July is an interesting time in a South Florida vegetable garden. In the past we have grown a variety of edible tropical summer plants in the heat here, but not so much anymore. There’s been so little interest in harvesting them or it just doesn’t pay to battle the influx of insects that plants draw at this time of year. So – no luffa, no black-eyed peas, no bitter melon, no tropical spinaches that nobody wants to use… This season’s summer crops are limited to okra, eggplant and long beans, along with an ongoing harvest of sweet potatoes – all of which our gardeners enjoy. (If you’re an okra lover, check out our recipe page here for three different dishes). And if you want to know what some of those summer crops are that we don’t grow, here is one of many articles which you can access online: “Growing Vegetables in South Florida”. Be sure to indicate “South Florida” in any searches you do since our growing season is quite unique compared to most of the US.
Well, it is that time of year again in our organic vegetable garden, when the crops are beginning to wither, the harvest is thinning out, and the heat is rolling in – yes, it’s May in South Florida! We are also having an extra-heavy rainfall bout, like two weeks solid of rain on a daily basis. We’ve had to say goodbye to some of our favorite crops (til next season!) – heirloom tomatoes, Chinese and regular cabbages, escarole, broccoli, dill, most of our lettuces and our delicate greens like mizuna and arugula, and our nasturtiums. The good news is that there are still many things growing in May, and a few we can still plant at this time of the year.
Several weeks ago I wrote about our bountiful Spring harvest in South Florida – it’s prime time! for vegetable gardeners here. That post described several of the organic crops we grow. Well, here’s some more – this is a continuation, describing more of our mid-Spring harvest, if you will.