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To: Qiviut
one of my two cucumber patches is looking sad....our temps have been in the 90's for a month and today and tomorrow we will hit over 100 again...we have had perhaps 1/3 o an inch of rain since end of March...we are in severe drought.....we irrigate the garden but have been manually watering too....

tomatoes are coming on....cukes too...pulled my Walla Wallas and garlic.....beans are small but coming on too....

I have a few winter squash and one is very big....

lots of zucchinis....

went to the Garden/Pet store yesterday.....seeds are very picked over....but I did buy some organic seeds just to have in case of complete disaster with our food supply....

also want to plant some late season crops like carrots/beets/lettuce....

20 posted on 07/31/2021 8:32:32 AM PDT by cherry
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To: cherry

There is a “homesteading” podcast/blog that I follow - occasionally pick up some ‘gold nuggets’ of info. One I saw this past week was on fall gardens - you may find it interesting:

https://melissaknorris.com/podcast/planning-a-fall-garden-when-to-plant-for-fall-harvest/

I did see two plants on the fall garden list that I wasn’t sure what they were:
claytonia & tatsoi

Claytonia is also known as ‘Miner’s Lettuce’ From link:
A lovely, succulent Salad Green with a fresh, wild flavor, Claytonia produces clusters of smooth, tender leaves atop 4” stalks with tiny pinkish-white, edible spring flowers in each leaf’s center. Best used fresh and tiny, these elegant leaves bring a rich, tart creaminess to delicate, micro-green salads. Larger leaves may be used as a bed for grilled fish or tossed into stir-fries and pasta dishes at the last minute. Although it never gets bitter and you can eat all of it at anytime, Claytonia can only be stored for a few days in the crisper since it tends to deteriorate quickly after harvest. Use in recipes like Spinach or Lettuce!
https://www.kitchengardenseeds.com/claytonia.html

Tatsoi - Tatsoi is a leafy green in the Brassica family, along with mustard greens. Also called “tat choy,” this Asian green is closely related to bok choy, and it’s gaining popularity in North American cuisine because of its unique flavor and nutrition content. This Chinese cabbage has spoon-shaped leaves with a sweet but nutty flavor when eaten raw. Many liken the taste and texture of tatsoi greens to spinach and Swiss chard. Link:
https://draxe.com/nutrition/tatsoi/

Learn something new every day!!


26 posted on 07/31/2021 9:19:09 AM PDT by Qiviut (Faith is the antidote to fear. Mindset: be a victor, not a victim.)
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