Nice day yesterday here in Santa Fe. I planted the garlic I ordered from Filaree Garlic Farm online for the second year and their garlic is great. I ordered 3 hardneck varieties (hardneck varieties do well here in cold climates). They are Penasco Blue, German White and Music. All produce big heads of garlic. If you plant garlic in late fall (October), you will get bigger heads of garlic in early summer than if you wait till summer to plant it and it’s sooo easy at this time of year. I added about 2 inches of compost on top of my raised bed, lightly dug it in and planted the cloves pointy side up about 3 inches deep. Then water well and add about 6 inches of straw on top for winter protection. Remember to water them in the winter if we don’t get any precipitation and wait for the green leaves to appear in early spring. Nothing bothers them too and fresh garlic is great! That’s it-easy peezy.
I tried sweet potatoes this season. I wasn’t sure if we would have enough time for them to get big. Plus they like really hot, damp climate like in the South where they are grown a lot. Sweet potatoes take between 90-170 days to mature. Yikes! Many varieties would not mature here in our short season. I ended up getting a variety called Georgia Jett because it has one of the shortest growing times—90 days to harvest. It has orange flesh.
I got a dozen sweet potato slips in spring. They arrived in the mail too early to plant. And they were not in good shape when they came. I had to keep them alive in the house till the weather and soil warmed up in late spring. At first, I put a damp paper towel in a plastic bag with the slips to keep moist. I lost 7 of them. Then I eventually had to put them in a glass of water where they started producing roots. As it got close to planting time, I put them outside in a bucket with water. I planted them in June in Wall of Waters as the nights were still cool, We had a late snow on May 20. Five survived.
Well it turns out those five slips filled and overflowed the 10′ x 4′ raised bed. They are easy to grow and not much bothers them, plus no bugs. They just need water and heat, which we got plenty of heat this summer. They are beautiful plants. I’m not sure where I coulda put the other 7 as they are rampant growers and need space. Plus I didn’t know they are related to morning glories and have a beautiful flower which is smaller than a morning glory flower. Another bonus!
They have now been harvested and many of them are very large. They are curing inside the house because they must be kept warm during the curing process. Curing is a hardening off process for veggies like squash and garlic to harden the skins and in this case to sweeten them as well. When you dig them out, don’t wash off the dirt while they are curing. They have to cure for 10 days in a warm space. After that, you can lightly brush off the dirt but still don’t wash them till just before use. Store them in a dark space like regular potatoes. I don’t know about the flavor yet as they are still curing inside the house but they look good. I’ll let you know when I eat some of them about the flavor.
This year was a lousy year for tomatoes for me. Other gardeners have said as much too. Except for one raised bed with 8 tomato plants that are my salvation, the other 17 tomato plants in a different section have not produced well.
Why I asked? A couple of things come to mind for me.
First, we got a late snow on May 20th. The first frost free date is suppose to be May 15th here, but not this year. Plus our spring was cold. That caused me to to put the transplant in the ground on May 25th in wall of waters. I could have transplanted them earlier in the wall of waters but I didn’t have the heart to put them out earlier. It’s hard to do when you’ve started them from seeds 6 weeks earlier and it’s cold or freezing outside. I didn’t want them to stress or even die in the cold nights.
The previous year was we had a very warm spring and I was able to get out the tomato transplants in the ground on May 6th-quite a difference 3 weeks can make in a short growing season.
The second thing that comes to mind was we had a hot June where the temperatures were above 92°F for much of the month. Any temperatures over 92°F will cause tomato blossom drop during the pollination process. The plants did flower and then dropped their blossoms. Pollination temperatures are critical for setting tomato fruit-we want the temps to be below 92°F. After they set their fruit, temperature is not a big factor and the fruit will grow.
The third thing is the monsoons were late. They normally come at the end of the first week in July but didn’t materialize until the end of July and then only for a short period of time. The monsoons stopped and it got too hot again for tomato pollination-hence more blossom drop in July.
Lastly, the soil in the beds were not as good where the 17 tomato plants are in. They are in a newer section where the soil is not as rich. This pointed out to me (again) the need to improve the soil with more compost.
Now the temps are beautiful but basically our season has slowed down and will end for tomatoes whenever we get that first freeze which is between now and October 15th. So before that night comes, when I hear a freeze is eminent, I will pick those few green tomatoes and bring them inside to ripen. For tips on ripening tomatoes inside, go to my post here.
