Kentucky Fried Garden is my journal of vegetable gardening in humid western Kentucky USDA zone 7a. Knowing where my food comes from and whether it comes from non-genetically modified seed is important to me. I try to use open pollinated varieties in an effort to continue maintaining the diversity of food plants available to humans. Trying to extend the harvest by experimenting with hardier varieties and overwintering plants will be one of my projects.
June 12, 2016
Harvest Monday, 6/13/16
It's been so hot lately, 102 degrees this weekend and the humidity today was just awful. Just the act of standing up in the garden made me nauseous and dizzy. I've been watering everyday, but didn't have a chance to apply the rock dust or Bt this weekend. It's not going to cool down anytime soon, so I'll just have to get it done.
We're in that in between time in the garden where everything is just growing. There's tiny beans just forming, lots of little tomatoes, and the eggplants and peppers are starting to blossom. So things are good.
Please join us at Harvest Monday hosted by Dave at Our Happy Acres, a place where gardeners share their harvests and garden goings on.
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My daughter in SC has been telling us about her 90 degree weather while it remains cool up here. That's awful gardening weather but the eggplant probably loves it. Take care and don't get heat stroke.
Well, your Asian Greens ended up in a most appropriate place! I find that they bolt very quickly if I try to grow them in the Summer. They do better for me in September.
The heat sounds awful, but your stir fry looks wonderful. It's an impatient time of year in the garden while all the summer goodies are growing but not producing yet!
Good that you were able to make dinner of your bolted greens. I've sown some Asian salad leaves in the greenhouse, wondering if I should have stuck them outside now.
My bok choy and tatsoi bolted too, I guess it's time for a stir fry here too. We've been skipping rice but the soba noodles sure sound good. It hit 100F here yesterday, so I've been working outside early in the day to beat the heat. The summer veggies are loving it but it's hard on us, so stay cool!
It's no surprise your greens have bolted with temps like that! But you certainly made good use of them...that dish looks delicious!
102, that is HOT, as Dave said: "stay cool". We had some 90's days but it was cool this past week, going to be hot again this week, crazy weather, keeps yo-yoing.
Good heavens, that is hot weather this time! Aha, good to see how you are using buckwheat noodles - I am limited with the use so nice to see different options. Looks delicious!
The eggplants are actually blossoming now even with their leaves being shredded, they must really like the heat. It looks like you've been getting a ton done in your garden.
I'll definitely try growing the Asian Greens this fall. Your garden is looking pretty amazing, it's that time of year where all the plant growth starts picking up speed.
The heat is probably the reason why lots of people don't have gardens in this area, even though it's prime tomato and pepper country. It's definitely a waiting and watching time of year, I keep checking the cherry tomatoes everyday. Your garden is growing by leaps and bounds, it's amazing how huge your cabbages are.
The mizuna, tatsoi, and mibuna didn't bolt so it's good to know they're heat tolerant. Yours might be okay in the greenhouse depending on the variety.
Oh, your tatsoi bolted too? Mine hasn't bolted yet but it is growing in an area that gets more shade. Isn't it crazy how much the summer vegetables love this heat, they grow by leaps and bounds everyday.
The noodle dish was surprisingly tasty for something I just through together, I only wished I had used the rest of the soba noodles so there was more of it. :) Your spring vegetables are still coming in strong so amazing. I think I'll end up trying a lot of the Asian greens in the fall and see how they do.
Up and down temperatures are hard on people and plants. Hopefully the weather will settle down for you. It got hot early this year, but the summer vegetables really seem to love it.
Thank you, I really enjoyed the buckwheat noodle dish and the spiciness actually seemed to mellow as it cooled, either that or I just got used to it as I scarfed it down. There's definitely lots more bolting greens to consume.
I feel your pain with the heat and humidity. We haven't quite made it to 100 degrees yet, but it's been too close for comfort. How do Asian greens taste when they've bolted? I had some bolt and I just tossed them assuming they would be bitter.
They weren't bitter at all and some of them are grown for their bolting stems like choy sum. Asian cabbages and broccoli are milder to begin with and that's what mainly bolted along with choy sum.
The mizuna, mibuna, and tatsoi haven't bolted at all yet so I expect them to last through the summer.
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