daily slice-of-life photo blog of a Gen-X dad
We started a couple of months earlier than usual with this year’s Scotch Bonnet peppers. I’m hoping to have a successful (first ever) harvest of Scotch Bonnet peppers. I’ve grown plants before, but they never bore any fruit. Wish me luck!
When washing rice, it’s a good idea to keep the “dirty” water to use in the garden or houseplants. That said, I have to remind myself to do it. This spring, we have a lot of new plants and herbs in our garden so I am putting extra effort to remember to save the nutrient-rich rice water.
I wonder if it would be beneficial to use in the compost bin as well? That’s worth researching.
Mariko and I have big plans for our gardening this year. Well, not so big, but we did plant several different things in the garden: rosemary, cilantro, parsley, peppers, fennel, and lots of basil. We’re hoping all of these are not attractive to the squirrels.
Let’s hope we have a good harvest all summer long. But of course, the Texas heat makes things challenging. Right now the weather is nice and there are no mosquitoes so it is really pleasant to work in the yard. In a month or so, being outside will be less attractive. Doing any gardening in the backyard will require long pants, long sleeves, or plenty of insect repellant! 🙁 Which kind of sucks when it’s 100°F / 38°C outside. 🥵
Seemingly out of nowhere, a nice sized fruit appeared on our nasubi (Japanese eggplant). I was so surprised! Now let’s see if the squirrels leave it alone so we can enjoy it when it matures. Speaking of that, I’m not sure exactly when we should harvest it. I guess it’s time to consult the google!
This year, we have several different plants growing in our garden and on the deck. My favorites are the peppers, and the first plant to bear fruit is our Serrano plant.
Our pepper plants don’t usually survive the winter and we end up planting a whole new bunch each spring but this year, we have a lot of returning plants: two Scotch Bonnets, Jalapeño, Habañero, mint, basil, Italian parsley, and the pictured Serrano. New this year are eggplant, another Jalapeño, cilantro, green onion, and Pequin peppers.
I’m hoping we have a good and continuous harvest throughout the summer! At least enough to provide some fire to our cooking. 😁
