vegetable gardeners page 1
oblivion
26th January 2012, 06:47 PM
Who here grows veggies? What do you like to grow? What are your plans for this year?
This will be the first year in about 4 that I don't increase the amount of yard space dedicated to vegetable gardening.
My plans are for
- chilies (habanero, serrano, jalapeno, pasilla, poblano, thai dragon)
- assorted tomatoes (cherry or plum, san marzano, roma, brandywine, 1 or 2 other heirloom varieties, and a couple beefsteak hybrids)
- tomatillos
- pole beans
- squash
- potatoes
My herb garden is mostly perennials. I may have to replace a tarragon plant this year, and I'll plant tons of basil and a few cilantro and parsley. The year-after-years I have right now are 3 varieties of oregano, a couple thyme and tarragon varieties, marjoram, rosemary, sage and three varieties of mint that have made an unholy alliance to take over the world.
This will be the first year in about 4 that I don't increase the amount of yard space dedicated to vegetable gardening.
My plans are for
- chilies (habanero, serrano, jalapeno, pasilla, poblano, thai dragon)
- assorted tomatoes (cherry or plum, san marzano, roma, brandywine, 1 or 2 other heirloom varieties, and a couple beefsteak hybrids)
- tomatillos
- pole beans
- squash
- potatoes
My herb garden is mostly perennials. I may have to replace a tarragon plant this year, and I'll plant tons of basil and a few cilantro and parsley. The year-after-years I have right now are 3 varieties of oregano, a couple thyme and tarragon varieties, marjoram, rosemary, sage and three varieties of mint that have made an unholy alliance to take over the world.
borealis
26th January 2012, 08:46 PM
What kind of potatos do you grow, Ob? My friend has been experimenting with a lot of varieties including a through and through blue fleshed that's been kicking around from garden to garden here for at least fifty years. She got them from my fil. They're slightly different in texture to the common white or yellow potatos.
Lots of different blue types GIS:
http://www.google.ca/search?q=blue+potatoes&hl=en&site=webhp&prmd=imvns&source=lnms&tbm=isch&ei=37ohT8KDKejy0gHAg4XwCA&sa=X&oi=mode_link&ct=mode&cd=2&ved=0CBgQ_AUoAQ&biw=1277&bih=812
Lots of different blue types GIS:
http://www.google.ca/search?q=blue+potatoes&hl=en&site=webhp&prmd=imvns&source=lnms&tbm=isch&ei=37ohT8KDKejy0gHAg4XwCA&sa=X&oi=mode_link&ct=mode&cd=2&ved=0CBgQ_AUoAQ&biw=1277&bih=812
oblivion
26th January 2012, 08:49 PM
I haven't tried to grow anything fancy in the way of potatoes prior to this. Russets and Yukon Golds.
hmm. might chuck a couple of those blue ones into some dirt and see what happens.
hmm. might chuck a couple of those blue ones into some dirt and see what happens.
borealis
26th January 2012, 08:50 PM
She's had good luck with the foliage being less attractive to Potato Beetles.
oblivion
28th January 2012, 10:18 PM
good to know. i remember you mentioned having very poor soil. have you tried container gardening?
Free Falling
28th January 2012, 10:28 PM
No eggplant this year. I discovered I really don't like it, no matter how prepared.
Otherwise, pretty much the same as I planted last summer, only more varieties of beans:
Carrots (tri-color)
Spinach
Lettuce (but not as much)
Onion. (More!)
Tomatoes - no cherry tomatoes this year.
Broccoli
Cucumbers
Cauliflower
Green beans, string beans, pole beans, wax beans, snap peas.
Poblano peppers
Otherwise, pretty much the same as I planted last summer, only more varieties of beans:
Carrots (tri-color)
Spinach
Lettuce (but not as much)
Onion. (More!)
Tomatoes - no cherry tomatoes this year.
Broccoli
Cucumbers
Cauliflower
Green beans, string beans, pole beans, wax beans, snap peas.
Poblano peppers
PermanentlyEphemeral
28th January 2012, 10:44 PM
Something that made me go "hunh?" was seeing seeds for loofah.
I think it would be interesting to grow your own.
