Today's tasks are clear: plant out the seedlings I've grown from seeds and mulch the potato plants that have come up.
I dug up some purple yams (Dioscorea alata) this week and they were very disappointing. I'm working my way through the Jerusalem Artichokes harvest...but again! my sweet potatoes are desultory. Thus far anyway.
But then these last couple of very dry months have been brutal...
To cheer my green thumb up I should start to harvest from my pigeon pea bushes. I have quite a few -- like over fifteen -- and they have all set many pods. The seed source is mixed so there is a size variation.
In sync the black beans (aka turtle beans) I planted have finally decided to rise up. Given their import (from Mexico) price, that's a very good thing to happen (now that Edgell has dropped the canned product).
Hanging on hither and yon, ready to add to many a dish are my fav greens: katuk and Okinawan spinach. And now everywhere: spring onions. I grow more spring onions than any other plant as I rely on them for all my cooking needs.
Chokoes ready to harvest -- preferably when small -- and my prickly pear paddles -- nopales -- share the menu several times each week, usually in a choko and nopales combo salsa.
ABOVE:The great and noble quest:green pigeon peas
ready for harvest. At left: Loofa fruit and flower
Zing! Love it muchly.
Soon I'll be able to dig up the Yacon and here's something I did not know:
My one big outback anxiety is the turmeric, 'cause I've become a turmeric junkee with an addictive preference for the fresh root which I lacto ferment into an everyday paste. Any excuse I'll seed a dish with turmeric.
Indeed, my fermenting habits are thriving. I'm now lacto fermenting many different vegetables as I experiment with produce options. (See image for samples of my microbial activism) I try to eat fermented foods at every meal. Yogurt. Pastes. Vegetables, Sourdough bread. And the tastes to be harnessed are a revelation. Every ferment is unique because each one has a different microbial demographic. The prospect of growing to feed my burgeoning ferment addiction is exciting.
At the moment, aside from the pigeon pea flowers, and the delicate yellows on my Loofa vine, the self sown nasturtiums are busting out all over in preparation to bloom, and I expect the dogbane will soon follow.
Add a Comment