…and lots of them. i pulled all the storage onions along with the few remaining spanish onions. after letting them sit on top of the soil for a couple of days, i built a drying rack from salvaged 2×4’s and chicken wire. later i’ll re-purpose the rack as a grazing frame for the chickens, so they’ll have a regular supply of greens and won’t be able to pull out the roots.
if anyone knows more about red onions and their growing habits i’d like to hear. i planted the sets at the same time as the others, however they are no bigger than shallots. they are firm and are great for roasting or chopping up into salads but far too small.
my garlic are dried and going into storage.
what a feeble harvest, fortunately i have a second crop under way and looking better than this bunch!
not sure of the cause but it is disappointing to see so many small bulbs, most of the larger ones were split and unusable. i’ll do the instant pickle with the smaller ones and slice and dry the bigger ones.
i’ve had a few failures/mediocre results in this particular bed…turnips come to mind so maybe it is in need of a rotation and some new soil. that said, i did top up the soil and add composted manure in the spring.
I love leeks, the mildest of the onions, in my opinion and so versatile from quiche to soup and all sorts of good tastes in between.
it is a little early for pulling up the leeks, but necessary as the leaves are browning off. perhaps the hot weather or the soil is lacking (i hope not). also, they have been putting up seed heads (scapes) for the past few weeks, something i did not get last year.
after pulling them, disappointment was my first though, very thin and some with very woody stems…oh well, into the soup!
i could cut them up and freeze, my normal routine, however, with the dehydrator we can store so much more in small spaces. if you’ve not used leeks before, remember to fan out the leek and wash inside to get rid of dirt and sand!
my favourite use is: leek and potato soup…mmmmm good!
fresh from the garden and into the bowl! wow, what a taste sensation that was!
today was the first pick of what seems a huge bounty in this year’s raspberry patch. in fact, the entire garden is overflowing with produce. the peas are in the hundreds, fava beans are nearly ready and we’re eating cucumber and zucchini already.
…and the strawberries show no sign of slowing down! yum!
i’ve not updated for a while…too busy and a bit of procrastination. all we need now is lots of sun, a little rain and ongoing conversation with the plants, the birds and max.
- 24 vine tomato plants
- 40 bell pepper plants
- 2 zucchini
- 8 cucumber
- 120 onion (white storage)
- 50 red onion
- rotating supply of green onions
- 50 leeks
- 50 garlic
- 100 kidney bean
- 50 yellow string bean
- 80 green string bean
- 8 each of broccoli, white and red cabbage, cauliflower
- 1 brussel sprout*
- 24 each of turnip, kale, kohlrabi
- 50 beets (cylinder and round)**
- 15 each of red (pei) and yukon gold
- 20 pole beans
- 40 borlotti italian beans
- 20 feet of fava bean
- 40 feet of peas
- too many carrots
- repeated plantings of greens and radish
currently harvesting: lettuce, broccoli, radish, green onion, herbs, rhubarb and strawberries.
* until my partner learns to love the little buggers, it’s year by year – recipe by recipe till we hit just the right taste;(
** most gardner’s in hope are having problems with beets, either slow growth or mottled brown patches on leaves. some of mine have barely budged in a couple of weeks.