Category Archives: vegetable evaluation

Today’s Harvest Basket 7/9

Green beans, cucumbers and, kale.

July 9, 2017. Plenty of heat, rain, weeds and green vegetables.

A couple of days of rain and the garden exploded into high production. The garden, patio and deck are thriving, herbs, veggies, weeds and all. The basket has cucumbers, green beans and kale.

Green Beans

Green beans (snap beans) are classed as being pole beans, growing 5′ or 6′ tall, or bush beans which only grow a foot or two. The bush beans do well as container plants and you can see the continuous blooms. I grow beans in the raised bed gardens and in planters on the deck.

Tonight’s dinner included those green beans with ham, onions and new potatoes.Snap beans are more productive for a longer time with regular picking. Use mulch to suppress weeds, preserve soil moisture and keep the beans cleaner.

As you harvest garden produce, immediately plant beans in empty rows to improve the soil.

Because beans fix nitrogen in the soil, they are great companion plants for kale, potatoes, carrots and, chard. Bush beans in my garden are growing  side by side with chard and carrots. As  I harvest the chard and carrots,  I’ll plant more green beans.

Cucumbers

After waiting  and waiting for homegrown cucumbers, I discovered four on the vine. Because the vines grow on a trellis, these vertical climbers don’t take up much space. When we’ve had our fill of fresh cucumbers, I’ll make a few jars of Bread and Butter Pickles.

Find recipes for pickles on my Pinterest page: Canning, preserving, pickling, smoking . Refrigerator pickles, canning recipes for Bread & Butter Pickles, and dill pickles are on the page.

Kale

Purple tinged kale is growing from self-sown seed. The leaves are mild and excellent in fresh salads. This is Red Russian, an heirloom kale.

Leaves are frilled, purple-veined and, deeply lobed like oak leaves. Tender, mild and sweet even in summer, but more colorful and sweeter after frost. Gives repeated harvests through a long season.  Ready in 55 days.

We are eating the kale fresh in a salad. My favorite way to use kale as a cooked vegetable is in green rice. Use kale and chard interchangeably in any spinach recipe.

I pulled a few Cipollini onions this morning. (Pronounced chip-oh-LEE-nee) They are curing with the other onions and garlic on the covered porch. As the stems fall over, I pull the onions and let them dry in the shade.

Our garden is mainly for fresh eating. But if we suddenly have too many green beans and kale to eat fresh, it’s easy to blanch and freeze a package or two.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Today’s Double Harvest Basket 6/20 & 6/26

2017  Garlic Harvest in a zone 6, southeast Missouri garden. The bulbs are ready to lift mid to late June every year.  A week later, the garlic harvest has doubled.

Garlic 6/20

Freshly dug garlic needs to dry and cure before storage. The scapes go into white wine vinegar.

Perhaps the smallest garlic harvest I’ve had in years. There is one more little late patch to harvest, but this is the bulk of the 2017 garlic crop.

Pickled garlic mellows to a very mild flavor with time.

The garlic heads are smaller this year. After the garlic cries on the covered porch for a couple of days, I braid the bigger heads. The rest is roasted or pickled.

While cloves of garlic are bound for jars of kosher dills, Small cloves of pickled garlic are ideal for antipasta plates and veggie/pickles dishes.

More Garlic 6/26

Late harvest garlic was much bigger. This harvest weighed about 50% more

There are now 50 to 60 good-sized heads, That’s about a years worth because we use about a head every week of the year. Sometimes less, sometimes more, plus a lot goes into sauces, pickles, and roasted then frozen.

1 week later we’ve doubled the garlic harvest.

Garlic Scapes

Garlic scapes are the spring bonus for growing your own garlic.

The first garlic related harvest of the season is clipping the scapes, or flower heads, from the plants.

Garlic scapes were plentiful because I planted mostly hard neck garlic. One week, I found garlic scapes at the farmers market for $2 a bunch. One of my favorite seasonal meals garlic scape pesto.

I add a few scapes into a bottle of good white wine vinegar. By this winter, it will become a premium herb vinegar. It’s mellowed garlic vinegar is almost sweet.

Sexy Food

Make pesto using garlic scapes instead of, or in addition to, basil. Serve with Pappardelle, broad, flat pasta noodles, similar to wide fettuccine. (The name derives from the verb “pappare”, to gobble up.) This really is OMG food.

