Heat tolerant species, of eggplant and okra, are noticeably slowing in their growth rate, but I’m not ready to pull them.
Tender greens can’t handle the heat, but the current climate serves them nicely. We have Asian greens, Bok Choy, and Kale growing to survive our mild North Texas winters.
We’ve spot repaired our wind blown green house and piled compost around the bottom to effectively bury and seal the bottom. This will also serve to add heat from composting mass for when it really cools down.
Today was perfect weather to be cleaning the space, spot insect control (the squish method) and preparing for more crop plantings.
We enjoyed see everyone this cool Saturday morning and felt a few sprinkles, but not the rain we were hoping for. To all of you who bought produce please make something delicious! Fresh, wholesome produce is a recipe for yum!
A ripe desert watermelon with amazing color. We ate this on the beach in Galveston, TX last weekend.
Paul licks his lips when I suggest harvesting carrots.
Aphids being farmed by ants on this jalapeno plant.
Aphids on a jalapeno leaf before the paintbrush removal method.
Aphids on a jalapeno leaf after the paintbrush removal method.
Cherry tomatoes, okra, and banana peppers are handling the heat well.
Japanese White Eggplant full of blooms and growing large.
White eggplant with young fruits.
Growing banana peppers.
Okra fruit with bloom.
Pumpkin, squash, tomatoes and a beet all together for a companion experiment.
Heavy mulch on this young tomato plants insulates the soil and improves water retention.
Hugelkulture bed did with straw mulch.
Healthy tomatillo in the long hugelkultur bed.
The heat wave is upon us… August is the hottest month in Denton and we are gearing up for the brutal heat this week and in the future. We are looking forward to the fall crops, but also focusing on eking through next months temperature extremes. All week we will be mulching and watering to help keep the root zone cool and plants healthy.
Mulching with grass trimmings is easy, readily available, and extremely beneficial. It reduces the risk of soil drying out which is crucial since we haven’t had a good rain in some time and the temperatures are in the mid 100s. Cool soil allows for beneficials to thrive and help build healthy root systems.
This weekend I (Andrea) researched more options for our aphid and overall insect control. Sepp Holzer’s “Permaculture, A Practical Guide to Small-Scale, Integrative Farming, and Gardening” suggested to provide a habitat for predators so that nature can balance itself out. The take home message for me from this book is that nature is perfect and disease and infestations are kept in check by diversity. So by increasing the amount of diversity a balance will come and health of the overall system will improve. One method of increasing diversity is to add logs, leaves and debris throughout the garden to give predators a place to hide. We’ve started this practice today and will monitor further changes.
I’m (Matt) also looking into preying mantis’s and other predatory nematodes, researching mushroom cultivation, primarily oyster and shitake mushrooms, and green house growing. We are both very busy with this venture, taking in as much quality information as we can and applying it in our garden. We are both increasingly interested in farming on a larger scale, and want nothing more than to grow delicious food for our community. We will be attending the market this weekend and hope for everyone’s sake it cools off by then.
It was a warm Saturday at the market and we were glad to see the people who were able to handle the heat. I’ve checked the weather and we should be getting some perspiration starting tomorrow. We need the rain and a break from the heat. It was wonderful as always at the market, it’s the highlight of our week to see and talk with everyone Saturday mornings.
The bands were fantastic, we really enjoyed PurlSnapShirts and will continue to as we picked up Jeff’s Room ep in exchange for some peppers and tomatoes. We love trading because it feels so much like sharing!
We got some great tips from marketeers for fig uses:
Putting figs on the grill cut in half has been said to bring out more of the sweet flavor.
Preserves can be made with a thinly sliced lemon about a cup of sugar per pound of figs.
Figs with parmesan cheese has been said to be a nice treat.
Figs eaten raw.
In the garden we want to plant Arugula as we have been informed that it grows year round and is an excellent green to grow in our climate.
We made some excellent contacts today and look forward to getting in touch with these people and working on new projects with them.
Thank you Gigi, Chris, and Dad for helping us set up and sitting in the heat for so long. We’re glad we got to share the market with you and are happy we had such a good time together.