I did not sleep well last night. Physically and mentally I am doing bad -_-
The zucchini look like they’re on their way out. The heat and the powdery mildew hit them hard. The cherry tomatoes are ripening in another wave but I don’t see my friend til later this week. Hopefully they don’t rot or get eaten by birds. Some are splitting. The parsley and baby spinach and carrots seem to be dying off after dryness and I might let them finish up to reuse the window boxes. I pulled up a large round carrot. The pumpkin plants are growing bigger but I see tiny spots of mildew starting and a few whiteflies.
Frankly I’ve been neglecting the garden a bit aside from playing catch up with water. I’m just struggling to keep pushing myself.
I don’t really have the energy and don’t trust myself to make something safe.
Plus it’s only the tomatoes producing anything at the moment. I got four zucchini from four plants total and there’s barely room for anything in the window boxes.
If I continue I will absolutely need bigger pots, manure and vigorous hybrids
Definitely not flavourless. It may reduce the flavour a little, but that recovers when you put them back out at room temperature. So you can store them in the fridge for longer life, and just pull out a few that are to be used in the near future to keep on the bench.
Most of the reason tomatoes can be flavourless is they have been bred to be easy to transport and for uniformity instead of taste, and are then picked before they are fully ripe. Being in the fridge is a much more minor factor.
Great, thanks! I’ll tell my friend to let them warm up.
They have been sprayed with organic fungicide and eco oil pesticide (black spot and whitefly) so does washing and patting dry affect longevity of storage and do the splits in the fruit trap chemicals? Is plain water enough?
Getting a bit paranoid about them being safe to consume
I generally wash before eating rather than before storing so that it won’t impact the longevity. I wouldn’t worry about the organic sprays, the eco-oil is just a mix of plant oils and is safe to eat the vegies with no withholding period. If the organic fungacide is the eco-fungicide brand it is just potassium bicarbonate, very similar to bicarb-soda and can be used in cooking in much the same way so is definitely safe to consume.
I did not sleep well last night. Physically and mentally I am doing bad -_-
The zucchini look like they’re on their way out. The heat and the powdery mildew hit them hard. The cherry tomatoes are ripening in another wave but I don’t see my friend til later this week. Hopefully they don’t rot or get eaten by birds. Some are splitting. The parsley and baby spinach and carrots seem to be dying off after dryness and I might let them finish up to reuse the window boxes. I pulled up a large round carrot. The pumpkin plants are growing bigger but I see tiny spots of mildew starting and a few whiteflies.
Frankly I’ve been neglecting the garden a bit aside from playing catch up with water. I’m just struggling to keep pushing myself.
Can you pickle anything?
I don’t really have the energy and don’t trust myself to make something safe.
Plus it’s only the tomatoes producing anything at the moment. I got four zucchini from four plants total and there’s barely room for anything in the window boxes.
If I continue I will absolutely need bigger pots, manure and vigorous hybrids
Harvest what you can, put in fridge and that’s a WIN. Good job. 🙂
I thought putting tomatoes in the fridge made them flavourless?
Definitely not flavourless. It may reduce the flavour a little, but that recovers when you put them back out at room temperature. So you can store them in the fridge for longer life, and just pull out a few that are to be used in the near future to keep on the bench.
Most of the reason tomatoes can be flavourless is they have been bred to be easy to transport and for uniformity instead of taste, and are then picked before they are fully ripe. Being in the fridge is a much more minor factor.
Great, thanks! I’ll tell my friend to let them warm up.
They have been sprayed with organic fungicide and eco oil pesticide (black spot and whitefly) so does washing and patting dry affect longevity of storage and do the splits in the fruit trap chemicals? Is plain water enough?
Getting a bit paranoid about them being safe to consume
I generally wash before eating rather than before storing so that it won’t impact the longevity. I wouldn’t worry about the organic sprays, the eco-oil is just a mix of plant oils and is safe to eat the vegies with no withholding period. If the organic fungacide is the eco-fungicide brand it is just potassium bicarbonate, very similar to bicarb-soda and can be used in cooking in much the same way so is definitely safe to consume.
Ok thanks. I’ll just refrigerate and tell my friend to rinse them