Welcome back to Teeny Tiny Diva! 🌱 In this episode, join us as we delve into the secrets of maintaining a flourishing greenhouse garden. We’ll walk you through our latest updates, featuring vibrant tomatoes, peppers, squash, and more. Discover the magic of high-intensity planting and learn how to make the most of your space with our expert tips. Whether you’re a seasoned gardener or just starting out, this guide is packed with valuable insights to help you achieve a bountiful harvest.
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Highlights:
Introduction and overview of the greenhouse (00:00)
Tips for maintaining a screen door and its benefits (00:31)
Showcasing Chinese broccoli and Swiss chard (01:57)
Exploring tomato varieties and volunteer plants (04:01)
Discussing pepper plants and their growth progression (06:32)
Overview of raised beds and transplanting techniques (13:16)
A detailed look at green stalks and high-intensity planting (19:00)
Experimenting with ginger and other unique plants (41:00)
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đź“Ś Timestamps:
00:00 – Intro
00:31 – Screen Door Benefits: Tips for maintaining a screen door and its benefits
01:47 – Chinese Broccoli & Swiss Chard
02:25 – Swiss Chard Progress
03:25 – Tomato Varieties: Exploring tomato varieties and volunteer plants
03:27 – Pineapple Tomato
04:01 – Volunteered Aunty Mollies
04:21 – San Marzano Tomato
04:36 – Poblano Pepper
04:50 – Paul Robeson Tomato
06:12 – Giant Red Crimson Tomato
07:32 – Chocolate Pear Tomato
09:29 – Elephant Garlic
11:44 – Japanese Wasabi Radish
13:16 – Raised Beds Overview
14:30 – Egyptian Walking Onions
14:42 – Black Krim Tomato
14:50 – Tatsoi & Swiss Chard
15:27 – Navy Beans
15:50 – Zinnias & Spinach
16:24 – Zucchini & Squash Varieties
21:50 – Butter Bush Squash
23:08 – Garlic on Raised Beds
23:59 – Egyptian Walking Onion
25:17 – Cilantro
25:37 – Lolita Squash
26:46 – Black Kale
28:35 – Sweet Potato on Raised Bed
29:04 – Raised Bed Composting
30:23 – Aunty Molly’s Cherries
31:21 – Green Stalks & High-Intensity Planting
33:00 – Shishito Pepper
33:21 – Serrano Pepper
35:31 – Black Hungarian Pepper
36:04 – Dwarf Firebird Tomato
36:43 – Lemon Squash
37:01 – Round Green Zucchini
38:39 – Bok Choy & Others
39:43 – Strawberries
39:57 – Chocolate Mint
42:09 – Experiment Updates
42:15 – Ginger Experiment
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đź”— Affiliate Links:
– Screen for greenhouse I talk about at the beginning of the video – https://amzn.to/4f0l8kl
– Link to the Arch by Gardener’s Supply – https://amzn.to/3zG2MoG
– 4 x 2 x 1 raised bed – https://amzn.to/3S7JHCj
– 6 x 3 x 1 raised beds – https://amzn.to/3zDIiwG
– Raised Beds netting covers https://amzn.to/3y1RtGT
– Melon Scoop (alternative to the Williams Sonoma) – https://amzn.to/3x9ZWH3
– Steramine – https://amzn.to/3TsiDgG
– Bamboo Salt and Pepper Bowl – https://amzn.to/4ao11tt
– Onion Goggles – https://amzn.to/3x3Wqy1
– Wooden Coffee Spoons used to stirring the sourdough starter – https://amzn.to/3IPnhk6
– The Redmond salt I use – https://amzn.to/49rtbCO
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đź”— Useful Links:
– Maximizing Micro Spaces | Greenhouse June Tour | S3 Ep. 8: https://youtu.be/oQq0bXQEdy4
– Instagram – https://www.instagram.com/tweenytinydiva/
– Facebook – https://www.facebook.com/TeenyTinyDiva/
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🏷️ Hashtags:
#GreenhouseGardening #HighIntensityPlanting #TomatoCultivation #PepperPlants #RaisedBeds #GardeningTips #HomeGardening #OrganicGardening #VegetableGarden #GardenMaintenance #PlantingTechniques #DIYGreenhouse #HomegrownVegetables #SustainableGardening #CompanionPlanting
Good morning everyone. I came out here earlier today. Let me show you that Let the plane go by. So I like having that screen on the door. I know you’ve seen it
in a few previous videos, and I haven’t really talked about it. Because I wanted to make sure
it was something that I liked. And I believe it’s like twice now. I’ve forgotten to close the door
in the evening, and I haven’t had any issues
in the morning. The squirrels haven’t been in there trying to eat anything. And I got this from Amazon. I just got a regular screen for a door. All right. So the reason I’m in here today is because it’s pretty. I came out earlier just to open the door, and the sun was hitting
the greenhouse just right. So I decided, well, might be a good day to film and show you all the changes
