Red of Florence onions

Red of Florence onions, finally processed!

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Yes, all this time, the Red of Florence onions we harvested awhile back have been sitting on a screen in the old kitchen. With how cold it gets in there, they’ve been fine, and we’ve been using them as needed, but it’s starting to get too cold. Today, I was finally able to finish processing the last of them.

You should be able to go through the slide show of images above.

The first step was to cut away the shriveling green parts and the roots. When I was done, the bulbs filled my giant colander in a heap!

While I was working, the cats in the sun room were going nuts, trying to see what I was doing, so I opened the door and let them in with me. Quite a few came in to explore! One of the males is aggressively friendly. I was using the top of the chest freezer as a table. He jumped up onto it and was eager for pets. Thankfully, he was okay with head boops and arm rubs, because my hands were busy. If, however, I reached for the kitchen shears beside him instead of petting him, he would attack my arm! He even started biting, so I had to take him off the freezer repeatedly before he finally stopped.

Once the screen was clear, I had to figure out what to do with it. We made this as a barrier for the old basement door, so we could keep it open and allow cool air to circulate, while also keeping the cats out. It’s made with 1 inch wire mesh. I took it into the sun room and figured out a way to use it for the cats. It is now resting on one level of the shelf in front of the window on one side, and the cat cage on the other – though it did need propping up on the cat cage to make it level. Hopefully, it’ll stay. I then took a spare sheet of rigid insulation and cut it slightly longer than the screen. With how the frame and centre support is, I was able to fit the insulation under the screen, in between the long sides. The sheet was just narrow enough for that. Without support, of course, it started to sag, but this sheet had been used for something else and already had some holes in it. I was able to use one near the side and zip tie it to the screen, then made a couple more holes as far as I could reach on the other side and added another zip tie. Not that the cats’ weight would be on it, as the screen would hold them. It was just to keep it from sagging. The cats can walk on the wire, but there was another chunk of the insulation that I put on top, so it would be more comfortable. They’re probably scratch the heck out of it. They just love scratching at that insulation!

Before I set that up, though, I put the remains of another sheet against the window that’s missing the inner pane. It doesn’t fill it – we tried cutting pieces to fit before, but the insulation kept wanting to fall away, no matter how we tried to secure it – but it’s enough to reduce the chill from that window where it counts.

So now the cats have a sort of “cave” against that wall, covering the space we set up for them. It gives them another level to climb on that is under the shop lights. I have those set to turn on with the motion sensors, after dusk, and the insulation under the screen will help keep some of their own body heat in, underneath. Also, they won’t get blinded every time one of them moves. Yes, I have the lights set at their lowest level of brightness, but when it’s night, it still seems really bright!

Hopefully, the racoons won’t knock it off or something.

Once that was done, it was back to the onions.

The first batch of onions I cleaned up was for dehydrating in the oven. I have four baking sheets, but they are too big to fit side by side in my oven. This oven does not have an element on the bottom, though, so I was able to put a baking dish on the bottom for elevation, and that allowed me to fit three trays in.

For the first tray, I tried slicing the onions long ways and laying them out on a cooling rack in the baking tray. I could only fit about 1 1/2 larger onions on the tray that way. For the second one, I tried cutting them on the round and laying them out on another cooling rack, but they just fell through the openings. I ended up putting parchment paper down instead, the laid out the slices. The rings didn’t want to separate, so I cut the rest in half lengthwise, first, then sliced them. They still needed to be broken apart aggressively before the pieces could be spread out evenly. Still, I was able to fit about 3 larger onions on, that way. For the third tray (I didn’t bother taking a picture of that one), I just chopped the onions and spread them out. That was another 3 or 4 larger onions.

Those will take a while to dry, so the rest of the onions got chopped up for freezing. I would have wanted to dehydrate more, but chopping and freezing is a lot faster!

For that part, I tried out a trick I think I saw on Pinterest. Loading into freezer bags is a real pain. I’ve tried several different ways to support the bag, but the best I could come up with was to put it in a large measuring cup. It would still be floppy, but not as much.

