I am blanching and freezing kale today. Going to pull the whole row and use the space for a second planting or carrots. Trimming tomato plants as well.
My sister's tomatoes in NC are just kicking in, but she planted in April.Tomato season is over here. Last haul. We might have a few cherry ones left.
I need to stagger plantings. But it’s hot enough I’m. It getting much fruit setting now. I did switch to drip irrigation the end may but I’m not sure if that effected plants. All the dwarfs are still alive and that can’t be said for others.My sister's tomatoes in NC are just kicking in, but she planted in April.
Likewise. It's why we grow Blue Beech tomatoes. We blend our sauces with the Blue Beech, Pomidoro Squisito as the base and then whatever we have a lot of extras of. Our sauce is roasted first, then blended down instead of the long simmer on the stove.Big fan of sauces that use the less acidic tomatoes. They were not sugary sweet so the tomato flavors were different.
I tried years back and nutured the tree until it bore fruit Unfortunately it tasted bitter and not suitable for eating.I know that fruits are grafted, but found these sprouted out when I bit into my apple the other day. It seemed too interesting to toss out. I’ll stick them out back somewhere and see. Put one in a tray and one in a small pot for now.
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These weren't tart, they were bitter which is something that can't be corrected with more sugar or seasoning.Sounds perfect for pies, I prefer the more tart apples!