Nancy made it home from the cruise just fine and things have instantly returned to normal. Sent the dancing girls packing………… Apparently she had a great time – good food, good company, good weather. At home there’s an uptick in the noise level and a large uptick in the food department.
I just heard the funniest quote ever regarding the Patriot’s football deflation. They were interviewing another player and he said “I never knew there were PSI’s floating around inside a football so I learned something new today”. And he was serious as a heart attack. I’m guessing he wasn’t a Physics major.
I was reading about a new Italian restaurant in Palm Coast. Supposedly one of the most popular pizza/focaccia toppings is cherry tomato-arugula and the people that were reviewing the place confirmed it was awesome. I can do that. Both crops are taking over the garden so it’s an especially attractive recipe for me. I looked up that pizza combination on the internet and sure enough it was there with lots of praise. I wasn’t sure whether you added the arugula at the start of the cooking process or after it had come out of the oven. If you care, it’s in there from the get go. I have to make one quickly because the cherry tomatoes are in their final stages and the arugula is bolting. I never expected that. I wasn’t sure we’d even eat it so I only planted it once. I also expected it to keep putting out leaves until late spring and never gave bolting a thought. I’ll for sure stagger plant it next fall. I suspect I could even plant another patch now but I’m completely out of space.
I’m in a bit of a backed up mode with celery, cabbage, and lettuce waiting patiently in flats for a spot to open up. The celery is blocked by tomatoes; the cabbage is blocked by carrots; the lettuce is blocked by more lettuce and arugula. Also the full complement of spring tomatoes are germinated and about 2 weeks from transplanting to flats. I’ll keep about a dozen for me and give the rest to Joey and one of Nancy’s quilting buddies. I’ve also got a couple special varieties that are still in the seed stage. One is a full size seedless; the other is a full size low acid variety. Neither claim nematode resistance so it’s a crap shoot as to their long term survivability in my garden. I’ll try a couple but mostly they’re for my sister who doesn’t do well with high acidity and Nancy’s beef supplier who can’t handle tomato seeds. I think Nancy will like them better too. The current tomato crop is on it’s last legs – probably one more batch of spaghetti sauce ripening on the vine and then to the compost pile the end of this month.
I finally found something to avoid when preparing a green smoothie – green tomatoes. I accidentally broke off a branch with a couple of small, very unripe tomatoes but decided to pitch them into the next batch. I routinely put in a few ripe cherry tomatoes and like fried green tomatoes so…………. The drink was definitely bitter.
Another 1.5” of rain bringing the month total up close to 6” – and this is the dry season. I’ve never seen the lake this high this time of year. All the years I spent raising the level of the garden with compost are paying off this year. The surrounding field, aka George’s back yard, is mushy but the soil around the plants in the garden remains “dry”. I am concerned that unless we get a couple of dry months between now and April, rice will be the only crop with a chance. You would think anything that grows hydroponically would be a candidate but those plants normally have zero tolerance for critters, mildew, virus. No sense worrying about it. Just keep raising the soil level in the planting area.