Do you know what this is?
It’s proof that I am not only capable of exercising restraint, but that I’ve actually done it. I know there isn’t much there for scale, but do you see the size of those things? Those peas are huge! Way past the “Hmm… this pod’s ripe enough…*crunch*…mmm, tasty…” milestone that marks the end of most peas in my garden.
If anything, I actually let them go a little too long in my attempt to make sure my last pea harvest featured the biggest possible peas — the pods were nearly bursting.
Having now harvested them though… I’m having something of a crisis of faith. I mean, there’s still one or two skinny pods-under-construction, and those tireless plants are still flowering, by Jove. I could… I could well get another meal out of them. Imagine! Succulent, crisp, sweet garden peas.
Okay, I’m back. YES, I know, I said I’d uproot them and use those squares (a whole four feet!) for something else — spinach maybe? more lost-cause carrots? radishes, since I kind of miss them? — but… my original plan doesn’t really work anymore anyway. The beans, after being denuded of this morning’s haul, still have a goodly number of in-progress beanlets: seems a shame to interrupt them when there’s clearly another good meal only a few days away.
Do you get the feeling this could go on until the frost hits? I think I need to step back from the delicious, delicious peas, and look at this objectively.
Objectively, the peas’ production has slowed, and a good deal of their leaves are starting to wither and brown: the poor plants are aging.
Objectively, now would actually be a really good time to use the space to plant some brassicas (but since I have no seeds for brussels sprouts or cabbages, it would end up being more broccoli — which is just fine with me!) or a quick crop (radishes, lettuce).
Objectively, if I uproot the peas, I’ll free up two hockey sticks which my poor tomatillos and tomatoes could really use, especially as they’re starting to ripen.
Decisions, decisions! Any thoughts or wisdom from Out Theres?
I actually needed to do some reading up to figure out when exactly my tomatillos are good to go. While most people recommend harvesting them a little under-ripe, I think they’re still a bit young for that.
I found it interesting that a couple different resources recommend just pulling up the whole plant and hanging it somewhere cool and dark, and just plucking off the fruit as it’s needed. While I think that’s a lovely cellar or pantry image (right up there with onion and garlic braids), my main hope for these fruits is salsa verde (I want to try both raw and cooked), so I don’t think I’ll be keeping the whole plants around for long.
On the topic of salsa verde — it’s very exciting (for me, anyway) that while my tomatillos float gently toward their picking stage, my hot peppers are also ripening!
(Sorry for the horrid photo. I was off-balance and just trying to snap something quickly before running to get back to the Smelly.)
While one might argue that the whole point of salsa verde is not to use red chilis in it, I figure there’s only so many curries, chilis and salsas our household needs, and this shrub is producing surprisingly well.
Then again, I haven’t tried any of the peppers yet, so they may turn out to be quite mild. I suppose time will tell. Oh, it’s an exciting time to be in the garden! Wait… I say that every week, don’t I?