Peppers Before Tomatoes
That’s really not the way it’s supposed to work, but that’s how it’s working this year.
Despite having started my tomato plants early in February, I did not plant most of them them until fairly late, and since they don’t hold as well in pots as peppers do, the peppers are harvestable – not yet the tomatoes. Yep, here it is, not quite July 1, and I am harvesting peppers. On the picture: Sweet Banana (which I love) , Jimmy Nardello – new to me this year, supposedly great for frying and drying – and probably (because I forgot to look at the tag and I am too lazy to go check it now) Acongagua.
The tomatoes? Well they are ripening, and I should be able to pick a few before July 4 (maybe!), but it’s nothing like last year, when I was harvesting cherry tomatoes from June 14 on, and big fat ones by late June. OK, I did pick 5 ripe cherry tomatoes (ah!) so far, and one green fat one to make a green tomato salsa. But it’s nothing like last year… Of course, i have also heard from others who were the recipients of some of my plants, that THEY are harvesting RIPE tomatoes. Sigh…
What else in late? Squash, winter squash and cucumbers. But that was on purpose. Last year squash bugs, cucumber beetles and stink bugs were just awful. So I decided to plant all those squashes late, with the hope that the first generation of bugs that emerge would find nothing to eat and nothing to host their eggs. While I have seen – and squashed – some bugs, at least for now, it’s nothing like last year (this is good)! So, unlike Ed of The Slow Cook who is making true pickles with his cucumbers at the moment, pickles are at least 3 to 4 weeks away for me (although I can see the first flowers on my young vines).
Okra? Beans? Corn? late too, but like tomatoes, that was due to short of time in May and June (as well as old seeds for beans that germinated very poorly. Lesson learned, I hope….). All should do OK provided we don’t get cold too early in the fall.
On the other hand, I am harvesting kohlrabi, cabbage and still lettuce, and enough basil to already make pesto.
So goes life!