We recently bought this greenhouse from the Little Greenhouse in Kingston, WA. It’s not cheap, but it’s the best gardening device EVER. No stooping, it waters itself, lights itself, warms itself, plus it was delivered and completely set up. All we had to do was add seeds… and you can see how well it’s doing after only a couple of weeks. We’re looking forward to having greens all year long, with NO worries about slugs.
The first crop of peas is done, and it’s time to replant. Meanwhile, the vine crops (cukes, pickles, cucumber, zukes, and summer squash) are flowering like crazy. We’ve been dosing them with Sluggo, and it’s been working great. Now I’m mixing up a concoction to spray on the pepper plants to keep the deer away. They can have all the apples they can reach…
I always believed that you couldn’t grow eggplant up here in the Pacific Northwest. This past spring however, I came across this while I was shopping for seeds in the Territorial Seed catalog: “Ophelia Eggplant. A delightful baby eggplant. Clusters of vivid, deep purple, true egg-sized fruit have a lush, tender texture, bitter-free flavor, and appear early in the season. Ophelia’s attractive, fuzzy, silver-green foliage accented with showy lavender blooms provides a perfect canvas to show off its loads of beautiful fruit. At only 24 inches tall it’s an absolute must for container gardeners.”
I figured if I tried growing them in the greenhouse, I should be able to handle the 55 days to maturity that they claimed. Well, it looks like it’s working to perfection. Bharta and baba ganoush, here I come!
We have a Garden Tower which we use for growing most of our greens and herbs, but we discovered a new use for it today. For the last couple of days, every time we went to get greens for our dinner salad, an Oregon junco would sit on the grape trellis and read us the riot act. So, today we started digging around in the tower and found this.
We haven’t done a search yet to find out how long it will take for the eggs to incubate, but we’re looking forward to being a godparents.
We filled this 4X4 raised bed with two different varieties of peas that ripen at different times, so that we wouldn’t be overwhelmed with peas all at once. It was obviously a good spring for peas, because it looks like every plant survived.
Perhaps part of the secret of the good crop was that we took the time to soak the peas in water until they just started to sprout before we planted them, and then put them in a good mix of manure, compost, and potting soil. All the rain we had in May meant we didn’t have to do much watering.
The first crop is just getting ready to pick, so this weekend I imagine we’ll be shelling a lot of peas for eating fresh, freezing, and dehydrating. Once the peas are done, we’ll compost the plants and then plant a fall crop. Haven’t decided what yet. We just got the new Territorial catalog for fall and winter, so we’ll be looking through that for something new and exciting.