Our nights get down to a chilly 47 degrees F (8 deg. C.) so without extra care it would be impossible to grow things like peppers and eggplants.
Water grid in place, hook up hose and place transplants where the water drips out.
Add hoops, deer netting and the plastic film weighted with 1×2’s nailed to 2×2’s.
This is what it looks like now (after 3 1/2 months) with some calendulas that my wife won’t let me take out and a volunteer Swiss Chard.
The green peppers are small because the nights are so cool, but at least we get some.
Japanese eggplant (the only one that will ripen here because it’s smaller) is finally ready to be picked.
Tomatoes are coming on strong…ready for sandwiches or to be roasted.
Tomatoes, peppers, eggplants, string beans, carrots, beets, basil, (and other herbs like oregano and thyme), onions and garlic slathered with olive oil, balsamic vinegar, salt and pepper. Roast it at 425 deg. F for about 25 minutes or until the tomatoes start to brown.
After this cools, we throw it in the blender, then it goes into the quart size freezer bags so it will stack up well. It can be used over rice or potatoes, or as a spaghetti or pizza sauce.
Adventures in Natural Beekeeping 