It has been a busy weekend at the Patch. I was outside from 7:30A to 5P yesterday (with a few water breaks and a blog break in the middle) to pull the tomato leaves affected by early blight.

For those of you who don’t know about early blight, it is a fungus, Alternaria solani, which germinates in damp, warm weather (which we’ve had!) Anyway, it germinates in 1/2 hour to 2 hours and spreads quickly. The leaves get spots, usually starting at the bottom, then the leaves turn yellow and start to die off. This usually happens right at the time the fruit is setting. With no leaves, the plant can’t usually survive, or the tomatoes get hit by sun and sort of burn, called Sun Scald. (I’ve become quite knowledgeable on this topic in the last 48 hours, not to mention I lived up close and personal with it for 10 hours yesterday.) Anyway, this fungus is NOT GOOD! That is our food for the Winter.

Hopefully this little guy will keep watch over things.

On a good note, the Edamame looks good!

Time to Harvest the Garlic!

The garlic is resting in the shade on the hammock. I plan to let the soil on them dry a little bit, brush off the soil, and wash them if I need to with a gentle spray from the hose. Then, everything I read leads me to understand that I need to treat them super carefully so they can store properly and not rot. We don’t have a root cellar, so once they’re cured, we may have to keep them upstairs in the pantry.

As all of this food starts to come in, we need to catch up with it. We have a gallon bag filled with green beans that I need to blanch and freeze. The last of the lettuce needs to be enjoyed, husk cherries, peas, cherry tomatoes…all need to get ingested or frozen.

Let’s hope I’m saying the same about tomatoes at the end of the month.

Advertisements