Posts Tagged tomato ‘Indigo Rose’

Tomato ‘Indigo Rose': Final Assessment

Ripe and unripe Indigo Rose tomatoes

Due to the frequent searches on Tomato ‘Indigo Rose’ that find my blog, I offered you a preliminary assessment of this new variety in an entry a few weeks ago, which you can read here.  To recap briefly, I noted that seed germination rates for this variety were significantly lower than for other varieties, and that the vines — although seemingly healthy — were not as vigorous as those of other varieties I grow.

The big remaining questions on this variety were:

  • How do I know when the fruits are ripe?
  • What does the ripe fruit taste like?

Indigo Rose fruits do not ripen to a deep tomato red. I would describe the ripe color as orange-red. Some of them reminded me of the color of ripe persimmons. In the photo above, you can see how the fruit progresses from green with bluish shoulders (top fruits) to a yellow-orange (lowest fully visible fruit) to a deeper orange-red (middle two fruits), all with bluish shoulders.

Here’s another shot of ripe fruits on one of my other plants, so you can see the minor variations:

Ripe to unripe Indigo Rose fruits

That small hole in the top biggest fruit was made by a thirsty bird. My region of the North Carolina Piedmont remains in moderate drought, so juicy fruits are becoming irresistible to thirsty wildlife. The birds don’t eat the fruits; they just poke holes — very annoying.

Before I tell you about their flavor, let me show you what they look like when you slice them open. I cut open several ripe fruits and laid them out on a bench so I could photograph them in sunlight.

Freshly sliced ripe Indigo Rose fruits

Note the white pith visible in the central rib area. It extends from the stem point into the fruit.  Also note the juice that dribbled out and is darkening the wood beneath them. Here’s another shot that shows the pith more clearly:

Sliced ripe Indigo Rose tomatoes all seem to be pithy in their middles.

In this second photo, you can see how the skin peeled back on the left side of the middle fruit. The skin is very thin. The purple pigment is confined to the skin, so if you want the antioxidant benefits of the pigment that turns them purple, eat the skins. I confess that I had expected the pigment to extend further into the fruit.

Every Indigo Rose fruit that I have cut open looks like these examples. They are pithy and very watery. Most important, they have no discernible tomato flavor. None. At all.

Those of us who grow tomatoes in our home gardens do so for that vine-ripened zing of tomato goodness that comes with a freshly harvested fruit. The five other varieties I’m growing this year are all delivering the tomato pizzazz I’ve come to expect from them.

But the Indigo Rose fruits are so watery and flavorless that we are not eating them, and I refuse to share them with any of my tomato-loving friends for fear that my reputation for providing superior veggie gifts will be forever tainted.

As an experiment, I left one piece of tomato on the bench so that I could observe how wildlife responded to it. Birds and squirrels routinely scour those benches for tidbits, so I was sure someone would try it. No takers. Finally, on the second day it was out there, a few ants were giving it a look.  They abandoned the fruit about three hours after they found it.

I’ll admit that growing conditions have not been optimal. During the 9-day stretch of rainless 100+-degree days my garden recently endured, the sun actually damaged the Sweet Treats cherry tomatoes that ripened during that time. They looked as if they’d been boiled from the inside. At first I thought it was some kind of disease, but when the heat backed off, their fruits began ripening normally again.

All of the tomato vines are exhibiting signs of heat and drought stress, and the usual fungal diseases are slowly eating their way up the stems. But this has become normal for my garden in the last decade or so.  Despite these challenging conditions, all other tomato varieties are continuing to produce delicious, perfect fruits. In fact, I’m in tomato overload mode at the moment, much to the delight of my friends who share in the bounty. All three pepper varieties are also productive and delicious. I’ll tell you about them another time.

Because all the other varieties are behaving — and tasting — as expected, I’m pretty sure the watery, pithy, tasteless fruits I’m getting off the Indigo Rose vines are intrinsic to the variety. Maybe these tomatoes were never meant to be grown in the southeastern US. If so, seed catalogs should state that clearly. Nothing in the description I read gave any indication that this variety would not perform well in my region.

Bottom line: Despite healthy, if slow-growing, vines and abundant fruit production, Indigo Rose gets an F in my garden.

I am annoyed that I let a picture of an unusual fruit con me into wasting my time on such watery, tasteless tomatoes. Garden space is precious and my well water is almost gone. I will not be gambling on another new variety unless it is backed by more than a pretty  picture and a snappy description in a seed catalog.

