Tomato Taste Test and Getting Ready for the Fall Garden

Join us for our 20th episode! We're tasting tomatoes and talking about the Fall garden. That's right, even though we're in the middle of an oppressive heat wave, it's time to start planning what we want to grow in the Fall. It will be here before you know it.

So get your seed packets out and a calendar so you can count out the days to harvest and plan accordingly. The Fall is a great time to plant those brassicas, but make sure you give them enough time. 

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Transcript

 Karen, it's been so freaking long, I feel like I haven't seen you in forever.

Forever. I know, so much has happened in the garden. I know. Everything's come alive. Yep, my garden's doing well, and today we have our first tomato taste test that we're going to be doing live for you guys, so you can, We, we can take you along with us and, you can hear our first thoughts on these.  Cherry tomatoes.

We have four dwarfs and one Rosella cherry. Now these are micro dwarfs. Yeah. Yeah. Microdwarf. I'm sorry. Four micro dwarfs and one Rosella cherry, which is just a regular dark cherry tomato. Okay. All right, where do we start? We have them all sliced up and salted on our plate. Okay. Um, do you want to start with the Aztec?

Yeah. Okay. Go ahead. All right. Here's an Aztec. It's yellow. Yeah. 

Decent. It tastes like a yellow. Yeah. I think I have the Aztec too. And they're, they're sweet. The skin's a little thick.  Do you think it's sweet? I don't even think it's sweet. It's It's not super sweet. It's just not, it's not tart. It's not acidic. Yeah. It's not acidic at all. Yeah. It's just a bland yellow tomato.

Like, would you grow that again? I don't think I'd bother. Yeah. I never grow yellow tomatoes. Rarely. Really? I just, I'd like, I want a tomato. I want it to, you know, hit me in the face a little bit and say, hello, I'm a tomato. You're not growing any yellow tomatoes this year? I'm growing the one yellow ox heart that you gave me.

The one that broke off.  I rooted it. You gave it to me and I rooted it. You do an orange Russian as well. Right. Yeah. Is that, yeah, you do an orange Russian, which is like another type of  Ox heart. Yeah. Right. I actually really like yellows. Okay. So next, what do you like about it? No, I don't like, I think that one's very bland.

Okay. Yeah. I think that's very bland. All right. But last year I did some night. Didn't you do copia this year?  No. Okay. Yeah. Cause copia is the last two years. I've done some yellows and I just keep getting underwhelmed. So I'm like, you know what? I'm not going to waste the garden space.  That's awesome. Well, you'll have lots of yellow to try of mine.

Okay. Okay. So now we're going in for fat frog. Fat frog is a little large, um, cherry tomato. It's kind of greenish. It's listed as a green, but when it ripens, it gets to be kind of a light yellowish greenish.  That's nice.  That's tastier than that stick. It is.  And it's not, it's not,  it's a nice, pleasant  tomato.

The thing I don't like though, so far with all of the, um,  the, um, microdote, they're crunchy. Yeah. I don't want a crunchy tomato.  And the  skins are all thick. Yeah, the skin is thick.  Yeah, I'm wondering if like the,  That's something, you know, they're, they're bred and bred and bred, and there's something they just can't breed out.

You're gonna have a certain amount of skin cells. And so now they're just spread over a smaller tomato. I'm wondering. But, yeah, they're thick skinned. Yeah, they're thick skinned. I wonder if they'll last long, like a long keeper, because that's why long keepers last long, they have that thicker skin.  Yes, I'm wondering if, um, Something to, yeah.

Yeah. Okay, so the next one. Bozema, Blazema or something like that. So that's a red and a black one. When it grows, it's actually black at first and then as it ripens, it starts turning red. So right now it's like a two tone. 

It's okay. I'm not impressed. It's a little more acidic.  Again, the thick skin.  I mean, these all would be fine in a salad. Yeah. And you know, if you want to grow fresh tomato in the winter, cause you can grow these in the winter.  grow light so you can still have homegrown tomatoes. I honestly don't think  the fat frog was nice. 

Um, I don't know that I feel they taste much nicer than the tomato in the store. I don't know if it's worth all the electricity. Right. To grow, to grow inside. Yeah. Yeah. Yeah. And get all the flies and all of that. Um, yeah, I'm growing one indoors and you know, all this, the, the sand,  What are they? Sand flies, sand beetles.

