First fruits of our 2009 garden

I plucked the first cherry tomatoes today! Sun Cherry is this variety and I’d had it in my head that they were a red variety; they’re decidedly orange, however, a warm orange. They could be any color for all I care, for they’re incredibly sweet, especially popped off the vine and directly into your mouth.

I finished tying up the burgeoning vines today. The DIY self-watering container gardens (SWCG’s) each sport four plants and the plants are all lush and covered with fruit.

Because I’d neglected pruning and tying them for a few weeks, a couple vines bant and split. These are on the Brandywine and Cherokee Purple plants and each has a lot of fruit! Even so, there’s enough connective plant tissue there, I hope I can salvage them if I bind the split parts together so they’ll graft.

I moved the two SWCG’s containing the bell and jalapeno peppers, basil and patio tomatoes to the side of our house. The tomatoes in the first two containers were getting so tall, they were beginning to shade those boxes. It was already sunny there by 11:00am and I’m pretty sure that spot will get sun all afternoon.

If not, I’ll just drag ’em back or to another sunny spot. This is another reason to grow your veggies in SWCG’s!

Self-watering container garden

My tomato garden, 8 plants in the space of two Rubbermaid totes! Those are habanero peppers in the pots on the ground.

Tomatillo, basil, peppers and patio tomatoes

Habanero peppers

These were tiny seedlings when I set them out in late May, so they’re actually doing pretty well, considering.

2 thoughts on “First fruits of our 2009 garden

  1. I had never thought about the ease of being able to move them into the sun since they are in containers. How nifty!
    I really hope you will show some pictures of the foods you use these plants in, especailly the basil. I have always wondered why people want so much of it.

  2. Mainly, I make pesto. It takes a lot of basil to make a big batch of pesto! I may make several small batches since the more you pinch plants like basil back, the bushier and more prolific they are. Pesto freezes well, so I don’t have to worry about using it up quickly. It’s so good on pasta and chicken, not to mention on turkey sandwiches…Just lots of stuff. I freeze it flattened out in Zip-Loc bags so I can just break off a tablespoon or two’s worth, then zip the bag back up and put it back in the freezer. 🙂 I can almost taste it now!

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