I think it would be interesting to grow your own.
Magicziggy
28th January 2012, 10:56 PM
This morning's crop
http://img.tapatalk.com/b6eff1b5-7cc9-783d.jpg
I do have some mini eggplant on the way and herbs and that's about it
http://img.tapatalk.com/b6eff1b5-7cc9-783d.jpg
I do have some mini eggplant on the way and herbs and that's about it
nostrum
28th January 2012, 11:17 PM
those tomatoes look nom
charlou
29th January 2012, 01:16 PM
No eggplant this year. I discovered I really don't like it, no matter how prepared.
I can't help rising to this challenge ...
Eggplant Parmigiana (recipe for two)
Peel and slice lengthwise two medium size aubergines (egg-plant) into slices approx 1 cm thick, place in a bowl and cover with a fine coating of salt (I use ground sea salt). The slices will quickly brown a little (like apple does when cut) but this doesn't affect the end result. Set them aside.
Into a stove top pan (saucepan or frypan) combine 800 grams of diced tomatoes (fresh or tinned), sliced fresh mushrooms and diced onion, and add garlic, basil, oregano, rosemary, etc herbs, and ground black pepper to taste (be generous ;) ). Leave to simmer to reduce to a saucy consistency.
Half hour minimum after setting the aubergine slices aside rinse the salt from them, pat dry and set out on an oven tray coated with extra virgin olive oil (or your substitute oil), ensuring all pieces are coated, and bake at 180oC until brown and tender. Remove from the oven and turn up the heat to 200oC.
Using a large oven proof dish (I do this on individual oven proof plates and serve them straight from the oven), layer the slices of aubergine with spoonfuls of the tomato based sauce, sprinkling grated Parmesan cheese between the layers, until all the slices and the sauce are used. Cover the lot generously with grated Mozzarella cheese and bake in the oven until the cheese is brown and melted.
Serve freshly made with crusty bread ... yummmmmm ...
I can't help rising to this challenge ...
Eggplant Parmigiana (recipe for two)
Peel and slice lengthwise two medium size aubergines (egg-plant) into slices approx 1 cm thick, place in a bowl and cover with a fine coating of salt (I use ground sea salt). The slices will quickly brown a little (like apple does when cut) but this doesn't affect the end result. Set them aside.
Into a stove top pan (saucepan or frypan) combine 800 grams of diced tomatoes (fresh or tinned), sliced fresh mushrooms and diced onion, and add garlic, basil, oregano, rosemary, etc herbs, and ground black pepper to taste (be generous ;) ). Leave to simmer to reduce to a saucy consistency.
Half hour minimum after setting the aubergine slices aside rinse the salt from them, pat dry and set out on an oven tray coated with extra virgin olive oil (or your substitute oil), ensuring all pieces are coated, and bake at 180oC until brown and tender. Remove from the oven and turn up the heat to 200oC.
Using a large oven proof dish (I do this on individual oven proof plates and serve them straight from the oven), layer the slices of aubergine with spoonfuls of the tomato based sauce, sprinkling grated Parmesan cheese between the layers, until all the slices and the sauce are used. Cover the lot generously with grated Mozzarella cheese and bake in the oven until the cheese is brown and melted.
Serve freshly made with crusty bread ... yummmmmm ...
Free Falling
29th January 2012, 01:26 PM
Magic - Where do you live that's having a growing season now? Australia? Florida?
Free Falling
29th January 2012, 01:29 PM
No eggplant this year. I discovered I really don't like it, no matter how prepared.
I can't help rising to this challenge ...
Eggplant Parmigiana (recipe for two)
Peel and slice lengthwise two medium size aubergines (egg-plant) into slices approx 1 cm thick, place in a bowl and cover with a fine coating of salt (I use ground sea salt). The slices will quickly brown a little (like apple does when cut) but this doesn't affect the end result. Set them aside.
Into a stove top pan (saucepan or frypan) combine 800 grams of diced tomatoes (fresh or tinned), sliced fresh mushrooms and diced onion, and add garlic, basil, oregano, rosemary, etc herbs, and ground black pepper to taste (be generous ;) ). Leave to simmer to reduce to a saucy consistency.
