Productive Vegas spring.
This season’s tomatoes are cooking right along.
The Mr. Stripey Heirloom tomatoes are taking much longer than the others to produce.
The first to ripen was sweet 100, followed closely by blue gold berries.
Harvest from the blue gold berries plant that survived the winter and is in its second season of production.
I took a little tour of the garden since we’re supposed to get a cold snap with lows in the 20s for the next few days.
I wrapped the trunks of my lemon, fig and nectarine trees in burlap in
anticipation of a freeze that may happen Wednesday night. We haven’t
gotten to freezing temperatures in my part of the city just yet this
I’ll be honest: I’m not sure if this step is necessary or even
effective, but I have the burlap in strips on a roll from last year and
it only takes a few minutes to do. I doubt it can hurt.
The winds have also been regularly blowing the pepper cage over so I
tied it off to the light cables. There are still several fruits on this
plant and none of them have ripened. I broke one off and tried it; it
tasted like a very mild green pepper from the grocery store. The taste
was mild, not bitter, and underripe. I bet these are great when they are
I’ve read lots of articles that say you should pull peppers and tomatoes
up before a frost and hang them upside down so the fruits will continue
to slowly ripen. I have never actually done this but I am curious if it
would work. Not sure if I’ll get to doing this before Wednesday.