Yesterday I planted three yellow crookneck squash plants and 4 zucchini plants in the garden after weeding and prepping since I pulled the spinach and lettuce plants out. I gave the new plants LOTS of room because the vines of all of these spread out all over the planters. I want to give them all the room they need. I have developed a taste for both of these since I spiralize them to use in place of pasta and rice on my keto eating plan.
I can clean and use the spiralizer on them, put them in individual serving sandwich bags, and then put the bags into a gallon freezer bag. I can then pull out what I need and quickly microwave MY ‘pasta’ or ‘rice,’ and cook the regular stuff for my husband when I making spaghetti or one of my ‘sauce over pasta or rice dishes.
I listened to a video that taught me more about growing and storing onions. He said that the ones that grow tall and make a flower are not good for long-term (over the winter) storage. Those should be eaten whenever you’re ready, but should be eaten soon after pulling. The others are fine to try to dry for storage. (You can see my onions in this picture.)
Here you can see that some have a ‘bulb’ on top. These are the ones the man was talking about that should be pulled and eaten soon after harvesting, rather than trying to prep for storage.
With all the rain we’ve had, the tomatoes got really big and bushy quickly. They do have some bright yellow blossoms, and if you look carefully, you can see a tiny green tomato. At this point, I’m just going to prop them up the best way I can and hope for the best.
This is the ‘nook’ planter, where 4 plants have also exploded in growth. With three weeks or so of pretty steady, heavy rain, things got out of hand. I’m keeping my fingers crossed that we actually get tomatoes, rather than just a whole lot of greenery.
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