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Answers to your gardening searches: past seven days

Today’s harvest

You’re looking at 120 Fortex pole beans, 35 Jade bush beans, 2 Spineless Perfection zucchinis, 1 Raven zucchini, 2 Viva Italia tomatoes, 1 Sweet Treats cherry tomato, and 1 Early Goliath tomato.  Yes, the summer vegetable garden is hitting its stride just in time for this Wednesday’s Summer Solstice. If the shallow well I use for watering the veggies doesn’t go dry, I’m predicting an avalanche of ripe tomatoes in about a week. But this is just an update for those keeping tabs on my garden.

Today’s post is mostly about your questions — the ones I get via the search phrases you use to find my blog. WordPress’ statistics software conveniently tracks the terms you use to find my site, and over the last 7 days, I’ve noticed enough repetitive searches that I thought I’d try to address some of your issues.

First up: Indigo Rose tomatoes. You folks find my site often by searching for information on this new variety of tomato.  Many simply search on the name, but two other searches this past week caught my eye. You asked: Do Indigo Rose tomatoes taste good? And you searched on: My Indigo Rose tomato is slow to ripen.

So I thought I’d share what I’ve learned. Like many of you, the picture and description of this new tomato variety in this year’s seed catalogs piqued my curiosity enough to make me try growing them. If you search on this variety within my blog, you’ll find several entries that apply, but I’ll summarize what I’ve learned so far here. First, the seeds didn’t germinate quite as enthusiastically as the other varieties I grow; I got a 50% germination rate, which is low for me.

Second, the vines continue to grow well, but not nearly as fast as other varieties I grow. The other indeterminate varieties I grow send out many more growing shoots than my Indigo Rose plants. My theory — and I am totally guessing here — is that the purple pigment that colors the tomatoes and darkens the stems of the plants may reduce the amount of green pigment available for photosynthesis, thereby slowing the growth rate of the plant compared to more familiar tomato varieties.

Third, the Indigo Rose plants set abundant fruit; the clusters contain quite a number of relatively small fruits. When the fruits fully ripen, I’m thinking their small size and unique color will make them ideal for salads.

This brings me to your questions. Without a doubt, my Indigo Rose plants are ripening more slowly than my other varieties. Only in the last few days have the lower fruits on one of the plants begun to show the expected color change from green to reddish on the bottoms of the fruits. Here’s a shot of the bases of the ripening fruits:

Bases of Indigo Rose tomatoes finally begin to change color

And here’s the same cluster of tomatoes from the other side, so that you can see the blue/purple pigment on the tops of the fruits, along with a hint of the color change below:

Note the hint of redness along the bases of the fruits.

Thus, I advise patience to those searchers who are wondering why their Indigo Rose fruits aren’t ripe yet. You now have photographic evidence of what to look for. When they are fully ripe, I’ll be sure to post another photo in this blog.  Obviously, I can’t speak to the taste of these tomatoes yet, since, like you, I’m still waiting for them to achieve full ripeness.  Again, you’ll know when I know.

I’m also seeing a big uptick in questions about squash growing. This doesn’t surprise me. My squash are beginning to be plagued by squash bugs, and I actually have already lost one of the Y-Star patty pan plants I was growing. The roots of that plant were destroyed by voles. These plant-eating rodents are the worst I’ve ever seen them in my garden this year. I blame this past nonexistent winter for their abundance.

I’m also seeing a few bronze eggs on squash leaves, and when I watered yesterday, two squash bugs lurking at the base of a plant scurried up the stems to escape the water. I nabbed them quickly and deposited them in my bug extermination jar (filled with soapy water) that I keep in the garden this time of year. I wrote a long entry last year on everything I know about growing squash, which you can read here.

But I do want to address a search question that arose this week. Someone searched on:  sevin directly on squash vine borer and larvae.  By the way this question is worded, I’m guessing that someone is confusing our two main squash insect varmints: squash bugs and squash vine borers. You can read all about the differences in that entry linked above. But know that borers are the larval form of a moth; squash bugs hatch from eggs as smaller larval forms of the adults.

Because borers live inside squash stems, I can’t think of a way to get Sevin onto them. And although non-organic gardeners will tell you to put Sevin on squash to kill squash bugs, I think it’s a very bad idea. Sevin kills pollinators. If you want squash fruits, you need those pollinators. If you pile on the Sevin, you may have pretty plants, but you won’t get any squash.

