Because they're actually cayenne or jwala or aci ... ?
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Because they're actually cayenne or jwala or aci ... ?
This.Quote:
Originally Posted by Norseman
Waddaya know about wineberries? The thicket at the top of my driveway turned out to be an impenetrable thorny tangle of wineberries and they're going crazy. I tried a few, they're really sweet. They're kinda sticky from all the pectins.
Imma pothead
Side garden with lettuce, arugula, basil, tomatoes, peas, more tomatoes, arugula and basil. the morass to the left is button berries, raspberries and 2 pinot noir vines.
https://www.tetongravity.com/forums/...9&d=1721358611
South garden: brawny broccoli, peas, tomatoes, basil, nasturtiums:
https://www.tetongravity.com/forums/...0&d=1721358653
I miss seeing dibs here. He always has the killer garden. Someone say hi for me.
lookin good B
I'm disappointed that nobody picked up on the generationally appropriate song reference in my herb pic post. Try again...
This was resting on a raspberry leaf a little while agoAttachment 496643
I thought of this but restrained myselfQuote:
Originally Posted by gravitylover
Faith is restored ;)
Lol. I was thinking to myself wouldn't it be funny if he took a picture of those other herbs from the song instead of Cilantro, Mullen, Marjoram, and some other thing. I need new glasses.Quote:
Originally Posted by gravitylover
Sorry.Quote:
Originally Posted by gravitylover
OK, Boomer. :DQuote:
Originally Posted by gravitylover
Yeah well...
Blackberries are on a super slow roll but getting closer and there's tons of them Attachment 496920Attachment 496921Attachment 496922
I must have a few varieties of raspberries because the 1,000 or so canes that didn't flower and fruit early are doing it now :) Looks like I'll be poopin' seeds for months :D Tomatoes are also slow and with the 3+" of rain a week I've been getting blossom end rot is a problem. The longest dry stretch yet this year was the 5 days I was on vacation and of course I got home to all dead strawberries. I cut them back to the ground and they're all happily doing their thing again which is nice.
Mmmm... blackberry pie.
Dahlias starting
Those dahlias!
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First mini-harvest of the season (other than lettuce and kale which have been producing for a good month or so). I am having to learn patience as a first time Utah gardener. I would have had a basket of tomatoes by now back in ol' WestByGod.
Attachment 497587Attachment 497588
4 days ago first pickings. Worth the wait!
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^Nice.
Here's this years garlic curing. Haven't payed a cent for garlic in years.Attachment 497597Attachment 497598
I so miss growing garlic. Might be time to test the white fungus next season.
Greenhouse is a jungle. Tomatoes are just starting to ripen, peppers are going off. Cucumbers are tapering off a bit, but still enough to meet our needs.
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Zucks aplenty but morning pollination sessions a must. Peas nearly done, but were anemic this year. Pole beans are late but starting to flower. Raspberries fist crop is done, second strawberries coming on now. Still some greens under shade. Time to trim the parsley for the freezer.
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Driveway colours. Time to tie some back - LOL
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garden 2024
Dahlias starting up here too, they’re fucking awesome.
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Does anyone do tomatillos?
Similar to tomatoes, are they “significantly” better home grown?
Or are they more like home growing peppers - where they might just be slightly better than store bought?
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I've done them in the past. I'd put them in the pepper category. I ended up with a crazy amount of them and was giving them away. The purple ones are cool, though.Quote:
Originally Posted by nickwm21
the problem is -Quote:
Originally Posted by nickwm21
year one you have ten tomatillos
year two you have one hundred tomatillos
year three you only have tomatillos
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I grow tomatillos most years. Much like tomatoes and peppers they are really easy and can be abundant. Can't really answer how they compare to grocery stores - in my area the ones we see in the grocery stores are nowhere near freshly harvested and have travelled 1000's of miles to get here. I'm guessing your local options are much better than mine. Also due to the shorter growing season here they'll be a bit on the smaller side.
I can take em or leave them - my favourite thing to do with them is to make salsa verde. It's great fresh, but after a day or two in the fridge the sauce turns really gelatinous when using home grown tom's..
Wife blisters them in cast iron and makes some sort of aioli as an appetizer. Good use of them when they are plentiful, which has been the case year over year for us (even when other pepper varieties struggle)
Why do my beefsteak tomatoes just get bigger and darker green? I keep expecting to see some red but it doesn't seem to want to happen.
Raspberries are going off huge! If I could only keep the ants, earwigs and hummingbirds away so I could have more than a bowl a day.
Too much nitrogen maybe? They do take a bit of time to blush after reaching mature size - close to a month.
I have a metric fuckton of tomotos still on the vine here in the PNW, and they are nearly all green. Finally had a couple cherry tomatoes pop ripe and they were decent... i think the 2week long cool and heavy rain spell we had recently kind of watered down the flavor. Then again, these are a new tomato to me, so maybe they just arent that sweet? Really hoping that fall doesnt hit too soon and i can get a decent tomato harvest this year... i started these fuckers 3 weeks earlier than last year to try and ensure id have a summer harvest and the weather just didnt cooperate with a really late spring, and an early fall. ugh.Quote:
Originally Posted by BCMtnHound
I’m in the same boat. I think we have one week of real sun left too….
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I feel for you both. We have the daytime high heat here, but not the growing degree days over the season needed for good tomatoes. Only way we ever get any ripe Tom’s is in some form of greenhouse. Pex tube bent over the beds with good (UV) plastic worked great for years, restoring my mum’s old greenhouse upped the growing realestate big time. We’ve been harvesting Tom’s and peppers for almost 2wks, long English cukes since middle of June.
Maybe try a large cloche over the best plants and make the most of the remaining season?
I've been snacking on Sun Golds and these little jewel tomatoes for weeks which has been great but I want the beef :o I've had a few nights in the 40s now so that might be telling them it's over, should I do a serious trimming? Clear out a fair bit of the excess greenery so the plants focus on the fruit now?
It's pretty cool how I can dive deep into a bee filled berry patch and they totally ignore me even after the thorns start ripping me up.
I trim off the leaves of the bottom 1/3, or to the first fruit, as the season goes. With the turn of the season, I trim the tops down the first leaf above a fruiting stem, remove any suckers not yet bearing fruit and branches still only in flower.
No idea if this helps with ripening, but it makes me feel like I know something about tomatoes. And I can see the fruit in the jungle that those tomato plants can become.
I feel like we'll really know climate change has taken hold when we can consistently grow tomatoes in the PNW.Quote:
Originally Posted by californiagrown
See my username. A decade in and i'm still learning up here lol.Quote:
Originally Posted by The AD
This. They will come back, and take over. Same with ground cherries. Harvesting both is a PITA as the bulk of the fruits are hanging out on the ground under the vines. Knowing what to do with them is the next challenge unless you want to eat chile verde for a month straight...Quote:
Originally Posted by tgapp
If the cold kills your tomato plants, keep all your tomatoes. IME, most will eventually ripen if you bring them inside. Same goes for broken branches, wind dropped green tomatoes, and so forth.