|Night Winter Sky from my backyard
It has been a while since the last garden update. Garden has been neglected a bit but seems to be doing well on its own.
The one citrus plant that was healthy but has yet to bloom is blooming in full force. I did some estimation and we might have 55 limes when it is done this season. Unfortunately it is falling to the same disease as all the others. I have applied some proactive fertilizer (see the brown water on the leaves). The hope is that I can keep it healthy enough for it to fight the sickness off itself. I haven’t found a product that will treat whatever this is that is slowing killing my citrus plants.
|Sickly key lime plant is still blooming
|Grape vine is still dormant
|We have big beautiful collards
The tomato seeds that I planted are doing well through the winter.
We are happy to have our fresh dill back.
Hopefully we won’t lose our blueberries again this year. Have not had luck with them the past two years.
My husband has chopped up our christmas tree. It is supposed to be used for mulch but I might end up composting/throwing it out because it is in the way.
My late fall project is growing in nicely. I replaced one of the gardens with sod and a lavender sensory garden. The grass is green as can be but the lavender is slow to grow.
The lavender is quite beautiful up close though.
Next up some tomatoes, citrus and hopefully blueberry crops in the spring.
I know the post is late since it is almost July but I wanted to show what has been up with the garden earlier this month.
Watermelon plant is starting to flower.
Roma tomatoes start to ripen.
We have a grapefruit that has not fallen from the tree!!!!
Key limes are ready to grow again this season
Starting some baby dills that I hope will make it through the summer.
New collard is getting some shade action by the palm frond.
This might be the first year the corn makes it….only time will tell.
Beans are hanging in there.
They did it. The tomatoes survived. They survived some freezes and the survived neglect while we were in India.
We came home from a vacation to this bounty. So far we have used them for salads, lentils, and spaghetti sauce.
The biggest problem is that we cannot eat them fast enough!!!
Some fresh herbs as well.
I was out collecting dill seeds this afternoon and a noticed a lady bug chowing down on some pests on my dying dill plant. I spent ten minutes taking photos and all I got was these two blurry ones. The lady was like “chill out iPhone paparazzi” and then flew away. I like the photo with the big white eyes staring me down. Also below is a photo of some of the seeds collected.
The dill plants are producing seeds. This is one of many seed producers in the garden. The first attempt at storing seeds became a moldy mess and I had to throw them out. The next batch was left to dry out on paper towels for a couple days before storage. Another batch was just thrown into the summer garden (an update on a later date about that). The only say I can say is that I did a terrible job at spreading the seeds. It is one big clump of dill. There are still more to collect and I will be doing that the next couple of weeks.
This dill is getting ready to give us a crap load of seeds. I am not big on storing seeds but perhaps I need to do it this time.
I made a very low carb breakfast the other morning. The zucchini frittata recipe that I used was adapted from the Complete Candida Yeast Guidebook. This book was the basis that my husband used when he went on a candida cleanse a couple of years ago. Consequently he was cured of many of his allergies.
4 large eggs beaten until foamy
1 tbsp chopped fresh parsley (from garden)
1 tsp finely chopped dill weed (from garden)
1/4 tsp paprika
1/4 tsp dried oregano
1/8 tsp sea salt
couple dashes cayenne
2 cups grated zucchini (slightly drained of juice)
1/3 cup chopped fresh chives (from garden)
1 tsp oil (olive oil) or butter
Pre-heat broiler in oven. Melt butter or oil in cast iron skillet (or high heat pan) on burner on medium heat. Mix all ingredients in bowl. Pour egg mixture in pan. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. When it is browned underneath place the pan in the oven on broil and let cook for 2-5 minutes or until fully cooked or dry and firm on top.
I served it with homemade yogurt topping.
1 cup plain yogurt (used fat-free but low-fat is recommended as well)
1 tbsp chopped dill
1/2 tsp garlic powder
It was a nice protein filled breakfast.