Grow Local: How Does Your Garden Grow? — Part Deux

July 7, 2014 § 5 Comments

Time for the monthly progress report on my little edible garden! (Actually this post should have appeared last week, but the 4th of July holiday delayed things a bit.) We’re about 9 weeks along at this point, for those of you playing the home game. Lots of sunshine and more than a few hot days in June really got the tomatoes and peppers going, but put an end the Little Gem and Burgundy Mix lettuces. Herbs — both sweet and savory — are thriving, which means it’s time for harvest! Read on for more details and photos.

First up, the peppers and tomato plant are definitely rockin’ — check out this photo:

Pepper and tomato plants

L to R: Purple jalapeño peppers, Indigo Apple tomatoes, green jalapeño peppers, and ancho chili peppers

Remember, these babies were about 4 inches tall when they went into the planting boxes. Today, they range from 30-48″ tall, with no signs of slowing down.

Purple Jalapeño Peppers
Honestly,  I bought this plant for the novelty, figuring if it grew, “fine.” If not, oh well. What a wonderful surprise it’s turned out to be! Healthy and hearty since planting, it’s now about 30 inches tall. The delicate purple flowers are so lovely, and the resulting black-purple fruit is really striking against the green foliage.

Flower on purple jalapeno plant

Flowers on my purple jalapeño plant

Purple jalapeño plant with unripe peppers

Purple jalapeños and a few that have turned red

A few of the older peppers have matured during the past week, transitioning through a range of intense colors from black-purple to purple-red to magenta, and finally to a deep scarlet. (The fruit actually starts out green with purple shading when small, and then turns completely dark purple as it grows.) I’m thinking about using them for an infused tequila or syrup for cocktails. Gotta plan ahead: National Tequila Day is coming up on July 24!

Purple jalapeños, red at maturity

Mature red jalapeno in the foreground; deep-purple peppers will be ready in a few weeks

Green Jalapeños
Unfortunately, the regular green jalapeños haven’t done as well. The plant is growing and spreading — it’s now about 36″ tall — but during the first and second flowerings, most of the blossoms died off. There are a couple of 3-inch peppers near the base of the plant from the first flowering, which are probably ready for harvest. Otherwise, I’ve seen some new baby-thumb-sized green nubbins appearing in the past couple of weeks, but there’s not much to photograph. Hopefully I’ll be able to report a bounty of green jalapeños in a few weeks.

Ancho Chili Peppers
Like the purple jalapeños, the anchos are going gangbusters! This baby really blossoms in heat — literally. After the first round of hot days in early June, the plant was full of creamy white blossoms, and most of those have turned into peppers! I lost one pepper to a bit of mold/rot, but the rest are a luscious, shiny green. The peppers on the lower part of the plant are from the first flowering, and should be ready for harvest later this month. I’m looking forward to an August filled with chiles rellenos!

Ancho pepper plant with half a dozen or so peppers

Ancho peppers

Sweet Red Peppers
This plant has been slow to start, and like the ancho, really thrives in the hotter temperatures. Oddly enough, the plant itself hasn’t grown much; it’s only about 18 inches tall. Right now it’s filled to capacity with peppers that have just blown up in the past two weeks. With a long maturity time (90 days), I don’t expect to see any red peppers until late August.

Nope, those aren't green bell peppers -- they're unripe red, sweet peppers. Just another 30 days to go (more or less)

Nope, those aren’t green bell peppers — they’re unripe red, sweet peppers. Just another 30 days to go (more or less)

Tomatoes
Tomato plants can be touchy — my neighbor has already lost a couple this year, despite all of his experience and attention. Fortunately, my friend Jill had some helpful advice that I took to heart for my Indigo Apple plant: lots of water and remember to fertilize. The tallest and widest of my nightshades, that little 4-inch start is now about 4 feet tall!

Indigo Apple tomato plant

Indigo Apple tomato plant

Like the purple jalapeño, the Indigo Apple tomato starts out green, turns purple (more violet than indigo so far), then red at maturity. Maturity is about 75 days, so the fruit from the first flowering should be ready in August — maybe the end of July, if we have another round of hot days.

Closeup of unripe Indigo Apple tomatoes

Unripe Indigo Apple tomatoes

Lettuces
Oh, my poor lettuces! Unfortunately, I let the Little Gem and Burgundy Mix stay in the ground too long, and they bolted during the 90-degree days. What’s “bolting”? It’s when the lettuce throws up center stalk, preparing to go to seed. It’s the lettuce’s way of saying: I’m done, outtie, see ya. The leaves become bitter, and all you can do is pull the head and replant.

It was a newbie mistake not to harvest entire heads sooner, but the great thing about lettuce is that the maturity is only about 28 days, so there’s plenty of time for a do-over. I planted three new varieties a couple of weeks ago.

New baby lettuces

New baby lettuces: Black Seeded Simpson, Lettuce Manoa, and Wildfire Mix

I’m planning to try an early harvest this time around, taking more baby leaves than I did with the Little Gems.

Closeup of new baby lettuces

Closeup of Lettuce Manoa (left) and  Wildfire Mix

Herbs
The herbs are doing really well, but admittedly, they’re low maintenance. Water, sunshine, the occasional cutting, and they’re good. The spearmint and lemon verbena are flowering, which means that it’s time to cut some back so that I can get another harvest or two this season. It’s also time to start planning for preserving them for use in the fall and winter.

Spearmint

Spearmint, starting to flower

The flowers are pretty, but it’s time for harvest. (Hello, mojitos. How you doin’?)

Peppermint

Peppermint, overflowing the container

Hmmm, might be time to make mint-chocolate ganache…

Sage

Sage

The sage has reached critical mass; time to harvest and preserve

Chives

Chives

Chives: my go-to herb. They’re going into every savory dish I make.

Lavender

Flowering lavender

Flowering lavender: so pretty, and it’s bringing pollinators to my yard!

Lemon Verbena

Flowering lemon verbena

Flowering lemon verbena

So, that’s the latest here in the 650! How is your garden growing? Are you preserving yet, or just enjoying the experience of eating garden-to-table?

Want to see how my garden has grown up? Flash back to the post in which I commit to creating my own edible garden and get all the nitty-gritty details of how I did it. Follow the progress of the first month and find out how my 4-inch plant starts fared — plant porn included, of course.

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