Broccoli. I’ve come to the conclusion that ‘Nutri-Bud’ is the slowest broccoli in the world. But patience is a virtue. For this heirloom variety produces much larger, and infinitely-more flavorful heads than any modern hybrids I’ve tried. The moment I finish this post, I’m heading up to harvest those beauties!
Onions. I managed to squeeze 64 ‘Copra’ onions into a 4×8 bed. These are progressing nicely, although they won’t be ready for pulling until early September. How I harvest and cure onions.
Potatoes. These flowered back in June, and now the vines have fallen over. Not an attractive sight, but a fortuitous one. For it means that I can now reach my hand under the soil and harvest some baby potatoes. How I plant, grow, harvest and store this indispensable crop.
Peppers. My bell (or “sweet”) peppers flowered madly after I fed them a single application of a high-phosphorous, low-nitrogen plant food back in June. If your peppers fail to flower, consider plying them with such a “blossom-booster.”
The peppers are fruiting, too, which means my dream of copious quantities of “Piperade” — a freezable saute of peppers, onions and garlic — will be a reality.
Kale. Behind the peppers is ‘Red Russian’ kale. My favorite way to enjoy these highly-nutritious, purple-veined leaves is to saute them with garlic in a little olive oil and vermouth. The vermouth removes any trace of bitterness from the leaves.
Here it is, curing on the table in the Herb Garden. The heads, for some reason, were extra large this year, due, perhaps to our mild winter. How I harvest, cure, and store garlic. Tomatoes. These have reached the top of their 7-foot-tall trellises. Lots of fruit, but I’ve nary a ripe one yet. Maybe August? Meanwhile, I can always enjoy Fried Green Tomatoes.
Then there are colorful flowers in and around the kitchen garden. Here are a few:
In the narrow border on either side of the garden gate is blue Ageratum (honey bees love blue flowers), with rose-scented Pelargoniums behind. Woodland critters (rabbits and woodchucks among them) absolutely loathe these scented-leaved plants.
Flanking the central path of the Kitchen Garden, and planted in four narrow, 2×8 beds, are zinnias. These are just beginning to open their dahlia-like blossoms which attract not only bees, but countless colorful butterflies.
Now, would you mind giving me an update on your own veggies? How are they managing in the heat and drought? And better yet — how are YOU managing in the heat and drought?
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