I've been focused on my Vetiver Ventures as my major outdoor activity. Consequently the vegetables and herbs have had to wait their turn before god attends to them.
I am god, you see...either that or a servant.
The image may suggest the mélange of the backyard-scape, but even there I missed a few plants -- cucumbers, peppers, parsley for instance... And my embarrassment of an orchard is not in view.
But now that it is November,we've moved into warm weather mode and I get to regret what I did not grow --or grow well --while it was cooler.
My recent great gardening excitement was to pick a Peperoni di Senise sweet pepper from the only bush I've been able to grow from seed. What crunch and thrill as I walked it from its bed and ported it to my mouth.
Another variety I have coming on is the Shishito Pepper ..
I am of the view that I could live on fresh-picked sweet peppers and spring onions...and be the happiest of men.
I wandered a little away from Spring Onion cuisine this year but I'm back and will never leave again. Cooking with spring onions is a special experience very different from relying on white, red or brown onions.
Nothing to cry about as you sweat the whole plant in meal prep. If you eat spring onions every day -- like me, I admit -- big ones -- you need your own supply. Every meal begins with foraging for them.
So many tricks and creative ways to use them.
Not evident from the image is that I have reduced the size of my vegetable garden. The narrow bed in front -- behind the milk crates -- and a large bed way at the back -- are now dedicated to growing Vetiver. All the beds may be hedged by Vetiver, but for the sake of future division I'm growing many clumps and digging them up.
I now have a second Vetiver nursery at my offsprings' place around the corner. The advantage is that their backyard gets much more sun than mine.
As always, everything is a promise and waiting and watching Vetiver to grow is like standing over a kettle.Never fast enough.