This time, I got out our canning jar lifter. The slide lock part of the bags gets turned inside out, as I usually do to keep the locking parts clean. This lip then fits over the curved jar lifting end, while the flat handles act as a stand. The lifter can be opened as wide as the folded over part of the bag allows, and holds it tight. After filling the bag with the chopped onions – I fit 2 1/2 cups per size medium bag – the lifter can be squeezed together to free the top. After the flipped over part is flipped back again, the lifter can be opened wide, allowing plenty of room for the filled bag to be removed.

My goodness, I wish I’d known about this trick long ago! This was the easiest, fastest filling of freezer bags I’ve ever done!

I had to stop chopping part way through, as my back was starting to give out (yes, I even used a stool to raised one leg while I worked), which was a good time to have the supper my daughter made for me. Then it was back at it.

In the end, there were 14 freezer bags filled. All but one of them went into the big freezer. Before sealing the bags, I would close it most of the way, then stick in the short end of an elbow straw in the last gap and suck out the air to vacuum seal it. One of the bags lost its vacuum. I couldn’t see a hole, but there had to be one, somewhere. So that bag went into the fridge to use right away.

I’m quite happy with our onion haul this year. Even though one variety failed completely for some reason, we still have plenty of cured and braided onions, both yellow and red, to use throughout the winter, as well as some shallots, and now we have 13 bags of chopped onions in the freezer, 1 in the fridge, plus more dehydrating in the oven. It should be interesting to see how long this supply lasts us through the winter.

One thing about these Red of Florence onions; their shape makes them SO much easier to cut up! Plus, they taste good, so win-win!

The Re-Farmer

Fuzzy friend, future soup, and cat status

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I am so glad we don’t need to go anywhere for the next while!

When I headed out yesterday evening to feed the outside cats, we had freezing rain on top of the snow.

We also had company.

Looks like the big, fluffy beast hunkered down as soon as I came out. I stayed where I was long enough to take the picture. As soon as I moved closer, he ran off.

I love how casual Driver is, sitting next to the racoon!

When I saw him this morning, he was still favouring that front paw. I still can’t see any obvious signs of injury, but I’m not able to get a closer look, either.

We got snow again, after the rain, so things were pretty crunchy, crispy out there! We’re supposed to both get more snow, and warm up, over the next few days. I’m sure the cats will enjoy the warmer temperatures, and the snow melting away. Of course, the long range forecast of up to 8C/46F have changed, but it’s still saying we’ll have several days of 6C/43F next week. My main concern right now is for the 11th. I’ll be bringing the cats in to the clinic quite early in the morning, and the forecast currently calls for sleet. More on that later!

This morning, my older daughter was planning on making a soup today. Using these…

That’s one of the big Pink Banana squash, a Red of Florence onion and garlic. The Sweet Chocolate and Cheyenne peppers were all green when we harvested them, but have been ripening up quite nicely! They’re also dehydrating a bit, too.

I don’t know what else went into the soup, besides shrimp, but my goodness, the house smells amazing. I’m told it’s not very spicy hot, which means I should even be able to do more than have a taste! 😁 I don’t handle spices very well, unfortunately.

I popped outside again not long ago, to get a meter reading, when this strange noise started coming out of my pocket. It always startles me when my cell phone rings! 😄 It was the Cat Lady. She’d been hearing from the clinic about our bookings. They are quite concerned that we might not show up. With all their no-shows last time, and with us having 6 slots, I can’t blame them! She said she assured them that we will be there. I told her to go ahead and tell them we went out and bought 2 more carriers, just to make sure we could bring them all in! If we don’t make it, it’ll be because we’ve gotten into an accident along the way, or the house has caught fire or some sort of emergency like that.

