So yeah, you may have heard that there was a little hurricane that hit the East Coast over the weekend. And of course, it hit right after I planted seedlings in the garden. Luckily the wee bitty guys seemed to stand up to the wind fairly well (except for one broccoli plant which has been rather limp since the storm). It was the bigger plants that got tossed around a lot. We took down the trellis that the melon was growing on, but the eggplant and peppers blew to and fro throughout the entire storm. I was sure that the big Japanese eggplant I had growing was going to go flying off the plant and into the neighbors yard, but it didn’t. Instead, it turned brown and got all bruised and mushy. My husband wanted to eat it anyway, but it was so gross looking, I convinced him that it was best to throw it out.
The carrot, beet, and radish seeds that I planted have all sprouted now. I’m waiting for the leeks and brussels sprouts to get a bit bigger before transplanting them, but all the other seedlings that I started a few weeks ago are in the garden. Unfortunately, cabbage worms had a field day with my broccoli and cauliflower plants. I spent an hour one afternoon meticulously combing through each plant and plucking the worms from underneath the leaves. So gross. I must have gotten about 50 of them. I think it may be time to buy some BT because I can handle a lot of bugs, but worms are just… ick.
I finally harvested some full size(ish) carrots this week. They’re the Parisienne carrots, so they’re supposed to be stubby and fat like this. And according to my husband, they were really tasty. I’m getting a near constant supply of these little eggplant balls and I think there are about 10 peppers on my Hungarian pepper plant that need to be harvested soon. They can be used in place of jalapenos in recipes, but most recipes only call for one pepper. If you know of any jalapeno recipes that call for more than one pepper, please share!
Do you have a perennial garden? Any tips for a novice?
New Recipes Every Week!Get email updates from Oh My Veggies