🌿 A Gardener’s Year in Review – 2025

                                    Photo: A new curly variety of   Yard Long "bodi" beans

If 2025 taught me anything, it’s that a garden can make you laugh, cry, do a happy garden dance… and occasionally threaten to migrate somewhere with no weeds, no pests, and preferably no surprises. But when I look back, this little patch of green brought me more joy, wonder, and wicked antics than I ever expected — and I wouldn’t trade a single moment.

My Hyacinth Bean, locally known as Seime, with a thick mass of foliage and pods now starting to develop                                         Credit : Shamela Rambadan

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1. A Year That Kept Me on My Toes

The year didn’t ease in gently — it rushed through like a hummingbird that discovered espresso.
Between sudden dry spells and equally sudden downpours, gardening in the Caribbean once again reminded me that Mother Nature absolutely refuses to share her script.

Still, the garden pressed on… and so did I.

Zinnas in the garden

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2. Garden Wins That Made My Heart Sing

Oh, the high points were sweet.
There was the okra that grew long enough to apply for its own ID card.
The cherry harvest that turned branches into little red lanterns.
And the mornings when a new bloom or fresh pod greeted me before the sun was fully awake — the perfect excuse for a happy garden dance.

These were the moments that filled me with pure gratitude.

Photos:

Cherry cluster on the tree

The Extra long okra- 12 inches!

 A new variety of  balsam

                                            My pot of lush looking Chadon Beni leaves

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3. The “Well… That Happened” Moments

Of course, no garden year is complete without mischief.
Enter the leaf-footed gang: bold, disrespectful, and behaving like they were paying mortgage.
And then there were the plants that simply refused to cooperate, no matter how many pep talks, prayers, or soil amendments I threw their way.

But every flop came with a laugh, a lesson, or at least a good story for tea time.

Tried shallots for the first time but the heavy rains of November rotted every single bulb. Sigh!

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4. New Things I Tried This Year

2025 had me experimenting like a backyard scientist.
New varieties, new techniques, new “Why not? Let’s see what happens.” moments.
Some were triumphs (long-pod okras, I’m looking at you).
Some were decent.
And some… will quietly retire before 2026 arrives.

That’s the beauty of gardening — every season lets us start fresh.

Photo: My experimental crop: Trichosanthes cucumerina var anguina , locally  called chichinda"

Strawberry plants started from seeds 

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5. Three Lessons the Garden Taught Me in 2025

1. Patience isn’t optional — it’s fertilizer.

2. Deep watering solves more problems than half the internet.

3. Pests don’t pay rent but behave like they own the property.

Simple. True. Unarguable.

            

                                            Sunflowers are one of my all-time favorites

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6. Plants That Stole the Spotlight

Some crops decided to show off this year.
The sorrel was so generous I’m now a part-time harvester.
The passionfruit vines grew with ambition.
And the citrus — the Tango oranges and Murcott mandarins — delivered sunshine with every peel.

For my temperate readers: think tomatoes, berries, and herbs as your garden divas.

Photos:

       

Harvested sorrel(left) and on the plant (right)

 Magnificent bunches heavy with mandarin fruit

                                            Tango  oranges

         

The Star Ruby Grapefruits just starting to take on their rosy hue

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7. Behind the Scenes: The Grey-Haired Gardener at Work

This year was full of early-morning weeding missions, sunset watering sessions, and countless “Let me just check one plant” detours that somehow turned into mini tours.

One of my favourite memories? Sharing the bounty — sorrel, citrus, cherries — with friends and family. There’s a special joy in watching someone’s face light up when you hand them something grown with love (and maybe a little sweat).

                      Here I am with a beautiful bundle of Chichinda  off to share with my sister

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8. Wrapping Up With Gratitude

I’m ending the year with full hands and a thankful heart.
This garden continues to teach, humble, and delight me — and I’m deeply grateful for everyone who follows along, learns with me, and brings their own stories to this space.

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9. A Sneak Peek at 2026

Without giving too much away…
New crops, fresh experiments, and a project or two are quietly sprouting behind the scenes. Stay tuned — January’s post will plant the first seeds for the new year.