The Cat Lady is going to be in town that day anyhow, and will be meeting me. She’ll be going in for another MRI at the hospital just across the road from the vet clinic. All the kittens will be coming home with us. Currently, all her own cats, except 2, are being boarded as they prepare to move. Unfortunately, every offer made for their house fell through because the potential buyers couldn’t get financing. It’s adding an insane amount of stress to their lives! Meanwhile, the two cats that are not being boarded are also the two calicos from us, that both hate her for some reason! Cabbages came back because she refused to eat. I don’t think Muffin (who now has a different name) ever left. She is wildly attached to the Cat Lady’s husband, and goes off to job sites and coffee runs all the time. She’s good with the kids, too, but the Cat Lady has never even been able to pet her. She walks by and gets swiped and growled at! She’s never had a cat act like this before! Still, with only the two cats in the house, and one of them gone out for coffee with her husband, the house is amazingly quiet! At this point, I would not be surprised if Muffin has become a de facto sales cat! I can easily imagine potential clients and contractors being happy to see the guy with the cat come around. It is strange that she is so nice to everyone else, but not to the Cat Lady!!

Anyhow. I hope the next offer they get actually finally pans out, and they can finish moving to the new house they bought – a house with a whole other heated building that will be dedicated to cats! It would be awesome for them to be able to celebrate Christmas and New Year’s in their new home, without the added burden of two mortgages!

Oh! There was something else she told me that just blew me away. The last time we got a female done at the nearest vet clinic, it was $350. That included getting a tattoo and… something else I can’t remember right now. Things like vaccinations, etc, are extra. Males were half that. The Cat Lady was talking to the clinic with the cheap spay day about the possibility of bringing in a stray cat in their area and get her spayed. The vet told her that they’d be able to do it at the discounted price, since she is a rescue.

$408

!!!

She asked what the regular price was.

$497

That includes a wellness check, vaccinations, etc, right?

Nope. Just the spay. The other stuff she mentioned would be extra.

Good grief!!!

She did find a place that would give her a much better discounted price, but it involves a much longer drive. At under $200, though, that’s what she’ll be going!

One more reason to really appreciate the cheap day we’re booked for. It just blows me away that anyone would simply not show up when it’s only $75. I found out that the large animal rescue that moved in just a mile away from us had similar issues. They arranged for a mobile spay and neuter unit to come in. They would have been $175, male or female. We never booked, as we didn’t have it in the budget, but it turns out they had a lot of no-shows, too. Which really chokes me, because I saw all the excited responses and people asking to be booked for that day, when they announced it on Facebook. I figured they would have run out of slots and had to turn people away. Instead, they had people book and not show up!

Well, that won’t be us.

Less than a week, and we’ll have 5 kittens and 1 cat recovering from spays and neuters, all at the same time!

It should definitely be… interesting! 😄

The Re-Farmer

Our 2023 garden: Last onion harvest, plus adorableness

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Let’s start with the adorableness!

Shadow in the Dark has turned into a pretzel!

It occurred to me that these guys are coming up on 6 months old. The Cat Lady was looking into getting 5 slots for the cheap spay and neuter day, including Toni, Ghosty and a couple of outdoor males, but I just asked if her if we could get the 5 oldest kittens done, instead. She still wants to get Toni done, too, so she’ll see if she can get 6 slots. She might be moving next month, though, and things are really hectic for her and her family right now (and their 27 or so cats!!), so she’ll get back to me on that one. I told her I’m less concerned about Toni than I am about having 5 kittens old enough for their first heat (well… three female kittens going into heat with intact males around!). Ghosty, depending on how things go with the move, would not be coming back, as she’s found a home for her.

Speaking of large numbers of cats, I did a head count outside this morning. Including Shop Towel/Sad Face, I counted 38.

As much as we’d like to reduce that population, we really need to reduce the indoor population first. It’s just not healthy for them, mentally or physically. The Cat Lady, once they move to their new home, will be able to convert a heated shed into a place just for cats. That’s something I wouldn’t mind finding a way to do. Too bad we can’t use the storage house for that! We need more sheds, anyhow. The ones we have are either fallen apart, falling apart, or jammed full of junk. Or, in the case of the warehouse that used to be my late brother’s workshop, filled with my parents’ stuff my mother insists we keep. Not that we’d use that for cats. We need a workshop more!

