Monday, October 22, 2012

October 22, 2012

Crepe Myrtle tree brightens up in our front yard.
Garlic row.
Our third crop of broccoli at the new place is finally approaching the quality that we achieved in the old garden, where we would routinely see broccoli heads a foot across and larger.  The head shown below was still growing when we photographed it, and it did reach 12 inches.  It has taken 2.5 years to amend our subdivision soil with compost, leaf mulch, and a cover crop of red clover in order to boost fertility to the point where it really pays to grow organically.  There are nine heads this size ready to harvest now, and what we cannot eat fresh will be blanched and frozen for later.

A cabbage head or two could be harvested also; they weight about five pounds each and are still growing.  Garlic is shooting up.  Red clover is beginning to turn our future corn patch from brown to vibrant green.

Not much else is green, however, and our attention is turned upward to trees of many types that have caught the hint that it's autumn!  Morning temperatures have consistently been in the mid 30's F on our hill top, and sunny warm days to follow are excellent for creating anthocyanin in leaves, the pigment that gives them their flaming red-orange colors.  If this weather pattern continues, we are in for a very colorful show by early November.
Broccoli head, 10 inches across.

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Dedicated to the responsible production and preservation of healthy home-grown food to the glory of God. Isaiah 55:10 The rain cometh down, and the snow from heaven, and returneth not thither, but watereth the earth, and maketh it bring forth and bud, that it may give seed to the sower, and bread to the eater. Organic, or not? We try to raise vegetables organically, using compost and manure. The addition of chickens to our hobby farm means plenty of organic nitrogen to compost! This site gives credible reference to planting information contained in the Farmer's Almanac (