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10. Join the Conversation

What was your favourite garden moment of 2025?
Share it with me — I love hearing your stories!

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 Happy Gardening

 The Grey Haired Gardener 

Growing Okra the Easy Way (From My Garden to Yours)

                                                      Photo: Okra  on sale at the local market

Okra has a bit of a reputation — mostly in the kitchen — but in the garden, it’s one of the easiest crops I grow. If you give it sunshine, decent soil, and a little attention, it rewards you generously… and for months on end.

I grow okra every year, and not because I enjoy extra work. I grow it because it’s simple, reliable, and incredibly productive.

               Photo:  Large heap of okra at the local market         Credit : Shamela Rambadan

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Sunshine & Space

Okra loves open sunshine. The more sun it gets, the happier it is — and the better it bears. I plant mine where it won’t be shaded by trees or taller crops.

One thing to note: not all okras are tall. Here in Trinidad, farmers grow a variety commonly called “6 weeks” okra. It stays quite short and starts bearing early. I’ve also grown a red okra that produced very quickly, long before it reached any great height. 

So don’t judge your okra by its size — if it’s healthy and flowering, pods are coming.

    

Photo:  (L)Red Okra plant in my garden    (R)  Freshly harvested Red  Okra

Credit : Shamela Rambadan

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Soil Prep: Keep It Simple

Okra isn’t fussy about soil, but it does appreciate soil that’s:

• Loose

• Well-drained

• Rich in organic matter

I work compost into the soil before planting. Nothing complicated, nothing expensive. Compost improves the soil structure and gives young plants a steady supply of nutrients as they grow.

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Feeding Okra

Okra doesn’t need heavy feeding. Compost usually does the job, but a light, balanced fertilizer can be added if the soil is poor.

One thing I’ve learned the hard way: too much nitrogen gives you beautiful leaves and very few pods. I aim for steady growth, not a leaf competition.

                                         Photo: The plant keeps on producing

                                                            Credit : Shamela Rambadan

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Watering

Water regularly, especially when plants are young. Once established, okra handles dry spells fairly well, but consistent watering helps keep pods tender.

The key is balance — moist soil, not waterlogged roots.

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Pests & Diseases I’ve Met Along the Way

Okra is generally tough, but it isn’t completely trouble-free.

In my garden, I’ve dealt with:

• Stink bugs

• Mealy bugs

• Powdery mildew, especially in humid conditions

I keep a close eye on plants and deal with problems early. Good airflow, healthy soil, and regular checks go a long way. Most seasons, the plants outgrow minor issues without much intervention.

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Harvesting: Pick Often

            Photo: Freshly picked pods from my garden                Credit: Shamela Rambadan

This is where okra really shines.

Once harvesting starts, it keeps going — for months. I harvest pods while they’re young and tender, but it’s also worth knowing that some okra varieties are naturally long-podded.

One variety I grew produced pods up to 12 inches long — impressive to see on the plant. Even so, timing still matters, as very mature pods can become tough.

The more you pick, the more the plant produces. Miss a few days, and it reminds you who’s in charge.

This long harvesting period is one of the main reasons I always keep a crop of okra in the garden.

Some okra varieties naturally produce long pods. This one reached about 12 inches — impressive on the plant and a good reminder that not all okra should be judged by size alone.

                                                                                                  Photo: A 12-inch Okra in my garden. This one is a long-podded variety                                                                                   Credit: Shamela Rambadan

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Storage: Just as Good as Fresh

When the harvest is plentiful, I:

• Slice the pods

• Bag them

• Label them

• Freeze them

Frozen okra works beautifully in Caribbean cooking — callaloo, sancoche, fish broth — you name it. Once it’s cooked, you honestly can’t tell the difference.

Having okra ready in the freezer means garden-to-pot convenience all year round.

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Why I Keep Growing Okra

Okra isn’t just easy — it’s also nutritious. It’s:

• High in fibre

• A good source of vitamins and minerals

• Helpful for digestion

• Often recommended as part of diets aimed at blood glucose control

For me, it’s a crop that feeds the soil, the kitchen, and the family — without demanding much in return.