that have been going on in here. So, as you can see. Right there, I need to get rid of that. And by the way,
that’s the Chinese broccoli. It’s way past time for you to go. And there’s another one right there. And behind it, there’s another little one. So anyway, the reason why I’m in here is I wanted to show you
what I have been up to so far. So I’ll get a little closer over here. As you can see. I don’t know if you can see that. The Swiss chard. Right there is doing really well. And I don’t know if we can get a close up. My little onions have started coming up. Right there you can see the little onion. And those are the short, day onions. They’ve started bulbing And I’m using a different camera today that I’m not used to. So bear with me. And then I’ve picked most of the dill. And. We have beans over here. And those are bush beans. And then I have my pineapple tomato. It’s really teeny tiny. It’s right there. I’m not sure what’s going on with it. It’s gotten much, much better. It was teeny tiny and stunted,
but it seems to be doing just fine. And then behind here,
I have another tomato. And I don’t know what variety of tomato
that is. It volunteered right there. Well, it’s putting a pool. So I thought, well, I’ll just leave that to grow. If it was to grow,
I’m going to let it grow. And I also have a lot of this Aunt Molly cherry tomatoes. And all those are volunteers. I didn’t plant any this year or so, and my plan is to move those outside
because I moved one out and it is doing so much better,
so much better. And behind this little disaster over here, I have a San Marzano. Yeah, I’m taking this lettuce out today. I just wanted to film before taking it out I have that San Marzano right there. It’s doing really well. And then I have my poblano pepper out there. I have several plants of the poblano, and they are in the green stock. I’ll show you the green stock
today as well. And then I have a Paul
Robeson tomato right here. And back there I have another San Marzano. And. I have a chocolate pear right there. And that needs to move and go to a place where I have a pole,
and it can climb up on. Ahh let’s see, that needs to be gone too. That’s another Chinese broccoli. Those did not do too well. I was able to get about three meals
out of them, and I’m not sure
if it’s because of the weather. It’s been getting really hot
and then really cold, and that’s probably
what has been the problem. And here’s
another one that needs to be gone. I’m going to be pulling all this today. And back here somewhere being suffocated by this broccoli is another tomato. Right there. And that’s another one that I do not know what kind of tomato that is. It’s another one of those
that just volunteered. And like I said, something. Volunteers. I’m just letting it grow. And then we have this tomato right here. And this is the giant red crimson from MIgardener. And I kept the seeds from last year. And that’s what I’ve used to get those started. And over here. We have yet another tomato. I’m not sure what it is. We’ll find out. And as you can see, I’m growing it horizontally. And it’s at the point where it needs to climb on to the next one. And this is where I had all that lettuce. And it’s all gone now. And I need to get rid of those ones
in the corner over there. Those have bolted, so it’s time
to put them in the composting bin. And then. Right back there
we have a teeny tiny tomato. So I don’t know if you can see it. It’s right over there. And that is a chocolate pear. So I have several
of those chocolate pears. And then I have another crimson red. Right there. And we have some celery coming up a dill that has volunteered right there. And that cilantro has come to an end. But I do have more cilantro. And I’ll show you that on the raised beds. But on this side. Where do we want to start? Let’s go. Start from here. So right here you can see what’s left of the garlic. So I already picked the two main rows
I had in here. and those were music garlic and chestnut. So I have picked most of that. I have a few left, and it looks like these two
right there are ready to go. And as soon as that is out, we have a tomato that’s. Going to go in there. Okay. Let me maneuver in here. Get my fertilizer out of the way. And we have a lettuce right there. That I did not plant. That’s another volunteer. And then we have a tomato down here. And that’s. See if we can get that right there. That’s an Italian Roma. And it’s being shaded by that c. We’ll see how that goes. But I’ll start picking
