has been so cold. I can hardly believe it. I don’t mind it personally but for the produce that’s struggling to ripen I could use a bit more heat.
I have bucket loads of green tomatoes, squashes and melons that are so tiny and so far from mature there’s little probability of them making the grade. I resisted the urge to pull everything out, however. I’ve covered it all in row covers and may make something even more solid to protect them. I’m hoping to augment the temps in anyway possible to get something of a harvest.
On the other hand, my cooler weather crops (like potatoes, peas, beets, carrots) have been spectacular. LG and I were harvesting tea herbs, potatoes, beets, celery root and a couple of ripe peppers yesterday. We have more to do this week. With the weather so odd, it’s hard to know what to do. The worst part is waiting on peaches and cukes from the bigger producers. I know to people who don’t can, it makes no sense because you can just buy them, but we live off home canning in the winter. Last year I did about a million jars of salsa and sauce as well as pickles and fruits and most of it has been used up. I have less and less interest in buying that stuff from the store. It seems like everyday there’s some new worry about this or that in our commercially preserved foods. Why deal with that stress when you can process your own?