Citrus

November 19, 2025

I have been winterizing my garden for the last several weeks. That means taking down the trellises for storage and removing what is left of the plants. I mentioned how I tore out the tomato (Solanum lycopersicum) vines in mid-October, resulting in 14 jars of salsa verde. I did keep three vines on the off chance the fruit would ripen but gave up on them last week. While I did have several fruits that had begun to ripen, most were solid green. I was surprised as several more of the green tomatoes have ripened on the counter. I harvested one head lettuce (Lactuca sativa) that grew, and we ate it as a salad last night. The one spinach (Spinacia oleracea) that grew will become a wilted spinach salad for tonight along with fried green tomatoes. I blanched the ripe/partially ripe tomatoes and froze them to make pasta sauce later. I still have six cabbage (Brassica oleracea) I am holding out for sauerkraut. They have yet to form a head so they will probably not make it before the frost. Only about a third of the second crop peas (Pisum sativum) grew and are now producing pods. We will finish them this week. This year I am also trying another tact to preserve my citrus trees.

When I went online, I found Citrus is a genus of flowering trees and shrubs in the family Rutaceae that produce fruits. Citrus is native to South Asia, East Asia, Southeast Asia, Melanesia, and Australia where indigenous people have used and domesticated various species since ancient times. Citrus cultivation first spread into Micronesia and Polynesia through the Austronesian expansion (3000 to 1500 BCE), later spread to the Middle East and the Mediterranean (1200 BCE) via the incense trade route, and then from Europe to the Americas. Citrus fruits are renowned for their fragrant aromas and complex flavor and are among the most popular fruits in cultivation. The plants tend to hybridize between species making their taxonomy complicated. The numerous varieties cover a wide range of appearance and fruit flavors. Many important citrus crops have been developed through extensive hybridization, including oranges (Citrus macroptera), lemons (Citrus limon), grapefruits (Citrus paradisi), and limes (Citrus aurantiifolia) which all have many cultivars.

Two years ago, I purchased two citrus trees (limon and lime) hoping to grow my own fruit. These were 4 feet (1.3 m) tall, and the seller suggested I might even get a few fruits that first year. While the lime never fruited, the limon did have one fruit that I used for zest. I had placed them in pots seated on rolling carriers to move them inside as I did not think they would survive the winter. It proved impractical to move them indoors, so I bought protective covers to keep out the frost. Citrus trees are evergreen and keep their foliage year-round, but stress from sudden temperature drops, low light (especially indoors), or lack of humidity can cause them to shed leaves. When I removed the covers in late winter the leaves and most of the branches were dead. I thought they had completely died, but they both began to sprout new stems by the spring. This year I am putting them in the garage to protect them from the bitter cold. Now to get them some light (grow lamps?).

THOUGHTS: It made more sense why my citrus trees died when I found out they were evergreen. While some leaves may fall, they still need sunlight, water, and moderate temperatures. Covering them deprived them of sunlight and never watering them dried them out. Melissa told me when we return from our trip, she will make room on the sunporch so they can winter with the succulents. I am hopeful they will continue to thrive under these conditions. Much like my citrus trees, humans also need the right conditions to survive. That includes adequate food, safe water, and protection from the elements (clothing and shelter). A study focusing on low- and middle-income countries suggests 4.4 billion people lack safe drinking water and the WHO found 1 in 4 lack safe access to water. We need to find another tact. Act for all. Change is coming and it starts with you.

Freeze

November 08, 2025

The front page of yesterday’s local newspaper ran a USA Today article telling gardeners how to prepare for the impending cold snap. The first frost in Arkansas’ River Valley usually takes place around November 5. Scot Covert, chief meteorologist at KFSM-TV, said we will be a little late this year, “we’re looking at Monday the 10th.” Even before temperatures dip to 32 F (0C), frost can form in low lying areas like gardens (raised beds?) as plants cool faster than the surrounding air. Randy Forst, extension educator with the University of Arkansas Division of Agriculture, said, “All indoor tropical plants and house plants should be moved into an area that does not go below 35 degrees.” If you do not take this precaution, it is likely they will freeze.

