Gardening

One thing to note is her soil is consistently drier, I assume cause it's drinking more

It's more likely than you think

Because of the cold front rolling in, I decided to pull all of the tomatoes on my last producing plant. This thing started pumping out little juice-popping 'maters around June and never stopped. Hundreds and hundreds of spheres of deliciousness.

Dearest plant, if you don't survive the chill, thank you for your service.

I have a small plot of land where a few old trees exist.

For what I could gather, these are heirloom trees no longer commercially available, probably even local varieties: one pear (possibly two), one apricot, one peach and one cherry tree.

I would like to reproduce these trees without the need to use root stock.

Talking with arborists always returned the same kind of answer: not commercially viable, too long to obtain fruiting trees and even an argument that the new trees would become "wild" and never bear fruit or only bear unedible fruit. This one I find particularly wild...

Does anyone have any sort of experience trying this? Can anyone recommend a technique?

I've read about a technique that recommends wrapping branches in cloth, with a lump of soil in contact with the wood to promote rooting but the trees I want to prioritize are not eligible for it as they are extremely old, with very thin and frail branches.

Are there any others you would recommend or suggest?

After only 2 weeks 4 of my 5 hardwood apple tree cuttings already have a little bit of root growth!

It's not much, I could joke and say you need a microscope to see it and not be far off but it feels like such an accomplishment and a little like magic.

It's my first time propagating from cuttings and I'm absolutely amazed that I essentially stuck some sticks in dirt and they're turning into trees.

For those of us currently in winter-- what new varieties are you growing this coming year?

What new things have you added to your garden for the upcoming season?

What new techniques are you trying this year?

We're in the dead of winter and I am itching to get back out into the garden... tell me what you're up to!

Hi - I'm new to the community!

I'm planning my vegetable garden for next year, and am looking for pepper suggestions. I'm in USDA Zone 7a, grow in raised beds, rotate crops every year, add home compost and fertilizer (bloodmeal at planting, bonemeal when flowering) annually, and start my seedlings indoors.

I've had good production the past few years with Greek pepperoncinis, Petit Marseillais, shishito, and various habanero varieties, but have had poor yields in the past when trying to grow the peppers my wife prefers: poblano, jalapeno and banana.

Any suggestions for either varieties or technique? Ideally I'm looking for a versatile heirloom (I save seeds) with a moderate (sub-habenaro) level of heat.

So this is a year old jalapeno plant. Has been inside over winter. It's currently in some coir mix. It's just struggling along. At this point it's just an experiment as all other seeds grew massively, gave hundreds of chilli's and didn't survive winter outside.

It's in an undraining pot that might be an issue. It seems to grow strong leaves then go yellow wither and die. It's currently summer here but temps range from 30c to 0c. So it's in the house and gets about 6 -8 hours light when we get sun. I put it outside to get as much sun as possible when it's hot out.

Just playing around to see how I go.

Disregard the seedlings. They are capsicums I'm just getting ready to plant. Was easy to chuck them In. They are a few days old

cross-posted from: https://lemmy.world/post/8439064

As with the 2012 map, the new version has 13 zones across the United States and its territories. Each zone is broken into half zones, designated as “A” and “B.” For example, zone 7 is divided into 7a and 7b half zones. When compared to the 2012 map, the 2023 version reveals that about half of the country shifted to the next warmer half zone, and the other half of the country remained in the same half zone. That shift to the next warmer half zone means those areas warmed somewhere in the range of 0-5 degrees Fahrenheit; however, some locations experienced warming in the range of 0-5 degrees Fahrenheit without moving to another half zone.

These national differences in zonal boundaries are mostly a result of incorporating temperature data from a more recent time period. The 2023 map includes data measured at weather stations from 1991 to 2020. Notably, the 2023 map for Alaska is “warmer” than the 2012 version. That’s mainly because the new map uses more data representing the state’s mountain regions where, during winter, warm air overlies cold air that settles into low-elevation valleys, creating warmer temperatures.

The last version was made back in 2012, and it's crazy to compare the two and see how warming has pushed temperature bands further north.

Edit: Additional picture in the comments

My newer tomato shoots are turning black and I'm urgently trying to figure out why. All the plant sites are unanimously convinced that it's late blight, stem canker or a related fungal issue, but the plant simply doesn't display symptoms for these diseases- there are no lesions or sores, only a gradual darkening on shoots that is mostly uniform. If I look very closely, I can see many individual (very small) black dots. Any ideas? Thanks in advance!!

Here are my apple seeds. I read some tutorials online about keeping them in the fridge to simulate stratification before they germinate. Someone suggested doing more than one seed just in case they don’t take. Much to my surprise after nearly three months in the fridge, this is what they look like today. Anyone know if I should plant these in dirt now? I live in a northern wintery Canadian climate so they can’t go outside. I don’t know what I should do!

#trees #gardening @gardening

[Image description: a split photo, with the top picture showing cloves/bulbs of Elephant, Vietnamese Purple, and Nootka Rose garlic varieties about to be planted in a raised bed mulched with straw, and the bottom picture showing a few green sprouts peeking up through the straw.]

Which were delicious roasted and added to a chile verde.

[Image description: a hand holding five poblano peppers, two green and three red, in front of a pepper plant.]

[Image description: a seed starting tray, with plant labels at the back. Centered is a row of basil seedlings with a set of true leaves, and to the left is a row labeled parsley, with only one seedling that's suspiciously basil-looking.]

They like to hide under the leaves but I usually catch a few on the top. Have been turning my mint into patchy grey leaves that eventually wither and fall off.

I don't know if trimming off the flower stalks would encourage them to go back to normal growth, or if I'm just SOL with this batch of seedlings.

[Image description: a close up of a mulched garden bed with a bok choy seedling putting out a thin flower stalk.]

"ma compagne" made this in the middle of our garden with 3 cacti.

i genuinely dislike them 🤣

I decided I wanted to try loofah. In the face of my constant neglect that bordered on felonious, I present to you the loofah I found after I picked up the trellis the storm blew over. Huzzah!