Hello all! We have had a couple of nights without making dinner. This has left me both scurrying to find a good lunch option and without a new dinner to post about. Thus, the container garden update by Ryan... container gardening tips and suggestions appreciated.
Let's start off with the peppers...
I have used the red hot cherry peppers in quesadillas and tacos so far. They add a great spice level for me without being too hot. Only one cherry pepper has grown per plant since I got it. Once I picked the first pepper another flower began to grow.
Can you find the Jalapeño below??? I only had one full size Jalapeño so far and this is the beginning of number two. The first one was the hottest Jalapeño I have had for some time! There are plenty of flowers growing and should have more hotties soon. ;)
Numex Twilight - very colorful & hot
Our first mini red bell pepper stayed green on the stem for nearly three weeks before turning over to the red side. Now the peppers seem to be growing and maturing faster since the heat has been turned up outside.
On to the herbs and veggies. We tried our hand at tomatoes and bambino eggplant this year. We ended up with two tomatoes(picked and consumed) and a handful of bambino eggplant(don't quite know the right time to pick-any suggestions?).
All of our herbs have done fairly well. We are in our third year of container gardening, but have not had too much time to formally study the subject. We just go by sight and suggestion at this point. So if you have any tips, belt 'em out!!!
Finally, here is the status of our herbs:
*Basil(Genovese, Green Gate, Magical Michael) - doing well and fulfilling most of our basil needs along with our crop share supply. We do not fertilize any of our plants, so the basil leaves grow about 1.5 to 2 inches at their largest. But we usually use pick the leaves at 1" since we use them fairly quickly. Mmmmm....bite size basil! We will most likely stick with the Green Gate and Genovese basil next year since they have the best flavor of the three varieties.
*Chamomile - our chamomile has not flowered yet and is not very large. We potted in a small area and I wonder if that may be part of the problem. Tips?
*Lavender - flowered early in the summer, but we haven’t seen any flowers since. Tips?
*Lemon Verbena - this plant always smells great and adds a good lemon flavor in tea. We tried to grow this plant indoors at our respective work environments and the plants died. The outdoor plant is doing very well with little maintenance. We also learned how to actually pronounce Verbena without a huge Northern accent.
*Oregano - growing moderately, but we haven't really used it much this summer.
*Papalo(similar to Cilantro) - this plant started out as a very scrawny two inches and four leavs, but has very much outpaced the rest of our plants in growth. Witness the craziness to the left... I think papalo has a mild flavor if used in moderation and makes a suitable replacement for cilantro. Crystal believes papalo is too strong and overtakes whatever it is incorporated with. The debate will continue, but most likely we will not buy this again next year. Who knows, it may live all winter long inside.
*Parsley(Italian & Curly) - started out strong, but has tapered off as of late. It hasn't regrown to the original size they were when we bought them.
*Peppermint - this stuff always grows well
*Rosemary - the Shady Acres variety has been great for cooking. Crystal just made some vegan rosemary biscuits on Sunday and they were great!
*Sage - growing well without a whole lost of attention, but hardly used. We have received plenty of sage for our culinary needs from our crop share, so I don't think we will buy a plant next year.
*Spearmint - same situation as the peppermint...grows well.
*Thyme - we have used thyme moderately this summer. I occasionally mix it with some other herbs in a bar b que sauce for basting.
Thanks for reading and have a good day!!!