So I’m gonna try to catch up on the garden in the next few posts…
All the tomatoes went into the garden in their Wall of Waters on Wednesday, May 24. My friends, Janet, Mernie and Linda plus myself manage to get all of my tomatoes in by 2 pm. Thank you for your wonderful help! I was 5 tomatoes short, so I went over to Agua Fria Nursery (my favorite nursery) and picked up what I needed the following day and they are now in as well. I have 3 sections in my main garden and now section 1 is filled. One third done! I always espoused we should harden off out tomatoes before setting them out, but I’ve found out that if you put them into Wall of Waters, one doesn’t need to harden them off. The Wall of Waters, act like a little greenhouse and keep them warm at nite and the winds at away-well worth the money and effort. Once the tomatoes reach the top sometime this month, remove the WOWs. Still have many things to plant but the ‘maters are in!
My perennials are coming up-rhubarb, raspberries and grapes-yeah! I didn’t have to do anything (except water)! The cabbage is already in as well.
Some deer came by an munched about half the leaves and grape flowers on one grape plant so now they are under row cover and recovering nicely. I pulled it off so you can see the recovery. I hope we get the grape flowers (that will become grapes) again. The deer have not been back or at least haven’t eaten any more of them.
This week, June 1-4, I transplanted all peppers-the varieties are: Jimmy Nardello (sweet Italian frying pepper), Poblano (mildly hot use for chile rellanos), Fushimi (similar to shishitos only bigger-not hot), Shishito (good frying pepper-not hot) and Corno de Toro (big sweet Italian pepper). I put epsom salts in bottom of hole to increase flowers and peppers. I also planted all my eggplants-the variety is Fairytale. I love them, they are my favorite-I don’t grow any other. The bigger eggplants take longer to ripen and you only get a few on each plant vs fairytale eggplants are extremely prolific and ripen earlier. Fairytales are small, never bitter, thin-skinned, great sliced in half and sautéed with garlic in oil or on the BBQ-ed on the grill. You can still use them for Eggplant Parmesan, only takes more.