Half hour minimum after setting the aubergine slices aside rinse the salt from them, pat dry and set out on an oven tray coated with extra virgin olive oil (or your substitute oil), ensuring all pieces are coated, and bake at 180oC until brown and tender. Remove from the oven and turn up the heat to 200oC.
Using a large oven proof dish (I do this on individual oven proof plates and serve them straight from the oven), layer the slices of aubergine with spoonfuls of the tomato based sauce, sprinkling grated Parmesan cheese between the layers, until all the slices and the sauce are used. Cover the lot generously with grated Mozzarella cheese and bake in the oven until the cheese is brown and melted.
Serve freshly made with crusty bread ... yummmmmm ...
I actually tried a couple recipes on this general principal. I felt like I was eating a sponge baked with tomato and cheese. I didn't to the salt thing first, maybe that somehow cures it? If someone gives me an eggplant next summer, maybe I'll try that.
I can't help rising to this challenge ...
Eggplant Parmigiana (recipe for two)
Peel and slice lengthwise two medium size aubergines (egg-plant) into slices approx 1 cm thick, place in a bowl and cover with a fine coating of salt (I use ground sea salt). The slices will quickly brown a little (like apple does when cut) but this doesn't affect the end result. Set them aside.
Into a stove top pan (saucepan or frypan) combine 800 grams of diced tomatoes (fresh or tinned), sliced fresh mushrooms and diced onion, and add garlic, basil, oregano, rosemary, etc herbs, and ground black pepper to taste (be generous ;) ). Leave to simmer to reduce to a saucy consistency.
Half hour minimum after setting the aubergine slices aside rinse the salt from them, pat dry and set out on an oven tray coated with extra virgin olive oil (or your substitute oil), ensuring all pieces are coated, and bake at 180oC until brown and tender. Remove from the oven and turn up the heat to 200oC.
Using a large oven proof dish (I do this on individual oven proof plates and serve them straight from the oven), layer the slices of aubergine with spoonfuls of the tomato based sauce, sprinkling grated Parmesan cheese between the layers, until all the slices and the sauce are used. Cover the lot generously with grated Mozzarella cheese and bake in the oven until the cheese is brown and melted.
Serve freshly made with crusty bread ... yummmmmm ...
I actually tried a couple recipes on this general principal. I felt like I was eating a sponge baked with tomato and cheese. I didn't to the salt thing first, maybe that somehow cures it? If someone gives me an eggplant next summer, maybe I'll try that.
dug
29th January 2012, 03:57 PM
I think this is the year I will finally start an asparagus bed. It's my favorite vegetable and I have room to grow like tons of it. Any tips?
PermanentlyEphemeral
29th January 2012, 05:21 PM
I think this is the year I will finally start an asparagus bed. It's my favorite vegetable and I have room to grow like tons of it. Any tips?
Start from seed 7 years ago if you want any now.
I'm trying to remember if we sold 4 year old roots so you only had to wait 3 years or if we sold 5 year old roots so you only had to wait 2 years.
Asparagus is one of the foods I've picked more than I will ever eat in my life.
the field we rented was sandy and on a hill top. You want it to get all the sun it can. And pick it every day. Stalks would grow a good six inches on some days.
Start from seed 7 years ago if you want any now.
I'm trying to remember if we sold 4 year old roots so you only had to wait 3 years or if we sold 5 year old roots so you only had to wait 2 years.
Asparagus is one of the foods I've picked more than I will ever eat in my life.
the field we rented was sandy and on a hill top. You want it to get all the sun it can. And pick it every day. Stalks would grow a good six inches on some days.
dug
29th January 2012, 05:32 PM
We had a small patch that was here when we bought the place, but it finally quit producing a few years ago. It put up a couple stalks a day at the end. I could never have too much asparagus. It looks like most places will sell you roots that will produce in a couple years.
Any ideas on the best varieties and suppliers? What is the best time of year to plant the roots?
Any ideas on the best varieties and suppliers? What is the best time of year to plant the roots?
pensioner
29th January 2012, 05:34 PM
:glare::facepalm:You up side down folk piss me of, it is still winter here you know.
dug
29th January 2012, 05:38 PM
I'm right there with you. Go plant garlic. It'll cheer you up.
