Purple ...
Tomatoes for breakfast ... lunch ... and dinner ... and the freezer is getting full ...
Definitely transplanting out tomatoes in February is worth here in Dallas: strong plants and great production!
Stephanie, thanks. I poked around the remaining onions this morning. I think I have too much compost (which is rare) The roots don't seem to be reaching real soil and drying out quickly. I'll bump up the watering and hopefully get these out of my way soon. Thanks for the photo of your carrots, mine are the same, was worried I had late maturing variety. I think we have rain in the forecast next week, that always seems to 'plump them up'..that's their last chance as well:0)
Thanks Drthor, Gold Nugget is a first for me this year. I like it and will replant for sure!
That's a big tomato!
I have some fordhook giants, which it white variety, still bitter:0(
Do you know what cultivar of white chard your growing?
Okra was sowed on March 15 and transplanted on the 29th. That's about a month earlier then usual, but the weather was so consistent I decided to risk it. I would have had enough time to start over, if it didn't work, but I got lucky.
My harvest today ... ooohhhh!
My freezer is starting to get already full ... and it is just the beginning of the season.
Those eggplants are just beautiful !
I picked the peppers that were too close to the soil ... this year I was to late to stake my pepper plants ... so they are kind of lining down.
I don't want the pill bugs to eat them ... so I picked.
I will let the upper ones to turn color ... but those peppers are so nice !
Amazing cucumbers ... and off course tons of tomatoes ! ... and some little onions.
I have learned my lessons on how to grow those red onions: I planted too late and too deep ... oh well ... next year they will be bigger !
cocoa_lulu wrote:I have some fordhook giants, which it white variety, still bitter:0(
Do you know what cultivar of white chard your growing?
From my own reading and personal experience, I believe the key to non-bitter chard is to keep it actively growing in the vegetative stage (leaf production as opposed to fruit/seed production). Many of the problems attributed to "too much heat" are equally the result of the plant not keeping up with transpiration losses - not enough water, or sometimes too much water. That doesn't mean more watering is always good. That only helps if the soil is actually dry and there are enough healthy roots to take it up. The key (as with so much else) is a healthy root system, and that in turn usually relies on a healthy soil. They can really make all the difference, since it may only take a single severe stress-event to start the formation of those bitter compounds.
The weakest-growing types in general were the varieties with golden or orange stems and veins (much to my disappointment, as I really like the way they dress up a dish). That included Fantasia Orange, Golden, Golden Sunrise and Oriole Orange, from several different sources.
I'm planning to plant pretty much the same varieties again this fall, so I'll have a better idea what to grow going forward.
you are right: the red and yellow stem varieties of Swiss Chard will bolt very easy.
The "perpetua" ones are perennial in my garden ...love it !
Sorry for the chicken ... I hope she gave you some eggs for a life time !!
My harvest today.
I still have lots of green tomatoes on the vine ... but they seem like they are ripening really slow ...very strange because it is getting hotter !
Few cucumbers too ... but okra is starting to produce.
I have discovered GREEN ZEBRA tomato ... I think its taste is growing on me. And INDIGO ROSE ... not worth my time
Calalily I posted more picture of the plant on this thread: http://davesgarden.com/community/forums/t/1243441/ just scroll almost at the end.
I bough the transplant of Indigo Rose just because I had a free coupon to spend at the garden center.
The plant didn't grow very much. The tomatoes are taking forever to ripen. Really FOREEEEVER and when they are ready they crack on the top, making the upper part not edible.
I have only one plant, so it is hard to make a comparison ... but I will not try again next year.
I never grew bush beans. This year I am growing for the first time"long beans" and I love it.
Do you eat the bean pods or the bean seeds?
Do you have a picture of the bush bean plant?
I really don't understand how they grow yet ...
drthor - here a photos of the beans growing on the bushes. Some of the plants are about thigh-high, others a little higher. They do need some support but don't have tendrils. Some of the beans are vining around the trellis that I put up as a support for sweet peppers that are growing next to the beans.