Ah, well. All in good time.

With the temperatures dropping below freezing consistently over night from now on, I pulled the bed of Red of Florence onions, yesterday.

There was enough to half fill the wheel barrow, plus there were a few too small to bother keeping.

Their necks are still too “fleshy”, so we won’t be able to cure them like we did with the other onions we harvested already. We’d had a night and morning of consistent rain, so these were also pretty damp. We have the hardware cloth “door” we made to keep the cats out of the old basement when we keep the door open in the summer. It does double duty for laying out vegetables. I was able to set it up in the old kitchen and laid the onions out to dry a bit. From there, we will need to process them; some for freezing, some for dehydrating. This is on top of the onions we’ve been able to cure and braid for casual use. We got a very decent haul of onions this year, but only the yellow onions, plus these ones. Oh, and the shallots. We also had the Red Wethersfield onions, but not one of them survived transplanting! I’ve no idea what happened to them, but I want to try that variety again before we conclude that they just won’t grow here.

The high for today, and the next couple of days, is expected to be 3C/37F. After that, the highs will be lower, and reach just above or below freezing. So far, the overnight lows are not expected to drop very far, and remain just a few degrees below freezing, but we will no longer be seeing overnight lows above freezing from here on. It’s still not too bad, though. Nothing severe or extreme. Also, we don’t have the snow that other parts of the country got yesterday, including the city we lived in before moving out here!

There was a thin layer of ice on the outside cats’ water bowls. It’s starting to be time to bring warm water out for them when we feed them. It’s time to put the hoses away and cover the taps, anyhow. The electrical in the cat house needs to be plugged in and tested, so we can plug in the huge heated water bowl in the water bowl shelter, plus the terrarium heat bulb inside, with its timer set to turn it on at dusk. I’ve already set up the smaller water bowl in the sun room and plugged it in.

Still lots to be done, but as long as we get the essentials taken care of, the rest can wait until spring, if necessary.

The Re-Farmer

Our 2023 garden: summer squash, peppers and onions

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Well, we have now planted as much as we can until we build the new trellis beds.

The first job was direct sowing summer squash. I forgot that we have 5 varieties. Which worked out well. There were four empty mounds from yesterday, so prepping another row of six mounds meant two for each type. Much less than we would normally plant per type, but this year we seem to be more about variety than individual quantity.

The last row will not be used this year, since it gets the most shade. Each mound got two are three seeds – all the seed packets are from previous years, and several of them had only five seeds left in them. With older seeds, we have to consider that some of them won’t germinate at all. The varieties we have are sunburst and G Star patty pans, yellow and green zucchini, and Magda.

Next, the grow bags were gathered and filled.

The low, black ones were “raised bed gardens” we got from the dollar store last year. The green ones I picked up from the dollar store this year, and they are really good! I folded them down to about half height. The fabric seems really strong, and they have sewn in handles that also seem really strong.

Four of two different varieties were planted in the wider black bags/beds. Two each of a third variety went into the green bags. They all got Red of Florence onions planted around them. These are Early Sunsation, Early Summer and Dragonfly.

The last five feed bags were filled, and each got one Cheyenne pepper in them, with more Red of Florence onions. The last bag got all onions.

We still have lots of each type of pepper (and you can see the one late germinating Spoon tomato!), which can be given way. I plan to continue to interplant the onions any chance I get. We started a lot of them, because we use a lot of onions, and ran out fairly quickly, last year.

Oh, I didn’t bother taking a photo, but I also planted a few beans. The row of green Lewis beans had a lot fewer come up than the yellow Custard beans. The gaps in the yellow beans are minor, but less than half the green beans either didn’t germinate, or didn’t grow well once they did (some have just stems left, as if the leaves just died off), so I planted more.

We have so many varieties of beans I hoped to plant this year, but at this point, my priority is to get a trellis bed built so that we can put in our melon transplants.

Thankfully, all of these are short season varieties, so we should still have plenty of growing season left for them. The pole beans, however might have to be skipped this year. We shall see.