the leaves of that lettuce so that should not present a problem. And then. We have my elephant garlic over here that has started laying down. So I should be able to pick
that here in a few days. But more importantly, I already got all the little. Walking onions
and I was able to transplant and get most of them
going for another round. I thought about just letting them drop and walk wherever they wanted, but I realized then I have one
big clump of them close to each other, so I’m just spreading them out
all over the place and over here we have another tomato one in the front
and the other one in the back. I have another, cabbage,
and I’ve been calling them Tara cabbage. They’re tiara cabbage. And we’ve already eaten one. They’re really sweet. I like them. So far we have, let’s see five left in here,
and we have a few outside on the raised beds. More elephant garlic, more Egyptian walking onions. And as you can see, these one that I planted. From one of those and then these, another one. Right there. And another one right there behind that lettuce that has fallen there
that I need to pick. And put in the composter. All right. We also have. Another tomato back there and that’s another San Marzano. And right there that’s a Paul Robeson right there. Oh, and then I have this, Japanese wasabi radish. There’s one. And I have another one. Somewhere in there. And this needs to be gone. That’s a radish that didn’t quite produce. It has bolted. And then we have garlic chives back there
that I’m ready to start using. I don’t know if you can see that. All right. I think we can go look at the raised beds. Oh, I do have some more celery. Down there. And I believe
I have some more in the back over there. And we have Rosemary right there. And I also need to get
these poles out there and start using them so I can move around in the greenhouse. So I think that’s it for in here
for today. And hopefully by next week
the place will be looking completely different
because all this will be gone. So let’s go see the raised beds. So this space over here is quickly becoming one of my favorites. And I have two of these raised beds. I have that one. And then we have this one over here. And I guess I’ll start with this one. And see if I can capture the
whole thing here. All right. So let’s get this open. All right. Oh, am not sure,
we can film from this angle. Because of the sun. Let’s get this other one open. All right, let’s try this again. So I’m going to go lower so we can see what we have here. And we have the Egyptian walking onion right there that I transplanted from
the ones that were in the greenhouse. There’s another one over there. We have a black Krim tomato and we have random stuff here that’s a Tatsoi those three are Tatsoi’s. And the fourth one over there. And then we have Swiss chard. Since it’s getting too warm
in the greenhouse, I’ve moved my cold plants out here. And as you can see back there. We have some beans. And on that little tag I had planted some Rosa eggplant. I don’t know what happened with that. It did not grow. So anyway, in the back, all that is navy beans. And like I mentioned, that small Swiss
chard over there. We have spinach coming up. And there’s another Egyptian walking onion transplant. And in the back I have zinnias. If we can see that these are zinnias right
there. There is one right there
behind that spinach. Any way we should have a row of zinnias. And it looks like only that
half of the zinnias has come up. So I’m not sure
what happened to this lower half. And then we have, and I think there’s something going on
with the lower half of this bed. And I’m not sure what it is
because I have a yellow zucchini. I think you can see the tag right there I planted a yellow zucchini
that didn’t come up either. But when you go to this half over here, things seem to be doing quite well. That’s another Swiss chard. And the rest of this is my cabbage. And I believe that right there is a Chinese broccoli as well as that one. And then we have the Tiara cabbage. And what’s interesting
is this Tiara cabbage. The top broke off and I just left it in the ground. So now it’s trying to produce a second one I guess, because when he broke off
it started growing from the side. So that’s going to produce
well at least one main one. I’m not sure
what’s going to happen with that, but if it keeps growing,
I’ll just let it keep growing. Amm we have another Chinese broccoli right there. And another one in the back that I’ve been picking from right there. And as you can see, there is. More beans. Look behind that. Then I have an okra plant