It was a disappointing season for tomatoes here in my garden. How about the rest of you? How did your tomato plants do this year?
Mother nature is sometimes not so generous to gardeners!
Here are some pics of my garden this year. Now that we are in September, I wanted to capture it in all it’s glory before it’s gone. I’ve worked hard tweaking out the infrastructure with new framed beds and weed barriers and wood chips in the paths this year. Having retired from the Santa Fe Farmers Market two seasons ago has allowed me to do more in the garden. I also added some perennial fruit like raspberries and blackberries since I don’t need space for 125 tomato plants anymore! By mid-October or sooner, it will be toast with the first frost so might as well enjoy it while I have it. I have an abundance of flowers this year that I grew for my edible flower class and besides being beautiful and edible, they attract many beneficial insects and pollinators. Hope you enjoy it as much as I do!
I have always planted both garlic and shallots in October and I got the garlic planted in the ground last year in late October of 2018 but not the shallots. I ran out of time and then all the shallot bulbs were sold out. I know we can get bigger garlic bulbs if we plant in the previous fall (which I already harvested) and thought the shallots would be bigger too if planted in the fall. But I decided to plant some dutch shallots this spring to see how they would do as I really love shallots. I just found out I should plant french shallots in the fall and can plant the dutch shallots in either the fall or spring! They have a more delicate flavor than onions. I harvested them about a week ago and they are magnificent!
They are huge and I got many of them from about 10 bulbs. I picked them when the stalks fell down and started dying. They are now curing on the bench in a protected shady area on my portal. Curing means letting the stalks dry out completely before I take them off. The skins should be dry and be sure not to wash the dirt off. You can just rub off the dirt after curing. What a pleasant surprise for me!
I live for my tomatoes out of my garden each year!
Most of my tomatoes are just starting to ripen. There are many more on the vine in various stages of green! So every few days I get a few ripe tomatoes. Just enough for a Caprese salad every few nites. I’m in heaven!
I have many standard tomatoes but a couple of new ones that are suppose to take 70-80 days are already ripening at 60 days. I love them all so far. They may make my all-star tomato list at the end of the season which is really hard to do as I am really, really picky-they must be VERY flavorful. Here are some new varieties that have ripened so far..
New to me is Large Barred Boar (from Wild Boar Farms) which is much larger than their regular Barred Boar with the same great flavor. It is burgundy color with green stripes. It has a really rich complex flavor.
Tonite I got the first two Cherokee Carbon tomatoes and they look beautiful. No cracks, smooth skin and a cross between a Purple Cherokee and the Carbon tomato. I normally grow heirlooms or open-pollinated varieties but I’m not against hybrids if they taste great. This one is a hybrid and I’ll let you know later how the taste is. They are about 14-16 oz and look beautiful.
Also new to me is a tomato named Santorini from the Greek Island of Santorini. (duh). They were one of the first to ripen and are a smaller bright red tomato with the flavor of an old-fashion tomato. I like them and the fact that they were so early is good too. Sorry I don’t have a pic-I ate them all.
So that’s the report so far on the NEW varieties of tomatoes that have started to ripen. There are many different varieties that are still green and for those of you waiting, don’t despair. With this heat I’m sure they will be ripening soon.
If you don’t recognize these varieties it’s because I try tomatoes from many different places and like to turn people on to new varieties that are awesome! If your local nurseries doesn’t carry them next year, you’ll have to start them from seed.
I’ll post later as I have more to report on. Let’s hope for a long warm fall where all of them will ripen!
A lot of people have been asking if they can pick the Jimmy Nardello pepper while it is green or wait for it to turn red. Answer: WAIT TILL IT’S RED.
This is one of my favorite peppers to grow and it isn’t hot at all but is a very sweet, red pepper. The Jimmy Nardello pepper is a fairly long, skinny, thin-walled pepper that is sweeter than a lot of other ‘sweet’ peppers. It’s an heirloom that “came to Seed Savers Exchange by Jimmy Nardello, whose mother brought the seeds to the United States when she emigrated with her husband, Guiseppe, from the Basilicata region of Italy in 1887.” It is a frying pepper but I like it on the BBQ as well. It is easy to grow here in Santa Fe and is prolific. But you let them turn bright red before picking them and eating them.