Here’s a quick look at how the stock tank vegetable gardens are doing.
I still need to get around to planting my romaine lettuce starts currently sitting in the garage. According to one source, lettuce transplants should have 4 to 6 mature leaves and a well-developed root system before planting out. I’m not sure if temperatures will allow them to survive outdoors, now that we are ranging between mid-30s in the evenings, and 40s-50s during daytime.
Something is eating holes in my baby bok choy, but leaving the surrounding veggies like the spinach alone. I spotted a ladybeetle hanging out with these pests (going to assume it’s feeding on them). I washed everything off but they came back the next day. So did the ladybeetle. They kinda look like aphids, but these tiny bugs are dark brown, can’t get a really good pic of them; they are turning my bok choy into swiss cheese. I may have to cut these boks down to the roots and start all over if I can’t get rid of them.
They keep coming back but in smaller numbers. I am checking my bok choy regularly now because I’m growing paranoid. Even when temps dipped down in to the low 30s, the buggers hide out under the leaves and in between the stalks. You’d think planting these in a stock tank garden would keep them off the pest radar, but apparently not. I even spotted another caterpillar looper trudging through the cedar mulch.
I plan on starting a new crop of boks soon, but for now, I will keep monitoring how these 2 specimens do. Sadly, I think I’ve lost my appetite for these.
I planted the 2nd stock tank garden bed about 2 weeks after the first, to stagger my production. I changed up the filler material and soil composition to see if ultimately results will comparable to the first tank.
End of the season watermelons went into building the foundational layer of the bed, along with stem and brush cuttings. I dearly hope that I’m not growing a watermelon patch in this tank.
In this bed, I used Raised Garden Bed soil, organic compost, peat moss, coarse vermiculite and perlite in different ratios compared to the first bed. I still broadcast Espoma Garden-tone fertilizer over the surface once it was filled up and ready for planting
As with the other bed, tank #2 has cauliflower, brussel sprouts, broccoli, dill and garlic aplenty. This time, I added bok choy and spinach starts. But of course, there wasn’t enough space to hold all the broccoli and brussel sprout starters I still had waiting in the wings. I’ve been discussing with the DH if we should get 2 more stock tanks to DIY into garden beds, but of course the limiting factor will be patio space.
All planted with the winter garden! I left a 12″ square open for the next batch of bunching onions, spinach and lettuce I’ve started from seed. Meanwhile, I plan on using that bouquet dill shortly.
I made a few more seed purchases from Baker Creek and Amazon! I can’t wait to get these started. Watercress, baby bok choy, Chinese broccoli are Asian greens that I’ve been wanting to try my hand at. Hopefully, these will do well in my stock tank garden.
On a separate note, I do need to replenish my supply of basil seeds, because it seems my current inventory isn’t passing the towel germination test. Alas, I already retried starting them in another batch of soil blocks but it looks like I’ve struck out.
Wishlist: Pesto Perpetuo and African blue basil, both of which are vegetatively propagated. Unfortunately, I had a Pesto Perpetuo that I acquired this year but neglected to take care of. I will have to wait again next year to get a new starter plant.
I was always an ornamental plant grower and landscaper for all the time I’ve tended gardens in Texas. Somehow I’ve always felt that growing vegetables in the harsh climate required too much effort and resources for a family of two trying to hold down full time jobs and paying the bills. Any vegetable that I’ve dropped into the ground usually involved some kind of plant that could endure the grueling Texas heat. This usually meant peppers of all varieties, a potato or two, and maybe something from the onion/garlic family. I know tomatoes are said to do well in our summers, but I don’t like eating tomatoes. Of course, when I can manage to irrigate them properly, I’m always growing herbs…I tend to have a lot of success growing warm season herbs such as rosemary, sage, oregano, thyme and basils.
With the state of the world in 2020, I’ve had the opportunity to work from home and sharpen my growing skills. I’m happy to report that mostly everything I’ve grown from seed this year has survived with the attention given them. I have lost very little in terms of new and existing outdoor/landscape plants as well.
With achievement under my belt, I’ve set out to grow some cole crops (vegetables I’ve always wanted to grow and eat) starting the fall/winter season. I anticipate starting in the cooler climate will guarantee me some vegetable harvests by next year, especially growing broccoli, brussel sprouts, cauliflower, and Asian cabbages.
I’ve done my research by this list of resources to help plan with vegetable growing in my zone for this season.
Seed/Plant Local Resources:
Online seed/plant companies:
Blogs and channels I follow:
I recently learned of a work perk offered for free through my job. I recently signed up for online courses with Start Organic. I’ve been attending webinars hosted by the Start Organic team to learn about urban organic vegetable gardening. If your workplace/company offers this educational course to its employees, it’s well worth participating in if you’re interested in learning to start organic gardening.