Squash flowers need visits from pollinators like these if you want squash for your table.

One person searched on:  brownish bronze eggs that have been laid on my tomato plants. These could be squash bug eggs. I’ve known the bugs to lay eggs on other vegetables, even my basils, although I don’t think they eat them.

I’ll address additional search questions from my readers in future entries. If you’ve got a question you’d like me to answer, send it to the e-mail address I list on my About page. I’ll try to help you if I can.

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First Fruits of Summer

Two Raven Zucchinis, Three Spineless Perfection Zucchinis, and Two Y-Star Patty Pans

Yes, it’s that time, folks, when squash shows up nightly on the dinner menu, and the aroma of baking zucchini bread fills the house with cinnamon-squash goodness. With today’s harvest, summer produce is officially in the house.

Wonder Spouse and I have been working hard to get the vegetable garden weeded and mulched for the season, and we’re nearly done, I’m happy to report. That’s good, because as you can see above, the summer vegetables are cranking bigtime.

And well they should be. Our high temperatures are mostly hovering in the mid to upper 80s, with nighttime lows in the middle to upper 60s. Combined with heavy, humid air and occasional thunderstorm rain, these are close to ideal growing conditions for the summer garden. We did get a bit of pea-sized hail the other afternoon, but it wasn’t heavy enough to do any harm that I could see. Compared to areas near me, I’m still low on rainfall, so I am providing extra water to the squashes (big moisture consumers) and the last of the spring veggies still struggling to hang on.

Here’s a shot of the Rainbow Chard, which is all that’s left of my lovely bed of greens. The lettuces and spinaches all bolted for the sky when the 80-degree temperatures settled in.

Rainbow Chard is still productive

After I took this picture, I harvested almost all of the big leaves you see here. I’ve never grown this veggie before, and I’m not sure how much longer it can withstand summer weather, so I figured I’d pick as much as I could while it still tastes good.

I haven’t pulled up the Sugar Sprint Snap Peas yet, but their productivity has slowed to a crawl. If I stop seeing any flowers, I’ll compost them. The beets still seem to be growing well. I’m trying to keep them moist, in the hopes that the beet roots will expand a bit more before I must harvest them.

Beets and carrots in front, rainbow chard in back, and a basil in the middle

The tomatoes are all taller than me now; their fruits grow larger — and more numerous — daily. I find I must tie new growth to the trellises every other day. My tomato experiment this year is a new variety called Indigo Rose. The amount of purple pigment produced in the fruit depends entirely on how much sun reaches the fruit. Here’s one plant that gets a lot of sun:

Note how the fruits are mostly purple

Compare that picture with a shot of another plant of the same variety that is sited where it gets more shade:

Only the very tops of the fruits of this shaded Indigo Rose are turning purple.

Whatever degree of purple these fruits attain, I think they’ll look amazing in salads. I sure hope they taste good.

Meanwhile the Fortex Pole Beans have already shot over the top of their 6-foot trellis. Last year, these beans grew up and over the trellis, and then some of the vines started back up again. Given how early we are in the season, I’m thinking this year’s beans may overwrap the trellis multiple times. This makes for very challenging bean-harvesting conditions, because it’s hard to spot the beans hiding deep within the mass of foliage. A taller trellis wouldn’t solve my problem; I can barely reach the top of this one.

You can just about hear them shouting, “To infinity and beyond!”

The Jade Bush Beans were slow to get going, but are now starting to look fairly respectable. We love the flavor of these beans, which is why I still grow them, despite the complaints my knees make when I’m harvesting them.

Jade Bush Beans in foreground, squashes behind

And, as you can see from the first shot of this entry, all three squash varieties are producing with almost frightening enthusiasm.

Y-Star Patty Pan Squash

Raven Zucchinis have darker skin than most other varieties, including:

Spineless Perfection Zucchini — it does seem less prickly

That concludes this vegetable garden update, but I want to close with two more photos I took this morning.

First up is this young cottontail rabbit that was dining on clover growing in my driveway. Apologies for the blurriness, but the bunny was wiggly. Note the dark spots on its ears. Those are ticks, which is not only gross, but also explains why my front flower garden is so full of ticks that I can’t walk through it without picking up several. Yikes!

