I'm still here, but very busy. I spent Saturday and Sunday afternoon installing a drip irrigation system. It wasn't too complicated, but took quite a bit of time. The biggest difficulty was the heat--over 100 both days. I finished it on Sunday about 5:30, and it waters quite well.
I spent about an hour tonight picking green beans, squash, and black-eyed peas. I have cukes and more tomatoes to get tomorrow.
Once I'm caught up on picking, I'll have some pictures of the irrigation system, and a few notes on the black-eyed peas.
Garden Pics
I took a few pictures today to show y'all what my garden looks like. Enjoy!
Baby squashes.
Cherry tomatoes. I got my first harvest of tomatoes yesterday--about a pound and a half of cherry and plum tomatoes.
Pole beans.
Baby cucumber plants under shade cloth. The shade cloth keeps the worst of the sun at bay, so the plants don't just cook every day. It is especially helpful for transplants and new seedlings, because they don't have extensive root systems.
Baby squashes.
Cherry tomatoes. I got my first harvest of tomatoes yesterday--about a pound and a half of cherry and plum tomatoes.
Pole beans.
Baby cucumber plants under shade cloth. The shade cloth keeps the worst of the sun at bay, so the plants don't just cook every day. It is especially helpful for transplants and new seedlings, because they don't have extensive root systems.
Cantaloupe blossom, with a visitor.
My alarm clock, hard at work building soil for a new raised bed. He's called "El Patron."
Young bourbon red turkeys. Turkeys always make me smile; they are usually up to something goofy.
My alarm clock, hard at work building soil for a new raised bed. He's called "El Patron."
Young bourbon red turkeys. Turkeys always make me smile; they are usually up to something goofy.Tomatoes!
I've started getting a few cherry tomatoes this week. I'm only getting about one little mater every other day, but it's a start. My paste tomatoes (Roma, etc) are loaded with green fruit, and there is lots of fruit on the beefsteak plants as well. I should be rolling in tomatoes in just a couple of weeks.
Rough Weather
There has been a lot of rough weather around this week. Wednesday had 10" of rain in Dallas, and a tornado in the north part of our county. Tonight, we had two tornadoes in the county, and reports of hail as big as grapefruit.
No problems here, though. I believe that we got about two and a quarter inches on Wednesday, and about an inch and a half tonight. (I have to estimate the rainfall because I have lost my rain gauge. I poke it in the ground, and move it around based on where I'm running the sprinkler. Wherever I put it last, the plants have grown up and hidden it. I need to make a detailed search next time I weed.)
At any rate, we got some good rains, there was no damage, and everything is growing well.
No problems here, though. I believe that we got about two and a quarter inches on Wednesday, and about an inch and a half tonight. (I have to estimate the rainfall because I have lost my rain gauge. I poke it in the ground, and move it around based on where I'm running the sprinkler. Wherever I put it last, the plants have grown up and hidden it. I need to make a detailed search next time I weed.)
At any rate, we got some good rains, there was no damage, and everything is growing well.
What I'm Doing
There are things I want to accomplish as a farmer:
I grow mainly traditional varieties in my garden to get better flavors. Many of these strains are true heirlooms, handed down from one gardener to another for years (one of my tomato varieties was introduced in 1870!). Why have these varieties been kept for so long? Outstanding flavor. Many of these varieties don't ship or store well, so they have been neglected by the big commercial growers. These days, they are only available to people who have a garden (or know someone who does). By growing heirloom varieties and using natural methods, I can grow the best tasting produce around.
Finally, I want to connect people to the source of their food. The anonymous nature of our food supply chain keeps us from really knowing anything about what were eating. (Remember last summer when bad salsa kept all the tomatoes off the shelves?) I want people to know where their food came from, and trust that it is safe.
I will be updating this blog periodically (between working, taking care of twin toddlers, and of course actually working in the garden) with updates about how things are growing, what I'm doing, and of course what is ready to eat. Feel free to comment or drop me an e-mail with comments or questions.
Aaron
- work with nature to grow great food
- preserve traditional varieties and methods
- connect people to the source of their food
I grow mainly traditional varieties in my garden to get better flavors. Many of these strains are true heirlooms, handed down from one gardener to another for years (one of my tomato varieties was introduced in 1870!). Why have these varieties been kept for so long? Outstanding flavor. Many of these varieties don't ship or store well, so they have been neglected by the big commercial growers. These days, they are only available to people who have a garden (or know someone who does). By growing heirloom varieties and using natural methods, I can grow the best tasting produce around.
Finally, I want to connect people to the source of their food. The anonymous nature of our food supply chain keeps us from really knowing anything about what were eating. (Remember last summer when bad salsa kept all the tomatoes off the shelves?) I want people to know where their food came from, and trust that it is safe.
I will be updating this blog periodically (between working, taking care of twin toddlers, and of course actually working in the garden) with updates about how things are growing, what I'm doing, and of course what is ready to eat. Feel free to comment or drop me an e-mail with comments or questions.
Aaron
