What a lovely little group we have going here! Spread the word! :)
Posted on 07/20/2019 5:43:37 AM PDT by Diana in Wisconsin
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Thank you. Gave the garden a good watering. I’m sure those ARE Poke Berry plants but the big leaves provide needed shade for the other plants (keeps the ground moist).
So, I’ll allow them to grow for a bit longer. Looks like some baby “fruit” in several locations. I will let them go on a bit longer.
I FINALLY transplanted all the starters. Jalapeno, Sweet Snacking Pepper, tried for Serrano and Hatch, plus a few others. Bell pepper for sure. 3 small buckets and two-foot long planter. Tomatoes in the buckets. Seeds from store bought. They look reasonably-healthy so far (didn’t turn out so healthy a couple of years ago). Had to use pop cans, etc. because I didn’t have good-sized rocks. It’s OK, I had plenty of cans. Just finished another Coke, LOL. I gave them initial water (rain/city) and some Miracle-Gro mixed with a bit of Jobe’s plant food and those “scrap fertilizers” (they were on close-out). I might need a little more Epsom Salts (usually $5 at Wal*Mart).
After that, rain water, city water and Sunshine. They get late afternoon Sun into the cooler evening. Then into the shade to protect them (they’ll still get a fair amount of light).
I’m very late. Normally would be at this point by mid-May. But the weather usually allows growing at least 2 weeks into November (the first two weeks are pretty cool, though). So it should work about right. Everything is about 90 days or so and I’m well-past the initial growth with the starter plants.
Thank you.
What a lovely little group we have going here! Spread the word! :)
Y/V/W.
Any experts willing to weigh in?
In one spot in my yard cucumbers are suddenly wilting and dying.
The leaves aren’t yellowing or drying up-the plants just wilted overnight.
It looks like bacterial wilt.
Maybe the dirt is just flat toast. It is the same spot where I planted my garlic and spring was so wet it got completely infested with rust.
Is there anything I can plant in there that won’t die or do I need to nuke it from orbit or just not use that area?
This is the first year I’ve had trouble with that spot.
(just a litle ol’ 4x4 raised bed)
Thanks!
Well, for STARTERS, NEVER google ‘cucumber problems’ because it’s kind of scary what pops up, LOL!
I’m going to go with Verticillium wilt:
“Plants wilt and die beginning with crown or older topmost leaves. Verticillium wilt is a soilborne fungus. Light brown streaks can be seen in stem split lengthwise. Rotate crops. Avoid soil previously planted in cucumbers and family members, potatoes, peppers, eggplant, and tomatoes.”
If you had caught it earlier (which is like, IMPOSSIBLE) Copper spray probably would’ve knocked that out. For starters I’d move the cukes to another spot in the garden, or grow smaller varieties with a trellis that work well in pots.
https://harvesttotable.com/cucumbers_growing_problems_tro/
Maybe I’ll plant carrots or something in there.
Probably the rest of them are going to go.
I have more planted in a different place.
Maybe those will make it.
:)
BARBECUE BRISKET / A Jr League recipe
METHOD Cover/steep 5-6 lb beef brisket w/ combined 5 oz bottle Worc, 1-1/2-3 oz bottles liquid smoke,
tea gar/salt, 1/2 tea pepper, tea seasoning salt. Steep/turn covered 24 hrs.
Now, place meat/marinade in pan; foil loosely. Bake 450 deg 30 min. Reset to 225 deg; cook an hour per pound.
If lean, bake 1 hour/20 min per pound. Turn occa. Chill meat.
SERVE Slice thinly. pour sauce over; heat hot 350 deg. Serve on small sandwich buns or as main dish.
SAUCE: cup catsup, 1/3 cup worc, 3/4 cup br/sugar, tb l/juice.
They do look tasty though.
I’ll have to plant some potatoes again someday.
The red ones seemed to work out the best.
My Taters are finally blooming, so I’ll dig a bit when the blooms fade, just to see what’s up!
So I have been absent from gardening the last 6 years and got back on the wagon this year when I got my greenhouse up....
I have about 5 varieties of tomatoes growing in the greenhouse, including Cherojee Purple, and a heirloom variety that I was never able to grow without the greenhouse due to short season in the Seattle area.
I just this morning plucked the 1st rope Cherokee Purple....not very big but perfectly ripe.
I intended to eat a 1/4 of it, harvest seeds from 1/2 of it, and give the other 1/4 to my wife.
I bit into my 1/4 and I am not exaggerating when I say.....the level of surprise at how delicious and the level of sweetness in this tomato was so surprising, the only way to explain how wonderful it was and surprising.....it was akin to 1st time I was intimate with a woman.
That surprise of how amazing something can be was at the same level.
I ate the entire tomato and saved the seeds from half of it.
I apologize if my analogy is too crude but that was how I felt when tasting this tomato.
Cherokee Purple has been on my Favorite Tomatoes List for decades. You cannot beat it for flavor. They’re not the prettiest tomato and are usually the last ones to ripen for me in Zone 4/5, but WELL worth the wait!
This year I am trying ‘Cherokee Carbon’ just to see. I will report back when I’m eating them!
https://www.totallytomato.com/P/00172/Heirloom+Marriage+Cherokee+Carbon+Hybrid+Tomato
Oops! In my other post extolling the virtues of Determinate tomatoes, I mis-spoke. I have TWO Indeterminate varieties this year - the Cherokee Carbon and the Chef’s Orange.
you know I was going to try CP's but I read that they really need a long summer which we don't have over here in eastern Washington, although it gets hot enough I'm sure....
my hot house went down with the snow 2 yrs ago, and awaiting my better half to get another one up..
Black krim are just as good as cp if not better. Plants usually produce more too
next year then.....one thing about gardening, if you’re not actually doing it, you’re planning it...
“...one thing about gardening, if you’re not actually doing it, you’re planning it...”
Amen, Sister! :)
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