Young bunny with tick-infested ears

And I’ll close on a more aesthetic note. I grew this yarrow from seed years ago, and because, like most yarrows, it tends to spread itself around, its pretty pink flowers still adorn the edge of my vegetable garden every year. The nice thing about yarrow is that you can hack it back as much as you need without ever killing it.

Pink yarrow — tough and pretty

As Memorial Day weekend begins, I hope all my readers will be enjoying their yards and gardens as much as I am enjoying mine. Happy Summer, everyone.

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Vegetable garden charges toward summer

Foxgloves and yarrows invite pollinators to visit.

Last week, my garden sweltered beneath high temperatures in the nineties. This week, the temperatures plunged 25 degrees. This morning, our hill thermometer registered a low of 41 degrees Fahrenheit. In other words, it’s a typical late spring in the Piedmont of North Carolina.

Experience has taught me that the trick to helping veggies survive spring’s wild weather swings is to plant vigorous plants during a settled spell of weather, mulch them heavily immediately, and water as often as necessary to keep the soil evenly moist.

This year, my timing seems to have been pretty good. The spring veggies are still producing, although last week’s nineties caused some of the mesclun mix (Yankee greens, as I think of them) to bolt.

And the Sugar Sprint Snap Peas have been disappointing. It took them much longer to begin to bloom than the Sugar Anns I’ve grown in the past, and the pods started filling very unevenly when the heat hit them last week. The Sugar Anns never faded this fast. That’s not to say the Sugar Sprints aren’t still producing, just not producing up to my expectations. Here’s what they looked like yesterday morning after a piddly rain the day before:

Sugar Anns will replace these Sugar Sprints next year.

As for that rain I mentioned, as usual, my little corner of the Piedmont is being overlooked. The city 30 miles to our east has had two major, multi-inch rain events in the last two weeks. Our two-week total isn’t even 1.5 inches. Of course, the folks in Raleigh also got hail, some flooding, and a few houses were set on fire by lightning. I’ll take gentle, light rain over dangerous storms every time, of course, but I get grumbly when I hear the TV weather folk talking about the “break in the drought.” Not at my house.

Wonder Spouse and I are still enjoying the bed of spring greens, and we do have enough peas to at least add a few to our salads. Here’s what that bed looked like yesterday morning:

Still sweet, tender, and delicious

And the beets are finally looking like they might make some actual beets. If the sub-80-degree weather sticks around and we can get some decent rain, I think I still have a good chance at a decent beet crop. Here they are with the bolting mesclun mix in the background:

The pink flower is a cosmos.

The 90-degree heat was a huge boost to the summer garden. A number of the tomato plants are already as tall as I am, and fruit production is enthusiastic. The peppers are not far behind, and the beans — especially the pole beans — are reaching for the sky. Here’s what the pole beans looked like yesterday morning:

These Fortex pole beans seem even more vigorous than last year’s crop — yikes!

And check out these tomato fruits:

Sweet Treats Cherry Tomato

Viva Italia paste tomato

Early Goliath Slicer Tomato

Indigo Rose Tomato

Check out the way the Indigo Rose tomatoes are already turning purple. I did a bit of research on these and learned that they only make anthocyanins (the purple-colored antioxidant) where the sun touches the skin, and the purple stays only in the top layers of the tomato. So this is one you’ll want to eat skin and all if you’re trying to take advantage of this nutrient. I also learned that the tomato is fully ripe when the bottom of the tomato is deep red.  I’ll keep you apprised of their progress.

Last but not least, two of my six squash plants had open flowers yesterday, so I was forced to remove their coverings so that pollinators could access the flowers. The plants look strong, and I’m hoping they’ll be able to resist the squash varmints long enough for us to grow weary of squash-filled dinners.

Y-Star Patty Pan Squash — a new variety for me this year

As you might guess, our yard is still producing many blooming plants. I’ll show you some highlights soon, along with some wildlife updates.

Now it’s time to pull more weeds, mulch, and continuously pray for gentle, abundant rain.

 

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The Agony of Success

Lovely, aren’t they? Due to a childhood filled with perpetually pink gifts from a well-meaning grandmother, I’m not usually a big fan of pink. However, these daffodils were freebies from the same company that gave me the pink hyacinths I showed you here.

Both sets of bulbs have prospered. And in my fantasy garden land where I stay on top of all my chores, they would have been divided and spread around several years ago to prevent the crowding that inevitably leads to diminished blooms. These bulbs are rapidly approaching that limit. Will I get to them? Unless friendly garden elves suddenly appear to help me, probably not.