If I was served a dish like fresh garlic scape pesto over homemade Pappardelle, it would be unforgettable gold star dish. It’s adult rated food. Once you put it in your mouth, you will know how an Italian dish can be 4 Star And x rated at the same time.

To Make Pesto: Puree the garlic scapes, sunflower seeds, Parmesan, salt, and pepper in a food processor until finely chopped. With the motor running, drizzle the olive oil through the opening.

How to Grow and Harvest Organic Garlic

Gently lift garlic and move to the shade.

Growing your own garlic is easy and takes very little space.

Your also get to select the type of garlic you grow, very mild or hot and pungent.

Save your biggest and best garlic head to replant in the fall. Never buy garlic again.

These smaller heads of garlic are roasted. Then, the softened bulbs squeezed into teaspoonful portions and frozen for later use.

Mild, roasted garlic is not over powering or hot to the taste. It easily blends into any recipe. Perfect for pasta sauces or garlic toast. Try it. You will never be with out fresh, local garlic.

I purchased my garlic from Southern Exposure Seed Exchange. They have a variety of hard and soft neck garlic. While I keep the best variety that I grow, It’s fun to try other types of garlic. I tend select the milder varieties and long keepers.

This fall, plant a variety of garlic. That imported no-name variety purchased at the grocery store will be your last choice.

 

 

 

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Today’s Harvest Basket 6 /12, 6/16

Squash blossoms and herbs

No more complaining about too many zucchini. Pick the flowers to prevent zucchini squash overload.

Pick zucchini blossoms in the morning.

Today’s harvest basket is loaded with big yellow flowers, blooms from the zucchini plant.

Fragile and short-lived squash blossoms are pricey, if you can find them at the farmers market. Any kind of squash can be used in this gourmet dish.

Add the flowers to pasta primavera, salads or omelets. Fried squash blossoms are a big restaurant hit. My favorite is baked, stuffed squash blossoms.

There is a monster squash plant in my garden.

By monster I mean, it has completely taken over the 4 ft. x 4 ft. raised bed and is creeping out several feet on all sides of the bed. It is a squash blossom factory.

The monster sized squash plant is a volunteer plant that I don’t recognize from any seed catalog. The new 4×4 raised bed is filled with lots of compost, garden waste and kitchen scraps that I’ve added since last fall. This spring, the monster squash plant appeared.

I have well-behaved zucchini plants growing in containers on the deck. The monster squash plant’s only purpose is to produce flowers. I don’t want more zucchini squash, for heaven’s sake.

Pick flowers in the morning. Rinse and hold in cool water until time to prepare. Freshly picked flowers will stay fresh for a couple of days when wrapped in damp paper towels stored in the refrigerator.

The only purpose of this squash plant is to produce blossoms. I did not grow this zucchini for squash. Collect blooms every day or two.

Oven Roasted Stuffed Zucchini Flowers

Remove the stamen from the flower.

Yield: Serves 4

Ingredients:
  • 12 zucchini blossoms, center pistil or stamens removed
  • 2 teaspoons minced fresh herbs (such as parsley, basil, thyme, mint)
  • 2 tablespoons pepitas and/or sunflower seeds
  • ½ cup ricotta
  • 1 egg
  • salt and pepper (optional)
  • olive oil, for drizzling

 

Add 1 or 2 teaspoons of cheese mixture.

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or line a sheet pan with parchment paper.
  2. Gently remove the stamen from the center of the flowers.
  3. Combine the ricotta, herbs, pepitas, sunflower seeds and egg together. Season with salt and pepper (optional).
  4. Carefully open the blossoms and stuff with the 1-2 teaspoons of ricotta mixture per flower depending on the size of the flower. Gently twist the flower at the end to enclose the filling.Lay stuffed zucchini flowers on prepared sheet pan or baking dish and drizzle with olive oil.
  5. Bake for 25 or 30 minutes, or until the baby squash is tender-crisp and blossom starts to brown on bottom.

Suggestions. Add 1 Tablespoon garlic pesto or any pesto to ricotta mixture instead of chopped herbs. Serve warm squash blossoms with pasta sauce on the side for dipping.

I grow zucchini from seed in containers. Container Zucchini Astia  from Renee’s Garden. Serve roasted, sautéed, grilled or baked.