When I went online, I found that a freeze will damage vegetables by causing ice crystals to form and expand inside the plant which ruptures the cell walls. A freeze can cause visible damage like wilting, blackening, or water-soaked areas in the leaves. While most vegetables are negatively affected by freezing (while in the ground), root vegetables and cabbages (brassicas) can become sweeter after a light frost as the cold converts their starches to sugars. After they thaw, freeze-damaged vegetables are often softer and mushier than their fresh counterparts. A hard freeze (28F/-2C for several hours) can kill plants outright. That is particularly true for warm season crops like tomatoes (Solanum lycopersicum) and peppers (Capsicum annuum). Freezing halts the growth of microorganisms but does not stop all enzymatic activity, which can lead to a loss of quality over time. That is one reason to blanche your fresh vegetables before placing them in the freezer.

Forst went on the say cool-season vegetables that can tolerate a freeze should be covered to prevent leaf-tip burn. A bigger concern during this time of year is drought. Arkansas does not tend to get the moisture needed to keep outdoor plants hydrated. You need to water outside plants if it does not rain at least once a week. Outdoor perennials can also use extra care. Once a frost happens you should clip back the dead foliage and then cover the crown with a biodegradable mulch. Annuals that bloom during the cool season should continue to receive a water-soluble fertilizer once a month. Four types of action should be taken to aid your garden and outdoor plants. Once the temps fall below 40F (4.4C) houseplants should be moved inside. On clear, calm nights vegetables should be covered if the temps will get into the mid-30’sF (1.6C), then be sure to uncover them when temps rise back into the 40’s+F (4.4+C). Outdoor plants should be watered weekly if there is low rainfall. Finally, mulch any perennials after the frost kills the top growth. These actions will aid your plants’ regrowth the following spring. I had better cover my plants tomorrow.

THOUGHTS: My vegetables are not the only thing I need to protect against a freeze. We purchased a used C class RV and it is now approaching our first winter. Everything I have read extolls the virtue of winterizing the unit if you are going to store it during the cold months. Part of the process involves draining and pouring food grade antifreeze into the lines and tanks. Once I do this, I cannot use the RV until I again drain and flush the lines. While I should just bite the bullet and shut the unit down, I have wavered to the point where it is almost too late. Our repair person told me the lines are enclosed within the vehicle so I should be fine turning on the water tank heaters and the furnace set low to keep everything warm. The freeze is set to only last two nights and then it will warm up to the 70’sF again. I hope I do not regret this decision. We often delay action until it is too late. We must address our environmental and communal issues/disagreements now rather than later. Act for all. Change is coming and it starts with you.

Pickle de Gallo

November 04, 2025

I was surprised when I walked through my local grocery store last week to see how many shelves were either light or empty. We have had several runs on food over the last several years between covid, supply chain shortages, and tariffs. The government shutdown is the latest (presumed) cause of the shortage. Food subsidies like the US Department of Agriculture’s Supplemental Nutrition Assistance Program (SNAP) and the Women’s, Infants, Children (WIC) program were slated to lose funding on November 1. Apparently, some were using the last of their monthly paychecks to purchase food while it was still available (affordable?). You can imagine my surprise when I walked by the cheese and deli meat cold case to find new stocked items. The cold case displayed Pickle de Gallo in mild, medium, and hot.

When I went online, I found the Pickle de Gallo, also known as pickle salsa, is packaged by Grillo’s Pickles who is owned by King’s Hawaiian (as of April 2021). The company was founded by Travis Grillo in 2008 and developed the idea from a pickle cart on the Boston Common using a 100-year-old family recipe. The biggest difference between fresh and non-refrigerated shelf pickles (Cucumis sativus) is pasteurization. Grillo’s are made through a “fresh pickling” process using vinegar as the main active agent and are neither fermented nor pasteurized. This means they need to be kept at refrigerated temperatures to ensure both quality and freshness are maintained. Eddie Andre, director of brand experience at Grillo’s Pickles says, “If you see the top of the lid domed up or bubbled, this typically means the product has fermented and gone bad.” Jarred pickles can remain unopened in the fridge for years. Even after they are opened, they are still good for up to two years in the refrigerator. Since fresh pickles aren’t pasteurized, they should be eaten within 75 days.

