Friday PhotoEssay – October 17th

We may be on an every other week schedule for Friday PhotoEssays for the rest of the month. Next week looks pretty crazy, and then we’re doing garden cleanup the following week.

Other than the shade covering half the garden, there aren’t a lot of visible changes without closer inspection. Some of the warm season plants that are still in the garden have gotten a little zapped with the colder nights.

Case in point: the Cuban Oregano (or Ajwain, since it’s in the Taste of India Garden), has clearly experienced some cold injury with the browning and curling of the leaf edges.

In contrast, the radicchio is finally starting to show some nice red color! Most of the plants are also forming heads slowly, although they aren’t yet very solid.

There are two different types of spinach here. The one on the left is ‘Donkey’ and the one on the right is ‘Giant Winter.’ We usually just pick a variety and plant it, so it is kind of fun to have two different types right next to each other. The Donkey variety is a little slower growing, has more rounded leaves, and the leaves are partially savoy (crinkled). The Giant Winter has larger leaves, seemed to grow faster, has longer stems, and has smooth leaves. Taste? Pretty similar, at least right now.

Next year the Herb of the Year is Savory, so we wanted to get a head start by planting some of the perennial savories in the garden this year. The summer and winter savories both died, but the Creeping Savory has taken off! It is blooming now, and looks great!

We did strip some of the quinoa seeds off the stalks, and tried out the “blow dryer” method of separating the seeds from the chaff. It actually worked pretty well! It isn’t perfectly clean, but it’s a start.

Have a great weekend!

About Rebecca

I'm a Horticulture Educator with Sedgwick County Extension, a branch of K-State Research and Extension, located in Wichita, KS. I teach about fruits, vegetables, and herbs.

Posted on October 17, 2014, in PhotoEssays and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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