Pick squash when about 5″ or 6″long.

 

Too many zucchini? Go To: my Pinterest board Zucchini Everything

Save

Save

Save

Save

Save

Save

Save

Today’s Harvest Basket 6/12

It’s all green

All three of these vegetables were started from Renee’s Garden Seed.

Pak Choi, Green Beans, Chinese cabbage.

We are mostly eating out of the garden this month, because I set my own personal challenge. I’m cooking everything we eat this month, no eating out. It’s my choice because we have some amazing fresh, organic food.

This week we also have chard, onions, kale, squash blossoms and baby zucchini. I have all these good foods growing just a few feet away from the kitchen door. It tastes like every meal is a special occasion.

Tonight’s dinner includes Glazed Shiitakes With Bok Choy. The recipe is from the NYTimes Cooking section. From my Pinterest page, Zucchinni Everything you will find squash blossom recipes that are baked, not fried.

Trying to keep a head of the zucchini tsunami, we are picking plenty of squash blossoms for stuffing.

Rabbits love these long, thin green beans, so pole beans are ideal. The rabbits can’t get to the beans! As the bush beans come on, I’ll surround them with chicken wire.

One of my favorite green bean recipes is the dry stir fry method in Chinese restaurants. These are Pole Filet Beans, French Emerite. If I keep these very productive vines picked every day or two, it will be an extended season.

Beside the kitchen door are pots of herbs. You will be surprised how often you add fresh herbs if they are handy.

There are four kinds of mint near the patio. I keep them under control by cutting a generous spring from one plant every day for my tea.

You can still find herb starter plants at most garden centers. Buy a few herbs. It will turn an everyday meal into gourmet fare.

Save

Save

Save

Radish Report

The vegetable garden update. See What’s Growing Now, Including Today’s Harvest Basket and Plant Tips

The first garden harvests every year will fill the salad bowl. By May,  there will be a steady source of radish, green onion and lettuce. I’m growing a lot of Sanguine Ameliore lettuce. Greens are on their way.

Lettuces, radish and onion are waiting to be thinned out in My Garden Post*.

Keep thinning chard, mustard and, kale. Those baby leaves will also go into the salad bowl.

Try growing Watermelon or “Beauty Heart” radish from China. Since they do best in cool weather, I may have to wait and replant in the fall. I’ll wait to see if I have any left.

When you order radish seed, order extra. They are always a good spring salad accent and I will always plant them in a fall garden. Red globe radishes have plenty of potassium, vitamin C and folate.

Because they come up so quickly, use radishes as row markers as you plant other vegetables in the garden. Mix them and plant in with lettuce and spinach greens. Peppery radish sprouts are great on salad or sandwiches.

Watermelon radishes go bigger than the traditional spring radish.

Other pink, red, purple radishes are coming up sparsely. A squirrel is digging them up fast than I plant them. But I continue to reseed and have covered the radish seed with chicken wire.

We have had a few prized crunchy radishes for salads. I’m waiting for the day there are enough radishes to serve with butter and bread.

Radish Sandwiches With Butter And Salt

Heavenly spring flavor, simply a baguette, butter, salt, radish and a few herbs. It’s a very French picnic recipe. Add chives or chervil and maybe a leaf or two of arugula for a sandwich.

First baguette, butter, salt, radish and chives sandwiches of the spring. PBH.

Nobody can do Radishes with Butter and Salt any better than Ina Garten. Her version is a lovely way to show off your beautiful whole radishes.

I’ll continue to plant radish seed until it gets too hot to grow them. Then, I’ll plant them again in September and October. Fall radishes are mild and crisp.

My beautiful radishes are from

Renee’s Garden SeedsThe finest heirloom, certified organic seeds for the home garden.

Mary’s Heirloom SeedsHeirloom, open-pollinated, non-gmo untreated & organic seeds

  • My Garden Post will be replanted with dwarf tomatoes and herbs for the summer. You can buy My Garden Post from this Oh! Grow Up Blog. We both benefit. You save money and I get credit for your order. Use this code: 50offMGP at checkout to save $50 for My Garden Post with Drip Irrigation.

Save

Save

Save

Save

Save

Save

Save

Save

Save

In Praise of Onions in April

April in National Poetry Month

Growing onions takes very little space. Plant in containers or tuck into empty spaces between other vegetables.