somewhere back there that’s being hidden. And again, this is a pack of, what do they call them? Yuh can’t think
of the name of the flowers. Anyway, the little park spilled
right there and I was like, okay, I’ll just let that grow
and I’ll transplant them. And these are what I call my Lori Flowers. That’s
probably why I can’t remember their name. let’s see what else. As you can see, I guess when I watered
that day, some of them splashed over here. So I need to move that too. And we have another one back there
that I need to move as well. So those are going to be pretty,
poppy seeds, I believe, is what they are. So they’re going to be red. The flowers will be red. let’s see now for my favorite raised bed. Let’s start over here. So this lettuce came
from inside the greenhouse. And as you can see, we’ve been eating out of it. It’s probably time for you to go, but I left it in there
because it’s shading my spinach. And. Let’s see what else do we have in there? So anyway, I left them growing in here because then they’re providing shade. So my greens do not bolt. And in here That right there is our wasabi radish. The Japanese one. And there is the other one right there. And then back here
I don’t know if you can see that I have a spaghetti squash. And obviously my spinach over there we have a row of spinach a row of Swiss chard. And a row of the tatsoi right there. And somewhere in here. We have a honey nut squash. Right there. And we have another one. Right there. And we have some beans right there. So the idea here is that by the time. I’m done with the greens, then the squash will have started climbing. And so I’m trying something
that somebody called the high intensity planting or something like that. So if I’m going to have things
climbing vertically, I’m going to put in as much as possible
in the little space and it’s not going to produce as much. But then you get a variety
of many different things, and there’s only two of us. So I’m not worried
about not having enough. then over here. Don’t
know if you can see that right there. We have the chocolate pear tomatoes. We have two plants. And I have this in here because I know
it’s also going to climb that arch. And then we have. The butter bush squash right back there. More beans. And somewhere over there. And I’ll take you there here shortly. We have some delis squash. Delis delatable. And I’m probably need to wait another week or two to really show you the squash that I have in here,
because we have a quite a bit of squash, but you can’t quite see them yet. There’s one. There’s another one. Another one right here. And the beans
so we will have beans, squash, and tomatoes in here. There’s another squash. And that one is a spaghetti squash. All right. More chocolate pear. And then we have a melon, a honeydew. And that has not sprouted yet. So I’m not sure what’s going on
with that one. All right. And then we have the garlic. So this garlic out here. Has been growing much slower than the one
that was in the greenhouse. I’ve already picked
the one in the greenhouse. And here I believe
we have about 80 plants of garlic. We have the Ivan, German extra. So I planted a row of each. And each row has about ten. And we have the chestnut red. Music. Another Ivan. And let’s see what is the other one,
the last one. Another Ivan. And what has been making me really happy,
I guess because it’s the first time I’m growing. This is the Egyptian walking onions. See if we can see that. Here they are. And you can see
they’ve started producing again. That one already
has the little onions on it. And I’m not sure if this is going to be clear
because of the sun. There is that one there. And we have about 20 of the Egyptian walking onions. And those still have several weeks to go before
we need to worry about picking them. And as for the garlic, as you can see, the scapes are
just about ready to be picked. And they’re not as big as the ones
that were in the greenhouse either. So these are one. There’s another one there but they’re progressing nicely. And I think you saw on the short
that I did how big the ones we got from
the greenhouse were those were big. And then we have cilantro. Right there. We’ve had a lot of cilantro this year. Last year it was hit and miss. And one of my favorite squash I guess after the delis
is this one right here. This one is the lolita. And it
the shell has shades of red and yellow. So I’m really looking forward
