Grades and narratives are done (alright there are two more I need to review before I submit them, but basically I am through). I can now focus on the garden which is sorely in need of some attention. We planted vegetables yesterday and today:
Tomatoes (all heirlooms)— Roma (of course), Sungold (orange cherry tomato), Silvery Fir Tree (foliage looks rather like a fir tree), Yellow Brandywine, Jaune Flamme (french, persimmon orange color), Nyagous (a Russian Black tomato), Green Zebra (dark green and yellow stripes, zingy flavor), Black Krim (Russian dark maroon beefsteak), Kellogg’s Breakfast (orange beefsteak from West Virginia), and Blondepfehen (yellow cherry tomatoes). We have two volunteer tomatoes from last year probably from tomatoes we tossed in the garden after being munched on by squirrels. There is also a volunteer tomato in the herb garden. We’ll have to wait and see what kind they are. This is the advantage of planting heirlooms– the seeds are actually viable. The mystery of volunteers is one of my favorite parts of gardening.
Peppers (all heirlooms)—Cayenne Long Red Slim (blazing hot), Poblano Ancho (mild heat), Antohi Romanian (came with Jan Antohi, an acrobat, who defected here from Romania and 8 years later, in 1991, visited his family and brought back these seeds), Sweet Buran (Sweet Polish heirloom), Tollis’s sweet (Italian).
Eggplant (all heirlooms)—Hansel (miniature eggplants), Rosa Bianca (round Italian; lavender, pink, and creamy white), Thai Green (long green), Ichiban (Japanese, long and purple).
Squash (all heirlooms)—Butternut, Acorn, and some volunteers from a rotten squash JB tossed in the garden last fall.
Cucumbers (all heirlooms)—Lemon, Little Leaf, Japanese-Kyoto three feet
Herbs (mostly heirloom)–Tuscan Rosemary, Sweet Basil, Mystery Basil (the tag fell off in transport and neither JB nor I can remember what kind of basil it is), Mexican Tarragon, varigated Thyme (back from last year), English Thyme (back from last year), Mother of Thyme (back from last year), Golden Oregano (back from last year), Cilantro, Cinnamon Basil, Thai Basil, Italian Oregano, Patchouli (yes, really, patchouli…I’ll have to learn how to make oil out of it), and Stevia (the same plant used as a sweetener substitute).
We have beans growing from beans I got from Thomas Jefferson’s garden (legitimately—they are sold at Monticello and come directly from stock he grew. We have been growing these beans for several years now.).
…and Russian Kale, all volunteers from last year, and red kale, newly planted.
Of course, we have a ton of mint, all kinds, that I work all summer to keep back from swallowing all the other plants.
Tomorrow I will plant some onions and a potato or two that have sprouted.
Here’s to summer and getting our hands dirty.