The raised beds are ready and waiting to be planted. About half the onions are already in the garden.

The garlic planted last fall is thriving. Early bird chives have been up for a couple of weeks. The leeks and sweet onions are just waiting for me to work the soil and plant.

Ode To The Onion

     by Pablo Neruda

Onion
luminous flask,
your beauty formed
petal by petal,
crystal scales expanded you
and in the secrecy of the dark earth
your belly grew round with dew.
Under the earth
the miracle
happened
and when your clumsy
green stem appeared,
and your leaves were born
like swords
in the garden,
the earth heaped up her power
showing your naked transparency,
and as the remote sea
in lifting the breasts of Aphrodite
duplicating the magnolia,
so did the earth
make you,
onion
clear as a planet
and destined
to shine,
constant constellation,
round rose of water,
upon
the table
of the poor.

You make us cry without hurting us.
I have praised everything that exists,
but to me, onion, you are
more beautiful than a bird
of dazzling feathers,
heavenly globe, platinum goblet,
unmoving dance
of the snowy anemone

and the fragrance of the earth lives
in your crystalline nature.

When little onion starts arrive in the mail, they don’t look very promising.

Plant. It’s onion planting time. Onion starts and onion sets are at the garden centers now. Plant them 1″ deep and too close, thinning them out to use as green onions, spacing about 4″ apart. Choose a full sun area with well-worked soil.

Spacing depends on the variety of onion. Generally, planting to 3″ – 4″ inches apart for green onions and thinning to at least 5-6 inches apart for large bulbing onions. Proper spacing will affect the size of the mature onion.

Weed and water. Onions have every shallow roots, so don’t let them dry out. Keep onion patch weeded. Do not make them compete for nutrients in the soil with weeds. When the onion tops start falling over, stop watering. Allow the soil to dry and more of the tops fall over.

Harvest. Wait for most of the onions to fall over. You can bend the stems of any remaining upright plants, signaling the plants to enter dormancy.

At this point, stop watering and leave the onions in the ground for 7 to 14 days (depending on how dry or humid your climate is) to allow them to fully mature.

Pull onions in the morning and leave them laying on the ground to dry for a day or two.

Cure. How long your onions will keep depends on this critical step and how you handle them after harvest.

Spread the onions out in a single layer. Choose a shady spot or a covered porch. I use an open garage with good ventilation. Do not clean off the onions.

Turning the onions every few days, this curing process will two to three weeks. A shaded area with good air circulation is very important. The stems and roots must be completely dry.

The papery outer skins will tighten around the bulbs and a few layers of the dried onion skins will fall off when removing the stems. Clip off the roots and stems.

Sweeter onions won’t store as long as stronger onions. Use the sweeter onions first. Store onions in a cool, dry, well-ventilated area in mesh bags or netting to permit airflow.

My Favorite red onion recipe.

The red onions turn pink and are quick to make. Great with sandwiches or in potato salad. Keep a jar of them in the fridge for up to two weeks.

‪Pickled Red Onions‬

1 tablespoon sugar
1 teaspoon salt
1 ½ – 2 cups of white vinegar
herb sprigs or peppercorns (optional)

Slice 2 or 3 medium size red onions in 1/4” slices.

In a small sauce pan, add sugar, salt and vinegar. Heat and stir until sugar and salt are completely dissolved. Add onion slices. Heat through and cook for 1 minute.

Add a sprig of herbs or a few peppercorns to the bottom of each container or jar.
Pack onions into pint canning jars or a container with tightly covered lid.

Pour vinegar over onions to completely cover the onions. Close the jars or containers and refrigerate for 24 hours.

Keeps up to three weeks in refrigerator.

Suggested herbs: oregano, dill, small nasturtium leaves.

Save

Save

Grow your own leeks, garlic and onions

A Little Leek Love

Known best in French cooking, leeks are often overlooked in our home gardens. Leek Potato Soup, or vichyssoise, is a cold soup that every French chef has mastered. I use leeks in potato leek soup, three onion pie, and vegetable soup.

Leeks are expensive at the grocery store but you can grow them for pennies. They take up little space, have very few pest or disease problems and can be grown in containers.

Plant leeks deeper than onions. Continue to mulch plants as they grow to increase the tender white part.

Plant leeks deeper than onions. Continue to mulch plants as they grow to increase the tender white part.

