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6 Comments
I agree, I grew the black cherry tomato last year, it was the best tasting and most vigorous of all tomatoes I’ve tried.
1. Salsa – the last recipe is best. Keep it simple with great ingredients. 1 Serrano from the store would give all the spice you could handle if you leave the seeds in.
2. Kohlrabi is a great brassica to grow and eat, both greens and bulbs. Fewer pests and timing issues. The following podcast is an amazing explanation of the whole oleracea family.
https://itunes.apple.com/us/podcast/surprisingly-awesome/id1053898371?mt=2&i=1000360561257
3. Elephant garlic is a leek and has scapes the size of green beans. Worth buying one at Whole Foods and sticking cloves in the ground.
I grow lot of carrots and radishes as well, but they don't need a dedicated bed. Radishes are the first crop of the year so you can plant them basically anywhere. They are done by the end of May at the latest so they are not in a way of space hogs like tomatoes or broccoli, etc.. Carrots grow much longer then radishes but I inter plant them around other crops and the borders where ever space allows – even figs 🙂 Use them as an advantage – root crop – don't need as much space above ground.
Make a new bed!! Try sprouting purple broccoli! What about beets, dragon tongue beans, watermelon? Try Orangeglo Watermelon!
Try growing Bishop's crown peppers. I grew a variety of them with no heat this year and they taste just like red bell peppers, but the plant outperformed all other bell peppers. Much bigger and a lot more productive. They are a different species of pepper (Capsicum bacatum instead of Capsicum anuum) and just seem to do a lot better than regular bell peppers here. They are also smaller, which is good if you want to preserve them.
Start them early indoors, earlier than tomatoes and you're good to go (ten weeks before the last frost).
Regarding celery, have you ever tried lovage? It’s perennial and has an intense celery flavor. Goes great in soups.