First Week November in the Texas Garden

Mustard Greens

Mustard Greens – the tenderest and spiciest of the the traditional southern greens.

The traditional three greens in Texas are Turnip Greens, Mustard Greens and Collard Greens.

Purple Mustard Greens with Swiss Chard in the Background!

The traditional superstition is to only cook greens in odd numbers.

Purple Collard Greens!  Taste like regular Collard Greens but are so lovely!

Fall Lettuces!

Thyme in Autumn

Thyme in Texas


Chives still looking lovely!
Chives in Texas Mid-April

Purple Beans!

Fall Hot Pepper Plants in Texas

Hot peppers resume blooming and fruiting with the cooler weather.

Basil becomes hardy with woody stem!


Greens, Bugs Love Them, Too

Greens are subject to aphid attacks but these are quite mild in the fall.

Cabbage loopers and flea beetles love to chomp.

Excellent article on insects that love greens at the University of Florida Extension site.

Insecticide Dusting

Purple Mustard Greens

The bugs have a nice meal of purple mustard greens!  Enough for all.
A natural group of chemicals, called anthocyanins create purple vegetables and make roses and geraniums red, and cornflowers and delphiniums blue.

Anthocyanins change color with changes in acidity of the hosting plant. The less acidic the plant the clearer the anthocyanins.

Once a purple vegetable is cooked the heat causes the decomposition of anthocyanin. Heat bursts cells diluting the acidity of the cell sap.

The green color, which was present but masked by the anthocyanin, becomes prominent once the anthocyanin concentration drops, and what anthocyanin is still left becomes bathed in liquid insufficiently acidic to keep it purple.

In nature, anthocyanins attract insects to flowers and protecting plants from ultraviolet radiation.

You may want to wash them in the washing machine and use salt.  I use epsom salt in the sink, rinse and give them a light swish in the washing machine once insecticides are used.
If you wash in the sink, they take three different dousings.