Category: San Francisco

Here’s a look at the garden with some “historic” images from planting time. The only major change is that the lemon cucumbers didn’t make it, and have been replaced by new plantings of lacinato kale, which I’m looking forward to harvesting through the winter.

Organic Early Girl Tomato hybrid for SF weather

Organic bunching onions

Organic Golden & Red Beets

Organic Rainbow Chard

Mixed Salad Greens – Arugula, Red leaf lettuce, Green leaf lettuce, all organic

Little Gem Organic Lettuce

Lacinato Kale – New Planting

And here are some pictures of the problems I’ve been having primarily with the beets and chard–if anyone knows what this is and how to treat it please tell me!! I have been trying to make sure the plants are not overly wet, not watered at night to minimize moisture on leaves and have been spraying them with an organic friendly bug killer, but this seems to be more fungusy….

sick beet plant, has withered, almost petrified leaves in sections

and here is the sick chard plant; I have been harvesting unafflicted leaves anyway but can’t seem to stop this once it’s effected a leaf.

And finally, here’s my latest batch of lettuce from the lettuce trough!

Bucatini with sweet peppers, onions, chard, beans & bacon in veg broth

Another weeknight pasta meal

So. My organic container vegetable garden. I started thinning the lettuce yesterday to keep it producing and ensure tender leaves, so above you’re seeing little gem leaves, green leaf, and arugula.

There have been some challenges, which I’ve included in photos below, and I hope others find it helpful when growing in the future as I had a very difficult time diagnosing and treating the problems.

– The red leaf lettuce is almost completely destroyed by either bottom rot or aphids or both; The red leaf lettuce appeared wet but rotting, limp, and grey. What was left of it when it got treated is getting stronger, but I lost a couple of the plants. You can see what was destroyed in the background. This is about 2 weeks after first treatment.

– The lemon cucumbers, which were damaged when I bought them, are struggling but appear to be making do with the way they are; there are flowers that have developed over the past few days and I think I even see the first little cukes. I think they had powdery mildew; I’ve been treating them with serenade disease control and more recently with a neem oil mixture aimed at 3 different plant problems, which is organic appropriate.

– The beets and chard had many leaves rotting at the edges and in blotches, going grey, limp, and just all bad. I picked off the bad ones and have been treating it, but the problem is not 100% gone. They seem to be growing nonetheless, though, and I think it’s because they were simply better established when the affliction started. Here is an upclose shot of the affliction:

– The basil is not growing and has lost its shiny leaves, turning more dull and grey. We’ll see if it survives. It may just need to be warmer; it also had some brown spots on the edges and I’ve noticed aphids under the leaves–I treated it and will continue to, and can hopefully nurse it back to health.

I think part of the problems are aggravated by the heavy fog San Francisco experiences at this time of year; the plants aren’t getting as much sun as they’d like and aren’t fully drying off.

On the other hand, the thyme, tomato plant (first little tomatoes are developing, more flowers are out too!), little gem lettuce and green leaf lettuce seem to be doing well!

Over the weekend I managed to walk 12 miles, learned make macaroons (french ones, not the coconut gobs of yore), procured a breakfast burrito and accompanying beverage, and watched some friends voluntarily throw their faces in freshly-iced cake.

Following a dinner party for 10 (I’m pleased to say I was a guest and not the host!), our hostess, whom by day is a professional, had us pick up piping bags and go to town on some mini cakes she’d put together beforehand. Above, you’re seeing the result.

I’m proud, admittedly–I only once before have really used piping bags, and that was when I was about 7 years old and took a weekend long cake decorating class (Thanks Mom, that was a good one, it stuck with me), in which I was the youngest student by at least 10 years. I guess it was a good investment, but there were some much more creative designs as well that I hope to share in another post when the photos make their way over to me.

The beets and rainbow chard are growing well since I planted them about a week ago. The beets seem as if they’ll do especially well.

Over the weekend I purchased the last of the plants I intend to grow in the coming months and managed to pot everything. Now it’s a learning curve of what each plant needs and monitoring for pests.

Yesterday was a bit of a food adventure, a day-trip to the east bay, a stay-cation. I took a good friend with me over the bay to Oasis Food Market–among other delights, they make their own middle eastern pastries including the filo itself. This is rare. And delicious. We met up with the owner and had lunch, and were introduced to our new favorite pesto-family item, a Turkish spread of almonds, pistachios, and red bell pepper. I managed also to score some harissa to make Smitten Kitchen’s carrot salad with feta and mint. We made our way to Cactus Jungle (bad name, great staff) where I purchased some pots and the lemon cucumber plants a friend told me I might find here.

All and all, the organic vegetable container garden now has:

– Early Girl Tomato
– Little gem lettuce
– Green lettuce
– Red lettuce
– Arugula
– Thyme
– Basil x 3
– Rainbow chard
– Red beets
– Spring onions

All of which I’m very excited about and hope not to kill. Here are some pictures to help me watch it grow (or putter out):

After thinking for some time, I planted a container garden. Actually, I planted half of what I’d like to, and can’t find some of the plants I’d like to plant. Perhaps they’re out of season. That’s how amateur I am.

The beets, rainbow chard, and early girl tomato plant are in pots. I’m awaiting more pots this weekend, in which to put the genovese basil, arugula, red and green lettuces, and english thyme.

I’ve been tending to the garden, too. Last weekend a hydrangea, a fuchsia with light lime color leaves and several other decorative plants went into their new homes. I found a spiral rush (think thick grass worms in the shape of unicorn horns!) and put it in a fabulous galvanized pot. Still have some decorative sage and other interesting plants to put in the ground over the next few days.

A few weeks back I planted begonias, and they seem to be pretty happy where they landed.

Here are some SF purveyors I used in my recent gardening:

Three Bees Nursery

Flora Grubb Gardens

Under One Roof