Monday, August 11, 2014

Not Fall Yet, But Getting There

This weekend I made more progress on switching over to "the fall garden." Some of the summer plants are still doing really well, some are just now reaching their peak of production (peppers, okra), and some are nearly done.
Rutgers tomato plant, still green and productive.      PHOTO/Amy W.

Based on the percentage of browned leaves, I'd say that the Better Boy tomato plant is going to keel over soon, but the Rutgers plant is still covered up in green leaves and plenty of fruit.

This weekend, I pulled out one of the smaller-fruited tomato plants that looked pretty bad, and that should help the airflow around the Rutgers and Better Boy, hopefully helping to keep them alive and productive a little longer.

The Cherokee Purple is definitely done, the Pink Brandywine still has a few fruits, and the Amish tomato plant is somewhere in between. It has several green fruits that are nearing ripeness along with some smaller, newer fruits, but the foliage is yellowing and droopy. I think it has fusarium wilt, but I haven't sliced into a stem yet to check.

Fruits of a passionflower vine. This vine has at least 10 so far. PHOTO/Amy W.
Among my other experiments for the summer is a passionflower vine. The flowers are beautiful (I'll try to get a good picture up, soon), and I'm hoping that the fruits have enough pulp inside that I can make a little juice or jam.

Another crop that I haven't really mentioned yet this year is the greasy beans. Six slender vines (they are pole beans) are climbing up a little trellis, and they have been making small numbers of beans, but the production has been steady. When I bring in a handful, I pull off the strings then toss them up into a hanging basket to dry for leather britches. If I had lots of them, I'd do the traditional hanging-up-on-a-line-to-dry thing, but I don't.

Flat of seeds for cool-season crops.      PHOTO/Amy W.
I've started some more plants for the fall garden, too. While waiting for more of the summer crops to finish, it can help to have some of the cool-weather crops already started, for transplanting to the garden when the space is available.

Just behind the flat in the photo to the left is a box with some cabbage seedlings in it that I started a few weeks ago in peat pellets. Those were bumped up into a couple of old "6-packs" last week, and I'll be setting those plants out into the garden in the next week or so.
Butternut squash nearing maturity.          PHOTO/Amy W.

The husks on the popcorn have been turning brown and dry, and as I've noticed that change I've brought them in. If I leave them outside too long in damp weather, they tend to mold (it's happened before), so bringing them in on time can be important.

I finally brought in some dried Provider Bush Beans that I had left on the plants to mature, to replenish my seed supply for planting next year.

The wrinkled, tan pods were definitely ready to be pulled! The beans have been removed from the pods, and I've set them out to dry in a wide, flat basket.

I have some Joanie Beans growing in the yard, too. These bush beans from my friend Becky are part of her family history, and I plan to save seeds from those, too.

When the weather returns to being a little bit more dry (we've had a lot of cloudy and cool, with light rains mixed in), I'll start bringing in the butternut squash that began to turn to the mature tan color a few weeks ago.

This is a busy time in the garden, but so rewarding. I hope that all the other gardeners out there are enjoying this time in the gardening year as much as I am!


  1. Rutgers remain my go-to tomato each season; reasonably good flavor with consistently shaped fruits perfect for extended canning sessions. And the fact that I can usually count on them in the late season is a bonus. Although nothing beats a good Brandywine. But I usually find that I only get a half dozen good examples per plant. Oh well, I make 'em count.

  2. The local old-timers in my area also prefer Rutgers; that variety is so reliable! I have the same trouble as you with Brandywine, Cherokee purple, and the big yellow Amish tomatoes -- 6-8 big fruits per plant, and after that it's pretty much over. This year, though, they've done a little better for me than usual. My little garden has cranked out more than 100 pounds of tomatoes! I'm still surprised.


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