And a 12’ X 6’ raised bed in Ulster County, NY. Which is not doing much, lemme tell you. So far: a decent amount of lettuce, 2 cukes, 3 (count 'em!) pea pods. Eh.
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Well, I thought it was a reference to general fertility and robust good health. Oh gosh, now I need to look it up and see if I said an NSFW or NSFHO term. 
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Well, this is what I got, kinda ignoring some of the definitions
" the ability to produce an abundance of offspring or new growth; fertility.
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Your definition seems right to me. It’s not you; it’s me😁.
Are they growing without cultivation? Are they being divided or irrigated?
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SoCal and NoCal
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Bobcat is what I bought because the seed catalogue said how excellent and easy it was. Hmmm… Meanwhile the aphids always find me. Isn’t it funny how the good stuff is finicky but the bad stuff is reliable. Gardening kills me, but I keep Trying.
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Me, too. I’ve been having issues with spinach and dill this year. I bought another packet of spinach seeds yesterday, and 3 more packets of dill seeds, which I’ll plant today to see how it goes.
Our first killing frost is typically around Oct 7, and the temperature at night starts dipping below 16 C in late Aug, so not much point planting new herbs by seed or many other things after Aug 15th. Fall radishes don’t work well for my typically but I bought a new variety to try again this year. Also, bought another pack of kohlrabi, to see.
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Onions are usually day length sensitive, as you’ve shown. The best way to know if a variety is suitable is to look for the latitude range recommended for that variety. Any bulb or root crop will perform and taste better if the root zone is cooler. Beets, carrots and radishes are sweeter when they get harvested in the cool/cold climate of fall-early winter. Part of this is the genetics of the plant, storing nutrients for next year’s flowering.
The other side of the equation is that with cooler root zones, the metabolism slows down, allowing more sugars and carbohydrates to be stored, vs. getting used up by metabolic activity.
In some cases, the fewer hours of day length also improves the flavor, since stronger, harsher flavors like terpenes require more energy to manufacture than simple sugars. Shorter days and cooler weather reduce the capacity to produce strong flavors, within the genetic boundaries of the variety.
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Do you use cabbage seeds or starts?
Similar on the east/west line to munchkin but about 2 hrs north. We are 8a and 8b. I’m not sure about my personal yard…
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I’ll start from seed, in little pots in a greenhouse. I’ll plant several of each variety at intervals over the course of several weeks, to hedge all my bets. Transplant them to containers or raised beds as dictated by growth and also weather expectations.
So far, there has been no predictable pattern as to whether the earlier (or later) starts out-perform the other, so I’m suspecting weather and temp has more to do with it.
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I also start from seeds. I’ve played with putting them in early and late. It’s the great tradeoff between cool/wet/slugs and dry/hot/aphids.
Slugs during cool weather I can tolerate. In any case, they don’t seem to cause us too much trouble.
Aphids are, in my opinion, a hopeless case and I try and shoot for an earlier harvest of things which are prone to warm weather pests such as aphids, rust fly, etc.
That said, you can try an OMRI-listed spinosad. We use it when infestation is above our tolerance level, and we are out of other options. Just be sure and follow the guidelines for frequency and timing around harvest.
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I don’t know. At first I thought somebody had thrown in some bermuda grass stolons from the patio next to it, but as it grew it looked different, so the next spring I pulled a couple up and smelled and tasted them. They’re little bitty bulbs, but hadn’t been cared for since the prior gardener left, except for the drip irrigation. There was a ton of them. I wish I knew their history. One big point- there’s a big shadecloth tarp over the raised beds, so that probably helped some with the temperature extremes.
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Aji Amarillo from seedlings grown from @bogman 's seed in 2019,
Look at the “trunk”! I think it’s about 4 1/2 years old!
These peppers are from December 2021
… setting fruit again, with daytime temps over 95 for most of the last two weeks!
Also pictured , at 1:00 o’clock is Bogman’s lemon grass, this year’s new pepper; Espelette,
“New” Scotch Bonnet wannabees, lemon cucumbers behind…
and the recovering Scotch Bonnet "Jean ".
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First homegrown salad of the year!
-patio lettuce
-green pepper
-mystery heirloom cherry tomato variety (not very delicious 
)
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Dressing choice?
I have some yummy olive oil so, olive oil and rice vinegar. Salt and pepper.
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First time growing Premio. I haven’t eaten any yet, but they look nice.
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