The glut is starting

vegetable harvest july 21 2017To sum it up briefly: We can’t keep up with the zucchini. Too hot to do much baking! When we’ve had enough of kale salad, the greens are becoming pesto. There’s been more than enough for that. This evening marked our first harvest of beans, and the Sungold tomatoes are kicking off the tomato season. We harvested the first two three days ago and have had a few more since then. At least we’ll soon be able to use up cucumbers by making gazpacho.

The next debate for the garden: what to plant where the peas have been? A fall crop of peas? Try again with beets? Find a zucchini plant in the clearance section at a garden center and have a fall crop?

Feel free to weigh in.

3 colors of beans

three colors of beans

Fun!

Purple, yellow and traditional green — this is why I bought that packet of bean seeds back in early May. Though the purple ones in particular lose their color pretty quickly. I’ll stick to 20 seconds in the microwave and leave a lot of crunch.

We will need to work at keeping up with the vegetables from the garden — that or have a party and cook for lots of people. We still have plenty of kale, though the salad greens are starting to bolt. And then there’s the output from this year’s three zucchini plants: we seem to get at least one zucchini a day. What to do with all of those? Add to stir fry, spiralize into noodles, make chocolate zucchini cake — or? Otherwise I will just have to freeze for winter baking). Perhaps the zucchini and beans are feeding off each other in a two-sister variation of the three-sister plantings (corn, beans and squash) that Native Americans favored.

The tomatoes have yet to ripen, though at least we can see fruitĀ  (yes, I’m jealous, Izzy).

This was Saturday’s harvest:

saturday harvest july 2016

including more of those beans, plus some basil:

saturday beans and basil