Coming Along Nicely (July at Oven & Earth Farm)

July 25, 2013 · 7 comments

savoy cabbage // Wayward Spark

savoy cabbage

Looking back at the photos of my parents’ garden, (Oven & Earth Farm) from just six weeks ago is so strange. The place is barely recognizable. Everything has grown like crazy since then, and that landscape of bare dirt with itty bitty plant starts has turned into an edible eden of green on green on green.

July corn // Wayward Spark

sweet corn

green tomatoes and corn // Wayward Spark

'sweet slice' cucumber // Wayward Spark

 ‘Sweet Slice’ cucumbers are the best tasting cucumbers that ever existed.

broccoli // Wayward Spark

broccoli forest

broccoli // Wayward Spark

squash blossoms // Wayward Spark

The zucchini is going crazy. Some friends stayed at my house a couple weeks ago, and we (actually they, at my request) made chévre-stuffed, fried squash blossoms. It was the first time I’d ever eaten them, and while they were absolutely delicious, tasting like creamy, salty, crispy fried things, I’m not sure the deliciousness had anything to do with the actual blossom. Whatever.

If you want to harvest squash blossoms, you should cut only the male flowers (the ones attached to a stem not the ones attached to a fruit), and do it in the morning while they’re still firm and closed because they deteriorate quickly after they’re pollinated.

zucchini blossom // Wayward Spark

trellised green beens // Wayward Spark

trellised green beans 

celery // Wayward Spark

celery

rows of celery // Wayward Spark

more celery

beet greens // Wayward Spark

beets

Oven & Earth Farm // Wayward Spark

nasturtiums // Wayward Spark

nasturtiums

butter lettuce // Wayward Spark

butter lettuce (something from Wild Garden Seed)

Oven & Earth Farm // Wayward Spark

My mom’s big bed of annual flowers is just starting to show some color. In a couple weeks, it will be a showy riot.

rudbeckia // Wayward Spark

rudbeckia

leeks // Wayward Spark

leeks

dill // Wayward Spark

I’m claiming all the volunteer dill going to seed for my own summer pickling.

fennel and basil // Wayward Spark

My mom is so excited about growing fennel for the first time this summer. It really is a gorgeous vegetable. I threw some thinly sliced fennel into a bowl of coleslaw the other day and was quite pleased with the result.

basil // Wayward Spark

purple basil

basil and purple basil for days

We’re actually at the coast right now for a short vacation with my family. It was 90-something degrees in the Valley when we left yesterday, and it’s supposed to be in the high 50s and low 60s here today. It’s kind of refreshing and kind of freezing, but the change of scenery is definitely nice.

Hoping you’re finding a way to beat the heat, too!

{ 7 comments… read them below or add one }

anne July 25, 2013 at 8:02 am

so so so beautiful! i’m obsessed with your site. love your work!

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fanny July 25, 2013 at 12:26 pm

Wow!! what beautiful pictures. Their garden looks so tidy and everything is growing spectacularly!

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Emily Swezey July 25, 2013 at 2:46 pm

Oh the lovely pictures of a productive garden! It makes me heart ache to have a garden again, soon enough! I have enjoyed reading your blog so far, looking forward to more posts!

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Lisa M. July 25, 2013 at 6:49 pm

Wow, what a fantastic garden!!! Do you have pictures of the trellis for the green beans? maybe directions as to how to construct something like that? We are having a large garden next year and I am looking for ways to grow beans, peas, and cucumbers vertically to conserve space.
Love your blog!!! hope you have a nice vacation :0)

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Sweet Harvest Moon August 13, 2013 at 6:45 am

I am so inspired by your instagram pictures and updates.

I started growing vegetables last year at my local community garden. I love growing my own food! It’s a lot of work but very rewarding.

Thank you for sharing your pictures. I always look forward to them :)

Sara

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autumn August 19, 2013 at 4:35 am

there are not many things that make me more happy than gorgeous pictures of vegetables. And I hate to pick favorites, but that savoy cabbage is such a stunner!

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Nicole June 13, 2014 at 6:00 pm

I always wondered how stuffed squash blossoms came to be. It seemed like a colossal waste of a future fruit. But I guess the male blossoms are then serving some purpose by being eaten haha
-Nicole
Mercantile519

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