The Pickle de Gallo recipes I found were almost identical to the Pico de Gallo I have made every year since I started my garden five years ago. This is usually made from early tomatoes (Solanum lycopersicum) and jalapeño peppers (Capsicum annuum). This year I did not get an early crop, with almost no peppers and only enough tomatoes to make my pasta sauce (along with the green tomato Salsa Verde). The difference between Pico and Pickle de Gallo is substituting pickles for tomatoes. Chop the pickles jalapenos and onion (Allium cepa) into small pieces and mix in cilantro paste (Coriandrum sativum) and lime (Citrus aurantiifolia) juice. I did not use spices as my canned dill pickles already had spices and garlic (Allium sativum). The directions said to refrigerate the Gallo for at least 30 minutes to let the flavors mix. I tried some with a chip and it was good (but different).

THOUGHTS: Melissa is not a pickle fan and was not thrilled with the Pickle de Gallo. I used an entire pint jar from my canning pantry (11 jars left). The dills are good, but the storebought spice mixture is too salty for me and I wash the pickles before I eat them. The advantage of making your own pickling mixture is you know what is in the brine. I will probably make at least one more jar of the Pickle this year. Even canned, pickles do not last forever once they are opened. I enjoy trying new dishes made from the produce from my garden and the Pickle de Gallo is another way to use my crop. Some of the dishes were excellent, and all were edible. Approximately 40% of the food produced in the US is wasted, occurring at every stage of the food supply chain (from farm to home). A large portion ends up in landfills and generates powerful greenhouse gas (methane). The waste is compounded by the fact that 41 million Americans face food insecurity. It reminds me of the sign at a buffet, “Take all you want, but eat all you take”. We need to find ways to avoid wasting food and getting it to those in need. Act for all. Change is coming and it starts with you.

Holes

October 28, 2025

Yesterday Melissa and I were ripped awake at 4:30 am by the sound of Loki’s frantic barking. Something outside had obviously set him off and he was sounding the alarm. Melissa was able to quiet him down and I was able to immediately fall asleep. Melissa was not so lucky. Even though he was no longer sounding his alarm, both Loki and Zena continued to grumble and give little chirp barks. Zena got up in my living room chair (her comfort zone in thunderstorms), but Loki kept running back and forth between the dining room window and the front hall for the next hour. When I got up in the morning, I was wondering what set Loki off. I went outside to check on my vegetables and make sure nothing had gotten into the few remaining plants in the raised beds. I had removed the cantaloupe (Cucumis melo) vines after they had stopped producing but there are still one mature and two small watermelons (Citrullus lanatus) in the tall bed. The tall bed is 30 inches (76 cm) and has not been targeted (yet), but raccoons (Procyon lotor) have eaten several cantaloupes in the shorter 18-inch (45.7 cm) bed in the past. My watermelons were intact but as I walked back to the house, I noticed several dozen small holes in the lawn between the rose bush (genus, Rosa hybrid) and the wildflower (family, Primulaceae) beds.

When I went online, I found that raccoons are one of the main animals that dig holes in your yard. The holes are usually cone-shaped and three to four inches (7.5 to 10 cm) wide, but larger areas up to ten inches (25 cm) may occur. The holes are created when raccoons are foraging for grubs and other insects. According to Clemson University, raccoons will peel back newly laid sod while searching for food. Raccoons are omnivorous and eat a variety of plants and animals. In cities and suburban areas, they dig for grubs and larval insects, eat vegetables and fruit grown in backyards, root through compost piles, steal picnic and pet food that has been left outdoors, and turn over garbage cans in search of food. According to the University of California, these night creatures can live unnoticed for quite some time as they make their homes in hollow trees, outbuildings, brush piles, rock crevices, a raccoon burrow, crawl spaces, culverts, storm drains, attics, chimneys, or under decks. Raccoons dig holes in lawns in search of grubs (uperfamily, Scarabaeoidea), earthworms (Lumbricus terrestris), and other insects.

