Ha-Ha-Harvest
Garden Blogger Bloom Day and Blog Action Day are rapidly approaching. While I struggle with those large concepts, here's a small post - and small is the appropriate size since what passes for a harvest here is paltry, in spite of 3 years of amending and working the soil, buying good quality plant starts and an abundance of water this summer. 
Some plants grew well, but made little fruit - look at that pitiful Bell pepper. The fig tree finally started to grow - these four figs at once are a bonanza! We can't make sauces when one small tomato per week, pre-punctured by some critter, is the norm. This is the first year ever for an edible pecan - and it took nearly 40 inches of rain to get them. I cracked a bucketful to get the nuts on that plate - the rest were empty, not developed, or moldy. 
If you want to flavor food, we can offer rosemary, English mint, lemon thyme, basil, culinary sage, Mexican oregano, chives, Pineapple sage, parsley and Mexican mint marigold, AKA Texas tarragon, pictured above. 
Instead of Bell peppers we can pick fiery Indian peppers or hot-as-blazes Mariachi peppers. Our garden could not sustain us for long - it's not a root cellar - it's more like a refrigerator containing nothing but condiments.
Some plants grew well, but made little fruit - look at that pitiful Bell pepper. The fig tree finally started to grow - these four figs at once are a bonanza! We can't make sauces when one small tomato per week, pre-punctured by some critter, is the norm. This is the first year ever for an edible pecan - and it took nearly 40 inches of rain to get them. I cracked a bucketful to get the nuts on that plate - the rest were empty, not developed, or moldy. 
If you want to flavor food, we can offer rosemary, English mint, lemon thyme, basil, culinary sage, Mexican oregano, chives, Pineapple sage, parsley and Mexican mint marigold, AKA Texas tarragon, pictured above. 
Instead of Bell peppers we can pick fiery Indian peppers or hot-as-blazes Mariachi peppers. Our garden could not sustain us for long - it's not a root cellar - it's more like a refrigerator containing nothing but condiments.
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