I now think the heat drove our tomatoes to near extinction, but we'll post separately on that.
Today we're featuring roof-grown food in SIPs that thrived in 2011's extreme Chicago weather
By the way, I learned something about why our tomatillos are so sweet from this site.
It's a key ingredient of Mexican salsa verde when harvested immature. When ripe, it turns from pale green to golden and the flavor is sweeter.Aha! Harvested immature for salsa. Too late for that and no wonder they're sweet enough for our raw fruit in the morning. Tomatillos grew like crazy in an earthbox and are now turning yellow. Time to harvest them all.
Eggplant have been producing steadily all summer, these pingtung long and Listada among them, apparently unfazed by the extraordinary heat.
Of the three kinds, I'll admit a preference for the long ones based on their incredible ease of preparation: slice lengthwise, saute in coconut oil two minutes a side over medium-high heat, and enjoy. Or chop and add herbs. Or miso. Or etc.
I guess it's no secret peppers love heat. Some of our sweet peppers bear a circular brown spot at their tips, testament to the large hail that came over the July 4 weekend.
Jimmy Nardello, hugely prolific
Carmen, excellent raw
or stuffed (last year w/refried beans and cheese)
hot as the dickens
Little Bells, torn from the mother plant
by extreme wind
We're this/close to chilling and putting a knife to these...
This little icebox watermelon
is growing through its climbing grid
L to R: Rainbow sherbet, Golden midget, and not sure
Japanese icebox watermelon,
seeds from Debbie and Little Green Girl in a seed swap
A fun variety we received via Debbie and Little Green Girl in our seed swap way back in February when it was ten below. These babies steam up nice and tender. They're flavorful...and a hoot to watch grow.
The jasmine, too, loves its SIP and is climbing our arch, scenting the roof garden beautifully.