Raccoons have a keen sense of smell which allows them to dig holes to find insect larvae under the grass. The best way to keep raccoons from digging holes in your yard is to address the grub problem or using deterrents. Treat your lawn for grubs, especially in late summer and fall, and use methods like motion-activated sprinklers or lights to scare them away. You can also cover the lawn with netting or chicken wire to create a physical barrier and prevent digging. You need to maintain proper lawn care, as poor watering practices can make your lawn more attractive to grubs. If your lawn is damaged, repair it promptly. If sod has been flipped, reposition it, water it, and consider using a root-building fertilizer to help it re-establish. I guess it is time for my fall bug-be-gone dusting.

THOUGHTS: I was able to flip the sod on the larger holes that had been made in our yard, but I did not get the bug-be-gone down. I told myself this would give me something to do today. Most adult beetles in Arkansas are active in the summer and lay their eggs in the grassy areas. The eggs hatch and the larva begin to feed on the surface of the soil for several weeks before moving deeper as the fall temps cool. Arkansas winters are relatively mild, and summers are hot and humid, so the two treatment windows are late summer to early fall (preventive and biological control) and late spring to early summer (curative for spring-feeding pests). Otherwise, I have holes in my yard. Act for all. Change is coming and it starts with you.

Indeterminant

September 26, 2025

I toyed with the idea of tearing out my tomato (Solanum lycopersicum) plants since the beginning of August. They quit producing and while I was getting scattered flowers, they did not result in fruit. The exception was my super sweet 100’s which were doggedly producing, but the size of the cherry tomatoes had dropped from over a nickel (US) to less than a centavo (Mexico). My gardener friend went on an extended trip during this time and when she returned many of the plants had died and she tore them out. What stopped me was the weather began to cool, and we had a period of rain, so I did not feel the need to water. Since all I was doing was monitoring the plants, I decided to leave them. I still needed another gallon (3.8 liters) of tomatoes to augment the gallon I had frozen in June in hopes of more pasta sauce. I had only given a quick scan to the plants along the back of the house for several days. These Arkansas travelers are an indeterminant (keep growing) variety that had spent the summer producing vines without any fruit. You can imagine my surprise when I gave them a more thorough inspection and found dozens of healthy green tomatoes up to a US half dollar size.

When I went online, I found in biology and botany, indeterminate growth refers to growth that is not limited (terminated) but continues to grow. In contrast, determinate growth stops once a genetically predetermined structure has completely formed. That means any plant that grows and produces flowers and fruit until killed by frost or some other external factor is called indeterminate. Many tomato varieties (especially heirloom) tend to grow in a rangy fashion and produce fruit throughout the growing season. A determinate tomato plant grows in more of a bushy shape and is most productive for a single, larger harvest. It then either tapers off with minimal new growth or fruit or dies. The Arkansas Traveler is an open-pollinated heirloom variety bred by the University of Arkansas in 1968. The plant is indeterminate and produces round red fruits weighing approximately 6 ounces (170 grams).

When I told Melissa about the green tomatoes flourishing on these indeterminant plants she suggested if they did not ripen (for my pasta sauce or salsa), we could use them for green tomato relish. Coming from the North I have never eaten this relish, although I have heard of it, but this is a popular and traditional staple in Southern cuisine. This sweet and tangy relish is often referred to as “chow-chow” and is especially common towards the end of the summer harvest season to use up unripe tomatoes. Green tomato relish is traditionally made when the season’s last tomatoes fail to ripen on the vine and as a way of preserving the harvest to enjoy throughout the winter. The unripe tomatoes are mixed with peppers, onions, and pickling spices. The relish can be preserved through water bath canning for long-term storage. Another (Southern) use of green tomatoes is to cut them into 1/4-inch (0.6 cm) slices, season with salt and pepper, coated with plain, coarse cornmeal, and shallow-fry slices in bacon fat. We had tried this (and green tomato pie) earlier in the year.