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If you’re looking for a crop that thrives in sunshine, forgives the occasional oversight, and keeps producing long after others have given up, okra deserves a spot in your garden.

  Happy Gardening

 The Grey-Haired Gardener

"Jicama: The Crunchy Root You Can Grow in Your Backyard"

 

                              Photo: Jicama displayed in the supermarket            

                                                            Credit: Shamela Rambadan

If you’ve never tried jicama, you’re in for a treat! Known for its crispy texture and slightly sweet, nutty flavor, jicama (or yam bean) is a versatile vegetable that’s surprisingly easy to grow in your garden. It is not a popular vegetable here in Trinidad and Tobago but I'm hoping that more people will try it.

Planting:

To start, jicama thrives in well-drained, sandy loam soil with a pH of around 6.0-7.5.  You can plant the seeds or tubers directly in the ground or in containers before planting out in full sun. I prefer to set individual seeds in cups before planting out. From seed to harvest, jicama usually takes around 120-150 days to mature.

 Care:

The jicama plant grows like a vine, so staking or providing some kind of support will help keep your plants healthy and productive. When it comes to watering, regular moisture is key, but be cautious not to overwater, as this can lead to root rot.

 As for fertilizing, a balanced fertilizer such as 20.20.20 with nitrogen, phosphorus, and potassium will keep your plants strong, especially during the growing season. Just avoid over-fertilizing with nitrogen, as this can lead to lush foliage but poor root development. I didn't get around to fertilizing the vine, so mine grew without any fertilizer application.

Common pests like aphids and spider mites can occasionally trouble your jicama, but a gentle insecticidal soap should do the trick. In terms of diseases, jicama is fairly resistant, but root rot can occur if the roots are stored in too damp an area.

Harvest:

You'll know when it’s time to harvest, as the vines to start yellowing and die back— (around 5 months) this signals that the tubers are ready. You’ll want to dig carefully around the root to avoid damaging it.

Here's the dried vine in the pot. It doesn't look like anything in that pot right? 

Now we're getting somewhere! The tuber is starting to show after I scraped off some of the dirt.

To be honest, I planted it and never really took care of the jicama plant, so I was excited to at least get a tuber! It wasn't that big really but for a new crop I was happy to see it produce something!  Then I was even more surprised to get another one! Of course, this is motivation for me to try again this growing season as I was fortunate to get some seed pods.

                                      Photo: Seed pods from the jicama vine

Here is a photo of the dried seed pods I harvested from the vine.  I'm going to sow a few seeds and send some to the Seed Bank at The University of the West Indies here in Trinidad and Tobago.

How to use:

Once harvested, jicama is best enjoyed raw in salads, slaws, or as a crunchy snack with a bit of lime and chili powder. Its mild taste makes it a perfect addition to a wide variety of dishes, and it’s a refreshing change from the usual root vegetables.

                                    Photo: Jicama on sale at a supermarket                                                                                 Credit: Shamela Rambadan

Grow jicama in your garden this year, and you’ll have a unique and tasty treat at your fingertips!

Will you try it?

Note of caution: 

The leaves, stem, skin and seed of the Jicama are poisonous.  Only the flesh of the root is safe to eat

Happy Gardening!

The Grey-Haired Gardener🌸

Compost Without the Chaos: What Goes In & What Stays Out

Pumpkin peels and coffee filters with brewed coffee grounds are great additions to your compost pile

Image Credit: Shamela Rambadan

Composting is wonderfully simple—but only if you feed it the right things. One wrong ingredient can turn your eco-friendly dream into a soggy, smelly science experiment.

So let’s keep this easy, especially for small spaces and window boxes.

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✅ The Golden Rule of Compost

Great compost is all about balance between:

• Greens – moist, nitrogen-rich (your “kitchen scraps”)

• Browns – dry, carbon-rich (your “dry stuff”)

Too many greens = smell.
Too many browns = compost that takes forever.
We want harmony… not drama.