to see that one. Right. And on the edge we have some more, Well,
there’s the delis. Oh, that one’s looking miserable. I hope that makes it these. Another squash. And I’m not sure what that is. But we’ll find out. We’ll find out together,
and then more beans. And then we have. Oh, we have that kale. But I do that is an experiment. So I’m going to do more of that. I’ve never tried that kale. So I didn’t want to do too
many and then not like it. And then we have my other delis
right thing. I don’t know if you can see that right
there. Let’s see, the name of this kale,
ohh this was black. Black kale. So I’ll let you know if I like that. And we have some more short day onions out here. Another squash. And this one is the butter bush squash. We have a black karim back there. And that’s it for that raised bed. I’m looking forward to seeing how pretty that gets as things climb on it. Yeah. So I got this arch from Gardener
something. I’ll put the link down below. And I have one more place where. I’m doing another tiny raised bed. So let’s show you that. Right there. Let’s put my coffee down. So I keep these raised beds covered at night. Or when it starts raining
because of the hill, I don’t want everything to get destroyed. So if I notice that it’s just about to
rain, I do put those covers back on. And it doesn’t stop the plants from getting the rain. so in this little bed. I started this bed because I wanted to plant. That sweet potato. That was a gift from my friend. And I visited her last year,
and it was everywhere. In her garden. It was really pretty. So this year she gave me a cutting. So that’s the purpose of this bed. But because there’s more space, I decided to also plant
other things in here and back here. You might be wondering what that is. That’s my composting. My in raised bed composting. I don’t remember the name of it. I’ll put it down in the description below
if I remember the name. And then we have chocolate pear. We have another crimson red. And I know it looks like
I have a lot of this crimson red. And that’s because I have the seed
and some of it volunteered in the greenhouse. So I don’t think
you can have too many tomatoes. So then we have an Emerald Delight squash. And that’s the tiny yellow squash. And then we have the Max Gold. Wait, I think I’m saying this backwards. I believe the Emerald delight is the green ones and the max gold is the yellow, or vice versa. We’ll see. We’ll see. I can look at the package later
and verify that. And then I have a Jalapeño, Pantera right there. And then. We have the aunty molly cherries. And as you can see out here,
this plant is doing really, really well. And I have little grasshopper
all over the place. I hope those don’t become a problem. So far they haven’t been. I don’t know if you can see that one there it’s right there. So anyway, I have a lot of this cherries
and I’m just going to put them in the raised beds
randomly all over the place. And I think that is it for now. And I’ll take you to the front later
today. And show you the green stalks. And I know I said these raised
beds are my favorite right now, but the green stalks
are doing really well too. So we’ll see you shortly. All right. Let me start by showing you
these green stocks. And this year I’m working with three of them. And I’m going to go ahead and start with this one right here. I’m going to flip this over. So on the top we have Basil. And I just planted the thyme. So that hasn’t come up yet. And we have the strawberries. Well, that’s a teeny tiny strawberry. And then we have a black Karim. And then on the next one. We have the peppers. It’s a pumpkin spice jalapeño It’s a serrano. We have a shishito. And a Kingston Giant. I don’t think that’s going to make it. But we’ll see. And then we have a little Tabasco
that just sprouted right in there. Not sure you can see that. And then we have a yellow monster pepper. Oh, that looks much better in this one. And then we have a dwarf Firebird tomato. shishito. Habanero It’s another Pantera jalapeño That’s a Poblano. And another Serrano. And we don’t have much going on, on the bottom. Let’s see what’s up. When that’s another Serrano. That just came up. I was going to try doing some beans in here,
but then I’ve changed my mind. Am not sure what I’m going to do
with that pocket right there. And we have a yellow monster. And I’m not sure what that is, back there. Yeah. Right there. Not sure what that is. We’ll find out. And. I believe. Oh, I don’t know.