THOUGHTS: I am interested in trying the unripe fruit of my indeterminant tomatoes as both relish and again fried. The relish is a traditional topper or side dish that provides a savory accent to meats, fish, or potatoes (Solanum tuberosum). It is suggested to use bacon fat when frying, which is called “liquid gold” in traditional Southern cooking, as it adds a smokey, salty, and savory depth of flavor that is difficult to replicate with other fats. While we did not fry tomatoes, my mom always had a can of bacon dripping beside the stove to supplement the can of lard in the cupboard and I still save bacon fat the same way today. The practice is rooted in the practicality and “no waste” philosophy of southern cuisine as well as my rural Midwestern roots. “You can take the boy out of . . .” Act for all. Change is coming and it starts with you.

2nd Crop

August 27, 2025

While I considered replanting my raised beds last year, I never got around to doing it. When I planted my vegetables in April I noted when (and if) I could replant another round of the same vegetables. After the initial harvest I also considered which vegetables I wanted more of. I already had way too many pickles (Cucumis sativus) with 12 pints (5.7 liters) than I could use over the next year, and the same was true for the six pints (2.8 liters) of canned carrots (Daucus carota). I had eaten through the radishes (Raphanus sativus) and only had 2 pints of beets (Beta vulgaris) left, so these were a good choice. I also decided to replant cauliflower (Brassica oleracea) and cabbage (Brassica oleracea). We enjoyed the two quarts (1.9 liters) of sauerkraut last year and I had not planted a new crop this year. I rounded out the raised beds with a few vegetables that had not grown well along the patio; lettuce (Lactuca sativa), spinach (Spinacia oleracea), and peas (Pisum sativum). Now that my 2nd crop is planted, I just need to wait and see what will produce.

When I went online, I found a second crop is either the second growth of a crop that regrows after an initial harvest, or, more commonly, a different crop planted on the same land within the same year after a previous crop has been harvested. This is known as double cropping and allows farmers to maximize land use and harvest two yields from the same acreage in a single growing season. This requires sufficient time for the crop to mature and resources like water to support the second planting. There are two main types of second crop. The first is a regrowth after the initial harvest where the stump/roots of a crop resprouts after it has been cut for its first harvest (example, broomcorn). The second is to plant a follow-on crop of a new and different crop on the same piece of land within the same year after the first has been harvested. This utilizes land that might otherwise lay idle or unproductive. Double cropping requires adequate time for the second crop to mature and sufficient moisture from rainfall or irrigation to support both plantings. This process can boost the overall farm revenue and potentially improve ecological services.

There are several benefits to succession planting or planting a 2nd crop in your vegetable garden. First is that it allows you to enjoy the vegetables you love for a longer period. This also allows for more yield in the same amount of space. This is especially so for smaller gardens with limited space. If you plant a 2nd crop from a different plant family, it can improve the soil structure and replenish nutrients depleted by the 1st crop. Finally, rotating different types of plants helps disrupt the life cycles of pests that had fed on the 1st crop and reduce the spread of diseases. Critical considerations for a 2nd crop are the first frost date in your growing area (mine is 7b). That means planting fast maturing varieties and vegetables that thrive in cool weather. You will also need to amend your soil with new compost or fertilizer to ensure a good result. I did not fertilize when I planted yesterday. This just gives me something to do today (ha ha).

THOUGHTS: Planting a 2nd crop is the next step toward my goal of sustainability. Admittedly, I should have allowed several plants to go to seed and then replanted those. Instead, I used what was left in the heirloom seed packages I had left. Maybe next year. As the weather cools, I am looking forward to finally getting some production from the tomatoes (Solanum lycopersicum) and bell (Capsicum annuum) and jalapeno (Capsicum annuum) peppers I planted last April along with the new produce from my 2nd crop. While the time and expense of growing my garden may not cover the costs, the crispness of the produce makes it worthwhile. Sustainability is a process that is its own reward. Act for all. Change is coming and it starts with you.

