Worth's 2017 Accidental Garden.

[imp]

Originally Posted by Worth1

I have no idea sometimes mine turn out to be fails.
The other nights pickles shrunk up for some reason.
May have been too much sugar I have no idea.
They may be candied cucumbers.
The bread and butter slices look great.

Worth

Use alum or a grape leaf in each jar.

[Worth1]

Originally Posted by imp

Use alum or a grape leaf in each jar.

Imp it is the amount of sugar I used.
Way beyond any recipe.
I just tried one and it is candied hot sweet and crunchy.
But I will spot some alum in one the next time to see what happens.
All of the other ones are just fine.
Worth

[Worth1]

I think I will plant some burgundy okra next year too for the colorful effect.
I also know good and well a tree is coming down this winter so the other half can get sunlight.
Even if I have to rent a man lift to do it.
Worth

[Gardeneer]

Burgundy okra ? sounds interesting.
Today I froze some okra. Now I feel better. I have some supply for the winter. My problem is freezer space in the frig. I also made some basil pesto and froze it.

About shade, I could use some of it over my garden. With 95F +++ temperatures who need 12 hours of sun !! Seven would do. The worse is yet to come. My next door neighbor said it it will get hotter than this. One positive news: Last evening we got about an inch of rain. I would've like 2 inches better. . hehe

[Worth1]

Originally Posted by Gardeneer

Burgundy okra ? sounds interesting.
Today I froze some okra. Now I feel better. I have some supply for the winter. My problem is freezer space in the frig. I also made some basil pesto and froze it.

About shade, I could use some of it over my garden. With 95F +++ temperatures who need 12 hours of sun !! Seven would do. The worse is yet to come. My next door neighbor said it it will get hotter than this. One positive news: Last evening we got about an inch of rain. I would've like 2 inches better. . hehe

No freezer space then dry it whole pod or cut up in the house.

I dried some in my tool chest one time.
No need to let it go to waste because you are tired of it unless you want to.
At the end of the season I let pods mature to collect seeds.
I really dont care if it is crossed or not.

Worth

[imp]

Besides the Burgundy, which is very pretty and tasty, there is also Jing Orange Okra - also tasty and pretty to grow.

[Worth1]

Originally Posted by imp

Besides the Burgundy, which is very pretty and tasty, there is also Jing Orange Okra - also tasty and pretty to grow.

Never heard of it till now.
One okra that turned me off was Star of David, had a rather pungent taste.

As for tomatoes I have to give Black Krim a second shot.
The darn thing has still got growing green tomatoes on it in the middle of July here in central Texas.
I have to say that it is a good verity to set fruit in the heat and very disease tolerant.
Except for a worm invasion I caught in time and some sick leaves I pinched off early on it is doing great despite my neglect.
The flavor isn't half bad either.
Learned to pick at the very first sign of it starting to turn.
AND shelf life is very good.
The deer dont seem to care for it either this is a real plus.
Cow horn okra will not be back next year, it isn't near as productive as the long pod green.
That and the pods are almost white in color, not appealing to me at all.

I have read on line that some people think long pod green and Louisiana green velvet are the same.
They are not I have grown both and they aren't the same verity.

Ghost peppers might be picked today or tomorrow I haven't made my mind up yet.
The lemon drop pepper plant stays loaded with peppers in a shade nothing else will grow in.
National pickling wont be back, not as productive as Boston pickling in my area and heat.
But it is a good cucumber just not in the heat.

I had no idea that it could get too hot for green beans to set fruit but it can.
Total waste of time.
Despite my hatred of bush beans and bending over I might plant some later this year.
Worth

[dmforcier]

Did your orange ghosts finally deepen to red? I believe they should if you leave them a while.

[Worth1]

Originally Posted by dmforcier

Did your orange ghosts finally deepen to red? I believe they should if you leave them a while.

Yes they did but I still think they are two different cultivars of a ghost pepper.
One is wrinkled and round on the end the other it pointed.
The other two plants keep dropping blossoms as well as the two I have sone peppers on.
I must have lost a thousand peppers.
I have no use for blossom dropping peppers.
They might like the shade better.

[dmforcier]

I wonder if a tuning fork might help.

[Worth1]

Originally Posted by dmforcier

I wonder if a tuning fork might help.

Maybe.
One thing I did was picked them cut two in half and made semi sweet salty pickled ghost pepper okra with cinnamon sticks and pickling spice.
One quart.
Yes one scorched my tongue when I tested it.
I died the brine red for warning.

Worth

[AlittleSalt]

I was curious, so I looked up Jing orange okra - The picture s from here http://www.rareseeds.com/jing-orange-okra/

[Worth1]

I looked them up too but I dont see very much difference with them and Burgundy.

I need to find more room to grow okra.
The bread and butter long sandwich slices I made last weekend are fantastic.

I am out of quart jars and I need a bigger pantry.
I am also running low on lids.
But I am eating the stuff I put up.
Worth

[imp]

The Jing Orange is much more orange than red, and the Burgundy is a deep red, at least when I have grown them both. Easy to tell apart in the garden.

[Worth1]

Which is most productive?