Garden Update After 2 Months

After 2 months passed, there are some changes that have been made in our veggie garden. Being very prolific, we just planted our basil plants in spots where there aren't anything that's been planted on. My tomato plants are not yielding any fruits anymore from lack of nutrients in the soil and very hot midday sun. So we pulled them off and will let the soil rest for awhile and fertilize by adding a few garden/kitchen scraps and wait for another 2-3 months... which I have not yet done since I'm a bit busy as of these past few days. We have also added a third bed for bellpeppers, which can be seen in the foreground of the picture below.

The 2nd bed: Bellpeppers and oregano, among others.

My oregano plants. Very hardy and prolific.

Lemon mint (I think...): The leaves contain menthol, these will be great for making massage oil since it really gives off a scent like Vicks.

Rosemary plants have grown since my last picture 2 months ago.

I used this recently in my porkchop dish.

The plot where the tomato plants used to be.

The Third Bed: Dedicated to Capsicums or "Bellpeppers" with a few spring onions as companion plants to ward off pests. Planting these bellpeppers has been a challenge for me since
these plants are very sensitive to weather conditions, if its too hot or too cold, even too much watering, can make the plants' flowers fall off.... which means no harvest. But slowly but surely, they are bearing fruit now!

A Bug's Life: View from the Ground

In Focus: The Bellpepper Flower

This developing bellpepper doesn't look good, the skin is
cracked and I think I might have to cut this one off to direct the plant's energy
to produce another fruit. Let's just see what will happen in a couple of days.

The cracked skin of the bellpepper...... too bad.

Looking good.

At the backyard: My okra plant is also producing well.... okra!

My Chilli Peppers:
At long last, it bore fruits, this pepper plant has been growing FOREVER!!!
I think it was planted in January of this year. Its now May and it just started to produce
these chilli peppers. It has been flowering since March and the flowers just kept falling off. I thought it will never produce anything. Luckily it did, maybe it just waited for the
right time to produce its fruits. The weather is very hot right now. Hmm... so this one likes it hot! Hahahah! Chilli pepper right? Hot. Get it? Hahaha!

My usual harvest before cooking in the weekend... Some oregano, rosemary and basil!

Peppered Porkchops with Potatoes
  • 5-6 pcs. porkchops cut into 2-inch strips
  • 15 baby potatoes, skinned
  • olive oil
  • 3 sprigs fresh rosemary, leaves chopped
  • oregano
  • onions
  • garlic
  • freshly ground blackpepper
  • coarsely ground blackpepper
  • salt


  1. In a pot, put salt in boiling water and boil the potatoes. Remove from water after 10-15 minutes.
  2. Put salt, freshly ground blackpepper and coarse ground blackpepper in a bowl and mix the three ingredients.
  3. Season the porkchops with the blackpepper and salt mixture, oregano and chopped rosemary and set aside for about 15-20 minutes.
  4. In a pan, over medium heat, put some olive oil and saute onion and garlic until lightly browned. Set aside. In the same pan, add some olive oil and rosemary sprigs and sear the seasoned porkchops for 5 minutes.
  5. Preheat oven for 300 degrees F.
  6. In an oven-proof pan, place porkchops, potatoes and sauted onion and garlic. Place in the oven until it finishes cooking, about 10-15 minutes.


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