A high priority over the next while will be to mulch around today’s transplants, and the summer squash mounds. That means cutting more grass and collecting the clippings!

It’s only the 10th of June today. We should still have time. Plus, it’s an El Niño year, which means we should have a warmer, wetter summer and fall, and a mild winter, too. Anything that extends our growing season, I will be thankful for!

The Re-Farmer

Our 2023 garden: transplanting eggplants, onions and tomatoes

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I didn’t get outside to do some work until past 8pm, when it finally started to feel cooler. Thankfully, the days are still getting longer, because it was just past 10pm when I was done, and pretty much full dark by the time I finished putting things away.

There wasn’t time to work on the big stuff, but there was some small spaces I could work on.

The first area I worked on were the 4 empty blocks in between the gourds and Zucca melon. I had some potting soil mix left, so after digging around in the blocks and pulling out any roots I could find, I added a bit of the potting soil to top up each block a bit. There were a total of 5 Little Finger eggplant seedlings, but two were still quite small, so I planted them together. We’ll see how they do and if one will need to be thinned out. I had plenty of new grass clippings to mulch around them, too. I collected a wagon load, and when the eggplants were mulched, I used the rest to finally give the asparagus bed a deep mulch. Until now, only the strawberries in between them were mulched. I was happy to see one new spear of asparagus, already at the fern state, had showed up. That makes 5 out of 6 crowns in this bed that survived last spring’s flooding… if barely!

Our spinach is just starting to get big enough to harvest a few leaves here and there, even though they were planted so long ago. As they will likely bolt quickly in this heat, my daughter went ahead and harvested the largest plants earlier today. In between the spinach, I started transplanting some Red of Florence onions. We grew these last year and really liked them. These are the first of this variety that have been transplanted, and they’re going to be shoved in every place we have room, as we go along planting other things.

Next, I worked my way across the retaining wall blocks, clearing and weeding. Every other block had mint transplanted into them, to contain them. It will be a battle to get the rest of the mint that’s growing in the old kitchen garden, but these were originally from my late grandmother, so I don’t want to get rid of all of them. They don’t seem to have handled last winter very well, and one block’s mint seems to have died (!!! who ever heard of mint dying on its own? 😄). A few other blocks got onions that survived the winter, that I found while prepping the area. Some stayed in the blocks they were found in, while others got transplanted, so that each block had 3 or 4 onions in it. In the end, I found a total of 6 blocks were free. Those got dug into to remove roots, topped up with the last of the potting soil, and then I transplanted some Spoon tomatoes into them. Each tomato got a bamboo stake they can be clipped to as they get bigger, then mulched with grass clippings. It’s not the area I wanted to grow these in, but at least we’ve got some in the ground. At this point, we could give away all the remaining transplants.

Not too bad for just a couple of almost cool hours before things got too dark to see!

The Re-Farmer

Our 2023 garden: new seedlings!

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I’ve been waiting for days before finally getting a picture with the newest drum gourds, then went again and got progress pictures of the rest.

I found a new baby this morning!

The red arrows are pointing to the barely visible first zucca melon!

The new drum gourds were taking a lot longer than the first ones to break free of the soil. When the first one did, the reason became obvious. It was still completely encased in the seed shell! After a while, I very carefully removed it and just dropped the pieces on the soil surface, but the seed leaves have still not started to separate. I can now see that the other one is also still encased in the seed shell. Once it manages to break free of the soil, I will carefully remove it, too. The risk in doing that is tearing the encased parts of the seed leaves right off, as they are so very fragile in there.

The earlier drum gourds are just barely starting to show their true leaves. The luffa’s true leaves are coming out nicely. Even the lemongrass is showing some true leaves. I think. They don’t look very different, other than there being more blades. I honestly can’t tell with the thyme.

That last cell of sweet chocolate peppers finally has a single seedling germinating, so we now have a total of four. Still just the seed leaves in even the oldest ones, though.