Arborist

August 12, 2025

I came across another example of how one decision leads to the necessity of making others this week. We have been checking out buying a motorhome for the last eight years. We began when we still lived in Kansas, but after the move to Arkansas the concept fell off our radar. This last year my sister and brother-in-law purchased a small teardrop trailer with their son and then a larger trailer for their use. They camped most of their married life, so this was not a surprise. She told us that while it was cheaper to stay in a hotel than buy and maintain a trailer, they enjoyed the outdoor freedom. One reason I (and now Melissa) retired was to travel. Now that we have the kids, this has become problematic (for me). It is more difficult to find a hotel that allows pets (not impossible) and even more so now that we have 175 pounds (75 kg) of dogs. Boarding is a possibility but adds another US$1,000 to the vacation. That moved us to buy a Class C motor home. These vehicles are smaller than the Class A motorhomes and have slide-outs for maximum square footage. The purchase meant we also needed to decide where to keep the vehicle. The fenced side yard was an obvious choice, but that meant we needed to enlarge the gate and cut down a tree for access. While I could have taken days to cut the tree and haul it to the dump, we decided to call an arborist.

When I went online, I found arboriculture is the cultivation, management, and study of individual trees, and other perennial woody plants, and a person who practices or studies arboriculture is called an arborist. The science of arboriculture studies how these plants grow and respond to their environment. The practice of arboriculture includes techniques for selection, planting, training, fertilization, pest and pathogen control, pruning, shaping, and removal. A tree surgeon is more typically someone who is trained in the physical maintenance and manipulation of trees and more a part of the arboriculture process rather than an arborist. Risk management, legal issues, and aesthetic considerations have come to play prominent roles in the practice of arboriculture. Businesses often hire arboriculturists to complete “tree hazard surveys” and generally manage the trees on-site to fulfill occupational safety and health obligations. Arboricultural matters are also considered to be within the practice of urban forestry, yet the clear and separate divisions are not distinct or discreet.

Both the arborist and the fence man showed up at the same time today. While they were working in the same area of the yard, they did not seem to interfere with each other. The tree came down in a matter of hours (not my days) and the limbs were either ground or stacked in 15-inch (38cm) lengths to be used as firewood when we go camping. The fence took a little longer. It needed two posts removed and another set. This shortened the total area but allows for a 12.5-foot (3.8 m) entrance. That is enough to safely drive my 10 foot (3 m) wide motor home through the gate and park it in an enclosed area. As I said, one decision often leads to several others.

THOUGHTS: One of the reasons people call an arborist is the perceived risk of death by falling trees. This is influenced by media and often hyped, and the risk has been reported to be close to 1:10,000,000, or almost as low as death by lightning. Trees in urban green spaces and their careful conservation are sometimes in conflict with aggressive urban development, despite how urban trees contribute to livability of suburbs and cities objectively (reduction of urban heat island effect, etc.) and subjectively. Tree planting programs implemented by a growing number of organizations and cities are mitigating the losses and often increasing the number of trees in suburbia. This includes planting 2 trees for every 1 tree removed or paying landowners to keep trees instead of removing them. Each tree absorbs about 55 pounds (25 kg) of C02 annually. My two fruit trees help replace the one Bradford pear (Pyrus calleryana). Act for all. Change is coming and it starts with you.

Food

July 09, 2025

I made some final harvests from my garden today. That included all my carrots (Daucus carota) and red onions (Allium cepa), along with a continuation of my cucumbers (Cucumis sativus). I grow enough vegetables to keep our family stocked with fresh produce during the season and have begun to can and freeze my produce for later. Still, there is a surplus which gives me the opportunity to share with friends and family. There always seems to be an overabundance of some vegetables. I have tried to compensate this year by growing a greater variety of produce and even staggering when I plant. I also planted this year’s crop with the intent of sharing a portion of the produce with our local food bank.

