garden news-a days harvest

GARDEN NEWS-A DAYS HARVEST

i am in the throes of harvesting daily from my 400 square foot garden

our weather here has finally started to warm up some into the daytime temperatures in the 70s
with nighttime in the low 60s
we also are having less fog but still have some early morning fog
this fog sets things up for fungus and powdery mildew especially on tomatoes squash and cucumbers

in my garden i have 8 tomatoes planted
sweet 100s sungold pink boar black krim cherokee purple celebration early girl
one i think was mislabeled as it looks more like a green zebra

earlier in the late spring our tomatoes in my garden and the main garden got what looks like a black mold or it could be a bacterial or viral infection that killed a lot of leaves and stunted the first crop of tomatoes
i treated it with a solution of watered down 3% peroxide that may have helped 
i also treated the powdery mildew with a powdered milk baking soda aspirin liquid soap solution that has controlled the mildew
i also treated the tomato plants with a fish emulsion seaweed molasses feeding 
the tomatoes have seemed to be now putting out bigger better and more tomatoes
the warmer drier weather also has helped

i am harvesting cherokee purple black krim early girl and maybe a green zebra with the boar and celebration not producing much yet
i do have a lot of growth and flowers on the tomatoes with a lot of green tomatoes on them so there is hope for more tomatoes
those we are harvesting especially the cherokee purple and black krim are delicious

in my garden i only planted french beans called emerite
if i had room i would plant more varieties like kentucky wonder or blue lake
we are getting this much like in the picture above about every other day
i plant my green beans in 6 packs then transplant them into the garden
at the time i do the transplants i also plant seeds in the ground
then i also later plant more in 6 packs for later transplanting
this gives me 3 waves of green beans for the year

we eat green beans every day and what is left over we freeze in quart bags for later use in soups beans stews or casseroles

i have 3 varieties of squash
tatume a mexican squash that likes hot weather
i try to pick it small and use it like a zucchini squash
its the green squash in the picture above
if it gets large i will donate it to the garden for use by the organic soup kitchen
i have yellow squash that is producing every day and a zucchini that produces every day
i had to replant the zuchinni as a gopher chewed the stem underground

we freeze a lot of squash for future use

i also have harvested my asian cucumber 
normally cucumbers are hard to grow here because they get the powdery mildew so bad
so far so good this year

greens we harvest frequently are 3 kales collards arugula and malabar spinach
i mix these with amaranth purslane and a grocery store lettuce mix for salads

the kales and spinach are used in soups beans stews and casseroles

i have basil we use to make our pesto with nuts garlic olive oil and parmesan cheese

we have 5 different peppers jalapeno bell sweet banana shishito and poblano
we have eggplants and okra planted but they are just now kicking in now that its warmer

i planted a lot of fava beans in my growbags
i plan to save the seeds for cooking
i have never grown them to eat as i usually grow them as a cover crop to fix nitrogen in the soil
i also have purple eyed peas growing in grow bags 
i soon will be planting some carrots in my garden

so all of this produce makes enough for the two of us to eat from the garden almost every day and to save some by freezing for future use and for donating to others and to donate to our community garden

its amazing what you can grow in 400 square feet

the organicgreen doctor