Most days on my five acres, I am so besotted by the beauty I encounter at every step that I manage to ignore all the to-dos clamoring for their turns. Today, as creaky joints and aching muscles protest my every move, the beauty is being outshouted.

I spent the last two days finishing the initial planting of the spring vegetable garden. I was pushing hard to exploit a window of absurdly mild, dry weather that preceded today’s morning rain (a mere 0.28 of an inch). This weekend, temperatures will dip a bit below freezing — not enough to slow my well-watered and tucked in spring veggies.

Remember the greens I started that needed transplanting? I last showed them to you here. Now they are all tucked into their final destination:

Mulched greens

I was delighted by the number of earthworms I annoyed as I prepared this bed on Wednesday and planted it yesterday. If you click on the photo to enlarge it, you can just make out the wire hoops over the bed that support the weight of the garden fabric that you can see here:

No varmints or cold spells will bother them now

I realize the cloth isn’t exactly draped elegantly. The wind was blowing in a cold front, so I settled for functionality and disregarded aesthetics.

After I got them in, I direct-sowed seeds of beets, two carrot varieties, two more lettuce varieties, a package of mixed mesclun greens, and another spinach variety. They don’t look like much yet, but here they are freshly buried and watered:

And here:

You can see that I am not compulsively neat. Functionality is my concern. I’ve found that these crosswise initial planting rows usually work well. I sowed the seeds relatively thinly, but if the plants germinate well, I’ll need to thin them. That’s why I left spaces between the planting sites. If I end up not needing the space for greens, I’ll tuck in flowers and herbs there.

The greenhouse looks much emptier without its crowd of robust greens. But the remaining seedlings are — mostly — doing well. I always start six plants of each tomato and pepper variety. I plant out two, and find good homes for the rest. That’s never a problem; I’ve found that few folks say no to free tomato and pepper plants.

Indigo Rose only yielded two excellent seedlings and a puny-looking third — 50% germination. I’ve sowed new seeds in the spaces that didn’t produce. Here they are sitting by themselves in the germination chamber:

Indigo Rose germination disappointed

However, Super Marzano — my other new tomato variety this year — yielded a 100% germination rate. For some reason, I lost my mind and planted twelve seeds. Here they are with my four reliable tomato varieties, all of which also germinated 100%. The Super Marzanos are the big ones in back that had a two-week head start over the others.

The peppers and basils did not disappoint me either. Here they are raring to go on the greenhouse shelf beside the tomatoes:

Note the purple-colored Amethyst basils at the top right.

The Super Marzano tomatoes will need to be upgraded to individual pots very soon. And it’s almost time to sow more flower seeds in the greenhouse. In fact, it’s probably time right now. After the upcoming chilly weekend, next week’s temperatures are predicted to soar into the upper seventies, with nighttime lows not dipping below forty. That’s crazy talk for mid-March; much more what I’d expect for middle to late April.

The good news? I am well-prepared with an abundance of enthusiastic veggie seedlings to try to wrest spring and summer veggies from too-warm, too-dry soil. And as soon as I am able to once again walk fully upright without limping or groaning, I’m going to get right on that.

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Dream Time

Decisions, decisions …

They’ve been piling up for the last two months: seed catalogs – and plant nursery catalogs too. Their arrival usually signals the onset of my garden dream time – the frozen month or so during which I peruse the colorful pictures and descriptions contained in these myriad purveyors of temptation. However, this winter I’ve mostly been piling the catalogs in a corner for later reading while I take advantage of the continuing abnormal seasonal warmth to complete more yard and garden clean-up chores.

This past weekend, Wonder Spouse and I tackled our deer-fence-enclosed north slope. Mountains of evil Microstegium vimineum were raked up and hauled away, along with vast piles of tree limbs and tangles of Japanese Honeysuckle pulled from soft ground and off trees it was trying to strangle. Poison Ivy was gingerly dislodged from the base of a large Tulip Poplar. Leaves were raked and relocated around trees and shrubs – instant mulch. We were tired and sore but proud of our accomplishments after two days of hard work.

The catalogs continued to accumulate in their designated corner unread. I’d tell myself I’d get to them in the evenings, but found myself too tired to keep my eyes open after a long day of debris wrestling. Finally, during yesterday’s rain, I sat with the catalogs long enough to settle on my seed needs for the upcoming vegetable garden season. As is my usual practice, my choices combine old reliable favorites with a few new temptations that I feel obliged to try out in this year’s garden.