The onions and shallots are growing very slowly at this stage. No new haircuts needed! So far, they’re all surviving, too. Hopefully, we’ll be able to keep them alive! Last year, we had some issues with the yellow onions and shallots not doing well, but we have different varieties of both this year, and they seem to be doing better so far.

We’ve got two varieties of red onions, one of yellow onions, and one of shallots.

I keep thinking… we need more yellow onions! 😄

The Re-Farmer

Our 2022 garden: morning harvest and deer damage

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I checked my weather app last night, and read that we were to get rain and thunderstorms this morning.

This morning, I checked the app and it told me “rain will end in 45 minutes”.

There was no rain.

We’re going to have to water the garden today.

Which is not a complaint. We have a garden to water, still! Though the evenings have been chillier than forecast, we’re still frost free.

While checking all the garden beds, I spotted some deer damage in the sweet corn.

The silks were nibbled off!

It looks like a deer ducked under the rope fence (so much for the bells and whirligigs to startle them!), walked along one side of the corn, nibbling the silks all along the way.

I did find one cob that had been pulled off and left on the ground.

I’d been able to check the other nibbled ones, but with this one I could peel it entirely. They are still not ripe. I think the cool evenings are slowing things down.

We’re supposed to have highs between 17C/63F (today) and 14C/57F (in a couple days) over the next while, before temperatures rise above 20C/68F again. We’re supposed to stay above 20C for several days before dropping to the mid teens again. One of my apps has a 28 day long range forecast, and according to that, we won’t hit overnight temperatures low enough for a frost risk until almost a week into October.

Every mild day is bonus right now, and allowing our garden to continue to produce.

I love those G Star patty pans!

The onions are from the curing table for today’s cooking, but the rest is fresh picked. The Yellow Pear are filled with ripening tomatoes – much more than the Chocolate cherry. We have to figure out what to do with them all.

A couple of Sophie’s Choice tomatoes were ripe enough to pick. I will use those to save seeds. The paste tomatoes went into the freezer for later processing.

As I write this, my older daughter is in the kitchen, trying to use up a whole lot of vegetables for lunch, to go with the short ribs that were in the slow cooker all night. I look forward to seeing what she comes up with! 😊

The Re-Farmer

Our 2022 garden: morning harvest, curing onions, and a garden tour video

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I did recordings for a garden tour video on Sept. 10 – the date for our average first frost – and meant to post the finished video yesterday. I ended up leaving my computer on all night while the video uploaded to YouTube, only for it to not process. Which meant I had to close it and start over.

It really irritates me that YouTube will let you upload something for hours, but if the processing fails, there’s nothing there. All that time, lost!

But it’s done, and here it is! Our September garden tour video – and it’s much shorter than my last one!

This morning, I got a small harvest.

It seemed strange to pick those tiny, misshapen Purple Beauty peppers, but they are ripe, so leaving them isn’t going to help anything.

I picked the largest G-star patty pan and could have picked more, but decided to let them get bigger. I’m so glad those are finally producing.

There was just one cucumber to pick and I didn’t even try to pick any pole beans. What little is left can be left to dry on the vine. I was able to pick a decent number of Cup of Moldova tomatoes, but the Sophie’s Choice tomatoes seem to have just stagnated. They’re not really ripening. I suppose when the time come, and we pick the remaining green ones to finish ripening indoors, they will still be fine.

The onions that had been left on the netting overnight are now set out to cure out of direct sunlight. We are supposed to get rain in a few days, so if they still need time to cure, they will be protected under the canopy tent. We’ll be able to braid the Red of Florence onions, but will have to use a mesh bag to store the yellow onions, and even the ones that still have greens on them, the greens aren’t strong enough to handle being braided.

The next big job in the garden is to harvest the Brigit potatoes. I’m not looking forward to it, after how difficult it was to harvest the small bed of Caribe potatoes, and how few potatoes there were. It’s going to be a lot of work for little return.

Not today, though. I’m rather sore from digging this morning. I seem to have pulled something in my neck while wresting with that rock, and it’s starting to hurt pretty bad. 😕

Time to pain killer up and work on something more sedentary for now.