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🟢 WHAT YOU CAN COMPOST (Small-Space Friendly)

These break down beautifully and behave well in bins, buckets, and tiny composters:

Kitchen Greens

• Fruit peels & scraps (banana, mango, citrus, apple)

• Vegetable trimmings (carrot tops, bodi ends, pea shells, lettuce)

• Used tea bags (no plastic mesh)

• Coffee grounds & filters

• Crushed eggshells

  
   Eggshells provide a rich source of calcium          Image Credit: Eva Bronzini - Pexels .com

                             Carrot peelings  should be added to your compost pile instead of your garbage bin

                                            Image Credit: Eva Bronzini - Pexels.com

    Don't throw away these valuable grass clippings in the trash; instead, toss them in the compost pile                                                 Image Credit: Julia Dibrova - Pexels.com

Browns (Don’t Skip These!)

• Dry leaves

• Shredded paper or cardboard (no glossy print)

• Paper towel rolls, paper egg cartons

• Dry coconut husk fiber (yes, Caribbean approved!)

 Dried leaves are a great addition to your compost pile

Image credit: Karen F - Pexels.com

👉 Tiny-space tip: For every bucket of kitchen scraps, add a bucket of dry material. No eyeballing like a tired cook—this is where success lives.

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🔴 WHAT TO KEEP OUT (Trust Me on These)

These cause odour, pests, slow breakdown, or outright rebellion:

• Meat, fish, bones

• Dairy (cheese, milk, butter)

• Oily or greasy foods

• Cooked food with heavy seasoning

• Pet waste

• Diseased plants

• Large amounts of citrus at once

If it:

• Smells strong

• Is greasy

• Or would attract flies in 10 seconds flat…

It does not belong in your compost.

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⚠️ The #1 Beginner Compost Mistake

Throwing only kitchen scraps into a bin and waiting for magic.

What you actually get:

• Sludge

• Odour

• Tiny flying enemies with terrible manners 😄

The fix?
👉 Always add browns. Always.

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🌱 Small-Space Starter Setup (Ultra Simple)

You only need:

• 1 bucket or bin with air holes

• Kitchen scraps

• A stash of shredded dry paper or leaves

Layer like this:

1. Browns

2. Scraps

3. Browns again 

Repeat forever like a very earthy lasagna.

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✅ This Week’s Tiny Win

Tonight, instead of dumping scraps straight into a bin:

• Add a layer of dry paper first

• Then your scraps

• Then cover them again

That single habit change prevents 90% of compost problems.

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🌿 Did You Know?

1. Compost bins can get hotter than 130°F (55°C) on the inside when everything is balanced properly. Yes… your scraps are quietly working out.

 Photo: Compost Thermometer                     Image Credit: Dino from Pexels.com

2. Window-box plants grown in compost-enriched soil often need less chemical fertilizer and develop stronger root systems. Tiny garden, serious strength.

3. That “bad compost smell” most people complain about is usually caused by too many kitchen scraps and not enough dry material. The bin isn’t failing — it’s just out of balance.

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If you’ve ever thought composting was complicated, messy, or only for people with big yards—this series is about to change your mind. From peels to power, we’re just getting started.

From kitchen scraps to window-box wins — The Grey-Haired Gardener 🌿

Pastelles: The Christmas Tradition That Brings Everyone to the Table

                                             Image Credit: Deporecipe.co

If there’s one dish that truly belongs to a Trini Christmas, it’s pastelles. Soft, savoury, wrapped in banana leaves like little green presents—yes please! But beyond being delicious, pastelles come with a kind of magic no spice bottle could ever deliver: they bring families together.

In many homes, pastelle-making is a full-on production. Grannies, aunties, uncles, cousins, neighbours who “just pass through” (but somehow end up sticking around)—everyone takes a station. Someone mixes the dough, someone else seasons the filling, one person heats the banana leaves, another presses the balls of "dough", and the designated pastelle-folder is usually the one with the neatest handwriting in the family.
And when you’re making pastelles, you don’t make six… you make six dozen. Or seven. Or eight. Because these aren’t just food—they’re gifts. They’re shared with family, friends, co-workers and that neighbour who always borrows your garden tools.

And the best part? Pastelles are wonderfully versatile.
Some families swear by chicken. Others mix pork and beef for a richer filling. And vegetarians aren’t left out—they get delicious lentil, soya, or veggie-filled versions that hold their own on the table.

