Plants change quickly this time of year. The nasturtiums, which seemed to take forever to bloom, are now covered in flowers. Also, the leeks, which sat like little green gnomes for the longest time, are now getting close to harvestable sizes. Every few days, we notice something different.
Leeks
Leeks will soon be large enough for harvesting. You may need to remind us, as they can be easy to overlook.
Lettuce
The Lettuce harvest is still in full swing. We are working diligently to keep it that way. So far, it has been a great lettuce year.
Elephant Garlic
We pulled the elephant garlic and have it drying in the shed. We are experimenting by harvesting it earlier to see if it will store longer with fewer issues.
Herbs
We can now harvest basil! We will work at keeping the kitchen stocked with a suitable amount each week. All of the herbs, with one exception, are at peak production. We have plenty of thyme, rosemary, oregano, mint, parsley, sage, and basil. The exception is chervil, which prefers cooler weather. We are in the process of replanting and waiting for it to grow.
Gypsy Peppers
We will have peppers to harvest by the end of next month! The Gypsy peppers, as usual, are front runners for the coveted “first-peppers-of-the-year” award.
Tomatoes
We also have green tomatoes on the plants. The plants are still growing rapidly, so do not spare much energy for fruit production. Hold off on requesting us to harvest green tomatoes. They have a way to go.
Squash Blossoms
Yes, squash blossoms. We will have zucchini to harvest in the next 10 days (maybe sooner). We only had two squash blossoms open today, so we can’t harvest quite yet.
Come on out to the Garden to see what else we have growing.
-Anna
