From Cool to Warm

My indoor seed-starting is slowing winding down. It's been over 3 months since the first seeds were sown and I've had my fair share of successes (notably tomatoes and brassicas) and failures (artichokes and lettuce). Hopefully, I will learn from my mistakes next year. The cool weather crops are long gone from the shelves and what's left are your typical warm season veggies (tomatoes, eggplant, peppers/chilies, melons, summer squash and cucumbers).


I had 100% germination from my Sugar Baby watermelon seeds. From what I've heard, it can be difficult to achieve a full-sized watermelon from a home garden here in New England. Since most of my garden is part shade, I'm not that optimistic about my chances. I'm also growing Charantais melons this year, an heirloom variety I've heard so many wonderful things about. Hopefully it will grow well for me as I'm very excited to taste it.

My Sweet Delight honey dew melon seeds did not germinate well at all. After a failed first attempt, I was finally able to coax 2 seeds to sprout. (Also pictured here are zinnias and nasturtiums.)


My bush beans (left) also did not germinate well, only 8 out of an entire packet of seeds. The zucchini (middle) are beginning to form their first true leaves. (Also pictured: more broccoli, cauliflower and morning glories.)

Finally, my Spacemaster cukes are coming along well. I have 4 total along with 1 long Asian variety. In my opinion, there's nothing more refreshing than a freshly picked cucumber from the garden. I think I'll sow a few more seeds to make sure we have an over abundance this summer. (Also pictured: Calabash gourd - an edible Asian variety.)

This Week's Harvest

I harvested my first Red Detroit beets this week. They were very good, tasting pleasantly sweet and earthy. The beet greens looked nice and fresh as well, so different from the wilted and dull leaves you usually find at the supermarket. I plan on harvesting most of my beets this upcoming week so I will have to find a good recipe for all of these greens. Either that or I'll blanch them quickly and freeze.


I'm sad to say that our patch of Mesclun is nearing the end of its run. With the cooling weather, the mix has been tasting milder and delicious. We've been fortunate to get many cuts from it. Time to move on to the all lettuce mix, which is about ready to harvest.


I harvested some green beans and the first of my Hakurei turnips earlier in the week. Then yesterday, I pulled a good chunk of my turnips (about 30 or so) and shared some of them with my neighbor who commented that they were absolutely delicious and reminded her of Poland (where she was born and raised). I tasted a few raw and would describe them as having a very mild and sweet flavor. The texture is very crisp and fresh. They can be eaten raw in a salad or cooked like other turnips. I think I'll prepare them simply for dinner tonight - boiled or steamed and tossed with melted butter.


Hakurei turnips are best when harvested the size ofgolf balls. Wait any longer and their skins may crack.

If you'd like, check out and participate in Daphne's Harvest Mondays.