Not a bad harvest week. The Ruby Streak Mustard was showing signs of bolting so cut all the plants (2 leaves above the ground to see if the plant will send out side shoots).
We have been experiencing above average temperature (until yesterday), because of the high temperature the Ruby Streak Mustard is more green than purple. Will sow a fall crop hoping to get real purple leaves as shown in the catalog.
Uncooked, the Ruby Streak has a strong mustard flavor, cooked, it is mild. I cut them into bite-sized pieces stir-fried together with thinly sliced garlic green flavored with a few slices of fresh ginger, salt and pepper to taste. Liked the taste a lot, a keeper.
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I always allow some of my mustard plants, both Red Giant and Green to go to seed. They self sow in the spring. For the past few weeks, there were mustard seedlings scattered all over the garden, the garden looked untidy but that does not bother me. When I am ready to plant in a certain area I pull them leaving the others to grow until I need the space.
The pulled seedlings, all freebies, are used in salad, soup or stir-fry.
The Red Giant Mustard in the above photo are all volunteers, most started to bolt due to the high temperature.
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Sweet potatoes are not planted into the ground until end of May. To maximize my garden space, in early spring, I transplanted my lettuce seedlings into the bed where I will be growing sweet potatoes, marking the spots where the sweet potatoes will be planted and plant around them. As you can see from the photo below it is getting crowded now.
The lettuce at the top left is Deer Tongue, the other 3 are red sail (I think), middle one is Forellenschluss. bottom 2 are Cimmaron and another deer tongue at bottom right.
I pulled the whole head of lettuces closest to the sweet potatoes and harvest just the outer leaves of the others, they too will be pulled in a few days as the sweet potato vines grow and need more space. Pulled the volunteer red giant mustard also. Shared the harvest with my neighbours.
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Made a simple salad dressed with balsamic vinegar, EVOO and S&P to taste.
Remembered to take photo before digging in. The chick peas sprouts and pomegranate seeds are from the freezer. Click here to learn about chick peas sprouts.
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Tomato plants love the heat and are thriving. Few years ago a garden blogger wrote about putting 2 tablespoons each of bone meal and epsom salt at the bottom of each tomato hole, I have been doing that for the past 2 years and my tomatoes did very well so am doing the same again this year.
Sorry I forgot who the blogger was and unable to give credit. If you are one of my reader please identify yourself so I can give you credit or if one of my readers remember who the blogger is please let me know.
Hilled and mulched potatoes and doing very well.
Growing 4 varieties this year – Blue, Adirondack Blue, Adirondack Red & Fingerlings.
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Transplanted soy beans and Chinese long beans seedlings update.
Soy Beans seedlings did not suffer any damage from the cold snap we had on May 21
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Chinese long bean seedlings did suffer damages. The good news is most of them bounced back (but most likely are set back at least a week). The seeds that I replanted sprouted and that’s also good news.
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One of my favorite flowers
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