It’s been a while since I’ve participated in Harvest Monday, which is a garden community activity that allows gardeners to showcase their weekly harvests (hosted over at Daphne’s).
The three pepper plants that I have in my kitchen, which are growing mini bell peppers hydroponically, produced the first two yellow peppers of the season. I am looking forward to eating my first fruits of my hydroponic experiments.
The soil-bound counterparts are just absolutely flush with mini bell peppers. The hydroponic three are struggling a bit; they’ve come down with a round of aphids that have forced me to pluck the flowers to control the outbreak. While I am treating the plants, it’s a time-consuming process, sadly; any gardener who has fought through the aphids of War knows this plight.
Anyway, my rosemary plant has metamorphosed into a bush. So, I cut back some of those thicker branches, which have gone into the dehydrator. Dehyrating the rosemary cuttings makes the house smell fantastic. There is nothing like the smell of rosemary, aside of the fresh smell of pine. Makes me long for winter…
I’ll infuse some of the trimmings into olive oil and maybe even make some rosemary almonds and cashews, since, for some reason, there’s a glut of both in the pantry (thanks, Costco!).
Elsewhere, the arugula that I started for my Kratky Method Hydroponics experiment sprouted within 36 hours. That’s crazy! I’ve never had seeds sprout, with baby leaves up so quickly before. The kale is not far behind those (the stoma have come free), and the spinach is lingering. Learn more about this sub-irrigation method.
Peppers: 1 3/8 oz.
Rosemary: 1 1/2 oz.