5:30pm.
94° exterior; 100+ in growing rack, 60% humidity.
As you can see below, Matt was busy today. I haven’t posted what he’s been up to in a while, because I’d hope to get him posting. But alas, he’s got a lot on his plate at the moment. Hopefully when things settle down for him he will stop and write down how to do all this stuff!!
We have discovered the amazing taste of squash blossoms. When I was in Turkey two summers ago shooting a film, I fell in love with the vegetarian food. Particularly the squash blossoms, which they stuff with rice, as you would stuff grape leaves for dolmades in Greece. We haven’t gotten that crazy, but we have simply lightly fried the blossoms in a little bit of oil. AMAZING.
While I was harvesting the blossoms, I came across the nursery tag for our pumpkin plant. I have NO idea why I hadn’t read this tag before. But from it, I learned that these pumpkins can grow to be up to ONE HUNDRED POUNDS! Yikes! So, we’re doubtful that they’ll be very good for eating. How much we’ve learned...
It took me four hours to water a new bed today before planting. So much water. That’s one on our list: learn how to harvest rainwater, and possibly to utilize the water that streams into the property.
Main Photo Above: Pumpkin, zucchini, and crookedneck squash blossoms.