PermanentlyEphemeral
29th January 2012, 05:44 PM
We had a small patch that was here when we bought the place, but it finally quit producing a few years ago. It put up a couple stalks a day at the end. I could never have too much asparagus. It looks like most places will sell you roots that will produce in a couple years.
Any ideas on the best varieties and suppliers? What is the best time of year to plant the roots?
We sold the roots in the spring so I think that's the best time.
We never planted any roots we just rented an established field.
Any ideas on the best varieties and suppliers? What is the best time of year to plant the roots?
We sold the roots in the spring so I think that's the best time.
We never planted any roots we just rented an established field.
Magicziggy
30th January 2012, 12:41 PM
Magic - Where do you live that's having a growing season now? Australia? Florida?
Adelaide, South Australia
Adelaide, South Australia
borealis
31st January 2012, 02:59 PM
good to know. i remember you mentioned having very poor soil. have you tried container gardening?
It's poor, but that could be fixed. What it mostly is is non-existent. This is coastland that was scraped clean to the bedrock by glacial action, and all that's accumulated since then is a thin skin of acidic conifer detritus. Soil depth on my property ranges from 0 to about 12cm., and is occupied by interwoven tangles of tough spruce roots. I mostly have made boulder enclosures, dumped topsoil, manure, compost in them to a depth that perennial flowers can survive in and left it at that. I simply can't afford to buy enough topsoil to have a proper veggie garden.
Some hardy herbs grow okay in these conditions. I have a permanent oregano patch, mint, chives, have grown cumin and will again. I have a fairly successful small rhubarb patch and a grapevine that seems to be maturing nicely.
I've been playing with container gardening for several years and not having much luck. But last year I hit the right combination for tomatos and had a huge success with enormous healthy productive plants, so I'm planning to expand in that direction this spring. What I learned (and should have known) is that I should use the biggest containers I can get and go for depth over surface area, and to fertilise much more than I think I should. Also water soluble fertilisers that you use every time you water seem more effective than anything you might mix into the soil.
I've designated part of one of the boulder gardens for borage this year. I love the stuff and it can't be had unless you grow it yourself. It's edible, tastes nice, is pretty, and bees love it.
It's poor, but that could be fixed. What it mostly is is non-existent. This is coastland that was scraped clean to the bedrock by glacial action, and all that's accumulated since then is a thin skin of acidic conifer detritus. Soil depth on my property ranges from 0 to about 12cm., and is occupied by interwoven tangles of tough spruce roots. I mostly have made boulder enclosures, dumped topsoil, manure, compost in them to a depth that perennial flowers can survive in and left it at that. I simply can't afford to buy enough topsoil to have a proper veggie garden.
Some hardy herbs grow okay in these conditions. I have a permanent oregano patch, mint, chives, have grown cumin and will again. I have a fairly successful small rhubarb patch and a grapevine that seems to be maturing nicely.
I've been playing with container gardening for several years and not having much luck. But last year I hit the right combination for tomatos and had a huge success with enormous healthy productive plants, so I'm planning to expand in that direction this spring. What I learned (and should have known) is that I should use the biggest containers I can get and go for depth over surface area, and to fertilise much more than I think I should. Also water soluble fertilisers that you use every time you water seem more effective than anything you might mix into the soil.
I've designated part of one of the boulder gardens for borage this year. I love the stuff and it can't be had unless you grow it yourself. It's edible, tastes nice, is pretty, and bees love it.
oblivion
31st January 2012, 03:55 PM
my tomatoes do better in 5 gallon buckets than in any other place I've found. They want great soil, direct sun, lots of water and frequent fertilizing. agree on the water soluble fertilizer, too.
borealis
31st January 2012, 04:02 PM
Ob, do you trim a fair amount of excess foliage off your tomato plants once they begin developing fruit?
Someone recommended I do that, so I did some and didn't do others, and honestly found the defoliated plants (non-flowering branches removed) were not better off, and in fact may have suffered.