I always start with the tomatoes for two reasons. First, whole catalogs are devoted to them, so there’s more to study. Second, my greatest struggle every year is to limit myself to a sane number of varieties. My willpower is strongest when I begin my selections, so I settle on my tomato choices first.

Last season, I grew seven different varieties of tomatoes, as I described here. This year, I’ve managed to limit myself to six varieties. It was almost five, but a variety in my main seed source’s catalog was too interesting to resist.  Here are this year’s selections:

  • Early Goliath – We grew this one last year and were so pleased with its early and continuing productivity that we are growing it again.
  • Big Beef – This variety continues to please with its enormous, flavorful slicers that begin to ripen about mid-season and continue through hard frost.
  • Viva Italia – We find this roma-type paste tomato to be indispensible for sauces, and they’re meaty enough to hold up when thinly sliced onto pizzas.
  • Sweet Treats – This cherry tomato is so perfect that we’ve decided we can’t survive a summer without it. Everyone who tastes one of these little treasures exclaims aloud with delight.

My experiments for this year are:

  • Super Marzano – We loved the flavor of this roma-type variety’s ancestor, San Marzano, but it didn’t hold up against our southern Piedmont heat and diseases. This newer hybrid comes with much more disease resistance, and it’s supposed to be high in pectin, which means it will thicken pastes and sauces quickly and flavorfully. I’ll let you know.
  • Indigo Rose – The picture in the catalog was so surprising that I read its description, which completely hooked me. It looks gorgeous – almost purple – and it supposedly is very high in anthocyanins, which are powerful anti-oxidants. Their good flavor is supposed to have “plummy overtones.” Color me intrigued.

I ordered all my tomato seeds except Indigo Rose from Totally Tomatoes. I’ve been ordering from these tomato/pepper specialists for many years, and I’ve never been disappointed. The rest of my vegetable and herb seeds come from Johnny’s Selected Seeds.

After discussing the pros and cons of potential bean candidates, Wonder Spouse and I decided to stick with the bean varieties we grew last year: Jade bush beans and Fortex pole beans.  Both were fantastically productive and delicious. We’re sticking with Red Ace beets; we know they grow well in our garden, and they always taste wonderfully sweet.

In addition to Nelson carrots, we’re going to try Laguna carrots, which are supposedly very heat-resistant. The idea of keeping carrots productive even midway through our summer swelters was too tempting to resist.

I went a little nuts on the lettuces. I always do. Suffice it to say that I focused on heat-resistant varieties, made sure to get some colorful red ones, and also threw in a mesclun mix for pizzazz.

I’m trying Sugar Sprint snap peas. They are theoretically stringless, unlike the Sugar Anns I’ve been growing. And I went with heat-resistant spinach varieties.

On the summer squash front, I’m growing Raven zucchini again; we’ve been pleased with their vigor. And we’re going to try Spineless Perfection. If this variety really lacks spines, I will indeed be delighted – assuming they produce well and taste good too. We’re trying a patty pan type called YStar that intrigued Wonder Spouse.

But we’re not doing winter squash again. We’ve decided we just don’t eat enough of them to justify the garden space needed to grow them. And we’re lucky enough to live in an area blessed with many small farmers and markets that offer tasty, locally grown winter squashes in abundance when we do have a craving.

We’re going to try Bright Lights swiss chard, and in addition to my culinary basil standards (Nufar and Aroma2), I’m going to grow Amethyst Improved, which is supposed to be deeply and reliably purple while tasting fabulous.

I don’t usually order annual flower seeds beyond Queen Sophia marigolds, which I consider essential to the vegetable garden. But this year, as a benefit of my membership in the Garden Writers Association, Renee’s Garden sent me a media kit that offers me free seeds if I’ll write about my results. Free seeds – say no more! I’ve ordered ten flower varieties, many of them heirlooms, which I’ve found are usually better at attracting pollinators than the fancy newer hybrids. I’ll let you know how they do as the season progresses.

As usual, I’ve ordered quite an ambitious number of seeds. As always, if Mother Nature doesn’t cooperate, I’m going to have a sad excuse for a garden. My county is in moderate drought right now. Every rain event promised seems to peter out just before it gets to my house. But my seed orders are in. I am placing my garden in the hands of the weather gods.

P.S. If you know any good rain dances, drop me a line…

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