3 Weeks in My Garden Late August into September - Episode 30
ฝัง
- เผยแพร่เมื่อ 24 ก.ย. 2024
- In this episode I take you through 3+ weeks of garden happenings. Melon fail due to the spotted cucumber beetle - Trimming back the tomatoes to encourage ripening as fall approaches - Removal of some poor performers and why - Oh my the peppers are happening now - Some nice harvests - Top Tip on how to stop cherry tomato splitting and more.
Don't forget to drop me a comment, as I love knowing about what's happening in your garden this time of year. If you have any questions, ask away and I'll try to answer if I've experienced the issue.
#garden #organicgardening #zone5b #chicagoland #illinoisgarden #backyardgrocerystore #peppers #tomatoes #fallapproaching #growyourownfood #polyculture #melons #cocozelle #butternut #fggsunflowerchallenge
@feelgoodgarden
@myrustygarden
@plotno.9
Coucou 👋🏻
Excellente récolte bravo 😊
A bientôt
So good to see you and your beautiful garden. Love love love the swallowtail caterpillars❤
TY.
We're so blessed to have them every year. I plant extra for them.
We're getting rain at last tonight, so I hope you get some in the next couple days. This dry heat is sucking the life out of the plants and trees.
92f here today and it wasn't even uncomfortable to sit in the shade because humidity was like 26%...crazy.
Those Dr. Wyche’s Yellow are delicious.
❤
Yes they are!
Some get huge. I had quite a few over 1 1/2 lbs. and a couple over 2 lbs.. Definitely the largest I've ever grown.
Hi Robin.Nice video looking forward to growing those Dr. Wyches tomatos that you introduced me to.
John where are you located?
@@RobinGardens Hello Robin I live in Greenwich South East London and my garden looks a mess compared to yours.
Dang squiŕrels! Take a big bite and leave the rest to rot. Have gotten every strawberry and pepper and most tomatoes this year....
The net bags help, but are not perfect as the stinkers are smart.
Hi Robin. I love the gargoyle in front of the circular bed at 6.02. He is wonderful. I’m waiting to harvest my Greek gigante. Loads of pods at varying sizes so it will be staggered.
That gargoyle is a particular favorite....who am I kidding they all are. We are definitely gargoyle fans, and have them peeking throughout the gardens.
Wow Robin, some amazing and colourful harvests over the past few weeks.
Your peppers looked amazing! I have some habaneros too. Was debating making chilli powder with them but I suspect they’ll be too hot.
Sorry the squirrels and beetles have been so pesky. Those Dr Wyches look amazing. Allie, from The Right Pear Plot has sent me some seeds for next year ❤❤
TY.
You'll love the good Dr. W. they are mighty tasty and HUGE. I've never grown so many HUGE toms ever (and I've been at this a minute).
These habanadas are the heatless ones. I finally tasted one today. Good but the Jimmy Nardello's are more favorable. But it's just one, and I need to taste more of them.
If you want to try Lucid Gem too (my top fav) message me your address.
Hello Robin, I just came across your videos recently. I love your beautiful garden. Thank you for sharing it with everyone. I grow Habanada every year and they are delicious when they are fully ripe and bright orange. Yours looked perfectly ripe. Happy Gardening from a new subscriber in Wisconsin. 🍅🫑🌶️🫛🦋🌼
Welcome Leslie and TY. I need to take a bite of those habanadas and check them out. Have you ever dehydrated them? I'm thinking of doing a load when I do the alma paprika's. Bet a sprinkle on a lot of foods, would take it up a notch.
