Looking Back On 2024 – By The Month

Today I thought I would recap some of what I did in 2024, in a month by month format. It was a busy year, with a lot happening both in the garden and outside it. My wife and I spent some time in January someplace sunny and warm: on the Big Island of Hawaii. We divided our time between Hilo on the east side of the island and Kona on the west side. We toured the Liliʻuokalani gardens in Hilo, which is a lovely Japanese-style garden right in the heart of Hilo, near the bay. And we always enjoy visiting the farmer’s market in Hilo, which I think is one of the best in all of Hawaii. While on the Kona side, we made a trip to the Paleaku Gardens Peace Sanctuary, a 7 acre tropical botanical garden overlooking historic Kealakekua Bay. It’s full of many different tropical plants, and scattered around the gardens are various shrines, including a Hawaiian Heiau, a Native American medicine wheel and a labyrinth that my wife walked.

bridge over pond

Hilo farmer’s market

Stupa

Back home in February, we saw the temperatures moderating enough for the early daffodils to start blooming. I was also baking Ligurian Focaccia Bread, which is my new favorite bread recipe.

first daffodils

Ligurian Focaccia bread

In March, we saw the first asparagus spears poking up! The first asparagus is always much enjoyed  here for sure. We prepare it a number of ways, but Asparagus Mimosa is one of our favorites.

first asparagus

Asparagus Mimosa

The total eclipse of the sun was the highlight of April for many folks around here. We watched it with five people we had never met before, and the day and the event did not disappoint! At the point of total eclipse, it turned dark outside and the birds stopped singing. It didn’t last for long, but it was an event to remember for sure.

waiting outside for eclipse

eclipse just before totality

In May the iris parade started, which is my wife’s annual display of her extensive collection of irises. And I was nearing my peak of spring planting activities.

Old Burgundy iris

bed with brassicas

In June the perennial beds were full of color as plants started blooming. The bees love our bee balms, and my wife love the leaves and blooms on the ligularias.

Ligularia ‘Chinese Dragon’

Pink Chenille bee balm

And in July, many of the hardy hibiscus started putting on a show. We have at least a half dozen cultivars planted, and while the large blooms only last for a day, they are quickly followed by more opening up.

Bleu Brulee hibiscus

Midnight Marvel hibiscus

In August the tomatoes were keeping me busy with harvesting and processing them. Juliet and Zenzei are two AAS Winners that did quite well for me, and both wound up in sauces I froze for later use.

Juliet tomatoes

Zenzei tomato

In September my wife and I traveled to Moab, Utah. We toured and hiked in Arches National Park for three days, and it was the highlight of our trip for sure. The food was outstanding as well. Antica Forma makes their own mozzarella cheese in house. The pizza there was fresh and flavorful, and the crust had a thin bottom and crisp crust. We love arugula on a pizza, and ours were piled high with it!

Tunnel Arch

the Windows Arches

pizza at Antica Forma

In October our persimmons started ripening. It was a good year for them, and I harvested 35 pounds of them in all, and there were a few up in the top of the tree I didn’t get to. I also brought in more of the mature Centercut squashes, which we use like pumpkins.

persimmons

mature Centercut squashes

We had an unusually warm November here, and the garden gave us a surprise harvest of eggplant and sweet peppers. Not as surprising were the fall crop of turnips I pulled, or the kale and collard greens.

early November harvest

Hakurei and Hirosaki Red turnips

collard greens

December was a busy month at our bird feeders. A big Pileated Woodpecker came to visit occasionally, and it was sharing the suet feeder with a little chickadee one day. I also harvested lettuce and other salad greens from our greenhouse.

Pileated Woodpecker at suet feeder

Thai Oakleaf lettuce

I hope you have enjoyed this look back on 2024. I want to thank all of the folks who come here and read my blog, and I want to wish everyone a Happy and Healthy New Year!