How can it be Saturday again…already? It’s been another hot, humid, sometimes windy week. The daylilies are coming and going at rapid rate, the crops that like hot weather are coming along as long as they get water, and I’m beginning to search for any job that includes shade! Here’s my SOS, with some heat-lovers and maybe they will seem a bit unrelated, but they are yet another of my “firsts” traditions.
- The top variety is “Parisian,” first chosen because it was appropriate for a French potager, but continually grown because it is prolific, mild and tender. It’s an heirloom, so not spineless, but a quick rub with a towel removes the spines. “Parisian” is picked often at pinkie-finger size to make traditional French cornichons. The lower one is a pickler, “Calypso” which I grow for making sweet pickles. I’ve tried many other picklers, but “Calypso” wins over and over again, and it grows a smaller vine which fits my pea fencing perfectly.
2. These are “Juliet,” a red grape-type tomato that produces like gangbusters on 6′ tall plants. The orange cherry-type are “Sun Sugar,” which were the first to ripen. There will be full-size tomatoes this coming week!
3. “Green Apple” Pepper is a newcomer to the potager, but it will be on the list again. I love the color, and the light, fruity flavor. It’s a full-sized “bell” pepper, and looks like it will be a good producer judging from the number of flowers and fruit set on young plants.
4. It’s times like this that I wished I’d planted flat-leaf parsley instead of “Triple Curled” but I’m a sucker for that frilly, dark green in the potager and as a garnish. And yes, it takes an entire basket.
5. Leftover “Candy” onion plants that never got planted and were still in a four-pack made a fine substitution. I just used the green leaves and the necks.
6. The spearmint has spread through the drainage hole in it’s pot on one side of the Lady Cottage and has filled the entire area under the bench on the other side of the door! Definitely time to harvest some (and to make some juleps…somehow I missed Derby Day!) Can you guess what I made? Bonus photo!
That’s my Six on Saturday! To find out what other gardeners are doing, growing, and making just visit The Propagator, who hosts this meme.
herbalblessingsblog 
Why flat leafed instead of curly parsley? I’ve had flat leafed parsley follow me from Melbourne – where it first self-seeded from plants growing in cracks in the concreate into a pot – to Canberra to Sydney to Canberra again to rural NSW, through 10+ addresses. It’s followed me for more than 20 years spreading seed into pots and garden beds, and while I wouldn’t want to lose it, I’d like to grow curly parsley because it’s so soft and pretty.
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Because flat leaf is so much easier to wash, and quicker to stack and mince finely so when you need 3 cups of minced parsley, it doesn’t take nearly as long to do!
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Oh. My. Yum! I learn so much reading your posts…and get a bit hungry. 😉
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Yes, I told a friend yesterday that come autumn & winter if this virus thing continues I’ll be gaining 50 lbs., because the only hobby left to me will be cooking and baking and the need to use all this food!
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I can tell this is a summer post just from the things which are coming into your kitchen! You are making me hungry!
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I am so jealous, my garden is just now starting to grow. Those tomatoes look so good!! I am impatiently waiting for my tomatoes & cucumbers so I can make tabbouleh!
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