2022 Garden Thread

If you like the green and want to try saving it but preserve the nice red one as is, you could lay it over in a large shallow pot with natural soil. Like a clean oil pan. Make sure it drains. score the underside a bit cross wise with a knife, then put a LARGE stone on the branch and a couple inches of soil. In two years it should be well rooted and ready to transplant. Cut it close with a very sharp tool to remove, and cover the wound with wax.
 
Morning project morphed into 2 days somehow... Got the garlic in before the monsoon and then snow. Had to start from scratch, hand dug and terraced. I noticed the ground was not really totally saturated yet so I borrowed a friend's tiller and once I fixed the hole in the fuel line(after filling the tank) it tilled up nice. Raked and leveled. Asshole escapee chicken started digging up the cloves till I got rid of her. I tarped to keep the rain off for now, I don't want them rotting in the ground and it's the perfect moisture level right now, also it might add a bit more insulation and warmth. Hopefully I did it right and will have 100's of bulbs next year.
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Picked my remaining peppers today before the predicted freeze. The long warm season provided more than usual but I have quite a few underripe ones. Some will be dried, some fermented and a few will be processed for the freezer. If I’m feeling energetic I might roast the bigger sweet varieties and can them.
 
SteelHeadDave said:
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Picked my remaining peppers today before the predicted freeze. The long warm season provided more than usual but I have quite a few underripe ones. Some will be dried, some fermented and a few will be processed for the freezer. If I’m feeling energetic I might roast the bigger sweet varieties and can them.
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I spent hours desseeding and chopping to make a med hot sauce … named it garden schrapnel… with garden remnants and a lot of various peppers. Still have 8 giant plants in a cloche i erected a few weeks ago over them. Thinking about popping in a “heater” I designed and used last year. 3 aji plants in the greenhouse finishing ripening.

Below- Garden schrapnel. Decided to create a garden sauce - small trombocini , mutant carrots, garlic, bulgarian carrot peppers(green), lemon aji’s, alma paprika, lipstick sweet peppers, corbaci, onion, carrots, (all deseeded and coarsely, tarragon, parsley, basil, celery leaves, Madras curry powder olive oil, ,sea salt , sugar,water, cider vinegar. Simmering now…cool …blend in food processerE26FF762-79A2-4E36-9CFB-8E40D5F6AB1B.jpeg
 
Having such a great autumn and a late early freeze, my wife's hydrangeas have some of the most amazing colors.
 
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In a milder, arguably more historically “normal” year, these maples in my yard are vibrant red to red-orange, which I have read is the result of ample photosynthesis producing ample sugar resulting in higher levels of anthocyanin red pigments. Late season heat can degrade those pigments. Perhaps that is what happened this year, because these trees are distinctly golden! Still pretty, but I miss the fiery reds.

Edit: this is from October 20, 2021:

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I grew some delicata squash this year. Some have skins that are thin and edible, while some have a very thick and hard skin that is not soft enough to eat. All were from the same seed packet but appear to be shaped differently (pointed ends vs rounded ends. Could they have mixed seeds or could they have been fertilized by some pollen from the spaghetti squash causing different skin thickness and hardness? Tastes good except for the skin.
 
We are also harvesting carrots from the ground, as well as potatoes, brussels sprouts, leeks and few assorted stragglers.
Things have been buried twice in snow, seems like the brussels sprouts just got better.
:)
 
Mossback said:
We are also harvesting carrots from the ground, as well as potatoes, brussels sprouts, leeks and few assorted stragglers.
Things have been buried twice in snow, seems like the brussels sprouts just got better.
:)
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I understand that plants use sugars as antifreeze. They do get sweeter in cold weather, if they survive..
 
Mossback said:
We are also harvesting carrots from the ground, as well as potatoes, brussels sprouts, leeks and few assorted stragglers.
Things have been buried twice in snow, seems like the brussels sprouts just got better.
:)
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Do you get aphids on your Brussels
 
Dr. Magill said:
Do you get aphids on your Brussels
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Some...
I blast them with water in the Summer, August and Sept...it really helps.
I had to resort to a spray late in the year, it just wouldn't rain in October, used Safer and the aphids were only at the top of the plant so just cut that part off. Only 4 of the 30 we grew got them.
Blasting with water helped a lot, aphids hate water.
 
Wetswinger said:
I understand that plants use sugars as antifreeze. They do get sweeter in cold weather, if they survive..
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True

They are best after a few frosts, or in this case completely buried in snow twice.
 
Mossback said:
Some...
I blast them with water in the Summer, August and Sept...it really helps.
I had to resort to a spray late in the year, it just wouldn't rain in October, used Safer and the aphids were only at the top of the plant so just cut that part off. Only 4 of the 30 we grew got them.
Blasting with water helped a lot, aphids hate water.
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For some reason my property gets a lot of aphids
Kinda helps me decide what to plant
Certain things I don’t mess with:
Broccoli
Brussels
Gerbera Daisy
Poinsettia
Lupine
There might be a few more
 
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