The Re-Farmer

Our 2022 garden: harvesting onions – with a helper!

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In between helping my daughter when she needed an extra pair of hands while building the cats’ water bowl shelter, I harvested most of our onions.

These are the yellow onions from sets – there was no variety name that came with them. The netting was very handy to hold the onions for me!

I also had a helper.

This little beast was traipsing through the Black Nebula carrots, like he was on a jungle safari. Every now and then, when I tossed an onion on the netting, he would leap up from below to try and catch it! Then just hang there until I unhooked his claws and set him aside, only for him to run back into the carrots and hunt down the next onion!

The little bugger even tried it from under the mosquito netting while I dug up the Red of Florence onions. Those were split between two beds, and both are on the netting now.

We aren’t expecting rain for several days, so I’m actually going to leave them on the netting to cure for a while. Quite a few of the yellow onions no longer had their greens, but of those that do, they’ll get braided and hung up to finish curing indoors.

The Red of Florence onions, with their long shape, were a lot easier to harvest.

There are still the Tropena Lunga onions in the high raised bed, but they haven’t started to fall over yet, so I’m leaving them to grow some more.

We don’t have as many onions as I would have liked. The ones planted in the bed by the chain link fence might have one or two worth harvesting, but that’s it, and the red onions from sets planted with the yellow pear tomatoes are really small. I’m not sure if there will be much out of those.

Note for future reference. Plant a LOT more onions. These will only last us a few months, and certainly not the whole winter.

The yellow onions from sets were not any bigger than the ones we started from seed, though we don’t have other yellow onions to compare to, since they didn’t survive after transplanting. Nor did the shallots, both from seeds and from sets, planted in the same bed. At this point, we’re not seeing any advantage between starting from sets or from seed in the final product. Which means that next year, we will likely do both, again. We seriously need a better set up for starting seeds indoors. One that keeps the cats away! We’re actually looking at making a removable hardware cloth door between the living and dining rooms, as well as similar barrier over a shelf that is open on both sides. If we can keep the cats out of the living room, we can dedicate the room to starting seeds and not have to be constantly protect them from the cats. Having to keep the seedlings in the aquarium greenhouses, and under the plastic cover in the mini greenhouse, didn’t allow adequate air circulation, even with fans, and made it more difficult to provide adequate lighting.

We will have the winter to figure that out how to do that, though. 😊

For now, we at least have some onions to harvest!

The Re-Farmer

Our 2022 garden: evening harvest – first potatoes

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We were out of potatoes and I wanted some for supper, so I decided to see what I could get out of the garden.

*sigh*

I chose to dig under plants that I remember had come up the earliest, and were the farthest from the most flooding.

First, the good: the soil under the mulch and cardboard is SO much softer, instead of the usual rock hard. It was cool in the 27C/81F heat, and moist. There were lots of worms, though there were also lots of crab grass rhizomes. A single season under an “instant garden” made a HUGE difference in the soil.

Now, the not so good:

There were almost no potatoes. I dug up three of each type of potato, and that’s all there was.

I didn’t pull out the plants completely, leaving the remains of the seed potato and the soil around the base, digging them down a bit deeper than they started, returned the mulch and watered them well. Who knows. They might survive and still produce more potatoes. Unlikely, but it’s worth a try.

With the condition of the plants, I didn’t really expect much, but I still thought I’d find more than one or two potatoes per plant!

I then thinned out some of the Uzbek golden carrots, checked out the Black Nebula (there’s one in there, hidden by the yellow carrots), and they’re still really skinny but getting bigger. I also picked some of the smaller onions. Over the next while, if we want fresh onions, we’ll dig up the little ones, leaving the bigger ones to get even bigger for winter storage.

For supper, I used these, plus some of the beans I picked this morning, and the turnips I’d picked before, along with some thinly sliced pork to make a sort of Hodge Podge.

I love being able to cook with food almost entirely out of the garden.

The Re-Farmer