Monday, May 4, 2015

Chives and vegetables

The chives that I brought last year (from dividing long-established plants) are huge, witness to the power of organic fertilizer, I suppose. 

They were never this big in my Piedmont beds, which were amended, but obviously not as well as I thought!

chives in flower
I've already planted the tomatoes, peppers, and eggplant (as well as herbs) that I snagged at the Mountain Herb Festival this last weekend at the WNC Farmer's Market. 

I tried to be moderate and select an appropriate variety for the space that I have, and what we really like to eat- cherry (Sweet Million and Black Cherry), slicing tomatoes (a variety) as well as paste tomatoes (an improved San Marzano) for roasting and freezing.  The peppers included an ancho and a Romano pepper which sounded like my favorite pizza peppers (which I would have grown from seed if I'd time).  I may still do some peppers from seed (there's usually plenty of warm season growing time, even here in the mountains).

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