I should be canning something. Or at the very least, out there taking count, or picking.
I'll get to it. But first, this.
The butternuts are going, um, nuts. We give them plenty of space to run - roughly 15x20 feet of dedicated space, and they've almost maxed it out. We keep winding the vines around, keeping everyone in line, and out of the paths. They're mostly cooperating. And there's lots of fruit, too. Thirty-something at last count.
Finally, it looks like my lemon cucumbers are taking off. They've just about covered the teepee, and I'd say we'll be pickling a few this weekend.
The greens are still doing well considering it's midsummer. It's been neither too hot, nor too rainy this year (although we've had to water a few more times than previous years) and the lettuces, kale, chard, collards are all looking good here in mid July. There's a bed beginning to flower, two that are perfectly-perfect for harvesting, and one that's full of tiny seedlings. I'm happy with my greens planning this year.
He picks a bouquet of greens every morning for our eggs, and I pick a basketful every afternoon for dinner. Also, I absolutely love the onion flowers, and so do the bees. We're picking an onion every two days.
Left to right - bush beans, carrots, scallions, beets, and our path layered with cardboard and straw from the chicken yard.
I don't know why but I haven't paid much attention to the beans this year. Last I looked there were a ton of flowers, and only a few baby beans here and there. Well, they are officially in, and we'll be pickling this weekend.
I forget how much I love raw green beans. I eat a handful every time I'm out there.
The tomatoes are coming. He's out there every day fretting and fussing over them, clipping, and applying copper to keep the blight at bay. We're eating at least one big Cherokee purple, or a handful of cherries daily. The indigo rose (pictured) are ripening, so too are the marzanos.
We grilled our first poblano chile this week as well. It was slightly bitter, in that not quite ripe kind of way, but oh! I've missed the flavor of freshly grilled chiles. Even the kids were asking for seconds.
The Brussels sprouts are huge, and covered in cabbage worms. He picks them off twice a day, and he's sprayed neem a few times, diatomaceous earth, too. I've also seeded a late round of beets and carrots there where I pulled the cabbages and broccoli a few weeks ago.
I pulled the last of the garlic a few days ago. I let the flowers stay - let the bees get their fill - until they completely faded, and still, the bulbs are gorgeous. We harvested three times what's pictured here, our biggest garlic harvest to date.
Pesto! Pesto. Must make pesto. I don't know why I keep putting it off. I stocked up with nuts, cheese, and olive oil last week but I keep procrastinating. I need to get to it before those plants think about flowering.
Isn't that Thai basil beautiful. Neither of us can think of an acceptable way to preserve it for winter's use. It's just so good fresh. Even so, I may end up freezing some in ice cube trays, just because. He's talking about making homemade curry soon.
This pretty much sums up what's happening with the cabbage. I'm thankful for our big spring harvest, because I don't know, we might just call it, and pull these plants. They are just absolutely covered in worms, and all the picking & squishing one can muster hardly makes a dent in the population. I think we might be losing this mid summer brassica harvest. But my broccoli seedlings are looking good (they're not in the garden yet) so I'm hopeful that I may get a fall broccoli harvest this year. And maybe I should go ahead a seed more cabbage plugs, see if I can get something going for the fall. Hmm.
Here are two of this week's harvest baskets. Ah, my daily salads are epic!
I hope midsummer is treating you well, friends.