Jen's Garden Pics 2024 - Page 2

jhp · 3 Days Ago

Quote:

Originally Posted by Yak54

You know I'm not sure now where I got the seeds from and rather than give you incorrect information I'm going to shut up.

Dan

Well, when I did a search for it, only one seller said theirs was different/smaller and the rest matched descriptions. So I guess I wouldn't bother with the one that says theirs is different. Plus, I never heard of that seller before. There was a time when one could get and share seeds on tville, but it seems very quiet around here now.

Yak54 · 3 Days Ago

Not like "the old days"

Dan

jhp · 3 Days Ago

Today's pickings. More tomatoes on the way. Oh there's lots of green ones out there. For today, a few more eggplant. The striped ones, Listada De Gandia, are a new favorite for me. I've been harvesting them in pairs. I love slicing and then roasting in the oven. I didn't really start to like eggplant until I started roasting them in the oven. The solid purple one is Rosita. It's a little ruffled, but that is not typical as far as I can tell. Must have been the weather when it set. They tend to be blocky and I get very uniform slices, which would be appealing if I were making eggplant parm or something. I'm too lazy these days for that.

MrsJustice · 8 Hours Ago

Nice Pictures, Amen!!

I could plan a great dinner using your pictures.

With my typings Day and Night; I have been using my Farm for Family Dinners.

But: Watching The New Tomato Varieties of the Years growing on my Mini Farms.

The GrandPa White Red's is interesting!!!!

I am growing them again because they are Interesting.

jhp · 7 Hours Ago

Saturday harvest before the rain. We've been having rain often. Not the best for my ripening tomatoes! - Jen

August 3

jhp · 7 Hours Ago

Quote:

Originally Posted by MrsJustice

Nice Pictures, Amen!!

I could plan a great dinner using your pictures.

With my typings Day and Night; I have been using my Farm for Family Dinners.

But: Watching The New Tomato Varieties of the Years growing on my Mini Farms.

The GrandPa White Red's is interesting!!!!

I am growing them again because they are Interesting.

Thank you. Lots of great dinners in the summer!

jhp · 7 Hours Ago

Garden friend, hummingbird. She loves these flowers. Visits them first and then the hummingbird feeder. Sometimes she flies up to me and hovers looking at me. Always talkative, chirping when she visits, so I know she's there.

MrsJustice · 7 Hours Ago

Yes, Kosovo makes a "Good Old Fashioned Tomato Sandwich". Amen!!

3 Days Ago	#17
Yak54 Tomatovillian™ Join Date: May 2009 Location: Madison, OH, zone 6 Posts: 467	Not like "the old days" Dan __________________ Dan

8 Hours Ago	#19
MrsJustice Tomatovillian™ Join Date: Feb 2006 Location: Hampton, Virginia Posts: 1,409	Nice Pictures, Amen!! I could plan a great dinner using your pictures. With my typings Day and Night; I have been using my Farm for Family Dinners. But: Watching The New Tomato Varieties of the Years growing on my Mini Farms. The GrandPa White Red's is interesting!!!! I am growing them again because they are Interesting. __________________ May God Bless you and my Garden, Amen https://www.angelfieldfarms.com MrsJustice as Farmer Joyce Beggs

7 Hours Ago	#23
MrsJustice Tomatovillian™ Join Date: Feb 2006 Location: Hampton, Virginia Posts: 1,409	Yes, Kosovo makes a "Good Old Fashioned Tomato Sandwich". Amen!! __________________ May God Bless you and my Garden, Amen https://www.angelfieldfarms.com MrsJustice as Farmer Joyce Beggs

3 Days Ago	#18
jhp Tomatovillian™ Join Date: May 2006 Location: Danbury, CT Posts: 491	Today's pickings. More tomatoes on the way. Oh there's lots of green ones out there. For today, a few more eggplant. The striped ones, Listada De Gandia, are a new favorite for me. I've been harvesting them in pairs. I love slicing and then roasting in the oven. I didn't really start to like eggplant until I started roasting them in the oven. The solid purple one is Rosita. It's a little ruffled, but that is not typical as far as I can tell. Must have been the weather when it set. They tend to be blocky and I get very uniform slices, which would be appealing if I were making eggplant parm or something. I'm too lazy these days for that.