Our little garden keeps on growing. We hope to get green beans soon, as our plants are producing flowers. The leaves continue to creep up the 6-foot trellis. We have harvested radishes several times now. We have been so successful in growing them, and so pleased with the taste, that I’m confident in recommending new gardeners try growing them as well. They mature in about a month or less, and are so fun to see peeking out of the soil. We even eat the leaves, which are spicy and pleasantly tart. Just last weekend, we harvested our two eggplants. I cut them in half, scored them, drizzled them with olive oil and roasted them in the oven until their skins were crinkled and their insides soft and mellow tasting. We ate them with a squeeze of lemon juice, and that’s it. In the herb garden, I counted five baby cilantro plants growing. Growing herbs is really a worthwhile endeavor for anyone interested in cooking (or eating). I can’t tell you how many times a bundle from the store has either been too big, or too small. I much prefer taking what I need from the backyard, over purchasing herbs that end up drying out in a few days.
On Tuesday, we started some seeds in an old cardboard egg flat. We’re looking forward to our second chance with plants like lemon balm, kale, broccoli, cauliflower, chives, borage, and dill. I know the weather might not be quite right for some of these plants, and that others are difficult to transplant, but I’m still optimistic. The cardboard disintegrates, and October air in Florida is still quite mild when compared to October air in the northern states.
Well, it is time to turn off the sprinkler. Here’s to hoping for a bountiful harvest ahead.