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