The garden is settling in now that the weather has cooled down. Sprouts are up, we’re harvesting leafy greens, and the promise of future harvests is enticing.
In warm-winter climates it’s time to do a few things. Here’s some inspiration for upcoming tasks, along with moments to enjoy from our Test Garden.
Hi Christy-
I always like reading your newsletter. I have the same bell pepper scene in my garden too….lots of green ones trying to turn red or orange but with less sun it’s a slow process. I noticed that you said you would wait for your to ripen then cut the plant down to the soil level. Is that in hopes that it grows again the following season? I usually pull them out each year and start over. I have been cutting plants down the last few years to the soil level and leaving the roots in the soil to break down figuring that a lot of nitrogen is stored in the roots and that would be a nice boost for the soil and to disrupt the soil less as well. Curious as to why you cut yours down to the soil level rather than yank out completely?? Thanks – Shannon
HI Shannon, I cut down for the same reason you do, to let the roots breakdown in the soil without disturbing the other plants I’ve impatiently planted all around the old pepper for fall. They don’t generally come back, like lettuces or brassica plants do.