Grow leeks from seed or starts. It will probably be your first late-winter or early spring crop. Onions, leeks, garlic can take a late snow or freeze.

Tender young leeks can be used as scallions or green onions.

Plant starts deep er than onions. The deeper, the better able to retain moisture. Select well worked soil with plenty of organic matter.

As leeks grow, continue to mound soil over the stems to blanch them, creating more of the white, tender part of leek. Consistent moisture will encourage tender leeks. Thin leeks to grow six inches apart.

Use only the tender green and white parts.

Use only the tender green and white parts.

Grow vegetables – Make Soup

Grow your own soup. Garden fresh vegetables are loaded with nutrients and cost very little to make. If you don’t think you have time to make soup, make a double batch and freeze half for a busy day. Make soup in the crock pot. Soup usually tastes even better the next day. What could be faster than that?

Chili, chicken and noodle soup, vegetable soup and stews of any kind are better and usually have less salt when made from scratch. I love soup and will be sharing some soup gardening and soup making tips from time to time.

Potato Leek Soup

Jazz up your favorite potato  or cauliflower soup recipe by adding leeks.

Potato soup is a winter time favorite of mine. The leeks in the garden will continue to grow and I will pull them as I need them for Potato Leek soup. Simply add leeks or replace the onions in your favorite potato soup recipe.

I make this big batch because this soup is even better the next day. You can make half this recipe, but I bet you will wish you made more.

Basic Potato Soup

Makes about 8 servings (about 2 quarts).

  • 6 medium potatoes, peeled and sliced
  • 2 carrots, chopped
  • water to cover
  • 6 celery ribs, chopped
  • 1 onion, chopped OR, chop 2 or 3 leeks
  • 6 tablespoons butter, cubed
  • 6 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups milk
  • nutmeg to garnish

Directions:

In a large sauce pot, cover chopped potatoes and carrots with water. Cook in water until fork tender.

Drain and set aside carrots and potatoes, reserving cooking water.

In a Dutch oven, while potatoes are cooking, saute onion and celery in butter until tender. Sprinkle in flour.

Slowly add milk. Bring to gentle boil, stirring until thickened. Add carrots and potatoes, salt and pepper. Gradually add cooking water until the soup in the desired thickness. Taste and adjust seasonings. For smoother soup, use a potato masher or stick blender. This will thicken the soup and create a smoother texture. Add additional cooking water or milk to taste.

Grate a little nutmeg to garnish soup.

potato leek soup with sausage

Potato and Leek soup with kielbasa.

Go Gourmet:

Top your soup as you would a loaded baked potato, crispy bacon, grated cheddar cheese, green onions, a dollop of sour cream or a pat of butter.

Bake: Use baked potatoes instead of boiling potatoes.

Veggies: Add a cup of frozen or fresh vegetables in the last few minutes of cooking to thoroughly heat through all ingredients. Try green peas, chopped kale, corn

Meat: Plan on adding a half a strip of crumbled bacon on top of soup. Use crumbled chorizo or Italian sausage

Herbs: Stir in chopped parsley, celery leaves, chives or thyme.

Enrich: texture and flavor with 4 ounces of sour cream, plain Greek yogurt, cream, butter. Add a little at a time.

Leeks, chopped

Chop tender young leeks to freeze for soups and casseroles.

If you do not like onions, try leeks. They are  milder and easier to digest. These mild alliums are beneficial for cardiovascular and digestive health. Research points to leek’s  potential to fight cancer.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Today’s Harvest Basket

Wrapping up the summer garden.

Celery, baby leeks, carrots, red onion, white potatoes, mild little red peppers.

img_2557

You never know what you will get with carrots. This curvy carrot grew right next to the straight 10″ carrot in the basket.

As I clean up the vegetable beds, I discovered a few veggies that were overlooked during the earlier harvest. I found a few potatoes, a couple of carrots, a red onion and two tiny sweet peppers. While this may sound like the beginning of a stone soup story, it’s just end-of-summer garden clean up.

I planted a few celery plants but forgot about them hiding behind the hearty and fern like asparagus. Celery would have done much better if it had received fertilizer and mulch. You can see the many skinny little stalks.

That curvy carrot was a surprise, all the other carrots were long and straight. But they all taste the same.

What to do with leeks

Use the tender reen and white parts.

Use the tender green and white parts.

