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Well, it has been a heck of a season for my veggies.
I have never had such a crop of tomatoes, and I'm afraid I'll run out of things to do with them. They are just starting to ripen, with me picking maybe one or two a day of the Super Fantastic variety. This is a nice variety that I'll look for again next year. Very sweet. My yellow tomatoes are just starting to ripen. This variety is a bit different from last years, as these are huge, almost softball size. I really liked last years, as they were smaller and fleshier. Can't wait to try one of these. My Better Boys and Romas are still green and flowering yet.
Beans beans and more beans. I tell ya, if you want a lot of beans in a small area, go vertical. My bean pole is about seven feet tall, and they got there in no time and kept binding around the top looking to go higher. I'm picking half an ice cream pail every day now - yikes. I think I'll pickle some tonite.
Cucumbers are nuts. I usually plant the slicing type, but this year I went with the little pickling kind and tried to train them to go vertical. They don't listen well. They are in my lilies, in my peonies, and in my old rose bush. I've made 6 quarts of pickles already, with enough in the fridge to make three more quarts. These too have to be picked everyday or you find big yellow "surprises" out under the leaves.
Why did I plant kohlrabi? Doesn't taste like much. Scratch that one off of next year's list.
And my precious peppers. Wow. Had to stake my jalapenos as they had so many peppers on them they were tipping over. Each bell has at least 5 peppers on each plant. The Anaheims are gi-normous. I didn't know these plants got so big - three feet tall now, and the peppers are 9 inches long. You have to roast and peel these before you eat them, which is a bit of a hassle, but it sweetens the flavor nicely. The habaneros are just loaded. I'm guessing 50 peppers per plant. Can't wait till they start to turn orange - mmmm-mmmm. My serranos look really sad. I only planted three of these, but I planted them spread out in the garden to fill some holes I had. They didn't pollinate well and are not producing well. Better luck next year.
The aliens are still unidentified. I think one is acorn squash, but the other two have me befuddled. One started out a very bright yellow, smooth skin, watermelon shaped, but is now turning orange. The other USO (unidentified squash object) is green, slightly lobed (like a pumpkin), and more round. Only time will tell.
I'd post more picks, but the camera was in a violent crash and it's head popped off. Soon we'll have a new one.
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Sounds like everything is doing great. On my jalapenos- is there a difference in heat when they are picked green instead of waiting for red? We grow Scotch bonnets every other year to make Jamacain jerk. Man are they hot. Working with them in the kitchen is like doing a chemistry project.
The only diff. I've noticed is ripeness adds sweetness. The heat always seems to be there regardless of the color. I usually try to pick the jalps green before they get that woody striping on them.
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