Someone recommended I do that, so I did some and didn't do others, and honestly found the defoliated plants (non-flowering branches removed) were not better off, and in fact may have suffered.
oblivion
31st January 2012, 04:03 PM
no, I don't. I don't cut out branches either though I've heard it lreads to larger (but fewer) fruit.
borealis
31st January 2012, 04:07 PM
I think I'll avoid doing it this year. Istm that if you fertilise the plants sufficiently whatever nutrients go into fruit production won't likely be reduced by existing foliage. In fact I wonder if reducing foliage just stimulates the plants to make more leaves.
charlou
1st February 2012, 11:31 AM
I've designated part of one of the boulder gardens for borage this year. I love the stuff and it can't be had unless you grow it yourself. It's edible, tastes nice, is pretty, and bees love it.
Thanks .. I looked it up. I think it might grow well here.
Thanks .. I looked it up. I think it might grow well here.
borealis
1st February 2012, 02:39 PM
I've designated part of one of the boulder gardens for borage this year. I love the stuff and it can't be had unless you grow it yourself. It's edible, tastes nice, is pretty, and bees love it.
Thanks .. I looked it up. I think it might grow well here.
It's the most delicious stuff when mixed with lemonade. Has a mild clean cucumber flavour without the faint bitterness of most cucumbers. The leaves are covered with hairs which are a bit raspy when dry but wilt to nothing when wet, so in salads it's best torn in small pieces and mixed well with the rest of the salad and whatever dressing you're using. The flowers are completely edible and look beautiful in salad or on desserts or in drinks. They hold up well to being sugared too.
Historically it has always been considered to lift the spirits or inspire courage, but afaik there is no evidence to support that it really does.
Good page on borage:
http://www.uni-graz.at/~katzer/engl/Bora_off.html
Thanks .. I looked it up. I think it might grow well here.
It's the most delicious stuff when mixed with lemonade. Has a mild clean cucumber flavour without the faint bitterness of most cucumbers. The leaves are covered with hairs which are a bit raspy when dry but wilt to nothing when wet, so in salads it's best torn in small pieces and mixed well with the rest of the salad and whatever dressing you're using. The flowers are completely edible and look beautiful in salad or on desserts or in drinks. They hold up well to being sugared too.
Historically it has always been considered to lift the spirits or inspire courage, but afaik there is no evidence to support that it really does.
Good page on borage:
http://www.uni-graz.at/~katzer/engl/Bora_off.html
oblivion
1st February 2012, 06:48 PM
I bought some dry borage to try as tea. And totally forgot about it. Will have to rectify this.
charlou
18th March 2014, 12:33 AM
cucumbers ... anyone have a nice sweet spiced pickle recipe for these?
borealis
18th March 2014, 12:48 AM
I should try to get my mother's pickle recipes. They were simple - sliced cucumbers, onion, white sugar, vinegar, salt, and standard pickling spice mix, which included at least bay leaf, mustard seed, celery seed, allspice, whole black peppers, and turmeric.
But I don't know the proportions.
But I don't know the proportions.
charlou
18th March 2014, 12:49 AM
Yep, I like the sound of that one. And sliced is good ... these are fairly largish cucumbers.
borealis
18th March 2014, 12:55 AM
There might have been cloves, cinnamon, coriander, ginger, and a bit of red pepper flakes as well but those I am really not sure of at all.
oblivion
18th March 2014, 04:57 AM
I think there could be a market for some of my home-brewed spice mixes.
borealis
18th March 2014, 05:06 AM
Yep, I like the sound of that one. And sliced is good ... these are fairly largish cucumbers.
If they are pretty large I'd recommend seeding them and making them into more chunks than slices.
If they are pretty large I'd recommend seeding them and making them into more chunks than slices.
borealis
18th March 2014, 05:06 AM
I think there could be a market for some of my home-brewed spice mixes.
Almost certainly.
Almost certainly.
MSG
18th March 2014, 06:16 AM
cucumbers ... anyone have a nice sweet spiced pickle recipe for these? peel. Slice thinly. Cover in white vinegar and red paprika. Throw into bin.
