Another pepper-tastic week in the garden. No major casualties to report.
Last week, the giant Aconcagua pepper plant had a fruit that completely decayed, on the plant, during ripening. Luckily, I have one pepper on there that appears to be holding its own, for the time being; it’s beginning to ripen. There are also two other peppers that are still growing.
In the kitchen, I had a few Kale plants that I kept tiny. From them, I picked leaves that I would add into the baby’s purees. Sadly, they were hit with aphids, and I just decided to cut and wash the leaves.
Leaving the plant outside overnight, most of the aphids decided to find a new home or were eaten. I still harvested the plants and have two more prepping in the Aerogarden.
Another bird got at one of my two remaining Red Beauty Bell peppers. What you can’t see is about 1/3 of it is still green-red. I picked it, and my wife cut away the bad spots. She fried up strips and put it them into her red beans and rice dish.
The remaining Red Beauty is being checked daily for problems. At the time of this writing, it’s in good shape!
The Kratky Method Boston Pickling Cucumber plant put out another round of cukes. The plant is suffering a bit. I cut off the dried leaves and tried to re-string some of the vines to increase airflow. So far, I’ve been very pleased with this method of hydroponics and cucumber plant, in general.
Lastly, the hot peppers and mini bell pepper plants continue to put out a decent crop.
Red Beauty Bell Peppers: 4 3/4 oz.
Yellow Mini Bell Peppers: 8 1/4 oz.
Fish and Chinese Peppers: 3 1/4 oz.
Cherry Bomb Peppers: 2 1/8 oz.
Boston Pickling Cucumbers: 1 lb. 4 5/8 oz.
Scottish Kale: 1/2 oz.
Visit Daphne’s page and to see others and share your harvest.