Growing vegetables among flowers in a town size garden has many benefits: I think the mixture of flowers and veggies confuses the insect pests. The flowers attract the good insect-eating-insects. Permanent raised beds are attractive during the winter and I get the pleasure of picking fresh, organic produce.
Ok, I must confess I did not plant this squash. It is a volunteer. The year before I planted butternut, delicata and spaghetti. This squash is the result from a natural pollination. Do you know how that works? Your purchased seed will produce what you purchased. It doesn’t matter if you plant a squash with a melon or cucumber. You will harvest what you planted. But the flower of that plant will be pollinated from pollen from surrounding plants. That seed will be a cross or naturally hybridized seed. The next year you might get something like this squash. Normally I pull volunteers but this years wet and cool spring really slowed my planted squash. So I decided to keep some of the volunteers. The seed got into the garden because sometimes during the winter I go and bury vegetable scraps. Early in the spring I squished about 4 squash bugs. I checked under the leaves to see if they had laid their tiny cluster of golden, orange eggs. I picked off one leaf and that was it. No more squash bugs.
Along the right hand side of this arbor I have 2 raised beds that I use for vegetables. This year I planted winter squash, next year I will plant tomatoes. Look carefully on the right top and you will see a spaghetti squash. I plan to make up some planting area along side the arbor where next year I can grow pole beans.
I took this picture from the upstairs bedroom window. See the volunteer. Trumpet Vine, is enjoyed by hummingbirds.
In the front garden I have a veggie bed that this year is growing peppers and eggplants. This volunteer squash, I think is a combination of a spaghetti and a zucchini squash. Did you know that you can pick an unripe winter squash and eat it as a summer squash. The fully ripe and hard winter squash keeps for months in a cool dry place.
A couple of days ago I harvested and cooked up these tomatoes. I canned 6 quarts. I also froze about 3 quarts from a previous picking. We also picked our first late ripening Brandy Wine tomato. Brandy Wine ripens a dark pink/sort of purple and is delicious!
After visiting the real trumpet vines, hummingbirds turn the corner and find my feeder. This feeder is just outside our dining room window. Yesterday I cracked the window open just a bit to try to catch him in action.
I can fly! Yesterday was my 1st anniversary of my blog. It has been fun. Thank you dear readers.
The First Salad Thinnings of 2015
2 hours ago