I have been slacking in blogging but I am back. Since, my last post we have seen a spike in the tomatoes with some days collecting up to 20 lbs. This has also created a new appetizer in the restaurant, heirloom tomato salad. We pick tomatoes everyday except on Sunday, Monday due to restaurant being closed. I have also collected about three bradywine tomatoes and 10 sungolds from the potted plants I am growing. We are also sowing lots of lettuce seed, arugula, mustard, kale and radishes.
Well, a couple weeks ago I planted some radishes in between lettuce which I later found out the wrong radishes that were spicy, hard and unfavorable. However, I continued to tend to them and we recently harvested some that were pretty good size but I had to do a taste test before sending them into the kitchen. These kind of radishes are called red meat which you need to peel off the outer skin because it is hard an inedible I think. Well, I peeled and bit thinking I would have to spite it out but the radish was delicious still a touch spicy but tender. I thought wow what is so different about these compared to the first round. So, I did some reading and found in the book
Carrots love Tomatoes that radish plated next to lettuce makes them more tender. As a gardener you learn new things everyday and that is why I love what I do.
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| Some of the tomatoes |
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| Brandywine big red ones, zebra strip and persimmon |
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| Persimmons, I am gonna pick tomorrow |
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| Brandywine, I think these are the most delicious tomato we grow |
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| I just wanted to share how much the tomatoes have grown since we planted them three months ago. |
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| The gigantic eggplant in the greenhouse. |
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| I am so excited we have a total of 8 to 20 eggplants and counting, yippie |
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| Sorry, I am so proud this is my first time growing eggplant. |