OmicronPersei8
7th April 2014, 04:18 PM
I put in 12 tomato plants, 9 peppers plants, and some sunflowers seedlings, and planted black bean, bush bean, cuke, zuke, and squash seeds yesterday
gib
7th April 2014, 08:04 PM
i did some peas
borealis
4th May 2014, 01:40 AM
I'm going to assume 'vegetable' means any green growing thing. That would mean what's coming up in my rugged messy flower beds qualifies.
The usual perennials, purple and white tall phlox, creeping pink and white phlox, daylilies, iris, forget-me-not, columbine, foxglove, william-and-mary, sweet william, chives, oregano, sedums, hostas, that plant I can't remember the name of, lavender, cranesbills, peonies, all well above the the soil and leafing up.
The grapevine and the roses, leaf buds healthy.
Nicest surprise. I bought a grocery store flowering oriental lily last year in spring to cheer myself up, stuck it in the ground when it got warm enough just in case. Wasn't hopeful, all but a few of the leaves died. There are two fat healthy multi-leaf spikes a good eight cm. up!
Lady's Mantle! Alchemilla, that's the one I keep forgetting. Wonderful plant.
http://organicheirloomplants.com/images/ladys%20mantle.jpg
The usual perennials, purple and white tall phlox, creeping pink and white phlox, daylilies, iris, forget-me-not, columbine, foxglove, william-and-mary, sweet william, chives, oregano, sedums, hostas, that plant I can't remember the name of, lavender, cranesbills, peonies, all well above the the soil and leafing up.
The grapevine and the roses, leaf buds healthy.
Nicest surprise. I bought a grocery store flowering oriental lily last year in spring to cheer myself up, stuck it in the ground when it got warm enough just in case. Wasn't hopeful, all but a few of the leaves died. There are two fat healthy multi-leaf spikes a good eight cm. up!
Lady's Mantle! Alchemilla, that's the one I keep forgetting. Wonderful plant.
http://organicheirloomplants.com/images/ladys%20mantle.jpg
charlou
4th May 2014, 03:12 AM
I have some winter veg seedlings to put in .. broccoli, cauli, sweet potato, red onion, garlic .. will sow more carrots and bok choi.. along with some spring flowering bulbs and a few more bird pleasing grevillea. Cool and moist with autumn colour and moments of sunshine atm .. nice :)
borealis
4th May 2014, 03:22 AM
Today was the first day it was warm enough to go outside without a coat. I spent hours tearing winter debris out of the beds, finding all the things sprouting up. Was rejuvenating. My knees got all wet and muddy; did not care. :)
oblivion
15th June 2014, 05:31 PM
With this year's Yukon Gold crop harvested and half eaten. I'm a little sad that I haven't devoted a bigger plot of garden to potatoes.
So I did some reading on how to prepare and store potatoes after harvesting them. It' pretty depressing. Due to the heat and lack of humidity here, I'd basically need a temperature and moisture controlled room.
On the bright side, though I think freshly harvested home grown potatoes taste better than store-bought, the difference is not nearly as much as with most vegetables and fruits.
On the other bright side, potatoes are dead easy to grow and take very little annual care. I leave a few small spuds behind when I dig them up, and the next year I have another crop.
So I did some reading on how to prepare and store potatoes after harvesting them. It' pretty depressing. Due to the heat and lack of humidity here, I'd basically need a temperature and moisture controlled room.
On the bright side, though I think freshly harvested home grown potatoes taste better than store-bought, the difference is not nearly as much as with most vegetables and fruits.
On the other bright side, potatoes are dead easy to grow and take very little annual care. I leave a few small spuds behind when I dig them up, and the next year I have another crop.
Fuzzy
22nd June 2014, 07:34 PM
Zucchini plants are growing very well! So are the beans and peas. I'm excited. I hope I get 10,000 zucchinis.
Nostrora Borealis
22nd June 2014, 07:45 PM
I have nice lilies I didn't expect forming buds.
OmicronPersei8
23rd June 2014, 02:32 PM
I sauteed some green beans in OO and garlic from the garden the other day, then threw in some soy sauce.
