Homegrown Green

Green Peppers

Since Joe’s working from home during the Covid-19 quarantine and I’m in the last stages of completing my Ph.D., he and I decided to expand our backyard potted garden. There’s immense satisfaction in growing your own food, and it’s also a huge responsibility to be conscious stewards of an ecosystem that you’ve established. We appreciate the balance that is sometimes very tricky to maintain. Insects start eating leaves, but the birds pick through the herbs to forage for a meal of grubs or caterpillars. They did this often when they were feeding a nest of youngsters. The lizards eat excess insects. Spiders set up webs and feed off various garden pests. But we’ve also had to wrestle with leaf miners, who decimate the foliage on our cucumber plants. We wrapped the concord grapevine with bird netting, but that meant they couldn’t pick off the borer that’s now attacking the grapevine. And let me tell you all about fungus….black fungus, powdery white fungus, rusty-looking fungus. Basil leaves can get fungus. Who knew? But then you get a bowlful of beautiful vegetables like these bell peppers, and how could I disrespect such a vibrant green by shooting them in black and white.

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