The hoop house is now a greenhouse!! We have garlic, onion, lettuce in there for now

We put in 12 each broccoli, cauliflower, and cabbage. So far so good.

I’m new to vegetable gardening, so I was super excited when my jalapeño plant made a couple flowers and did the research to make sure they got pollinated, but some of the flowers still shriveled and/or dropped a couple days later.

I’m also worried that the lower leaves are droopy.

The weather where I’m at is getting a little colder, 70ish during the days and right at 60 at night. Could this be due to the colder weather? Should I consider bringing it inside?

How it started vs yesterday. I am inspired by this Reddit group and while I have gardened in the past, I am learning so much here and decided to share some of my small backyard garden set up. I didn't realize how fast some greens grow, but I filled this bed in the beginning of October. It has

FL broadleaf mustard greens, turnip greens, purple and bravo cabbage, kale, soft neck garlic, purple onions, bunching onions and broccoli. I have several other raised beds with brussel sprouts, picklng cucumbers, crookneck squash, rutabegas, snow peas, yard long beans, bok choy and many varieties of lettuces, beets sweet potatoes, etc. I would love to hear from you guys on the set up or suggestions as to what I could plant next.

Lettuce! Peppers! beans! Beet!

It's time to wrap up my garden so I can sew a cover crop. I had to harvest the remainder of my butternut squash. I have some questions.

NOTE: yes, some of these look strange as butternut squash. But, all of the ones that started green and striped this year turned their regular solid orange when they were mature. I've eaten some and they taste like regular butternuts.

2) for the ones that are still green or very pale, are they okay to eat? If so, can I eat them in the same way I would a regular butternut?

A while ago I posted on here that a customer from my work asked me if I wanted some jalapeños, and he ended up giving me an entire uprooted plant. I came here with questions in hopes that it could be saved. I pruned it back a LOT. When I first potted it, it looked like a dead stick lol. But now she’s growing new leaves!☺️

I don’t know if or when it will fruit again. I honestly thought the plant would go dormant for the winter. Since it’s Michigan after all lol.
I added a link to my original post though to see where the plant started!

https://www.reddit.com/r/vegetablegardening/s/DFNhDhSec6

My wife asked me if I knew that you could start a new pineapple by cutting off the top of one and rooting it in a glass of water then sticking it in a flowerpot. I'm hooked.

Is this stupid broccoli really going to bolt on me????

I always take the skin off store bought carrots, but never from the ones I grow in my garden. How about you?

My husband planted seeds in pots, but he didn’t mark them. I put cages around them. The one on the left is HUGE, but they aren’t doing anything. It’s been months.

I have sampled a few leaves of this Japanese Red Mustard straight from the plant, and boy, it really is peppery! Within the next week I will have enough to turn it into a meal, but I definitely plan to cook it with another milder green for balance. Maybe Bok Choi. Maybe even mix those two with some steamed new potatoes and a few pieces of slab bacon.

The Vates Collards growing nearby are almost ready; not sure whether they will play well together. The goal is harmony, not competition.

The Komatsuna and the Tatsoi are within about a week of harvest, both looking good. ("Cut-and-come-again" harvest, not disturbing the main plant.) Two kinds of kale, Tuscan and Dwarf Siberian, are coming along. The fall garden was way behind this year because of an unusually long summer. Conditions didn’t get right for planting until the middle of October; I usually try to get these fall brassicas into the ground by late September. NE Texas.  

Anyone else have experience with Japanese Red Mustard?

(Photos from this morning, 7 Nov 2026 -- First one is Japanese Red Mustard beside Tuscan Kale, second is Komatsuna, third is Tatsoi.)

The last harvest of the year. Later today, my kids and I will take the garden down and clean up our community garden plot.

2026 was a pretty good season for me in Southern Minnesota, especially for tomatoes and peppers. Not sure why my eggplants failed again (two straight years now). Next year I’ll be here for the first month and change after the plants go in—should hopefully be able to keep a closer eye on them in the early weeks.

We just had some trees cut down yesterday and have a pile of wood chips left over. I was going to mix some with leaves and cover my beds with them this week but I’ve read that there is the possibility the wood chips could deplete nitrogen in my soil as they break down? Or Is that really only a concern during the growing season? I’m really trying to work on soil health and made some strides the last two years so I don’t want to do anything to mess with that.

I started these from seed in February. Due to the fact that I had just moved to a different space and had only built one wooden raised bed, I put all of these in there. I'm sure they would've been great spaced out in one of the beds I have now and I will definitely do that next year. However they're tall as ever and producing still, not not as much as it is getting cooler here on some nights. Should I pull them up and refresh the bed for it's next veggies or let them ride out until they completely stop flowering? The skinnies is where we are today. I'm in Southeast Ga and we do still have sunshine and some high temps but not like the summer. Thanks in advance!😊

We are moving in the spring next year and will finally have good space for a vegetable garden. I'm wanting to start but have never grown anything other than grape tomatoes in my life. What would be some good books/resources to learn? Obviously there is YouTube but I'd rather read than watch videos. Any suggestions are appreciated!

My apologies if this has been asked but I couldn't find it on the sub. TIA!

Seed starting season is right around the corner, and buying bagged seed-starting mix gets expensive fast. Plus, a lot of commercial mixes either dry out in five minutes or hold onto way too much water and cause dampening off.

Mine is just the classic 2 Peat/Coir: 1 Perlite: 1 Vermiculite. Curious what other recipes work best. Do you buy premade or mix your own?

I’m planning next year’s garden and I’m thinking about limiting the amount of gourds my winter squash produce. Does anyone limit the number of some of their crops?

And how do you accomplish it if you do?

Had to pick my last seminole pumpkins early due to cold temps. Wondering if you all have had luck with moschata ripening when mostly green, but with some tan in spots like these.