At long last, a home for the scallions

 I’ve had some scallions in 6-packs for a while now. I was going to replace the ones in the terra-cotta but then those got scale and I was busy.

As you can see they’ve been a little neglected.

But now I have a fancy new long and low talavera pot.

So I filled it with the good dirt and…

Shit some of the starts have scale too.

Luckily not all of them.

As for what I’ll replace them with, I’ve always wanted to try these.

But also some of the original.

Let’s hope they’ll sprout in the cold- but onions almost never disappoint.

And there’s room for all of them!

Minus the ones I had to compost because of the scale.

I really have to conquer this ant issue…

Planting a fall bed, best brassica editon

Well the first of a few hopefully. Despite the perennial issues with cabbage fly, it’s officially brassica season, the best time of year.

Armed with B.t. to deter the moths I rode into battle with my favorite of all brassicas.

Bok Choy!

Joi Choi to be specific, that wonderful variety that resists bolting and tastes just as good as a large head as it does small.

The cucumber bed got ripped out to make room. As did the buggy Swiss chard and beans to the right, but that’s another day- and another post.

Luckily I had a bag of compost in the shed so after some pretty intense weeding I dumped the good stuff in the bed and got planting.

All these beauties need is some mulch and they’re ready to go!

Yes. Perfect.

The strip of bare soil in the back is where I sowed some shelling peas. Legumes and brassicas (at least leafy brassicas) are the perfect soil mates. Nitrogen fixation will help my little cabbages grow big and strong.

The other reason I love Joi Choi so much is that it resists the worst of the cabbage fly. I have no doubt I’ll get a few of those maggoty bastards- but as long as the plants are healthy one or two maggots seems to just be the price of doing business.

Once the peas sprout I’ll put in some support and mulch the rest of the way.

Now onto planning the other fall beds!

Late summer planting and re-seeding

The wilting lettuce was good for something- clearing the worst of it gave me space for the rest of my walla walla onions.

Some of them will have to share space with one of my romaines, but otherwise it’s nice I found room for them.

And I have a new pepper. Just in time to take advantage of the ridiculous heatwave I got a chili de arbol just for the heck of it. It’s my favorite chili and for some reason we got a late shipment of them at work and there were only a few left and god knows I like a long shot. I have the two free pots now that I’ve pulled two of my under-performing tomatoes, and I, like nature, abhor a vacuum.

As for free pot number two I’ve decided to mix things up.

My pole beans are doing ok, but not as great as they were doing last year. To supplement the pole beans, I bought some bush bean seeds, and I planted a few in the pot. They shouldn’t need support, and should give me some more lovely tender green beans into fall.

Also as is becoming a habit, I reseeded the dill. It looks like in order to get good fronds reseeding every quarter or so is necessary. I might need to get two dill pots going at once so I always have dill on hand, it’s an herb I use a lot of and waiting for it to sprout again is tedious. It is growable by start, but I have such ham hands that I always disturb the roots too much and it dies on me. SO growing from seeds it is!

In other new seed news, I’ve decided to try these beets. I was going to re-sow my beet patch anyways, but I thought maybe some white beets would be nice to try. It would be nice to have beets without staining every surface in the kitchen.

I actually have to pick more soon.

That’s a golden beet, just waiting for me.

Last but not least, I’ve finally planted my summer savory in the herb bed. This is the annual form of winter savory, a plant that’s in my other herb bed. It’s a nice herb.

I have to figure out my herb beds as things are both thriving and dying in equal measure, same with the pots, and I have a lot of experimental herbs that frankly, I’m not eating and I’m probably never going to eat and that’s just a waste of space. So I have to get planning. Fall is coming, and depending on the heat it may or may not be brassica season soon. Of course brassica season means cabbage fly season, and I have to be pro-active this year about combating that.

Work never ends. But the results are pretty tasty.

 

August work part three: putting things in pots and looking ahead

The absolutely wild weather continues, but we had a break in the rain and fog so I could pot up a few plants and contemplate future actions.

I have no idea where the celery is going to end up in the end. Probably in its own larger pot but for now it’s in a one gallon grow pot with a good handful of bio fish fertilizer. Celery is a bit of a heavy feeder and you got to take care of it.

I HAD three fennel- now I have two, because when I looked at the forming bulbs, two were fine, and one (not pictured) had little bugs living inside the bulb. This one was ok though.

Now while the celery will probably have to graduate to a bigger pot, Mr and Mrs Fennel can probably stay here till I’m ready to eat them. Fennel is funny- put them in the same pot and they’ll go to seed instead of produce a bulb. You have to either space them a foot apart in a bed- not ideal for an urban garden- or give them their own little pot to live in. As tasty as their fronds are- I like to cook with the bulb!

Unfortunately the logistics of my oregano is getting complicated. It should go in the sun herb bed where the sun herbs live- but something is wrong with that bed. I think the soil has gotten really compacted because it’s draining really poorly. It, along with my 4×4 shade herb bed is the oldest bed in my garden, and I think it needs to be dug out. I don’t want to lose most of the herbs in it though, so it would be a real project- I’d have to dig out all the herbs I want to keep and keep the root balls wet while I heavily tilled and amended the dirt… anyways so the oregano is going to stay in it’s pot for a while while I contemplate matters.

I ripped out my gigantic flowering dill weed, and next week I’ll re-sow the dill. I’m trying to figure out if I have the right dill seeds for my needs however, so I’m also waiting til next week.

And of course I still have four cells worth of onion starts. Arg that is too many onions! Which is a nice problem to have.