What part of the state are you in? We have a place up in Door County, but actually like being up there in the fall/winter mostly as there are no tourists. 🥰
@@RobinGardens I’ve never dehydrated them. If you do, let us know how they turn out.🙂 I live in North East Wisconsin, a town south of Green Bay by about 30 mins. It’s called Menasha. I do love visiting Door County, it’s beautiful. Especially Baileys Harbor. I would love to retire there someday.🙂
Cute but deadly 😂😂 no Al not you. Those beetles 🪲 yikes there is one for ever plant. Definitely gonna give sugar baby again. Isn’t it funny that beans do that I had more black and purple than white beans. Yep roisentte off the list 😢. Oh no poor plant pot Robin. Loving nets for seed saving. You have so many beautiful flowers still about. I agree coloured beans should stay coloured. Mums the word at this time isn’t it. We are now in “fall” temps but it’s fine by me. Great job on the sunflower 🌻. Your harvests are amazing and apparently the caterpillars 🐛 agree. Have an amazing weekend guys, Ali ❤
I might take a year off melons. We'll see what the weather prediction for next season is before I decide.
We love the flavor of all the varieties of beans you sent us.
The net bags are handy, but I need them for squirrel defense mostly. Last day of the super hot temps today. So we'll get some of the sweaty garden jobs done now.
1" of rain predicted for tomorrow
Hope your weekend is a good one too!
🤞🤞🤞🤞🤞🤞🤞🤞🤞🤞🤞
@@RobinGardens ❤️❤️❤️❤️❤️
Love how we all have different tastes - I highly rate the Reistetomate LOL Most of my tomatoes on the plot are going over now so they'll be ripped out very soon.
Why not take the ripening tomatoes off the vine, Robin? Once they turn a greeny pink (for red ones) the plant does nothing to aid in ripening. The little "ball shaped" thing above the calyx has healed up and there is no movement of nutrients etc from the plant to the fruit. Plus, they don't need the sun to ripen, in fact the sun can ruin them.
Radicchio and its cousins are too bitter for me.
I've tried toms it both ways, and if they ripen most of the way on the vine, the taste is definitely better. The end of the season ones I will bring in and ripen and those taste better than store bought🥰
Our friend that I gave a reistetomate pocketbook plant to....it's his favorite. For us it was just OK.
I actually love the purple hearting type radicchio, slight bitterness but tasty. This never hearted or turned purple like the picture on the pack LOL.
Hi Robin, great video. You harvested a range of beautiful colours there. 🤩 Have you tasted the habanadas yet? I've grown habaneros for two seasons now (same plants - took them in over winter), and the they are just so easy to deal with, and quite prolific, even now with temperatures around 10 C/50 F at nights, and they don't seem to mind over- or under-watering, anything goes. I dry and make powder of some, but give away most, they are too hot for me, and I'm thinking there is no point in keeping them another winter, even if I really like the plants. If the habanadas aren't tasty, no point in growing them.
I harvested four carrots, some kale, lovage, parsley, thyme, beans and bunching onions for dinner today, so things are still growing even though the season is ending. I still have lots of flowers, cosmos are wonderful and the poppies decided to take off as well. I still snack on a few alpine strawberries every day too. I'm thinking my outside cherry tomato is dying before ripening the last fruit, but the one in the greenhouse looks healthier. The cilantro I sowed over a month ago have not bolted, but they are super tiny and might not get to anything. Average first frost is in the beginning of November, but I'm on the east side of the house and hardly get any sun and the days don't get warm either. Chervil is doing great though and have self seeded and new sprouts are coming. I have some self seeded pea sprouts as well, and put some mung beans in my pallet collar bed. I don't think they'd grow good even in season, but I'm thinking a few sprouts is good as a cover crop. Better than weeds. Also, I've put a lot of garden waste in that large bed, somewhere for bugs to overwinter maybe and it will eventually break down.
I just tried the habanada pepper. Nice flavor, but I'd give the flavor nod to the Jimmy Nardello's I'm also growing. But it's only the first time trying them so I would need to check out a couple more.
Cilantro will do OK in lower light. I have some thriving in a space that gets about 5 hours of sunlight.
I grew Chervil a couple years, but never figured out how to use it in cooking. What do you like it in?
@@RobinGardens Actually, I loved chervil with icecream - or "nicecream" - frozen banana mixed with whatever taste you like - since I'm vegan. It's not commonly used in Norwegian cooking either, but other places in Europe they use it with fish, pasta, potatoes etc. I've got tons of seeds now, and it has self seeded and still flowers, so I will try it in lots of different things next year.