This year wasn't much of success in the pumpkin/winter melon department, especially with the japanese Red Kuri and Shishigatani. Again, I know it had a lot to do with the wet spring, and even with all my attempts at hand-pollination in the rain (why do the female flowers always open up around then?), not one came to fruition. I had loads of male flowers and only 4 females on the Shishigatani vine which should have guaranteed me something, but sadly it never happened. The Red Kuri below was actually from pulp seed out of a squash purchased at the supermarket. I figured that since it came all the way from Holland(!), I may as well try to get more out of it.
Italian turban pumpkins from nursery seedlings
Collective Farm Woman
A reader wanted to see the inside of these, so I halved one that accidentally fell off the vine before they were ready to eat (too much fondling will do that you know). These sweet melons have a beautiful, creamy color, but they'll only ever taste like perfection when they're properly ripened and orange in color. I can't thank Christina (A Thinking Stomach) enough for sharing her informative My Highly Subjective Melon Analysis with the world, and look forward to growing collective farm woman next year.
18 peaches is really something to write home about, especially with all that our tree has been through. In May and the first half of June, aphids and peach leaf curl were the problems to contend with, but the odds were successfully beaten with everything from sticky tape and organic concoctions ranging from garlic, chile pepper, pyrethrum and stinging nettle tea applications. To battle the peach leaf curl we had to resort to using Syllit, a fungicide that was suggested to us by the local nurseries. The only drawback was that the peach crop matured a month later than the norm since the tree had to deal with so much stress earlier on. I noticed that while the fruit has excellent flavor (seems much sweeter than last year), it lacks the juiciness that we've come to appreciate. Not so bad really, after peeling and slicing them into a rustic tart. We've been enjoying peach crostata and vanilla custard gelato heaven!
Today's average: 23°C / 73°F