This area which has only a lone romaine can house some of them. I’ll probably have to break out another fabric pot for the rest. I’m trying to tilt the garden into more perennials and longer growing root veggies anyways, so I suppose I’ll figure it out.

The dill isn’t the only thing that needs re-seeding- I have to go into the beet bed and the carrot bed and the leek pot and re-seed what I’ve picked and what never popped up in the case of the leek pot.

So while I have more work to do in the garden- I suppose August has gotten off to a great start.

Now I just have to figure out if I can save my potted tomatoes or not.

Many tears are going to be shed over that I’ll tell you.

Cuttings and seedings for the meet-up

So if you’re on metafilter and a local you know what I’m talking about- if not this might be a slightly confusing post.

I’m hosting a meet-up where I can hopefully offload some of the cuttings and seedlings I’ve been growing so I don’t have to compost viable plants.

This includes the 4 lipstick peppers that I didn’t plant, oodles of mint, and some other assorted veggies and herbs.

No telling who will survive until next week of course, transplanting is dangerous.

I went a little overboard in the dwarf sunflower department, but they’re a good plant for a balcony pot. I also have some borage, which is my new favorite herb, along with more mint, and a few squash plants because why not.

Some of the root systems were really encouraging though. This romaine looks like a real trooper.

Some of the larger mint plants roots were frankly a little scary. Look at those runners developing under the root ball! I put this one into a gallon pot- I suspect whoever gets this one will have to move it to something bigger within a month or so.

Here are my giant mints, an assortment of ginger mint, pineapple mint and one each of apple mint and a mystery mint.

What is the mint?

A mystery.

No seriously I can’t remember what it is.

Now I just have to figure out how to get these plants to the restaurant. Ah logistics, my eternal nemesis.

See some of you there!

Mid-June planting and sowing

I got a few interesting herbs at work a few days ago, but due to the heat wave I had to wait to plant them. They just sat on my work table which is slightly under the overhang of the back of the house so they didn’t get scorched.

You will note the second tarragon. My original tarragon is doing great, but it’s very low and shrubby. I like big twigs of tarragon for throwing into sauces and stews and soups, so I got a second one that was growing a tad taller.

I eat enough tarragon that it makes sense to have multiple plants.

I also got one of the best smelling mints I’ve ever had- Moroccan mint.

It’s s type of spearmint but it has a really deep and complicated scent. They make tea of it fairly commonly, I used to drink a lot of Moroccan mint tea, now I can make my own.

And yes, I bought a second Yerba Buena. I put her in the corner of the sunflower patch, so she can dramatically drape over the corner.

My most interesting purchase by far was the coyote mint.

Coyote mint isn’t a true mint, and isn’t really even a culinary herb at all. It’s a California native plant that smells like mint. It’s so native to me, it grows wild around the Russian River! It’s flowers should help feed the local bees too- I haven’t seen a sweat bee yet this year and I do worry.

I finally picked the cream of the lipstick pepper seedlings and put it in its forever home. I pulled the underperforming jalapeƱo to make room. Hot peppers are just not great out here, but lipstick peppers are sweet peppers so hopefully…

I used some microryzae in the pepper pot, maybe that means the roots will grow quicker.

I also took stock of my shade bed and sowed those nice black lettuce seeds that a pen pal sent me in the mail from Ohio.

And also some red scallions and some parsnips.

Now there’s some fancy dirt. I also don’t have to worry about keeping it moist, because in true San Francisco fashion, after our ridiculous heat wave… it rained this morning.

In June.

I give up.

Taking care of your roots

Root vegetables that is!

Every other Tokyo market turnip is maggot eaten. But the two I’ve eaten so far have been safe. I’ve been tossing the duds. I suspect no matter how mild a San Francisco spring and summer are- turnips are a winter crop, if only because of the damn cabbage fly.

Lesson learned.

But happily cabbage fly ignores carrots and potatoes, my other root vegetable loves. (And beets, but that’s another post)

Anyways, I ripped out the last of the carrot bed today.

Most of the carrots left were certified messes, except for a few really nice Kuroda, that got a nice trip to the sink to clean them and are now living in the refrigerator til I eat them up.

Now the trick with growing carrots is that if you fertilize them too much or use anything with too much nitrogen, you’ll get great big bushy tops and not so great roots. And it’s carrots- the roots are the whole point. Enter- neem seed meal.

Specifically formulated as a fertilizer for root veggies, note the potatoes on the box, neem seed meal is great for helping your root veggies grow great without putting too much energy into the inedible parts.

Score one for my new job, I’d never heard of the stuff until I started working at Sloat.

And yes- it’s from the same plant that neem oil is from.

Kills bugs grows carrots, what can’t the neem tree do!

Also it smells amazing. Like- I should be putting this on steak before grilling it amazing.

Don’t eat this stuff.

But yeah it smells finger licking good.

ANYWAYS.

Kuroda carrots are wonderfully sweet, but their main advantage is that they handle hotter temps better than most carrots. Considering that these carrots will be maturing in late August, one of the hotter months in my fair city, I’ll take it.

I spaced my carrot seeds appropriately this time instead of willy-nilly.

Now it’s just a matter of keeping everything moist until they germinate.

Now onto the potatoes!

It is high time I filled up those bags with soil for maximum spud production.

I put a good fistful off the neem seed meal in each bag and then spent the better part of a half hour wrestling soil into bags that would rather not be filled. You have to cover as many of the lower leaves as possible because covered leaves equals more spuds.

And I love spuds.

Boom! Filled bags!

I watered the heck out of all of them, and hopefully the tops will grow more, and then I’ll fill the bags completely to the top and then by August/October I’ll have more potatoes then I know what to do with.

Here’s hoping!