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.
‘Sweet Slice’ cucumbers are the best tasting cucumbers that ever existed.
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.
trellised green beans
butter lettuce (something from Wild Garden Seed)
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.
I’m claiming all the volunteer dill going to seed for my own summer pickling.
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 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!