This is July?

They're few and far between at this point in this chilly July, but they couldn't be more perfect. Welcome to the world, Brandywine Red, 1 lb 3 oz. (P.S. You'll be the centerpiece of my lunch tomorrow [nom nom nom].)



I don't know about ya'll, but this is some weird summer weather we've been having. Here in Cincinnati, it's barely topped 80° for more than a day or two over the last couple of weeks. Nice sleeping weather for the humans. Not so much for the tomatoes. They're ripening, but, one at a time. Even the cherry tomatoes. A truss stuffed with green cherries will go red one tomato at a time, one day at a time. I checked my Black Cherry on Monday, which has many, many fruit-filled trusses, top to bottom. One ripe tomato [pluck!] Tuesday: one ripe tomato [pluck!]. Tonight: one ripe tomato [Grrr. pluck!] Maybe by Saturday, I'll have enough to make a salad. And maybe August will finally bring some heat. (I know, I know, be careful what I wish for....)

Lots of Alliums

I had a real "duh" moment this Spring. Trying to be a little bit too clever with the space in my yard, I planted red onion starts in one of the tulip beds. While the tulip leaves were winding down and feeding the bulbs, I reasoned, the starts could grow in between, and by the time the spent tulip leaves were ready to be cut back, the onions would be in full swing, and there would be no gap in the plant growth in that bed.

Sounded good in theory. But, when this is the bed, in partial bloom (the tall late bloomers just coming into view in the back rows):



... well, that adds up to an awful lot of greenery for little onion starts to compete with. So, long story short, the red onions didn't have the environment they really needed to thrive. Say it with me: "Duh."



Oh well. They're small (above photo, bottom half), but they'll still be delicious. This was my first year growing shallots (above photo, top half), and I'm pretty pleased with how they turned out.

Now, back to the garlic from my previous post. I did some research, as I said I would, and I've concluded two things. First, I should've done more foliar feedings in the Spring. I'm not actually sure that I did any, which was a huge oversight on my part. Second, the soil probably wasn't friable enough. Bulbs will not grow as they should in soil that does not let them expand. I've seen signs of this in years past, when my onions pushed their way out of the soil sooner than they really should have.

Both of these issues are easily fixed for next year's crop. I'm already working on improving the soil, and it should be ready by October's planting. But, in the meantime, as I was hanging my garlic to cure, I gave them all a second look. They're really not as small as I first thought. Some are, but some are pretty big, and most are perfectly acceptable.



Finally, while we're on the topic of faults, I thought I'd share some results of my efforts to reverse one of my stranger ones. I hate to cut plants back. Dead-heading, thinning, suckering ... gah! It just seems so ... so ... mean. I've had as many as 3 tomato seedlings [accidentally] growing in one tiny little peat cell this Spring. Thin them out? No way. And just look at them now (Black Cherry heirlooms):



That's a seven foot wooden fence with three more feet of welded wire attached to the top. Okay, I'm digressing. I'm supposed to show how I've improved on this behavior.

My dreams of a big, lush basil bed can only come true if I'm willing to consistently, brutally keep the basil trimmed back. Unlike a lot of edibles that bolt, flowering does not mean the death knell for basil, as long as the flowers are removed down to the next node. They will, in fact, keep bushing out all summer long. I'll admit it's been a challenge, cutting the plants back by half sometimes, but, here it is, almost August, and my basil is still going strong (although I've got some more flower removing to do there...). Woo hoo - progress is good!


Sweet basil (left) and Red Rubin Basil

Other good stuff

While I wait impatiently for my tomatoes to kick into gear and get ripening, other yummies have emerged here and there.


One soft neck garlic, one hard neck garlic (with the purple tinge), and one Danvers carrot.


The hard neck garlic produced lovely, absolutely delicious scapes this Spring (see photo, two paragraphs down).

There's more than just one carrot that's ready (or beyond ready) to pick, but, I enjoy the carrot foliage so much, that I put off harvesting until the last possible minute.


Beautiful carrot foliage.

One disappointment, I have to admit, has been the garlic. The plants were gorgeous; the bulbs are small (in the photos above, the carrot is actually quite large, but, still, the bulbs are smaller than I thought they'd be). Clearly, I neglected something as far as feeding goes. The bulbs look good; they're just small. They need to be cured for a couple of weeks before they can go through a proper taste test, but, I need to do some research to see where I went wrong. I'll post what I find here - or, if anyone has tips, please feel free to share! - because garlic planting season is coming up in a few months (can you believe it? It's mid-July already!), and I don't want to make the same mistake for next year's crop.


Garlic scapes (above left and middle) and oregano, cilantro, and the first jalapeno pepper (above right, from the top down), some heavenly-scented dill, below. The oregano, bless its little heart, just grows year after year after year, no matter what I do to it, giving me a fresh supply of the lovely dried herb. I go through so much fresh cilantro, it's not even funny. I reseed every week, and even then, I usually end up buying transplants now and then at the farmer's market, just to keep up with the need. Wait until the tomatoes ripen! Let the salsa fest begin.

Season's first tomatoes

We're heading into my favorite time of year: hot July followed by hotter August, and just when you think you can't take one more day of 90+ heat, September comes and soothes your summer aches with cool breezes and just a hint of changing leaves.

But, let's not rush it. Pull up a seat, July, and make yourself comfortable.

I got a late start this year, getting everything into the ground. In May, we had an unexpectedly large amount of rain, so on each dry day, it was a race to get whatever I could into the ground. The rain also kept the weather fairly cool in June. Tomatoes love heat, and deprived of such, they're not above showing their disapproval by taking their good ole time going from green to ripe. They're over 8 feet tall at this point (photos to come shortly, if I can find my wide-angle lens), stuffed full of green globes and yellow blooms, so you can imagine my impatience.

The heat eventually showed up, however, and the tomatoes kicked into gear. One day, seemingly overnight, the first three tomatoes ripened. I practically cried when I spied them hidden behind their curtains of leaves. After vogueing for the camera, they went into a spectacularly yummy and long-awaited Tomato, Basil and Mozzarella salad. Ah, Summer. How I love you so.


Black Krim


Flamme



Amish Paste