August 29, 2016
Hot peppers haven't done as well this year, that end of the pepper bed seems to have very distorted tiny wispy leaves.
There's some strange insects infesting the brassicas. They look like squash bugs but they're yellow with black spots. Brussels sprouts are starting to form on the plants, but the leaves are dying off. The bugs are probably spreading some kind of virus.
I picked four more grocery bags full of basil, three were taken to work and quickly nabbed. And of course I made and froze more pesto. There's still the Asian basil "Siam Queen" to deal with, whole leaves will probably get frozen in freezer bags so pieces can be broken off easily. I find normal basil to be very herbaceous and fresh tasting, whereas Asian basil has a cinnamon sweetness to it.
I'd been making lots of dishes with roasted tomatoes, chickpeas or potatoes, Indian curries and coconut milk. And then I tried a pasta dish with pesto, snap beans and potatoes from a Nigella recipe. My partner is appreciative of the efforts but I think it's too many meals with too many bright bold flavors. So lately it's been lasagna with salads, and today I cooked cube steak with mashed potatoes and gravy, and fried corn. It's funny how simple things can be so satisfying.
Please join us at Harvest Monday, a celebration of vegetables from the garden.
August 21, 2016
The luffa vines have taken over all the bean and cucumber trellises. The long trailing vines that clamber over fences with leaves the size of dinner plates are finally blooming. I'm hoping for mountains of tender young loofah. The fry pan awaits.
Once the tomato and bush bean beds get cleared, and some of the pole bean trellises that aren't swallowed up by luffa. The peas can get planted and hopefully lettuce, spinach, fennel, turnips, beets, winter radishes and all the greens will find a place.
Please join us at Harvest Monday where rowdy and raucous gardeners share their love of vegetables and cooking said vegetables.
August 8, 2016
I spent Saturday and Sunday roasting ripe tomatoes layered on parchment with sweet peppers, onions, garlic, and basil that were drizzled with olive oil and sprinkled with a touch of sea salt. After each tray spent four hours at 250 degrees Fahrenheit in the oven they got put through the blender. And we ended up with 4 gallons of blended sauce with minimal work over 2 days which all got frozen. It was a nice way to use up all the tomatoes in the fridge and on the countertop, now there's just the tomatoes that were picked Saturday.
There's a recipe for double chocolate zucchini bread I'm going to try on Tuesday along with my mother-in-laws recipe for zucchini bread. They both should freeze well.
Please join us at Harvest Monday, hosted by Dave at Our Happy Acres.
August 1, 2016
With the influx of tomatoes I plan on making sauce and canning this weekend and maybe roast some for the freezer.
It's been raining regularly, about 10 inches for the month of July as I've been told. It's a great time of year with lots of cooking and harvesting from the garden. The wax melon plants are running wild and I have high hopes for their future. Even as my dreams for winter squash go out with a whimper as August moves in.
August is when I'll start clearing the zucchini and summer squash beds, and clearing off the bush beans and pole bean trellises to make room for fall plantings like snap peas and snow peas. Lettuce, fennel, beets, spinach, and a plethora of greens will need to be started by the end of August so they'll be bigger when they get planted out in September. There's lots to do and lots to look forward to.
Please join us at Harvest Monday, where gardeners far and wide gather to share their vegetable adventures.