There are always a few vegetables that race to the finish line and get me all excited that it’s time to start reaping the rewards from all of the work done earlier in the year. This cucumber was the winner this year! I was inspecting the vines and came upon a fully grown, ready to eat beauty. It was so good! With all of those blossoms, there may also be pickles in our future!
What else have we picked?
It’s about time to plant new rows of lettuces, Indian mustard greens, kale and some bok choy. The broccoli rabe grew all too fast and leggy with tough stems and few leaves due to this infernal heat. Same with the spinaches. I’ll try some spinach and broccoli rabe again, but I forsee continued failure if the heat continues as it has. (Boo!)
The kale and mustard greens however have been LOVING the weather though. Especially the mustard greens!
The basil was trimmed back and eaten this week in a lovely Almond Pesto (used twice, once as a marinade for grilled chicken and once over pasta.) Ooh, I’ve planted a second round of cilantro too. It’s been so nice having it fresh, especially for the Indian cooking.
The peas haven’t enjoyed the heat either. We’ll be lucky to get a single cup full. I’ll likely pick them early and enjoy them as smaller tender pods in salads. Although they look beautiful in the photo, the bottom portions of the plants have begun to brown. (It’s been really hot here! A lot!) I can reuse their space for some additional pole beans to freeze for those cold winter months.
Speaking of beans…What’s next for the picking?
The haricot verte have been growing like mad beneath the blanket of leaves that have been sheltering them. Just LOOK!
The pepper plants have either flowers or peppers coming while the squash and pumpkin are laden with blossoms with the watermelon soon to follow.
Yum! Don’t you just LOVE a vegetable garden? Now, what to make with the mustard greens?