This is going to be an interesting gardening year. The weather was wild this past week – Tuesday, the high was 90°F, turn on the a/c. Saturday, the high was 50+, turn on the heat again. Wonder when the weather is going to settle down?????
Was so looking forward to getting most of my seedlings into the ground this past week. But when I checked the 10 days forecast for my area and read that night time temp will be in the low 40’s/high 30’s with rain and gusty wind (even mention of frost by one of the weather channel) over the Memorial Day weekend decided to hold off on most of them until later this week.
Planted Chinese celery, 1 artichoke (surplus from Locust Grove Heritage Vegetable Garden), collard green, kale, celeriac, leeks and Brussels sprouts. Hope they were not affected by the low night time temp.
Chinese celery and 1 artichoke (upper right corner)
Tried planting artichoke couple years ago but was unsuccessful, will see if I do better this time.
Collard green and kale
Rain combined with low night time temp, the soil is currently cold and soggy. Good news is second half of this week is going to be warm/hot and dry. Hoping to get every thing (except my eggplants) in the ground before the week is over.
I usually plant my eggplants in the ground late May/early June, but this year I am experimenting and will wait until mid-June. I read somewhere that by delaying planting until later in the season (mid-June) there will be less flea beetles damage.
The razzle dazzle spinach I direct sowed in the garden did not do as well as the ones in the window box, was starting to bolt so I pulled them all. Hon tsai tai not doing well at all, very skinny and also started to bolt. Harvest all the flowers shoots.
Hon tsai tai flower shoots and razzle dazzle spinach
Hon tsai tai went into a stir fry with other veggies. Spinach was blanched, cooled and froze for future meals.
Other harvests were mostly green mustards (they started to bolt) and some red giant mustard. All volunteers. Got over 3 pounds.
Green mustard and red giant mustard
Cleaned, cut into shorter lengths, blanched, cool and froze for future meals
Again I harvested all the flower shoots and added to the hon tsai tai in a stir-fry. The flower are edible and the stems are very tender and sweet.
As you can see from the photo at right the flowers are a pretty yellow. Notice the nibbling on the leaves by critters.
Tree peonies – red, yellow & pink
Bleeding heart & viburnum
Saw my first hummingbird yesterday hovering over this shrub. Did not get a chance to take a photo.
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