You might think that things couldn’t get busier, but they can! It is always possible. Any weeds that don’t get pulled or smothered when young turn into tough giants after a few 90 degree days and a hefty dose of water. Keeping up with all of the plants, weeds, and watering in this heat along with harvesting and going to market is one heck of a full time job. That said, excuse the fact that I completely missed all of June with my blog posts. It’s easier to do blog posts when nothing is going on. It’s also a heck of a lot duller.
This year, I’m attempting to keep up with the insects and stop them from destroying my cucumbers, cantaloupe, pumpkin, and squash plants (which are all in the same family and therefore susceptible to the same pests). I’ve been killing them left and right and putting down tons of DE. So far, I think I’m doing a decent job. I haven’t found a terrible lot of them and I have yet to find any eggs, which gives me at least a shred of hope. I’ve decimated the potato bug population. I have a feeling they won’t make a big showing next year.
After a close call with a nasty mold that attempted to murder my potatoes, I learned about a type of bacteria that competes with mold spores for leaf space, effectively kicking the mold off the plant. A single application did the trick for the potatoes early this season. I think I may have to spray one more time for a few of my other susceptible plants like peppers, tomatoes, and the vines. Other than those, however, the others are doing very well.
My peas have lasted until now and are actually still producing! That’s an impressive feat. My lettuce even lasted up until last week, despite the heat. Another trick I learned this season is in regards to bitter lettuce. Once the heat gets cranked, most everyone kisses their lettuce goodbye. But you don’t have to! I saved 5 extra lbs of leaf lettuce alone, not to mention romaine heads. All I did was harvest it, wash it, and put it in the fridge for 2-3 days. Take it out and eat the delicious lettuce. Simple. I was so happy to find this out.
You want to know what’s coming next? Well, I’m tell you. First though, let me tell you what is already here. Cucumbers are here. Onions are here. Horseradish is always here. Peppermint and lemon balm are here for all your tea needs.
Now, what’s next, almost here? Four kinds of tomatoes are seconds away from becoming bright red globes and deliciousness. Peppers are about the size of various coins, from dimes to quarters. Once the cucumbers really get producing, pickles will be on the way. Five different kinds (and three colors!) of potatoes are on their way. Parsley is just about ready! Dill is flowering and ready for you to make your own pickles. Tarragon should make an appearance any day now.
The butternut squash, cantaloupes, carrots, beets, and pumpkins are doing their best to grow quickly. The corn is taller than me and tasseling already. The beans are climbing the poles, but are slow to produce after being bitten and chewed nearly to death (not by me!). The bulk of the season’s harvest is about to begin, I hope you’ve got room in your fridge.
There’s lots to be excited for as the summer starts to truly heat up. But, at least while you are melting, you can enjoy some delicious and cool veggies.