I just know I had a bunch of those like sticky things all over. And then they were still flying around. So, yeah, I definitely wouldn't do that one again. Now  people are,  um, people are doing a bunch of reviews of much nicer ones. Now they're saying much more pleasant. I don't know. There's a couple I may try for the winter, but I'm not going to do a ton of them.

I'm not going to really get into them too much. Now this one I have already tried.  The very first one I tried a tiny totem and that one did have a really proper nice tomato taste  Let's see if this one tastes  good  I would grow that one again out of all of them. That's my that's been my favorite  Tastes like a tomato.

Mm hmm  There's got this  You know, there's that second taste that you get  I think that's definitely worth doing inside if you want to grow homegrown tomatoes  In the, um, right. The others were very flat.  This one,  it tastes like a tomato. It's got that extra herbal thing. That's on your tongue. After you eat, it tastes like a homegrown tomato.

It does. Yep. Good. And that was  tiny totem, tiny totem.  Yeah. Like I put that on a sandwich and it's a little bit bigger than the rest. Yeah. It comes a bigger than a risk.  So.  Next we have Rosella cherry. I haven't tried this one. I, I picked these ones last night  and, um, just stuck them in a bag and I thought I would taste it the same time as Karen. 

I like that. That's nice. It's a little sweeter,  but not too sweet. Cherries typically get sweeter.  Yeah, I'm not blown over, but I like it. It tastes like a tomato.  Now, how does the plant grow?  Is it, is it, it's indeterminate? It just, is it just goes crazy. Yeah. It's everywhere. And I have them in, I have two of them  and I think they're both in like five gallon tubs. 

If you could fit one in your car, you can take it.  I like my, I like the black cherry better as far as cherry tomatoes. I like that dark smoky taste,  but these are good. The first year I did black cherry. I loved it.  The second year I did it.  It wasn't as nice as the first year and last year when I did it. I don't know what went wrong It didn't even look like black cherry So this year I didn't bother doing it.

I don't know whether my taste buds have changed but Yeah, each year I liked it less. Hmm, so  now Everybody loves the sweet 100s. I've never had it. Yeah, everybody i've heard of it though, but I don't like them that sweet I'm, not i'm not into sweet tomatoes as much. I like the I like more acid and I like more smoke, the dark taste.

Yeah. But this is, this is a nice, not quite so sweet cherry tomato.  Um, last year, my favorite cherry tomato was sunrise bumblebee. And, um, that was sweet though. It was sweet. And it, it's again, it was a bigger. Cherry tomato and this year I'm doing green bumblebees and some of them are like nearly the size of tiny totem and That one is a green one.

So every day I'm walking around squeezing it to say It's hard to tell I think it's meant to change kind of like the fat frog So I can't hint a yellow so far None of them look like that the other thing about these that doesn't I'm noticing is that it takes so long For most of them now. Oh the the Just take my kudos yet microdwarf.

Yeah takes so long to grow takes so long to fruit Then whence the fruit is on it takes so long to the fruit for the fruit to mature Yeah, I have the blow flower simmer. Yeah out there and they've been purple for probably three weeks just sitting there You know waiting. I think I started those in like December  Yeah, so I think you have to know that if you're going to try the micro dwarfs, it's just, you just gotta be a really patient person.

Yeah. You need to start them like in October if you probably want to eat them in February at the earliest. And you need to have multiples if you want to like have a, you know, enough of them. And you could probably, you know,  I'm wondering if you take them inside now, like at the end of summer,  if they're not diseased, why can't you just take them inside and mine, mine had done mine got aphids really bad and I had to pull off most of the leaves.

And so, yeah, I am saving seeds and then I'm going to throw that dirt out and use it for something else. Mine are struggling in the heat. They're still out there. I have them in a big raised bed, but, um, and they're still producing. But just with this last. Heat wave. They've, they didn't set any flowers, of course, because they won't do that in that extreme heat.

So now they're just, I'm hoping they're just going to get a chance to recoup. And then maybe in a couple of weeks, I'll start to see more. So, um, I think it's, we're going to have rain the next few days. It shows maybe not heavy rain. Um, I hope it's enough. So I don't have to water, but I, did I tell you I had damage from the storm a few days ago?

Yeah, like a huge, big branch snapped off of, um, Actually, I think it was the Rosella cherry again. I think it was a Rosella cherry.  And I just stuck it back in. I, it had a big bunch of cherry tomato that was hanging off, but they were teeny teeny. So I cut that off and then I just stuck it back in the ground and it's looking poking up again.

