idafu's Journal

I pretty much treat this borage like it’s a perennial because it’s so good at reseeding itself – my kind of plant. the big prickly older plants are dying right down (leaving the green pigweed that i couldn’t reach before standing out), and where i had cleared them out there are already new tiny borage plants growing.

i have read that these should be seeded in fall. i would like masses of them.

I’ve pulled them up and out, tossed the greens with holes from millipedes or worms or slugs. The big dining room window seat is full of green tomatoes in the sun. I hear the Beffinary is having some success ripening some of their greens that way.

Tore ’em out yesterday, they had a good run. It is largely on the basis of the cucumber yield that i feel like i actually was a gardener this year.

cloves of garlic from the pantry – mostly of a soft-necked variety. perhaps i should be more methodical.

our jade plant succumbed to much abuse and neglect, but several branch-ends were rescued and are now cuttings

I AM SO EXCITED my okra plant is getting ready to unfurl a flower!

Okra is one of the loveliest flowers. Don’t tell the zucchini i said that. They are pretty too, but.

I have only two okra plants and they didn’t like our chilly spells so one is only about four inches tall. The one that is ready to flower is more like a foot tall. Maybe i’ll get three fruits from it. All part of the grand experiment!

Hoo boy, i am going to have SO MANY lemon cukes. good thing they’re delicious. I gave a few to Elissa, ate some, put some out as hors d’oeuvres at job-quitting party time, passed a few over the fence to the neighbors to take hiking. They’re amazing. A winner.

Next round of lemon cukes i pick get pickled.

they graduated to the back steps, there to get beeg and strong and ready for the big scary outside gardens.

Mmm, yeah. There’s nothing quite like straight out of the backyard and into the frying pan. A few big leaves of sauteed chard made my portobello sandwich extra nummy.