Yeah. That’s going to be okay. I believe that is a radish. And we have two empty pockets there. And then on this one, I just started my oregano in there. And another oregano right there. Those haven’t sprouted yet. And then I have a Thai basil. Right there. I’m not sure that’s going to make it, but I have another one in the house,
so I’m not too worried about that. Let’s see if we can get this done. Okay. So as you can see. Those onions did not do well. So I’m going to plant something else in those pockets. These were supposed to be shallots. And I’m not sure what happened with them. They just didn’t make it. Yeah. All right. We have some more peppers. It’s a Pantera jalapeño. And then we have, Tasmanian chocolate dwarf. I really enjoyed this last year,
so I’m hoping this one does well. Then we have. This one is new to me. It’s a black Hungarian pepper. I really like the leaves. They start off really dark and get a little bit lighter. So that’s new to me. And then we have the tiny California Wonder Pepper. Another shishito. And another Tasmanian chocolate. And then on the next one over here We have the dwarf Firebird. That was a favorite to last year. And then we have another yellow monster right there. And then I have the. Scalloped blend squash. And I have two. So I’ll need to move one. I think I’ll attempt to move that one. And hopefully it makes it I like pinching off my plants. All right then. Here we have a lemon squash. So these are those tiny yellow round squash that are bite sized. And then we have a dwarf pink passion. I haven’t grown that one before. And then we have. That was doing really well. That’s the round green zucchini. It’s also going to be the tiny round green zucchinis. And over here
we have another dwarf firebug. All right then
on to the next one down here in the bottom pocket. Make sure you can see those. Maybe from here? Nope. If we do it this way. Okay. The pocket is empty. We have a yellow zucchini. And another yellow zucchini. And in the front we have some carrots. We have more carrots over there. One more pocket of carrots. Let me attempt to show you this. I don’t know if it’s. There you can see the water dripping. Into the bottom pockets. I just wanted it. And we have one more dwarf pink passion. And that’s it. That is bush beans. But that pocket is empty. So I need to figure out
what I’m going to do with that pocket. And we are, back to where we started. And. We have one more. So in this one, the top pockets,
I have a mix of things. I have the. Tiny Bok choy in there I haven’t had a lot of luck with bok choy. This this season. And as you can see, we have some cilantro. And we also have arugula. So we have a mix of three in each of the pockets. And it doesn’t look very happy. That’s another bok choi. It’s supposed to be tiny. Looks like that one is bolting. Yeah. This one has already bolted. And that’s a bok choy. So I’m not sure what happened there. So anyway, back to that top pocket. So that whole top pocket is all the same. And then. On, this one, we have our strawberries. As you can see they’re starting to flower. They’ve gotten much bigger
since last week. And then one of our favorites. Let’s see if you can see that any better is the chocolate mint. And as you can see it has started climbing. strawberry doesn’t look very happy. Another chocolate mint. Oh, I wish you could smell that. Oh, it smells like chocolate. Another strawberry. And then down here, we have our radish. So it looks like the radishes are doing
better in the greenhouse. That’s a whole row of radish. And I think going forward,
I’ll just be doing the radish in the greenhouse,
because that’s where they seem to do best. So down to the next pocket. That was my little eggplant. It looks like something ate it. Oh, come on. Oh, look at my is getting hot. So, yeah, there’s my little eggplant. I don’t think that’s going to make it
something. Eat it. we have a bush bean over here. And the rest of the pockets on that level are pretty much empty. Yap. And then down here. We have more carrots. And that right
there was a radish and something ate it. Here we have more carrots. And this whole bottom row is just carrots. And then I did an experiment. I took some ginger that I bought from Costco
and decided to plant one. And that’s what it’s doing. And I noticed when I transplanted it
from the little container, it’s actually started forming the ginger. And I know this
do not like to be transplanted, but it seems to be doing fine. And I have two of them. So we’ll see how that goes. And I think that is it for now. We’ll see you on the next one.
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