Hi, friends! I got the 2nd raised bed put together and planted. And then I was like *looks around* huh I got that spot I did all those plants last year and the 4 big patio planters… NEED MOAR PLANTS*
Anyways, last year I had an Early Girl and 2 cherry tomato plants. I don’t know the varieties, they were freebies from the community garden down the street.
This year I have –
- an Early Girl
- an already large Better Boy (thanks, Costco!)
- 2 Lemon Boys
- A Sweet 100 cherry tomato
- a Chocolate Cherry tomato
- I was recommended a Green Zebra, but I haven’t been able to find those yet
So I might be up to my ass in tomatoes in August. To which I say, YUM.
Has there been anything lately that you’ve gone a little over the top with?
*last year I had 3 pepper plants, this year I think I’ll end up with 6
I went over-the-top with my instant pot chili and 9 million scoville extract this week…according to those who’ve been within a two metre radius of me.
At least I’m not COOKING FISH in the microwave like the accountant at work!!!
St. Louis traditionally was a very Catholic city and my whole fucking life I despised offices during Lent because always always some assholes were heating fish for lunch on Fridays.
I go overboard on everything. I am an enthusiast. But, if we’re going to talk about gardens…I’ve got a couple hundred onions, probably fifty leeks, fifty tomatoes, probably 70 peppers, 50 cabbages, and a shitload of other stuff.
Are you planning on freezing/canning a lot of those veggies or do you manage to consume them all?
I’m still plowing through last year’s pickles and tomato sauce! There’s still a half a braid of garlic, and several ziploc bags of frozen pesto cubes and parsley. I also make preserves from the blueberries (gone) and salsa from the tomatoes, onions, garlic, chiles, and oregano (also gone).
The difference between store-bought garlic and fresh-ly grown garlic is vast. I didn’t learn this fact until my mid-thirties.
I have a friend/chef who has a “homemade Italian” restaurant/catering business that is to die for and who reels me into 20 minute conversations when I’m just trying to pick up my usual vegan parts for lunch and – at two separate times – went to great lengths to explain to me the various uses of and “proper ways to use” garlic…in EVERY possible situation
I should convince him to help me write food posts on here.
Don’t get him started on olive oil, though. You’ll be stuck there for two hours.
You want to talk about olive oil? Because I can talk about olive oil.
Great, so long as it’s not actually vegetable oil with a trick layer of olive oil at the top to fool the import inspectors. 🤨
@meh-zuzah
or vaseline!
@butcherbakertoiletrymaker that’s not a garden, that’s a farm!
Yum, I love early girl tomato season.