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Lupara

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Everything posted by Lupara

  1. I sprayed a few times with a homemade solution of Dawn detergent, water and vegetable oil. More for aphids and other tiny pests. I'm skeptical it kept the beetles away. Formulas available online.
  2. One zucchini. One stink'n medium sized zucchini. Kind of funny when I think about how I try to give them away. Cucs were just fair. Same with summer squash. The peppers were as Steelnut described. I ended up with some on stunted plants. I'll follow Petee's advice on pepper growing in the future. Tomatoes were scary slow out of the gate. Loosened the soil around them in early to mid July and within a week they took off. I ordered an old favorite green bean in early May. The Kwintus pole bean , a nice heavy yielding Roman style bean. Gave some seed to my bother years ago. Later that summer he told me that on two occasions passers by came into his backyard to ask what kind of bean it was. I ordered from Amazon. Checked the tracking in late May to find out it wouldn't arrive until June 17! So beans would be late. Here they were neither Kwintus nor pole beans. An Italian style though. Yields were lower. What was harvested was enjoyed.One thing though, I didn't see a single Japanese Beetle this year, a first for this garden. All in all I'd give the season a well below average grade. Looking forward to next year.
  3. Woot woot. Two tomatoes in the bottom cluster are ripening nicely. Probably an early variety and an early spring and we got lucky! We will have some viable seeds for sure. The tomato appears to be a hybrid. This section had Sun Gold Cherry, San Marzano, Purple Cherokee, Yellow Pear and Celebrity. The fruit is round and has the color of the Sun Gold. They are twice the size though. Not a large tomato, just over and inch in diameter but larger than any Sun Gold. . The plant is indeterminate. No matter, I'll follow Petees's instructions on saving the seeds for next season. I used to start from seed years ago. This should be fun.
  4. I have an upper and lower garden. Both suffer from early blight. Last year, the tomatoes in the upper garden were plentiful while I battled the blight. This year the tomatoes were rotated to the lower garden. The upper got peppers, zucchini, summer squash, and cucs. Here is where it gets interesting. Some tomato seeds from last years crop germinated and grew in the upper garden along side the peppers I had planted. I left a few grow to observe. The peppers and zucchini were attacked by the same fungi as usual while the over-wintered tomatoes were completely impervious to it. One plant is touching a Cheyenne pepper plant with yellowed leaves and remains green from ground to tip. It appears the seeds that were impervious were the only ones to germinate. One tomato plant has several clusters of fruit I'm hoping will ripen enough to save the seeds and see if the genetics carry over to the next generation. I'll plant resistant varieties now but they are just that, resistant. They still succumb to the blight eventually. I've never seen plants this impervious to the blight.
  5. Good grief. Can you people ever quit B1TCHING? ---fedup

  6. Not even a soupson of roasted garlic?
  7. That dish you look forward to each year when the garden is producing. If its more than one, please feel free. Mine used to be summer squash, sautéed in olive oil and garlic, with fresh tomatoes over penne. Now though it has to be a simple bruschetta. Artisan bread brushed with olive oil, fresh minced garlic and basil, toasted a bit, then topped with fresh chopped tomato, toasted again then topped with good Romano cheese.
  8. Its been a very good year so far. Plenty pf pickles and relish put up( both cucumber and zucchini). I'm enjoying the new tomato varieties recommended on here. Sun Gold, Purple Cherokee, Celebrity and Yellow Pear will be planted again next year. Still waiting to sample the Green Zebra, Atomic Grape, San Marzano and Ox Heart. The dehydrator will be in full swing for the next month. My son has been making an excellent salsa with smoked Hungarian Wax and Sweet Hot Peppers.
  9. Great information. Thanks to you both. I'm in the ball park with the exception of plant spacing this year. More plants than usual and I've crowded them a bit. Also thanks for the Japanese Beetle recommendations on the other topic.
  10. Petee or anyone, How do you prune your tomatoes? I recently read where some will remove leaves and new growth 6 to 8 inches up so these leaves don't contact the soil inviting soil born disease. Then remove new side shoots to just one or two main stems allowing new growth at the tops of these only. I haven't done this with cherry and grape varieties since it world reduce yield. Another gardener from down your way once told me " once you get four sets of fruit, top off the plants new growth so all growth is concentrated to the fruit." What would you recommend?
  11. The garden got a much overdue dose of mushroom compost this spring. Looks to be paying off very well. Yellow squash about 4". Heavy stems on the tomato plants. Cukes looking good. All the makings of a banner year so far.
  12. You might have buried Fido a little deeper there Lav.
  13. Ah Geez. I got the Zebra, the Atomic, the Sun Gold, the Purple Cheyenne, the Yellow Pear, the Celebrity and the Ox Heart. Don't make me come back down there. For now my neighbors, friends, family, strangers passing by, and I thank you. Do let us know how the new varieties taste. See you next year.
  14. Stopped in at the BUDS plant bazaar today. The selection of tomato varieties was unlike any I've ever seen. I couldn't begin to list them all. I came away with a half dozen different varieties to try out. Very cordial, helpful and knowledgeable hosts as well. I highly recommend a visit. This will be an annual stop for me.
  15. That's great Petee. I'll make a point of visiting.
  16. I picked up San Marzano, Yellow Pear and Celebrity. These were the only varieties recommended by members, that I could find at two locations. I'll still pick up some cherry or grape size for some early harvesting. Thanks.
  17. Those snackers would make the most colorful tomato salad. Yum.
  18. The Juliet is the first one that comes to mind for me. 56 days to maturity is hard to beat good flavor pasty enough for salsas, sauce and drying resists cracking unlike many smaller varieties good disease resistance I'll plant others but this has been a go to variety for quite a while now.
  19. I once asked the waiter at The Outback what made up the sauce served with the Bloomin Onion. He said it was just mayo and ketchup. Also the special sauce on a Big Mac reminds me of a combination of these two and some relish. All that said, if I ever hear someone say " I'm running into Doobwah to pick up some Mayochup", I'll know I've lived too long.
  20. I might have gone with Keyo or Kayo over Mayochup.
  21. Steel's question remains unanswered. It's a fair question. How will not voting change anything?
  22. If I were to can these straight up, I would pressure can according to the canning manufacturers instruction. However I make a mushroom antipasta marinate with two parts water, one part vinegar, serano peppers, Italian parsley oil and salt. The vinegar allows me to use a water bath. The Eastern Hen Of The Woods dries well for later use. And yes Bon that is some type of Bolete.
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