We’re harvesting squashes every other day; look at half of the harvest for one day! We have squash coming out of our ears and filling your walk-in. We should have them until the end of September.
The beans produce at a more moderate pace than the squash. They will also have a long run through September.
It’s pickle time! We harvest cucumbers on the off-squash day. As you can see, they are super productive. They love the heat. Remember the Armenian cucumbers? They’re poised to burst onto the scene next week.
Tomatoes are ramping up production. I was a bit worried this spring when they sat pouting in the cold, wet ground forever.
Peppers are next on the list of produce that is abundant. Currently, we are harvesting Gypsy, Padron, and Shishitoes. There are a ton of green peppers on the rest of the varieties.
Because it has been warm, we are growing seasonal micro-greens like sorrel.
We are getting a new pathway in the garden which made the removal of a flower bed necessary. This wheelbarrow load is what happens when daffodils are left alone for nine years! (I originally planted 12 bulbs!)
Come to Chef’s Garden to harvest honey and see what else we have going on.
