In ground garlic crop failed, well, not completely.
There are 2 reasons why my garlic plants growing in the garden were near total failure.
Reason No. 1: Location
I failed to take into consideration the shade from my neighbor’s trees when they are fully leafed out (resulting in only about 3 hours of sun daily for the garlic bed). So even though all the garlic plants were robust in early spring before the trees had leaves and the area got plenty of sun and I harvested garlic scapes, lacking adequate sun during the critical bulb forming period resulted in small bulbs.
Reason No. 2: Timing
Should have dug in the garlic before I went out of town, but was busy and figured a few days would not harm the bulbs. Well, it poured while I was away, the garlic bed got a very good soaking and a number of the garlic bulbs split.
All 3 heads of garlic in the above photo are of the same variety. The garlic on the left was grown in a container in full sun. Garlic in the middle and on the right were grown in the garden with about 3 hours of sun daily.
Most of the garlic dug from the garden will not keep so I will, ASAP, peel, roast and freeze the cloves for future use.
Click here and scroll down to learn the “Best Method to Peel (large quantity of) Garlic”.
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Mary N, marysveggiegarden, grows the most beautiful and perfect head of Napa Cabbage under floating row cover. So when I transplanted my Minuet Napa Cabbage seedlings I decided to follow her suggestion. Hope I get the same results Mary.
Before transplanting, I examined each seedling leaf to make sure there are no bugs and no bug’s eggs. Sure hope I did not miss any eggs. Hard to see, but if you peer closely you can see some green under the cover.
Yesterday was a perfect gardening day, the first thing I did when I entered the garden was to lift the row cover to check on the napa plants and top dress each with organic granular fertilizer. All growing well and looking healthy, so guess I did not miss any bug’s eggs.
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Window box Tri-color Amaranth sure grew a lot since last week. What a difference a week makes!
I cut each plant about 1½” from soil level leaving a stem that will produce side shoots.
I then top dressed plants with organic granular fertilizer and watered well.
In just a few days, each stem sprouted many side shoots. I can see harvesting again soon.
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Back on the menu, homegrown lettuce. What a treat!
Harvested the outer leaves of each plant from the window box, then top dressed plants with organic granular fertilizer and watered well.
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Peppermint Swiss Chard from the garden.
Peppermint Swiss Chard doing exceptionally well this year.
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The Semi-heading Mustard in the photo below is a volunteer.
Actually there were quite a few volunteer mustard plants growing in the garden, unfortunately they were showing signs of bolting, so I pulled all.
Cut mustard, stems and leaves, into bite-sized pieced and stir-fried in ginger and garlic infused oil.
I was told to always add ginger when preparing mustard, something to do with yin and yang which I do not fully understand.
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Yesterday afternoon my door bell rang, my friends Phyll and Tom were returning from soonsorchard (click on link to learn what this amazing orchard offers) and was at my door steps with a bushel of apples, tree- ripened peaches and freshly picked corn.
The box of mixed variety apples will make the best tasting apple sauce, apple butter and apple leather. Of course, many will be set aside to enjoy as is.
Check out the size of the corn and the peaches in the photo below.
The peach on the left is a yellow flesh peach, the one on the right is a white flesh peach. Both were juicy and delicious.
I steamed the corn and enjoyed with a pat of butter, sooooo sweet.
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Three of my (?) Bunnies nibbling and having a good time in the backyard.
They are getting fat.
Photos were taken through glass so are not clear.
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