Clearly The Fates are out to get me. It rained for hours and hours last night. The garden is still very soggy from the 24-hour flood I subjected it to Saturday, and the tomato plants were looking pretty rough. Today, after the storm, it was even worse:
The plants are shriveling up — probably root rot, coupled with the late blight they already had. Luckily Del’s tomatoes are starting to put on, so I am still able to pick a few tomatoes each day.
The carrot sprouts from seed seem to have died, but the ones on the other bale are still alive. I may go ahead and replant in case I can get anything to come up.
Several more radishes have sprouted. I see one broccoli sprout, too. The kohlrabi isn’t up yet, nor is the celery or onion. I will wait a few more days and then get more onion seed. I’m pretty sure that seed tape was bad, as it’s from that batch I got at Tractor Supply and none of those packets of seeds did anything.
The blackberry starts are looking rough, but I’ve learned to let them go and see what happens:
We ate beans for dinner last night — I mixed all three varieties together and boiled them in salty water. Sydney loved it! Canned beans can not compare to fresh beans. I love those Lima beans and I’ll grow them again. The Garden of Eden are not putting much on. I’m disappointed. I don’t even have beans to save for them. I hope they put on some more soon so I can get some beans to save. The scarlet runner has another two weeks before they’re ready, I think. I don’t even see many beans from those. I did finally get a few regular string beans from the three remaining Jade plants. They are fine. I think I like the Italian beans better.
Here are some pictures of tomato plants. That one is about dead, but it has a tomato coming finally, so I’ll let it be. The little catfaced tomato made me smile. It’s only about the size of a nickel:
I picked about 6 more tomatillos. The ones yesterday were so blue! The taste is much sweeter than I imagined. I really like these purple tomatillos.
Tomatillos keep a long time, so I am keeping them in a paper sack until I have enough to make more salsa verde. We LOVE the stuff I made out of the first batch of tomatillos. I will definitely grow them again.
When I first made the sauce it was green with little flecks of purple skin. After a day or so, the purple color bled into the sauce, so now it’s kind of a sickly purple-green. Tastes amazing though. I think I’ll probably just do green tomatillos next year.
Tomatillo Salsa Verde
- Prep 10 m
- Cook 15 m
- Ready In 25 m
Recipe By: Kimberly Binning “This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!”
- 1 pound tomatillos, husked
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 serrano chile peppers, minced
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt, or to taste
- 2 cups water
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
We are mainly eating this on eggs or with chips. Delicious!!!