Miscellaneous
Edit Post Save drafthttps://mikesgreengarden.com/?p=139280&preview=true (Preview) https://mikesgreengarden.com/?p=139280&preview=true ((opens in a new tab)) Publish Paragraph: Change block type or style Change text alignment Add title Basil I planted June 21, 2021 With my soil blocker Such an awesome couple OMGOSH! These blossoms were the best! Follow them on instagram https://www.instagram.com/themilkmaidbakery/ (https://www.instagram.com/themilkmaidbakery/) Sorry about the sound listeners. lFind the partially edited Computer Generated Transcript below. Hey everyone. This is JackieMarie Beyer. Your host here to help inspire you on your journey to create, grow, and enjoy a green, organic oasis. So let's get growing. Welcome to the GREEN Organic Garden. It is Saturday, August 7th, 2021, and we're doing Soil Sista Saturday again. So Aileen Catrone our Golden Listener from 2020 in New Jersey is here to share with us, how are you? Aileen 00:00:42 Great, wonderful, excited. The garden is still going. Everything's surviving. How are you? JackieMarie 00:00:53 What's your weather? Like we have clouds today. We might actually get rain and it's been cooler the last two days. Aileen 00:01:00 No, it's been really nice and sunny all week. It has not rained, which it's kind of good because we had so much rain. You know, you get a lot of that, that blight coming and stuff like that. So I'm trying to head that off a little bit, you know, taking all the, you know, the underneath the stems and stuff that are touching the soils and stuff, cleaning out the tomato plants a little bit underneath to still keep them going, which is nice. I have some squash coming up. I have pumpkin's coming up. I'm so thankful. Zucchini coming up. Eggplants still going too, which is wonderful. Aileen 00:01:42 I have some green beans, so I'm excited. It's working out. It really is. I'm thankful. JackieMarie 00:01:50 You do have green beans coming already? Aileen 00:01:54 Yes. Yeah. These little and they're purple. And then they turn green when you cook them kind of thing. So they're pretty good. Yeah. Yeah. It's not a lot. JackieMarie 00:02:04 Mike has green beans coming on. I think I saw down, I think I ate one the other day, even. Aileen 00:02:10 Mike has some green beans? JackieMarie 00:02:15 Yeah! He has lots of green beans and we have those dragon-tongue striped purple ones that the kids always dragon tongue ones. That Patti Armbrister turned me on to. He just walked in with some cucumbers. He's gonna make pickled beets and hopefully pickle pickles this week. Aileen 00:02:37 Good. That's one thing I did. I picked one cucumber. I only have one. The rest are growing, but one I picked, so pick them and you know, what's funny about the cucumbers? They have this like prickly, like I guess it's a defense mechanism for, if something comes to eat them. I never, huh? JackieMarie 00:03:00 They do. Aileen 00:03:02 Yeah! It's like, it feels that like, the eggplant has it also on the stem area. It's like these thorns. I never knew that because when you go to the store, they're actually taken off. JackieMarie 00:03:18 Yeah! And also the ones that the store are more of a slicing cucumber, I think different than a pickling cucumber. I don't know if the slicing cucumbers have, and they always feel like they have that wax on them, the ones you buy at the store, you know? Aileen 00:03:33 Oh yeah. Oh, completely different. Oh, everything is completely... Support this podcast