So  that'd have even more. Yeah, I had, it was a couple of weeks ago. I had one branch start to break off and I saw it.  in the morning and so I strapped it up and tied it up to the trellis and it's still because it has a whole bunch of tomatoes on it it's still there because it's still attached and so before this last rain before this last two rains I went out and I looked at everything and I tried to you know tie everything up as best I could and um actually that's one of the things that I think I'm going to continue to do is have a really I think a really good trellis system makes the difference for those situations I mean my tomatoes Everything is like leaning.

They're all just so heavy and they're all falling down. I am. Some of them have like three stakes in them, but they're not, some of the stakes are really maybe thinner than that, but just taller. Um, so yeah, my, I, I, I need some kind of system to hold these things up because they're not even, you know, the, the fruits are not full yet, so.

It's almost like you need to get one long cattle panel and like stick it in one place and then put all your tomatoes. Yeah. I need a system like what you have going on there. I managed to get, 10 indeterminate tomatoes on my cattle panel. I was trying to be really good and not get them too close together.

They're all about 18 inches apart. Yeah.  Somewhere around 18 inches apart or maybe a little closer, 16 inches. But I'm always.  Putting them too close together, thinking, Oh, I'll trim them all this. And then when I, when they start growing, I don't, but I think I've, I've, I'm on to something. I think this is going to work in two weeks, but the last time I saw it, it looks very well organized and everything.

It looked really good. My, they're all joined on. I have a cucumber was two cucumbers in there and it's now hanging over the tomato.  Well, it's so hard to manage when you have such, you know, Limited space. Yeah. And I have so many of them. And you want everything. Like Sherva does. I have so much. In fact, Sherva, you said you have 50.

I have about 50. You know how many I have? I have 44. Ah!  I know.I started out with 17. And then Sherva keeps going, here, take this, I'll take it, here, take this, oh, I started these, take this. And I have two at home to give her. I forgot to bring it. Oh my God. So if you have limited space, make friends with someone who has lots of space.

Oh my God. And the only problem is just, you know, the deer. I have lots of, I have deer problems out here. And unfortunately.  You know, you got to battle for the battle against those, but it's still, you know, use your space effectively. Are you suffering with blossoming rots? No. Oh my God. I've had so much  so much.

Um, first it was just, it was Everett, rusty heart, Polaris, and, um,  what's the other one up there, Polaris and Lucky Cross.  So, I pulled most of those off and now I only have one Polaris.  A bunch more Lucky Cross have grown but they don't have Blossom Enrod. So then I start walking out, those are on the deck, and then I start walking out onto the yard and I found some.

This morning I pulled one off a First Mate. I've pulled a couple off of um, Abraham Green. Um, I pulled one off a Malachite Box. Yeah, it's, it's, it's horrible. Very oh and jerusalem. I pulled a bunch of a jerusalem as well. Yeah now you you put calcium Oh, yeah them and you put all your yeah, so it's not a lack of calcium.

It's The plant not getting the calcium for whatever reason. Did you plant them earlier than usual or not? No, not earlier than usual. I was looking it up and that's one of you know, there's several reasons. Oh, I know the other one that's really disappointed I was bragging about this plant the red reef red reef jumbo red reef or something.

It's like this huge paste tomato, it had a lot of them. I'm like, oh this is gonna be my star You And then they all got Blossom End rot except one, but there's one massive one on there. And, um, that was the first one and that didn't get Blossom End rot. It's green still. And then there's a smaller one next to it now, but all the, excuse me, all the others had Blossom End rot.

I had to pull all of those off. Yeah. Yeah. That's so annoying. Yeah. That's so annoying. And there's no real clear answer. No, I don't think there is. I don't think there is. So, but a lot of people having it, everybody online on the tomato pages are talking about it. And my friend had it last year. A lot. I had a couple last year and a year before I didn't have any, I don't think.

And I would see all of these people and like, Oh, they're not taking care of their tomatoes.  And look at me. Yeah. I had some last year, but not very many the year before I had quite a few. So, and I haven't seen any this year. I've seen some mangled shaped.  Weird ones. And I saw one with a huge cut in it that was really odd.

And it wasn't an animal, so I don't know. But other than that, they all look pretty good. Mine are just taking forever. Um, I have, I have that, you know, real thick clay soil. I don't know if that has something to do with it. They're all doing well. They're, you know. I'm getting the curled leaf. Oh my God, I have a lot of curled leaves.

