For those who express disbelief when I tell them that I have foot-tall tomatoes in my greenhouse already, mid-March. I know in some other parts of the country, that's no big deal. But it is a big deal to me here in the cold and rainy Pacific Northwest. Looks like a good crop coming on... I'm running out of room quickly in this season's greenhouse ... :) I also just posted that I have beautiful heirloom organic Cherokee Purple tomatoes for sale, $6 each per potted plant. But I don't have many. I will also have other varieties.

Our garlic harvest is a bit early this year, and I jumped the gun a bit, even at that. Here are two varieties - I am going to let the others sit in the ground another week. It's been a very dry and warm early season on the Pacific Northwest, so all garlic lovers should be loving this!

This is one of the questions I get asked the most: How do you keep the water in your chicken coop from freezing in winter? Well, we figured it out several years ago and as my mother was the latest to ask the question, I'll repost it here. First, this assumes that you have a standard gravity-fed watering station. Ours is the three-gallon standard plastic one, that feeds into a bottom red tray. The solution turned out to be simple and affordable, and it's worked year after year in weather down to the low teens.

Two weeks ago, I harvested 42 Copra onions. These are excellent Pacific Northwest onions and store well. Last year, we were still eating onions nine months after the season ended! I have been curing them for two weeks and have another week or two to go. To cure them, I put them in a breathable bag (these are breathable canvas bags I got from Lowe’s filled with pea gravel) and I place them in a well ventilated area with a good amount of sun.

I was able to work a bit in the raised beds today, despite having to hobble around on a bad leg. I am so glad I converted the large garden bed into smaller and more manageable raised beds.

As you can see in the photo, it's all ready to have the electric wire strung around it to a height of 7 feet! That should solve the deer issue. I also mapped out which plants will go where, and put in stakes where needed for the tomatoes and beans.

My rhubarb bed has come to life! I love my rhubarb for the reasons we all love rhubarb, but I love it even more because there are family "heirloom" rhubarb plants in this bed! The rhubarb at the upper, top right is from the same plant that my mother has in her Arkansas garden! The rhubarb below at at upper left is part of my late grandmother's rhubarb bed in Idaho Falls, Idaho! It's so special to have the exact same plant your loved ones have - especially those far away or departed.

Picked up our new chicks this morning from The Tractor Supply store in Port Orchard, Washington.

These are beautiful chicks but as I'd never heard of this breed (or hybrid), I asked one of the workers in the store. He told me they were hybrids bred by The Tractor Supply and said their egg production was to rival that of a sexlink, but that's all he could say. His answers almost sounded scripted, so I took to the web once I got home to see what I could find out.

I found a ROTEL tomatoes copycat recipe on the Internet, so I gathered up some tomatoes and a variety of chili peppers and canned a batch. I just love this photo, with jalapeno, Black Hungarian, Bell and Iko Iko peppers!

The golden zucchini harvest is well underway! And the garden is looking awesome. I have never seen so many tomatoes as we have growing here (and hundreds more in the crop circle garden). I’m taking armloads of zucchini to work every day! And yes, there is the shadow of me.

OMG, I just realized that I haven’t updated this in a while! You see, I’ve been busy! It’s been a great gardening year! Thus far, I have given away bags and bags of rhubarb, more than 125 zucchinis and have harvested 42 Copra onions, nearly 150 cippolini onions, buckets of “Fooled You Jalapeno” peppers, other peppers, some tomatoes (though not in any quantity yet) and the list goes on. All my gardens now are huge canopies of green, and as we move farther into the harvest season, it will be like opening Christmas presents as I peel my way into it….

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