The July garden is bursting with produce and in need of water every day.
Orange and yellow carrots, Anaheim peppers, purple bell peppers, Padron peppers, green beans.
Carrots, peppers, beans
Where are the tomatoes?
The missing tomatoes in this picture were stolen by a ruthless gang of squirrels. Those thugs absconded with my big heirloom tomatoes. But, I picked a few before they were completely ripe. I’ll show you in a day or two.
I am buying tomatoes at the farmers market. But, the cherry tomatoes are starting to ripen faster than the squirrels can eat them. So, I pick a few cherry tomatoes everyday.
Trellised red and yellow cherry tomatoes overlooked by the tomato cartel.
The heirloom tomato cartel, is the squirrely gang involved in tomato trafficking. These well fed rodents can move fast and manage to disappear on site. I can imagine that the neighbors just see me yelling and waving my fists in the gardens.
A peck of peppers picked:
Padrón, Anaheim, Chocolate-brown bell peppers
Padrón or shishito peppers are new to my garden this year. Easy to prepare, grilled or flash fried and sprinkled with salt. Mild and very flavorful, about 1 in 10 of these tiny peppers is fiery hot.
The Anaheim peppers are about 6″ long and mildly hot. Every few days, while the peppers are firm and shiny, I roast, chop and freeze them. I’ll use some of these in homemade salsa.
The earliest bell pepper to ripen are the chocolate peppers. So named for their color, this bell pepper is sweet, juicy and thick-walled. The smooth, medium-small, tapered blunt end bells are chocolate-brown peppers that ripen early and are heavy producers.
The carrots will be served fresh or roasted. To store the carrots, seal unwashed carrots in a plastic bag in the refrigerator crisper. I’ll also sow more carrots that will be harvested in the cool fall weather.
