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We’ve been away over the really hot days this weekend. Luckily, we have self-watering pots for all our vegetables, so we didn’t need to rely o a neighbour to come and water our plants.
This greeted us when we came home:

The type of cherry tomato that yielded this lovely bunch is called “Tiny Tim”. They don’t grow too high, don’t need pruning and yield fantastically. A perfect plant for windowsill farming! I think we’ll be using this one exclusively next year.

Sadly, some of the chilies seemed to have gotten too much sun despite plenty of water and dried out. But I have a nice palette of chilies anyway:

I got a whole bowl of Jalapeños that ripened before the plants died. I’ll have to do some emergency pickling and freezing tonight before we go away on vacation again! (No, not freezing the pickles. :D)
(Yes, yes, that’s my acrylics paint palette with dried-in paint on it. I thought it made a fun contrast. :D)

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My windowsill garden!

How’s your growing going? Can you guess the plants this time?

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So far, only one zucchini actually is growing. I must have failed with the dusting on the others.
Still, a success! It should be ready to eat in a few days. Yay!

And – oh dear, the purple-rimmed bell pepper flowers…

…seem to make purple-black peppers! I didn’t expect that! I certainly didn’t buy black pepper seeds…
They’re pretty, though.

Everything else is still growing well. Nothing new about the tomatoes – a few more buds, a few more blossoms. There are some pretty red chilies now, which I will harvest and freeze soon. Also bought some more pots for repotting the other zucchinis and tomatoes.

PS: Oh! There is one strawberry plant that made it. It’s stretching out its little creepers everywhere now – it will get its own pot soon!

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Base, we have tomato blossoms, I repeat, we have tomato blossoms!
Now how to support them?

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This has been a productive month for my plants! Spring has finally come to Sweden and the biomass seems to be doubling by the week.

I’ve finally gotten around to replanting the tomatoes. It was high time, too. I felt sorry for them in their tiny pots of ground, but just didn’t have the time…
*mumbles at work stealing all my time*

All lined up for replanting:

And repotted into two self-watering pots:

The bell peppers were also replanted. One of them had grown the loveliest white blossoms with a pretty purple border!

The others have normal white blossoms, so I suspect that either they or the purple one is a different breed that I planted by accident. I put some seeds from a supermarket-bought bell pepper in the planting box, but I don’t remember any growing up!
Here the family of peppers is united with their relatives, the chilis, on the westside windowsill.

The bell peppers are also in a self-watering pot now. It’s quite easy and cheap to make them yourself with pvc pipe, leca balls and fibertex if you know how.
I spread some bark on top to keep the dirt from drying out. And because I think it looks spiffy.

The chilis have also been productive:

Here’s another thing that I planted “by accident” out of my fridge. Does anyone want to hazard a guess as to what it is? ;)

Oooh, and when I went to replant the Physalis, I saw it had not only flowered, but started to grow little lanterns!
I’m so thrilled I can’t describe how much. I hope they’ll be ripe before we go on vacation so I can put one in my bento.

Oh, and the zucchini…

…are still monsters.

And growing little zucchini. I am busily dusting them and hoping they’ll take.

They are beautiful, though…

And that’s the gardening diary photodump for this week. Hope you enjoyed them as much as I do!
As a little note of success: Grandma was fascinated that my zucchini were already blooming. She who didn’t think a windowsill garden would work at all when I first told her about it! Woo hoo! :D

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Some photos from my gardening diary in the last few weeks…

I found my first female flower, complete with a tiiiny little round zucchini on the bottom, this week. Today it opened (and got some pollen carried to it by me… I’m such a pervert).
There are two more lined up what I can see on that plant. The others have only male flowers yet, but look how many of them!

From the end of April:

And how the zucchini looked when I first repotted them.

Could this eally be the tiny physalis that I didn’t think would even survive?

It flowered this weekend, but I only noticed it after the fact. The bell peppers also had one or two blossoms. The chilies havebeen putting out lovely green chilies regularly now, though they aren’t especially strong :( I wonder if they’ll get stronger as they ripen.
The tomatoes are also steadily growing, though they aren’t flowering yet. I think I need to re-pot them again:

And for the end, a picture of my thyme that I liked.

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I’m finally home, after three (as it felt in the end) very long weeks away!
To boot, I caught a stomach bug last wednesday, or possibly something bad from the Italian cantina. I’m better now, but I am still careful about what I eat, and eating smaller portions (which is not necessarily a bad thing).
So today I’m bringing a light bento to help my stomach recover… and to show off my new box!

In the big compartment:
The main dish on a bed of rice.
Oven-baked yellow zucchini (I still can’t bring myself to call these squash… squash to me is a pumpkin!).
I can’t stand deepfrying, so all my breaded stuff is instead baked in a pan brushed with olive oil in the oven. The recipe is really simple – I cut a yellow squash in about a cm thick wheels, salted them on both sides and laid them out on a towel to shed water. After about 10-15 minutes, I dried them off with kitchen paper, removing most of the salt in the process, then rolled them in flour, whisked egg with a drip of milk and finally breadcrumbs. Then I laid them out on a non-stick pan brushed with olive oil and shoved them in the preheated, 200C oven for another 15 minutes. Voilà!
This also works really well with eggplant.
With the zucchini on the rice bed are breadcrumb patties – when I was little, my grandma would make me patties out of what was left of materials when breading food, and fry them with the rest of the stuff. They bring back memories :)
The spread on them is avocado mayonaise, which I did because I tried an awesome avocado creamcheese spread at the cafe yesterday and needed to see if I could create something similar. The mayo doesn’t work as well as the cheese though, I fear.
In the right small box are more zucchini and in the left one is a sauce container with more avocado spread and frozen mango pieces as dessert.

My plants have survived very well on their selfwatering pots, and the chilies are starting to bloom! Are you supposed to dust them like you do with tomato plants or do they manage themselves? Does anybody know? My last chili didn’t seem to need any dusting, but I’m not sure.

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