I’m an okra lover, but I have yet to convince my hubby enough to try growing it…although…he wouldn’t know what it is either unless I tell him! Since we had one tree cut down (partly…the crane cable broke mid job), our deck is getting more sun, so I have potato plants in bags in several spots there now. They’re getting taller than they did last year. I just hope I get something for my efforts.
The kids are coming next week, so I’m busy cleaning up all over. I got 2 wrought iron chairs cleaned and one side table. I clean them every year, and they were looking pretty sad, so I decided to get to work on them. The heat has been difficult, making me take frequent breaks. I think they’ll be clean enough for guests. I probably should spray paint them, but I don’t think I’ll have enough time. So a scrub with Simple Green will have to do. I’ll do the other two chairs and side table tomorrow.
Our 4 year old grandson has requested making more s’mores on the deck, which is why I’m cleaning so thoroughly. We have a Solo stove with a surround out there and it’s fun that he remembers that from last summer.
I have given fresh tarragon and mint to nearly everyone I know. It won’t be long before the plants start to fade, now that the heat of summer is really here.
If by any chance each of the shishito pepper flowers actually produces a pepper, I’ll probably have way more than we can handle, so I’ll have to freeze or offer them to others.
I’m sure I’ll be watering everything again tomorrow. The heat just dries everything out.
“I’m sure I’ll be watering everything again tomorrow. The heat just dries everything out.”
I watered everything THOROUGHLY this morning, and I just checked on the garden and it needs water again. Very hot (95!) and windy all day, so that makes total sense.
An inch of rain is predicted for Tuesday, but with yet another hot and windy day between I will be watering in the morning before my company hits the tarmac at 11am. ;)
If you clean shishitos, chop and sautee just for a minute in olive oil, you can roll them up in little cheap snack bags, don’t need to press out all the air. Then I put those little rolled baggies in a quart freezer bag and freeze. I still have 5 baggies left from last year. The olive oil keeps them fresher. I use in all kinds of dishes, from omelettes to spanish rice. Well worth freezing your extras. They add great flavor and not a lot of heat at all.