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.

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This is winter??

Going back a week: 70 degrees on Christmas Day and the daffodils think it’s spring. Weeds too:

xmas daffodils

We still had food to harvest in the garden (and there’s more to cone!):

xmas harvest

And the birds seemed equally confused about where they should be. Watch hundreds of — crows? –as they moved in a pack, lifting off almost simultaneously with a big whoosh and moving from yard to yard. They’re now gone.

birds preview

Heck, I was confused! The state shattered the record for warmest December ever by more than five degrees.

Bountiful harvest

I’ve been horribly neglectful of this blog (how else do I explain that April post published at the end of June?). But it’s shaping up to be a fabulous season in the garden.

We’ve been harvesting oversized leaves of Swiss chard and sauteeing them in a cast-iron skillet, often on the grill. We’ve started topping pizza with kale. And the garlic scapes have been converted into garlic-scape pesto that then get smeared onto our grilled pizza. In fact, we did a great job feeding a group of friends last night with food we’ve grown, topped off with items from an area farmers market and the guests’ more routine contributions.

Coming soon will be tomatoes — there already are green ones on some plants, plus plenty of yellow flowers. That makes me happy! And I figure the first two homegrown zucchini will be ready for picking later this week. We have three plants this year — there could be a lot of zucchini bread in addition to a steady stream of grilled zucchini slices. Perhaps it’s time to learn about zucchini “pasta”.

Tonight’s pizza, made with homemade dough, sauce canned last year, garlic-scape pesto and garden kale plus store-bought cheese and grilled outside. Delicious!

pizza 001

And just  small peek at the garden now:

kale plus chard

 

zucchini

The last of 2013

december vegetables 001A sunny day, so the Brit cleared out the raised beds today. Our final harvest of 2013: About two dozen stubby orange carrots no longer than 4 1/2 inches (but more often the length of baby carrots), oversized, foot-and-a-half leeks that came to us as seedlings from Ohio and a bowl full of kale.

The beds are now empty (aside from where we planted garlic for 2014 a month ago) and covered with leaves to keep the soil from getting compacted and to restore some nutrients to the mix as they break down.

With winter here, it’s time to flip through the seed catalogs that have started arriving and coming up with a plan for 2014. Any favorites to recommend?