When I went online, I found a food bank or food pantry is a non-profit, charitable organization that distributes food to those who have difficulty purchasing enough to avoid hunger. This is usually done through food pantries and soup kitchens, but some food banks distribute food directly with their food pantries. St. Mary’s Food Bank was the world’s first food bank, established in the US in 1967. Now thousands of food banks have been set up all over the world. Their numbers grew rapidly in Europe after the global increase in food prices which began in late 2006, and as the 2008 financial crisis began to worsen economic conditions. The inflation and economic crisis of the 2020’s has exponentially driven low and middle-income consumers to get at least part of their food from a food bank.

Some US cities have organizations that provide dog and cat food for pets whose owners qualify for food assistance. Daffy’s Pet Soup Kitchen in Lawrenceville, Georgia is considered the largest pet food aid agency in Georgia, distributing over 800,000 pounds (362874 kg) of dog and cat food in 2012. Daffy’s was started in 1997 by Tom Wargo, a repairman who was working in an elderly woman’s home when he noticed her sharing her Meals On Wheels lunch with her pet cat because she could not afford cat food. Daffy’s was one of seven non-profit organizations recognized by Barefoot Wine in 2013 through a US$10,000 donation and by being featured on labels of the vintner’s Impression Red Blend wines. Pet Buddies Food Pantry in Atlanta, Georgia is another establishment that provides food aid for pets. The St. Augustine Humane Society in St. Augustine, Florida, distributes over 1,600 pounds (726 kg) of pet food each month to families who are experiencing economic hardship and cannot afford to feed their pets.

THOUGHTS: While food banks are a vital resource for those who are food insecure, they have also led to a rise in obesity and diabetes. Many foods offered to clients in food banks are high in processed sugars and salts and low in vitamin and mineral content. The low nutritional quality of foods available to clientele at food banks has led to further health effects. A study showed 33% of American households visiting food pantries had diabetes. When you grow and share locally grown fruits and vegetables you can help alter this trend. Community gardens are another way to help. Act for all. Change is coming and it starts with you.

Cucumber

June 27, 2025

Earlier this month I commented on the pickling I was doing. That post mentioned the sliced cucumbers I use in a variety of salads. This year I decided to grow “pickling” cucumbers. I enjoy dill pickles, so I ended up canning 11 jars of dill pickle spears and three jars of dill pickle slices. The slices are the result of having to cut more off the ends of the spears to get them into the pint jars I used for canning. The cucumbers have excellent taste, and I am looking forward to trying my first jar of dill pickles. While some vegetables produce a single crop at around the same time, cucumbers do not. I waited for the cucumber to grow and discovered when a pickling cucumber gets large (over about 8 in/20 cm) the seed becomes a prominent feature of the eating experience. I now harvest daily to ensure the fruits do not grow too large. I bring in a bag of cucumber every morning.

When I went online, I found cucumber (Cucumis sativus) is a widely cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits elongated with tapered ends. The fruit may grow as large as 24 inches (62 cm) long and 4 inches (10 cm) in diameter. Cucumber is considered an annual plant whose fruits consist of 95% water. There are three main types of cucumber (slicing, pickling, and seedless) within which several cultivars have been created. The cucumber originates in Asia, extending from India, Nepal, Bangladesh, China (Yunnan, Guizhou, Guangxi), and Northern Thailand. The plants are now grown on most continents and many different types of cucumber are grown commercially and traded on the global market. In botanical terms, the cucumber is classified as a type of botanical berry (pepo) with a hard outer rind and no internal divisions. Much like tomatoes (Solanum lycopersicum) and squashes (genus Cucurbita), cucumber is often perceived, prepared, and eaten as a vegetable.

After pickling my two batches of cucumber I decided that was enough. Even there I gave a jar away to our gardening friend and to my sister-in-law. They have also been the recipients of cucumber and squash bags, as has my next-door neighbor. Melissa wants to use some of the fruit to make a sweet refrigerator pickle. I took 20 pounds (9 kg) of cucumber and 10 pounds (4.5 kg) of squash to the local food bank (and will no doubt take more). Still, the cucumber keeps coming which has gotten me to be more innovative with the cucumber. Last night I made a cucumber salad which we enjoyed along with fresh corn (local farmer) and squash I roasted on the grill. Melissa commented the salad did not look much different than the Greek salad we were served when we were there earlier this year. I took some of the salad, added tomato, feta cheese, and Kalamata olives and turned it into a passable version of a Greek salad. Since the larger cucumber gets seedy, I am going to remove the seeds and use the larger fruit to make one of our favorites, Tzatziki Sauce (it goes on everything!). I am looking forward to a long and fruitful summer.