Picked a zuchini and yellow squash yesterday, got tomatoes getting ready to be picked
Picked a zuchini and yellow squash yesterday, got tomatoes getting ready to be picked
charmz
24th June 2014, 11:43 AM
The cauli, broccoli and sprout seedlings have been completely nommed by snails and slugs. I'd been putting pellets around the plants which had been working well, until this very wet week.
Leeks, onions, chives, and the like are fine, if a bit slowed by the lack of sunshine.
Some kind of glasshouse might be the go ...
Leeks, onions, chives, and the like are fine, if a bit slowed by the lack of sunshine.
Some kind of glasshouse might be the go ...
charmz
24th June 2014, 11:54 AM
ob, home grown potatoes are far crisper than the ones we get from the supermarkets ..although they've improved a bit ..was a really bad patch there for quite a while.
charmz
24th June 2014, 11:57 AM
I have nice lilies I didn't expect forming buds.
Something I like about moving house are the seasonal surprises in the new garden :)
Something I like about moving house are the seasonal surprises in the new garden :)
Nostrora Borealis
24th June 2014, 01:44 PM
Yes, had that fun at other houses I've lived in, but not a bit of planting had been done here. Had to start from scratch.
The surprise lilies are from a lily I bought last fall that was just meant to be a pretty houseplant until it died, but I stuck it in the garden not even knowing if it was a kind that would survive winter, then forgot about until it sent up three stems this spring.
Unfortunately one of the stems came up practically in a lavender I planted, so don't quite know how I'll deal with that. Wait til fall and move the lily maybe.
The surprise lilies are from a lily I bought last fall that was just meant to be a pretty houseplant until it died, but I stuck it in the garden not even knowing if it was a kind that would survive winter, then forgot about until it sent up three stems this spring.
Unfortunately one of the stems came up practically in a lavender I planted, so don't quite know how I'll deal with that. Wait til fall and move the lily maybe.
charmz
25th June 2014, 01:03 AM
That's what I'd do, I think ... it sounds like a survivor.
Nostrora Borealis
25th June 2014, 01:20 AM
I love plants like that, opportunists, survivors, surprises.
Because we have a wood stove there's an ashes and bark and grass clippings heap in a hollow spot that needs fill. California poppies and white muskmallow have failed to thrive in the actual gardens and I've tried the poppies twice. This spring both of those plus a random cranesbill (which will grow anywhere) have sprouted and grown at the corner of this heap, all in a clump, and presumably from seed. Nice healthy plants, if I can keep SO from whippersnipping them.
Because we have a wood stove there's an ashes and bark and grass clippings heap in a hollow spot that needs fill. California poppies and white muskmallow have failed to thrive in the actual gardens and I've tried the poppies twice. This spring both of those plus a random cranesbill (which will grow anywhere) have sprouted and grown at the corner of this heap, all in a clump, and presumably from seed. Nice healthy plants, if I can keep SO from whippersnipping them.
charmz
25th June 2014, 01:51 AM
I spent some time and effort planting drifts of bulbs in a lawn under an almond tree and was looking forward to a wild sea of freesias amongst the rough grass in spring. Partner at the time preferred neatly trimmed grass and mowed it all down before it had a chance to flower. :why:
Nostrora Borealis
25th June 2014, 02:30 AM
Been there too often.
last summer he totally sheared all the flowers off a really nice blue geranium. :(
last summer he totally sheared all the flowers off a really nice blue geranium. :(
Nostrora Borealis
25th June 2014, 02:31 AM
And currently has his boat parked almost in one of my little flower plots.
charlou
25th June 2014, 02:52 AM
So I buried him under the almond tree. :greenthumb:
charlou
25th June 2014, 02:53 AM
:D
Nostrora Borealis
25th June 2014, 02:54 AM
I banished mine to a cold Northwestern work camp thousands of km away. I'm kinder than you... maybe. :D
charlou
25th June 2014, 02:54 AM
Actually, he's a good gardener .. not many people actually like weeding.
Nostrora Borealis
25th June 2014, 02:56 AM
Lol, SO likes the flowers and bushes being there, but refers to all of them as either pansies or tulips and never touches any of them. He did help me haul a lot of boulders.
charlou
25th June 2014, 03:01 AM
well then, his sojourn in siberia obviously did the trick :hehe:
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