HoneybeeNC wrote:drthor - here a photos of the beans growing on the bushes. Some of the plants are about thigh-high, others a little higher. They do need some support but don't have tendrils. Some of the beans are vining around the trellis that I put up as a support for sweet peppers that are growing next to the beans.
Those are some great looking beans! I didn't get mine in this year - got busy reworking the garden and let the time get away from me.
No way, my first melon is mineeeeeee
I just cannot believe it ! This season is amazing.
Definitely I planted everything at the perfect time this year !
I think that's the secret of success in my area ! Summer crop must be planted before the real heat starts !! So the plants have deep roots and can stand any weather abuse.
By the way, all of this bounty without NO PESTICIDES or CHEMICALS ... nature is just rewarding me ...
Tomorrow I will attend a cooking class at Le Cordon Blue about Creole cousine.
So I can use all of this peppers and okra in Gumbo and Etoufee ... yummy !!
drthor - that's a great looking harvest. I cut my melons up and freeze them (after removing the rind.) They don't taste quite as good as fresh, but it's fun eating one's own grown in the middle of winter.
I don't spray my garden with anything either.
Found a few mealy bugs on the beans this morning, squished them and went right on picking! I'm getting about 2lbs per day. I sowed a 24ft row, but am only picking 20ft as I'm hoping to save seed for next year.
That's fantastic !!
My harvest today: a basket of Swiss Chard, a basket of Parsley seeds and a basket with : Cucumbers, Tomatoes, Plums, Cow Peas (self seeded), Okra and Long Beans.
I will let the Parsley seeds dry and use them in garnish in my cooking. Lots more seed heads in the garden, which I will live them for birds and self-re-seed.
We used the term cow pea to refer to black-eyed peas when I lived in TX. We used to eat them on new years day for good luck through the year. As far as where to get seed I haven't looked since I moved to NC 12 years ago
Cow Peas are like green beans. Look at the picture above (the second one), they are the smallest green beans (8" long)
I planted them last year to climb around an "A" frame swing I have.
They grew like monster ... lots of green leaves. I never grew beans so I couldn't find any pods ... so I kept cutting them and feed my DH pets ... in September I started to see pods and OMG ... millions of pods. I just steamed them for 10 minutes and they are ready ...
I hope you can grow cow peas Honeybee, they are a favorite here! I sowed Texas Cream 40's this year and they are tasty.
This year is so odd, everything seems to be maturing all at once, makes the harvesting a real chore.
I have pumpkins and winter squash already?? Tomatoes are in full swing, and this my second wagon load of cream peas.
Honeybee, cowpeas are the same as southern peas. You'll also see them called by their self describing name, cream, zippers, crowders, black eyed, and so on. They are all (including the Asian, long and asparagus bean) Vigna unguiculata.
You can eat the pods on all of them, but usually it's the Asian longs beans that are grown for that purpose. When shelled, southern peas varieties have distinctly different flavors from one another, in other words they do not all taste like black eyed peas :0)
Hornstrider, I don't know, your kitchen looks clean to me! It's such a mess here, as soon as I clean up one canning project, it's time to do another. I really enjoyed the garden tour, your garden is wonderful, thanks for the link! I'm not sure where Hutto is, but it looks gorgeous.
your video made my day .. I almost fell down my chair ...
just for one second ... do you think we might have planted too many tomato plants this year?
I will say yes ... but just for one second !! I am so proud of all of those tomatoes !
Today's harvest includes some okra! Not sure if the Hill Country Red okra should be picked so young, but we're gonna try it anyway. Hubby used some pods yesterday and made okra and tomatoes. He said the okra was really good.
I also took 4 of the cantaloupes we've harvested recently and cut them up. I sure hope the work folks like cantaloupe because this container is going in the fridge at work for their enjoyment and snacking!
"do you think we might have planted too many tomato plants this year?"
My wife might think so. I give a lot of tomato's away every year to my customers. They always seem to enjoy the harvest. It beats giving pens, and key chains away. They seem to remember me when it comes to re-orders..