That's because of the heat. I don't think we need to concern ourselves with that too much. Actually, talking about curled leaf though, all of mine with curled leaves are still producing except one. I think I showed it to you the last time. It's called, um, Beauty Lotringa. And for some reason that has not produced a flower.

And all the leaves are really curled. But I noticed yesterday it's getting some new growth.  Um, coming out the sides and they're not curl, they look like normal tomatoes, but all the other ones around them are like, I think it's a potato leaf. But now that I think about it, the new growth, it has to be, I probably just, the new growth looked like regular tomato leaves, but I probably just didn't pay attention.

It doesn't make sense that, yeah, it doesn't make sense. I don't know. So,  um, I know we're all into summer and, um, we're all excited and looking forward to our, um, harvesting our summer, uh, summer fruit. But if we want to have, um, a full garden,  I know we're so sick of seeds and we're so done with them and now we just want to relax and enjoy it.

But if we want to harvest in the fall, now's the time to start doing succession planting or starting your seeds that you want to plant in, you know, late August or September or something. So you certainly have to start getting organized and planning and figuring out what you're going to do, where I've already started. 

I, um,  I started a second set of golden beets. Actually, those I bought at the You know, I can actually see beets now, so I did a second set of golden beets. So when those come out, I'll have those to go right in and they can take some cold. So, so hopefully I will get a second harvest of, um, golden beets. My, um, bush beans.

No, my, my pole beans. I was doing the yard long asparagus, whatever they, they're really struggling, but I did have volunteer potatoes come up in front of it, kind of blocking it. So they're all gone now. So. I'm hoping I do manage to get some beans. They haven't climbed the trellises yet, but somebody told me I should do bush beans.

So I did start some bush beans, um, and I just direct sowed them, but they haven't germinated. That was about a week ago. I stuck them in the dirt and, um, nothing's happened as yet.  I've done sweet potatoes. My sister gave me another sweet potato that was sprouting and I just dug a hole and stuck it in. I'm not messing about with, you know,  Roots and then waiting for slips.

I, this one already had some leaves on them anyway. So I just dug a hole, put them in there and let this, the leaves stick up and whatever happens happens. So now I have two and I have another one. When you come, if you want, you can take it. It's already sprouting that my sister gave me. I planted, I planted a whole bed of the sweet, sweet potatoes.

Somebody gave me some slips. So I'm looking forward to those. Yeah, that was a surprise. So, you know. You know how you get volunteer regular potatoes, do people get volunteer sweet potatoes? Yes, especially, even more so. Okay, so then, so that, so then that's my point. I'm right. You don't have to bother messing about after slips because that means a potato was left in the ground and it came up.

So, it works the same way. I've got some out in one bed. I, I just one little. Uh, sweet potato coming up and I remember last year is where I planted those. So you know what? You always lose some. I'm not going to, I'm never going to do that route. I'm just going to, maybe I'll put them in water. I don't know, maybe about  February or March and, and you know, and whatever it looks like once it warms up, I'm digging a hole and sticking it in.

Yeah. Or just when you harvest in September, October, just leave the small ones. That's what I'm going to do. Yeah. Yeah. Just leave them, whatever. They'll, they'll overwinter. Hopefully. Yeah. Some of them may or may not. I don't know, but it's worth a try. Yeah. Some will always will. Yeah, because. Plus also when you leave the, some of the roots down there.

When you're harvesting, you're bound to leave some roots. Those roots will grow into plants. Yeah, so why do people bother with all of these slips and all of that? It's so much work. It was like, from watching the videos, it was like two months of prep before you can even put it in the ground. I think it's people who want a really huge harvest, like people with, Family, you know, families and that would, you couldn't get a huge harvest by just leaving some over winter,  you know, the ones that I've seen, they're, they're planning for bags and bags and bags and they, they dry them, the certain, they cure them and they, you know, all that and have them in the basement.

So they'll have food all winter. Oh, and talking about curing, um, I've harvested most of my potatoes already, except my, um, my Russian fingerling and my blue hickory. Something it's called it's blue.  I did pick some of the fingerling last night for dinner. I was having a steak and I pulled out a few fingerlings, but, um, I have more ready to harvest so I can get, you know, before the frost, So, so far that's all I've done.

