Recently my garden has literally exploded. Jake and I went out of town for the 4th of July weekend, and upon our return, the veggies were growing up, over, and out of bounds of the garden! It’s amazing what compost, a rainstorm, and a hot sunny day can cook up. We’ve been feasting on our garden herbs, and our veggies are finally starting to come in! While the garden is a straight up jungle right now, it’s incredibly rewarding to be eating food that began as a tiny seed all the way back in March!
A few things I’ve been harvesting:
- Shiso perilla, great in lemonade
- Borage flowers for salad garnish
- Genovese, Thai, and holy basil for everything (pizza, pasta, rice, tea, salad)
- Nasturtium and squash blossoms for salads and scrambled eggs
- Lavender buds and sage leaves for tea
- Purlsane as a salad and taco garnish
- The first few pickling cucumbers – for pickles!!
Some plants almost ready to harvest:
Veggies starting to flower:
- Fall squashes (pumpkins, butternut, blue hokkaido)
On my garden to-do list:
- Start a second round of cucumber plants
- Check tomato, cucumber, and squash trellises
- Broadcast cilantro, dill, and culantro
- Divide potted mint plants into two containers to grow more mint
- My least favorite job – sift the compost
- Plant second round of zinnias!