 Photo: Pastelle  wrapped in Banana leaves  and then secured in foil for steaming                                                  Credit : Shamela Rambadan

So here’s a basic chicken pastelle recipe, followed by easy swaps so you can create pork-and-beef or vegetarian versions—perfect for your own Christmas assembly line.

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Basic Chicken Pastelle Recipe

Ingredients

For the filling:

• 1 ½–2 lbs minced chicken

• 2 tbsp vegetable oil

• 1 medium onion, finely chopped

• 4 cloves garlic, minced

• ½ cup chopped pimento or sweet pepper

• ½ cup chopped celery or parsley

• ½ cup chopped chives

• ¼ cup raisins (optional… depending on your family’s level of raisin drama)

• ¼ cup olives, chopped

• 2 tbsp capers (optional but lovely)

• 1–2 tbsp green seasoning

• 1 tsp salt

• ½–1 tsp black pepper

• 1 tbsp Tomato paste

•  1/4 cup ketchup

• A splash of Worcestershire sauce

• A splash of soy sauce

• 2 tbsp Browning(optional)

For the masa (dough):

• 3 cups cornmeal (fine or pre-cooked)

• 2–3 cups warm water

• ¼ cup vegetable oil or melted butter

• 1/4   cup  shortening

• 1 tsp salt

To wrap:

• Banana leaves, cleaned and cut into squares

• A little oil for brushing

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Method

1. Prep the leaves

Pass banana leaves over an open flame or stove top until they turn glossy and flexible.
Wipe clean, cut into squares, and set aside.

2. Cook the filling

Heat oil in a pan. Sauté onion, garlic, pimento, celery and chives until fragrant. Add minced chicken and seasonings.
Cook until the chicken is no longer pink.
Stir in olives, raisins and capers.
Adjust salt and pepper to taste.
Set aside to cool.

3. Make the masa

Mix cornmeal, salt, oil (or butter), shortening and enough warm water to form a soft, pliable dough—not too sticky, not too stiff.
Let it rest for 10–15 minutes.

4. Assemble

Brush a piece of banana leaf with oil.
Roll a small ball of dough (about golf-ball size) and press it flat.
Add a spoonful of filling to the center, fold the leaf to seal, and press the edges lightly to shape.
Repeat… many, many times.

5. Steam

Place the wrapped pastelles in a steamer and cook for 20–25 minutes.
Let cool before storing or sharing.

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Variations

1. Pork & Beef Mix

Swap the chicken for:

• 1 lb minced beef + 1 lb minced pork
  Keep everything else the same—though this version shines with a little extra green seasoning and cumin.

2. Vegetarian Pastelles

Choose any of the following fillings or sauteed veggie combo of your choice:

• Seasoned cooked lentils

• Sauteed mushrooms + pumpkin

• Spinach + carrots

• Soya mince

Season just like the chicken version and add olives/raisins/capers as you like.

These veggie versions freeze beautifully and are always a hit with guests who want something lighter.

 Photo: A steamed Pastelle ready for unwrapping            Credit: Shamela Rambadan

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🌿 Did You Know?

• Many families run a full pastelle assembly line — leaf passer, dough presser, filler, folder, steamer, and of course the official “quality control taster.”
• Pastelles freeze extremely well, which is why households make dozens to last the whole Christmas season.
• Banana leaves add a subtle, earthy aroma that gives pastelles their signature flavour.
• Pastelles are made to share; gifting neighbours, friends, and co-workers is a cherished Christmas tradition.

Photo:  The pastelle unwrapped from its banana leaf "packaging" and ready for eating                                        Credit Shamela Rambadan

Pastelles aren’t just food—they’re a memory in the making. A culinary team effort wrapped in banana leaves. Whether your family fills them with chicken, beef, pork, lentils, or a surprise veggie mix, the real flavour comes from the laughter, the chatter, and the “make sure yuh press it thin!” that carries from one generation to the next.

Do you have a family pastelle making tradition? Why not share your story with us?

 Season's Eatings

 Enjoy!

 The Grey-Haired Gardener