let's see your veggie garden {pics}

[rainmax]

Just something from my garden...

 

[deluxestogie]

Beautiful. Some of those peppers look scary.

Is the braided garlic a hard-neck variety?

Bob

 

[Brown Thumb]

Very nice, that orange pepper should put out some heat. What varaity is it.

 

[Cigar]

I have question for you guys..today I just spotted tell-tell signs of powdery mildew on my pumpkin plants and was wandering anyone here have there favorite way to handle problem?? I have read about every thing from baking powder to sulfur??


Cigar

 

[deluxestogie]

The specific treatment is a suspension of Bacillus subtilis (Serenade is one brand) sprayed on upper and lower surfaces of the leaves. The bacterium kills the mold, and soon dies off. The problem is that it's expensive for the frequency you have to use it.

The underlying problem is a chronically wet season, or poorly draining soil.

Bob

 

[Cigar]

Thank you deluxestogie for comments..and you hit it rite on head!! its been one stormy day after next this summer and the plants are growing in my "terrible" topsoil in garden I was just reading on internet about how control PM..and off all different ones mentioned the one thought was kinda new to me was a milk/water solution yea they say regular milk mixed with water works..wow learn something new everyday.

 

[Jitterbugdude]

I've used Serenade, baking soda (Sodium Bicarbonate), Potassium Bicarbonate, copper sulfate and even sulfur. They all work fairly well but the trick is to apply them early. If your leaves have a heavy infestation you are probably fighting a loosing battle. Sulfur is tricky to use. It will often burn sensitive plants.

 

[rainmax]

...
Is the braided garlic a hard-neck variety?

Bob

Anka. Hard neck. Who said it can not be braided?
My wife help me with it. We just have it for presents for some friends.

Very nice, that orange pepper should put out some heat. What varaity is it.

Red one is Red Savina. I love it and grow it for about five years.
Orange is Trinidad perfume. First year.
I have some others Trinidad moruga scorpion, Carolina reaper and Mango Habanero.
I don't like and I will not grow them anymore. To much heat (realy heavy) and no pleasant taste like Red Savina...

 

[Smokin Harley]

Carolina Reaper is one of if not THE hottest pepper out there. I forget the scoville number on that one. My wifes cousin was growing one, no idea if he attempted to eat one yet. Those things can blister your throat if you're not careful. I don't even want to think of the exodus . Makes one want to eat a quart of ice cream to chase one down then wait for it later and say "COME ON ,ICECREAM !!!"

 

[Chicken]

the only thing i picked from my garden this year was tomatoes. i re-did my irrigation system.. but the one i had previouslly was impact sprinklers and i think they did a piss-poor job.

..so ive replanted everything. and each friday ive been giving the roots a liquid fertiling regiment with 12-0-0 [ plus trace elements,

...my replanting is going very well... i specially fortified each hole with my '' special ingrediant '' soil building materials,,,,and have been drowning them daily with my '' wobbler '' irrigation system,

 

[Chicken]

my virginia jumbo p-nuts are done.... i dug up 2 plants to see what i had,,,,, and they were loaded, i'll get some pics when i dig the whole patch up.

 

[Cigar]

This my pumpkin plant with the white spots on leaves ..but whats crazy the squash plants close by have no such leaves ..so-far.

 

[deluxestogie]

All of my okra seedlings that were started indoors in the spring were wiped out by the local critters as soon as they went into the ground. I then planted seed directly in the bed. So this is about a month or so smaller than it should be. It's now up to my navel. The plants you see produce about one generous serving per day, so I pick the okra (actually clip them off with a pruning shear) every day or two, and store them in a Ziplock in the fridge, until I accumulate enough to prepare. It keeps well there, whereas it rapidly grows large and woody if not promptly picked when tender.

It takes about 10 minutes of cooking in steam or directly in water to make a tender and firm serving.

If you've only tasted commercial okra, I should point out that home-grown is a different vegetable. The commercial stuff is picked at its largest and toughest, and must be cooked into slime to be edible. Home-grown can be picked when small, and gently cooked.

One way that I keep up with the wave of veggies that comes to a crest each summer in early August is to dice them all (tomatoes, eggplant, peppers, squash, okra, onions) into a large pot, add bouillon of chicken, beef, pork or ham, and loads of garlic. I cook it with olive oil, some other seasonings and a bit of water. Serve over fluffy rice.

Yesterday, about mid-morning, I diced up over a dozen yellow tomatoes (no peeling done), and simmered it until supper time with olive oil, beef bouillon, gobs of basil, oregano and garlic, and served it as a yellow pasta sauce over mini-ravioli.

I will really miss this bounty, when the cold weather clobbers the garden.

Bob

 

[Cigar]

I love Okra..used to grow clemson spineless all time..favorite is fried okra also pickled is great also..know I must goto store and buy some today thanks alot


Cigar

 

[Chicken]

i got a lot of okra going also. proably 150 of them.. right now they are 4'' tall...

im in the process of superseeding a lot of cukes..squash..zuchinni...jubilee watermelon,, i want to try my luck at making pickles if i can get these things to growing,

my jumbo p-nuts did o.k. but not nearlly the ammount of nuts i was wanting,

...............................................................................................................

i attribute all this to the fact that my front tine tiller was down at the beginning of the season. and was forced to use my small rear tine tiller. which doesnt go deep at all.... thus no real root growth.. i think thats why my original planting at the beginning of the year just fizzled out to nothing. but since then using a lot of organic material i have fortified all my rows. raising them up at least 4'' tall [ and it takes a lot to raise a row up 4'' ] using p-nut hulls.. cow / bat / / horse poop... silage [ which is ground up corn plants ] and a landscaping mix someone dumped out in a huge pile [ that i still havent collected all of it ] finelly ground up '' stump shavings '' and soil from a dried up swamp...

and so far the stuff i got going in these fortified rows is just getting on up good,

plus my weeklly liquid fertilizing regiment. i want even go int what i got for that,,,, all types of stuff.

 

[Brown Thumb]

End of Yr.

 

[deluxestogie]

Appetizing melons. My success with cantaloupes and watermelons (even very short season varieties) has not been great. So I gave up several years ago.

Bob

 

[Cigar]

funny you say that deluxestoige same here of all veggies grown over the years {just about tired all there is} have had same bad luck with cantaloupes/watermelon/pumpkins anything thing that seems to grow long vines no-luck only exception is cukes have done ok and not counting squash always grow "summer squash" more bush type?


Cigar

 

[deluxestogie]

Okra Recipe (sort of)

The weather keeps telling the okra to continue production.

Last night, I found a wonderful way to prepare it. Okra tempura.

This works beautifully with 3" pods. I purchased a box of tempura batter (in the Oriental section of the grocery store). Tempura battered veggies are served in Japanese restaurants.

It's just battered, deep-fried okra. But the tempura batter is lighter and crispier than American-style breading batter. When the batter begins to turn golden, the okra is perfectly cooked--AND NOT SLIMY.

To go with this (along with similarly prepared little peppers, discs of Oriental eggplant, and 1/4" thick slices of pattypan squash), I made up a sweet-sour sauce using

• orange marmelade {the sweet}
• Tamari (or low sodium soy sauce)
• rice vinegar {the sour}
• chives
• gobs of garlic powder {the key ingredient!}
• a sprinkle of ginger powder

The final consistency of the sauce was a very thick and clinging liquid.

Bob

 

[ChinaVoodoo]

I'm afraid I may become the Bubba of potatoes. Do you think I could do a lacto-ferment of shredded potato?