Here in Phoenix, temperatures will be over 100 degrees by the end of this week. This means the beginning of some summer crops, but the end of most, with temperatures eventually reaching the teens. Since I last updated you on our DIY backyard garden, we’ve had a few changes and one surprise.
As previously mentioned, growing your own garden allows you to control the quality (i.e. organic, for example) and saves you money on purchasing pre-grown produce. Unless you’re an expert and/or have a ton of available land with extremely fertile soil and/or live in a region with perfect gardening weather year-round, you probably can’t grow everything that your veggie heart desires, but there may be a few items with which you can find success.
Other than our extensive herb collection—which, unfortunately, is starting to take a beating from the heat—our biggest success by far is tomatoes. We have at least four different varieties (that we’re aware of) growing in our garden, including these gorgeous beefsteaks (pictured above). Our plants are holding strong as summer approaches and we have 40-50 fit-sized tomatoes near maturity, including some sweet yellows and black rim.
We have a few baby yellow summer squashes and leeks, too. We received leaks in our Bountiful Basket one week and thought we’d try planting it; months later, it’s going strong.
Other successes (not pictured) include continued growth of our pomegranate trees, shrub-sized rosemary and lavender, and lemongrass that’s been going for well over a year. We have about five ears of corn with a couple of kernels each and green onions that we planted over two years ago that just keep on giving.
Our oleanders are in bloom, as well as a few different flower varieties. The mini-red roses below came from a “house plant” given to us nearly two years ago. It was near death living inside, so we took a chance and planted it outside and it has been in bloom since. Blooming flowers = birds and bees = new growth cropping up unexpectedly…
Surprise: We have wonderberries! It took us a while to research and name the mystery plant that has taken root in our yard, but we finally did it. Wonderberries, sometimes referred to as sunberries, look similar to blueberries. When they are green, they are poisonous. Once they turn black, they are edible. When the skin goes from shiny to dull, they are at their best, but never quite as sweet as other berries. They are commonly made into pies or jams where extra sugar can be added. I’ll let you know when we harvest ours and make something out of them.