I gathered a few leeks while young and tender to clean, chop and freeze. These little leeks will go into soups, and a 3 onion pie. There are more leeks still in the garden. They will stay in the garden until I want to use them for soup or stuffing.

 

Leeks, chopped

Leeks can be frozen and later added directly to soups or casseroles.

You can continue to harvest leeks from the garden up until the soil freezes. Those few leeks will overwinter. Their giant globe shaped flowers will be amazing next summer. They attract pollinators and are a novel addition to a wildflower bouquet.

 

A little later into fall, I’ll plant garlic. I have a few tiny broccoli plants in the raised beds and pots. A window box of green beans are just coming up. So the pending rain is much-needed and I am grateful.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Garden Bloggers Bloom Day 8/2015

GBBD August 2015

IMG_5643

Moonflower Ipomoea alba just before bloom

Moonflower Ipomoea alba just before bloom.

Moon flowers are blooming wildly on these hot August nights.

A harsh winter and long rainy spring took its toll on spring blooms and my roses. But now, in the peak of production and seed making, many flowers are blooming with endless enthusiasm.

zinnia and nicotimia

zinnia and nicotinia

 

 

 

My zinnias have been the show off flowers this summer. Using galvanized watering cans, I’ve fill bucket of the back with zinnia arrangements. All the flowers are from a few packets of seed from Renee’s Garden.

IMG_5065

The Neked Ladies or Surprise lilies have multiplied every year, becoming thicker and more beautiful.Surprise Lily

Since I am the only southerner in our home, okra seldom makes it into the garden. My husband, Mr TD&H, helpfully weeded all the okra seedlings out of the garden every year.

I love okra’s big, soft yellow flowers, so, I planted a few seed in the flower beds. The variety is over 8′ tall and steadily producing. Picked small, okra makes the best refrigerator pickles.

Make an extraordinary dish like authentic New Orleans Gumbo and even my California Dreamer will eat okra. Occasionally. Try my version of fried okra.

White Gladioli and purple Zinnias

White Gladioli and purple Zinnias

I was fortunate to meet Elizabeth Lawrence. In her book, she wrote: “We can have flowers nearly every month of the year.”
As she signed my much used copy of the book, she said she was pleased that someone was actually putting the book to good use.

 

 

 

Carol of May Dreams Gardens started Garden Bloggers Bloom Day. On the 15th of every month, garden bloggers from all over the world publish what is currently blooming in their gardens, and leave a link in Mr. Linky and the comments of May Dreams Gardens.

It’s fun. GBBD ends up being a journal of your garden’s year round floral display.

Nicotiana alata

Little white trumpet flowers, Nicotiana alata are popping up where they please. They have volunteered from last years plants.

The old faithful geraniums, marigolds and nasturtium just keep on blooming nonstop. Rose of Sharon’s, Hydrangea and hibiscus are all in full bloom.

There is more, but you have other blogs to read and I need to water my flowers.

Thank you for stopping by. My garden is in southeast Missouri, zone 6b. There are porch chairs on every side of the house. The sun tea is brewing on the patio.

Stop by anytime to sit in the shade and have a cool drink. Should you be so inclined, there is also a pruner, a weeder and a watering can o each side of the house.

Todays harvest basket 7/9/15

Todays harvest basket

July 9, 2015

zucchini, cucumbers, cherry tomatoes, green beans

zucchini, cucumbers, cherry tomatoes, green beans

Zucchini is coming on daily. So far, picking squash when it is 6 or 7″ long, is working. I see a chocolate zucchini cake in our future…

Green beans  are in a small patch we must collect a few pickings for a meal. In a couple of days, cucumber production will explode. For now, there are enough cucumbers for fresh eating.

There are plenty of Sun Gold cherry tomatoes for salad every day. The few red slicer tomatoes from My Garden Post were used for the first BLT of the season.

Summer harvest of onions and garlic.

Summer harvest of onions and garlic.

Read about the garlic and onions curing in the shade on the porch. Its garlic season

Best tomato plants for containers

is all about the first juicy red tomatoes of the season. Those early  full-sized tomatoes were grown on two foot tall plants!

Bush 506. First full size tomato to ripen, 5-oz.

Bush 506. First full size tomato to ripen, 5-oz.

 

 

Related Posts Plugin for WordPress, Blogger...