I have um, I have decided what else I'm gonna do. I've already pulled the seeds out. I'm going to do some more. Oh no, I did Brussels sprouts as well. I see some brussel sprouts 'cause I've never grown Brussels sprouts and I'm doing Yes. Time. Yeah, because they took a lot long of time. That's what it said.

It said it could take like one 90 to 180 days, which is crazy. Yeah, yeah. So I was like, I better get these done. So I'm doing purple and I'm doing green ones. So I've got those started and, um,  I'm going to do tatsoi and, um, what's the other thing, tatsoi and  some other kind of thing like that. So I don't think it was, maybe it was just regular, yes.

It's the, um, The, the, like baby buck joy looking one that, um, that's on the Baker Creek with the little boy. Yes. That's funny. That's exactly what was in my mind. Yeah. So I'm, I'm doing those two. I have this big kind of shallow tote. I need to, Oh, we were talking about what I need something to put that on and I'm going to do the buck joy and there, but that one, I'm going to wait a little bit to get those started and, and then I will do  Clementine.

Um, Clementine. Cauliflower and purple broccoli, the purple broccoli seeds I got from you, so that's what I'm doing for the fall, so far.  Yeah, and yeah, and I'm sure you'll think of more of the  Brassicas can even wait a little longer, right? So I haven't even thought about it. Really? You mentioning it to me the other day, I was like, oh yeah, I do need to think about that.

So it's on my, so I've made a plan to think about it. Yeah. That's where I am. Well, last year I waited too late. And I didn't get anything to harvest. I didn't get any, um, cauliflower and any broccoli. They all overwintered and then the cauliflower froze. So the actual baby cauliflower frozen, it got mushy, but my broccoli, I harvested it in the spring.

So, and I, I think last year, I'm pretty sure I put them in either September or the end of August and it wasn't enough time. Right. So, so yeah. Um,  You need, I need to get this started. Yeah. Now I did, I have done something that I just remembered. I let some of my lettuce go to seed and I just yesterday started collecting the seeds.

So I'm gonna save half of them and then the other half I'm just going to replant here. Probably in August. Yeah, probably. Yeah. Later. I made a batch of, um, pesto already. Nice. Yeah. Cause I had so much, um, so much basil and I had a bunch of Thai basil. The Thai basil, I just put out to dry and it's like next to nothing.

Now I cut like a, Yeah, a lot. And now it's like next to nothing, but I love having it in the winter. Like if I'm going to do a stir fry to throw something in, when you put that Thai basil in your stir fry, it just really gives it, gives it that taste. So tonight I'm going to have dinner. Probably for the first time from my garden.

Oh, because everything has been so slow, but I've got an eggplant ready. I'm going to pick that. Oh, I picked, I've been harvesting cucumbers and eggplants. I saw that. Yeah. Cucumber is going to go on my salad. I have an Armenian, the long Armenian cucumber that's ready. Um,  so I'm going to do a stir fry. I've got a couple of beets.

I'm going to handful of beets. I'm going to throw in there and the greens. I've got some, I'm going to add some Uh,  got some lemon, there's, it's not lemon, it's sorrel, it's the red veined sorrel, uh, sorrel, that's kind of a, got a lemony flavor. I'm going to take a couple leaves and chop those up real fine, so I'll have a lemon flavor to it.

And I've got a handful of green beans, not enough to really make a meal, but, um, what else? A couple other things I was going to throw in there. Um,  probably some of my, uh, my, um, cherry tomato, the, um,  Micro door tomatoes. I'll throw in there and it was one other thing. I think I've got ready to throw in there, but that'll make us our side dish to be my first.

Yeah. Stir fry. Yeah, I haven't done. Oh, I put a couple of the eggplants in a curry. I made last week and I love it. It's so delicious today. I'm making bolognese sauce and I'm going to put my some eggplant in it because I love eggplant in it now. Um, what else?  I had okra flower, so I'll get, and that fell off.

So I'll get okra probably in a few days. The plants are looking great. The plants are looking healthy. Um, I've harvested from two of my. Two of my eggplants, the one that I bought to the store. I, I got one from there and I have two that's almost ready. And then I picked one from my Turkish yesterday and I have another one.

That's going to be ready in a few days.  My cucumbers started off really strong. I've had about four or five from them and they had tons of little tiny cucumbers and every day I look at them and they just dried up and disappeared. They're all just dried up. Um, they're still flower. It's still flowering.