THOUGHTS: Harvesting and eating fresh vegetables, like cucumber and tomato, is one of the reasons we grow our garden. I also like to share the harvest with others who do not have access or the ability to grow their own vegetables. Picking fresh vegetables off the vine or out of the soil to make dinner is its own reward. The produce is crisper, and you know exactly what went into the soil without the expensive “organic” label. Growing your own vegetables can be inexpensive, but if you want to grow a larger crop it does take up an investment (annually). Harvesting, processing, canning, and freezing the produce is another step toward reducing our carbon footprint. Act for all. Change is coming and it starts with you.

Cactus Barrel

June 24, 2025

Earlier this week Melissa called me into the kitchen to take care of a “problem” she had found while working on her succulents. Our pool/pond on the back patio has been teeming with grey tree frogs (Dryophytes versicolor) caught in the height of mating season. This has resulted in successive scores of tadpoles that grow up to be adults. I often see one of the small frogs hopping across the straw mulch that covers the potato plants as I am watering. The frogs also like to hide behind the cushions on the Adirondack chairs on the patio. It appeared one of the larger adult frogs was not content hiding on the patio or in the American elm (Ulmus americana) trees that line the back property line and had decided to take up residence in the “jungle” of succulents Melissa was working with on the kitchen table. Melissa does not like hoppy things and called on me to remove it. I thought it was interesting and snapped a photo before grabbing the frog and releasing it over our back fence (away from the kids). It was not until I later looked at the photo that I realized the frog had been hiding next to a cactus barrel that appeared to have a bloom on its top.

When I went online, I found Cactus Barrel Milkweed (Larryleachia cactiformis), is a small perennial stem succulent with a globular body displaying a pattern of repeated shapes or polygons (tessellate) with either five pointed (pentangular), flat, or depressed projections (tubercles) on the surface. The species can vary greatly, particularly in the color of flowers, which open in the summer. The cactus barrel is native to South Africa and Namibia and grows at an altitude of a half to one mile (800 to 1600 m) above sea level. It is found amongst a belt of natural shrubland (Fynbos) and desert (Succulent Karoo) vegetation on the quartz hills of the Kamiesberge mountain range. The species is highly succulent (juicy) and adapted to the very harsh and bright habitats of the desert. The plant is an excellent example of convergent evolution and is easily mistaken for a cactus. It is widespread and the Red List of Threatened Species from the International Union for Conservation of Nature says it is common and not threatened.

One of my apps first misidentified my photo of the cactus barrel as a candelabra cactus (Euphorbia lactea). This made sense as when I looked at the photo there appeared to be a yellow flame coming out of the top of the succulent. When I mentioned this to Melissa, she pointed out the yellow bloom was on a low-lying elephant’s foot (Dioscorea elephantipes) succulent behind the cactus barrel. Melissa had placed four different types of elephant’s foot in the bowl, and said the only way to tell the difference (even for most botanists) was by the color and shape of the bloom. My flaming candelabra was an optical illusion formed by the angle from which I took the photo. I obviously have a long way to go when it comes to succulent identification.

THOUGHTS: The cactus barrel milkweed succulent is like other members of the Apocynaceae genus in its difficulty for cultivation. Propagation is a problem as the plant does not offset or seed readily and grows difficultly and slowly from seedling. Melissa has had this small specimen for two years and it has yet to flower (despite my declaration). Humans can also find it hard to propagate (spread) and are easy to be misidentified. When we say other newcomers “all look alike” we lump individuals into categories that may not define their true nature. We need to wait and take time to see what flowers (fruits) they produce to understand and accept them. Act for all. Change is coming and it starts with you.