Post last updated: December 31st, 2018
I don’t know everything I should know about gardening. I am not a Master Gardener and I don’t want to contemplate becoming one because you have to do phone work afterwards to pay for their investment in you. Hate phone work.
It happens that when you don’t know what you should know about gardening, you garden mostly by experiment. Highly unscientific experiments that are probably the reason I have never once heard any of my friends suggest that I might be a genius.
For instance, when my turnip greens grew really large turnips, I no longer wanted to eat the turnip greens. I figured the greens were bitter or tough. I could have dug them up and started a new crop since turnips are a winter crop in Florida. I’m not real clear on why I didn’t do this. Maybe I thought it was too cold.
I was real clear, however, on the reason I left them in the ground. I wanted to see if the plants would act as weed prevention. Those square foot gardeners plant things close together on purpose. They call it “intensive” gardening but I think they’ve mentioned weed control, too. I wish I could remember stuff. Anyway, I decided it would be a good experiment to see if all those fluffy turnip greens would shade the ground and keep weeds from getting a leg up on me.
I’ll admit, it did help. Somewhere around the middle of March, I separated those fluffy turnip green leaves and found:
Evie is holding the two turnip boobs to help demonstrate the size of these turnips.
I don’t know what to call this one:
With our wildly fluctuating weather – 30 today, 80 tomorrow – my bok choy and broccoli bolted. Like the turnips, they were left in the ground for weed prevention and food for the bees. Bees have such a hard time these days with pesticides that I like to help them out when I can.
Next thing I knew, the bok choy started producing seed pods like the end of the world was coming. Here are just a few of the branches filled with seed pods.
Over at Growing Food In Florida, the blogger suggested using bok choy in fresh salads because it is good both cooked and raw. An excellent idea since I’m fairly certain I now have a lifetime supply of bok choy seeds and might as well toss a few in the ground now and then. Just to see what happens when it’s the wrong season for them. I gotta keep up with my experiments even though no one thinks I’m a genius.