And then I have, um, two cucumbers somewhere else. And these I got from my, um,  my friend and they have just spread like crazy. They have like a hundred flowers. And one, one baby cucumber. Oh, I have a baby, um, spaghetti squash. Oh, okay. It's so cute. So I'm planning spaghetti with that. And that should probably be in about a week.

Once it, once it gets established, it'll really take off. Oh, okay. So. I have bitter melon as well. I have several bitter melon on there. Nice. Yeah.  They're good in a stir fry. They're good in a stir fry with Thai basil. It's going to be a stir fry summer. Yeah. I can tell. Yeah. Yeah. I did a lot last year. Yeah.

And every, cause everything's like coming in drips and traps. And so you can't have a, you know,  a real substantial side dish with any one thing. Yes. You have to throw everything together. Everything together. Yep. And, and relish. Yeah, I do. I don't care. I just throw it all together. Now what do you season it with?

Um, we're stir fry. I do a lot of, garlic, Thai basil, chili, soy sauce, sesame oil. I must remember to buy some ginger. I keep forgetting to buy ginger. Um, yeah. Yeah. That's pretty much my, my, my stir fry without, um, the Thai basil. This is the first year I'm growing that. So you know what? I'm going to throw that in there too.

Oh yeah. Yeah. That gives us such a nice flavor. Yeah. Yeah. How are your peppers, your hot peppers doing? Oh, they're doing great. Yeah. Yeah. They're loaded. And I have so many. I lost count. I just planted every single pepper that, uh, that, um, sprout came up, but I have, um. I can't believe I haven't seen her garden in like two weeks, as soon as we get off this, um, call.

I'm really excited. Yes, come out and see what I've got. Yeah, the peppers, I've harvested a couple of banana peppers and they're just like, you know, um, green peppers. There's nothing hot about those. In fact, those will go in the stir fry too. But the others, I'm trying to let them all like completely mature until they're red.

Um, I just want, want them all to be. Heat. So I noticed my yellow monsters are doing great. There's like six of them on there. They're not yellow. None of them is yellow as yet. They're still green, but I was watching as this woman, um, I follow on YouTube and she was harvesting them yesterday. And I was like, Oh my God, I love those.

I can't wait for my, because they're like so big, they're like big and long. And then they're like half yellow and half green. And she was saying that she's going to, um, That's going to be a staple in her yard every summer now. And I think I will too, because I don't do a regular green pepper. So I think that'll be my version.

Yeah. I don't know yet. I've, I've found a lot of trying a lot of different ones this year. I saw a guy on YouTube talking about his banana peppers, how well they grow, how prolific they are, mine are too. They're loaded and he prefers them over the green peppers. Um, the, What's the name? Bell pepper? Bell pepper.

Yeah. So he just grows those exclusively now as a substitute for the bell pepper. So I might, you know, I might just do that because so far my bell peppers aren't really doing anything. Oh, okay. They're growing and they've got some blossoms and that's it. But those banana peppers are really full. Hmm. So if that works out, that'll be my, my go to.

Yeah. Now they're long and thin so you can't make like stuffed peppers. Yeah. But, Now I used, I used some of my jalapenos last week for jalapeno poppers, but they weren't ready. They weren't big enough and they weren't spicy. But I was like, you know, they say that. The more you pick, the more they produce. I was like, I'm just going to pick some of the biggest ones and stuff them.

But yeah, they weren't spicy as yet. I hope they're going to be spicy. I have a ton of those on both plants because I had, I got two plants from you, but none of them are where they need to be as yet. Now I have several poblanos that are looking really good. Oh wow. They're about halfway there. So I'm going to be really patient.

Yeah. Definitely. Cool. Cool. Well, um. Is that it? I think that's it for today. Get on the fall garden planner. Yep, start planning. Start planning your fall garden. Start, um, If there's something you, you know, you wanted to do last year, you didn't get around to it. Or we've inspired you to try something different.

Get some seeds and get started. And in fact, now's a good time to buy seeds. Yeah, they're having sales. They have sales for seeds. Um, if you wait a little longer, you, you know, you'll get them half price or less.  So yeah, so stock up on your seeds. Now I'm getting emails all the time. 20 percent off, which is, you know, that's not bad.

It's not bad, but I don't like when I'd rather have half off. I'd rather have half off. And, um, sometimes you still have to pay shipping and the shipping cost you more than the seed. So I don't know. I'll see. I like trading. Yeah. So, yeah. All right, guys, until next week, bye.