my promised rosemary | Page 5 | Food Production and Preservation | Forums

Thx Kvr! I do that when I want them to ripen fast, my goal here is a slow ripening, that's why I picked them under ripe and put them in the fridge, several weeks between "harvests" of them means I can't leave them on the vine to fully ripen or they will ripen too fast as they will in a bag with a banana. I want them all to be ripe at the same time so I can use them all at the same time. The point is to slow the ripening process, not speed it up, but great tip for those that don't know you can ripen them that way, thanx! And another tip for those that don't know...tomatoes ripen in the dark, not in the sun (thats why you use a paper bag, no light gets in)

Everything is going along great, I repotted my rosemary and yes is was very root bound, it should do much better now. the rhubarb seems to have come to a halt growth wise, nothing more new, there is one stalk I could harvest and probably should but the rest are just small and stunted looking. The cucumber problem was overwatering, I have fixed that and it is back to growing more cucumbers, the yellow has stopped creeping along and the parts of the vines that were dying are much better and even growing new leaves. My peppermint is very unhappy and I think it is also root bound but I have no more pots that are bigger than the one it's in and if I plant it in the ground it will take over the yard. I am looking for a creative pot replacement for it. My cabbages are coming along very nicely and I noticed the other day both of my cauliflower plants have little teeny cauliflowers growing, I'm very excited about that. my basil has decided it's time to die, I may get one more harvest from that but it won't be much. My thyme has kind of stopped growing as well, I'm assuming root bound as well, I didn't invest in a bunch of huge pots in the spring because I never imagined I would have anything to grow, I am known far and wide as the herbalist with the black thumb. next year I'll know better! I hope you all are doing well and I apologize for the long absence, it's been a busy couple of weeks.

Hey guys! One of my cauliflowers got weird, the head is flat and has bits of purple here and there, almost looks rotted or burned, it's not, but that's how it looks, the head is not a ball, it's a weird flat thing. I broke off a bit the other day and it tastes fine. I read somewhere that the purple business is probably sunburn but I could not find any infor on why it would be a flat head instead of a ball, both plants are supposedly the same variety (although I found several plants from that company mislabeled...my "purple basil" is actually thai basil for example) So if anyone knows anything about why that cauliflower is flat, I'd sure love to hear about it, also if you know if it's actually safe to eat, like I said, it tastes like any other cauliflower. It does have a slight bitter after taste but otherwise, it tastes fine. Thx in advance!

Thx Kvr! I'm sure the cauliflower was mislabeled, it is not a snowball variety like it said, the curds are separate very much like broccoli with thick stems to each "mini curd" and space between the mini curds. I think the flatness is because every mini curd is exactly the same height. I'm not going to worry too much about it, it's edible and that's what matters to me, I did do some research and discovered that you are right, the purple is too much sun and I'll know better next year to tie up the leaves.