The citrus seem to be doing well, except for the Key Lime. Shown here in one of the Meyer Lemons, with its little green lemons, even on so small a plant!
We didn't have much success so far with the grape starts, except for this one. You go, grape!
Here's the stevia...we'll be experimenting with it as a natural sugarless sweetener in some things, yay! We won't be giving up honey, though...but we'll see what recipes stevia tastes best in.
Pineapple sage...mmmmm, again! Can't wait to try utilizing these new flavors!
Here's the Feverfew, said to be good for headaches. Might be just the thing to have as a tea when paying the bills! :)
And here is Jack's new toy! He came home with it the other day, having found an unbelievably incredible price on it when he least expected. It is now home to our precious stash of decomposing microbe buffet. The first night we put it outside, we awoke the next morning to find muddy paw prints of...something...maybe a raccoon? They haven't figured out how to turn the handle yet to unlock it.
Most of the plants in Bucketville (our backyard full of plant starts in innumberable 5 gallon buckets) are doing well. Those that aren't are the raspberries and gooseberries, which are straggly and looking haggard on the best of days, no matter what location we move the bucket to. Maybe they don't like being in pots, or maybe Florida is not their favorite vacation spot. I'm very surprised at how well the other plants are doing, though, especially the baby trees and the herbs. Hopefully, by the time we're relocated to land, we'll have a garden-full of transplants, if the present bucket/plant count is any indication!
Till then, I experiment with herbs.
I found an unlikely taste combination I loved the other day.... the Yerba Buena is a strongly-flavored mint, with a taste similar to Spearmint. I had some Yerba Buena leaves that accidentally got mixed in with some spinach leaves I had torn and was quickly sauteeing in a dab of olive oil, a pinch of sea salt, and a dash of onion powder. I have to say the mint took on an entirely different flavor when sauteed, and I'm going to be trying a few experiments with it in sautees...the sort where the veggie is cooked till a bit softer than al dente, but not till completely limp and lifeless.
That's the update for today...so nice that the skies are clear again, and no fire on the horizon!!