The garden keeps delivering. This is what I picked this morning:
It seems early for winter squash but then again everything is early this year.
Ripe tomatoes and yellow beans:
I picked the rest of the rhubarb and some rosemary so I can make that jam I talked about a few weeks ago.
The cucumbers are prolific this year. I think I’ll make some relish with these.
I love how colorful all the veggies are!
I picked the first ripe tomatoes from the garden this morning. It was a tie between the Cherry Sweeties and the Early Ssubakus Aliana variety that we got as part of a trade from Alan Bishop at Bishop’s Homegrown. Both plants were started back in March and then transplanted into our unheated greenhouse. Both tomatoes tasted great, nothing beats a fresh garden grown tomato!
Tomatoes weren’t the only thing harvested this morning. I got three nice sized spaghetti squash, a couple yellow squash, zucchinis, cucumbers, and a basket full of yellow wax beans and green beans. Oh yea, and one egg from the coop.
This little guy welcomes you to the garden.
The Jerusalem Artichokes are growing tall. I can’t wait till they bloom.
The Nasturtiums are starting to bloom.
The edible leaves make a great addition to salads and sandwiches.
The brussel sprouts were nearly eaten away to nothing by the two rabbits that hang out shamelessly in the garden. Luke fenced them in and they are finally coming back.
The pole beans are still climbing away, while the bush beans that were planted at the same time have already flowered and are producing.
Bush beans:
The herb spiral is the most useful spot in the garden. I use herbs in pretty much every meal.
All of the asparagus crowns we planted this spring are growing.
I haven’t counted, but we already have a ton of pumpkins growing. Some of the pumpkins came up in their own from the compost.
Another pumpkin growing on a piece of slate.
Broccoli was another favorite of the rabbits until we fenced it off with bird netting. We haven’t harvested any broccoli yet, but it seems to be growing well now.
The three sisters bed. The pink corn silk is so festive.
A neighbor gave us clippings from his grape vines to root. They are starting to grow leaves and will be transplanted to our new mini vineyard next year.
The eggplant had such a slow start but finally seem to be growing.
The cucumber trellis is working out great! The vines are safely up off the ground and the cucumbers are easy to harvest.
Little pickle:
Kale is prolific. It feeds us from spring till winter and is so good raw, cooked, and thrown in with just about any meal.
Like kale, the swiss chard is another green that feeds us from early spring to late fall. It is so glossy and pretty.
I’d like to stuff and fry this little guy.
Zucchini overload is upon us.
Egyptian onions are a favorite from my childhood. My mother’s garden was filled with them. She brought us some this spring.
Our first attempt at growing cabbage:
Spaghetti squash about ready to be harvested:
This is what we picked for dinner tonight:
cilantro, kale, cucumber, spaghetti squash, green beans, yellow beans, and zucchini
