Spring came here so early that I didn’t even have a chance to wish away rain but I’m looking forward to having garden full of veggies and fruits this summer! I’m most excited about Japanese pear tree is flowering.
Lucian loves the kale that survived winter, he also sang a song at the dormant artichoke so that it’ll comeback this year — hilarious!
After school snacks provided by our garden. I can’t believe strawberries grow this late in season (this is everbearing variety, even still!).
Also the carrots I planted toward the end of summer grew fast!
While I fed kids fresh fruits and veggies for snack, I had for myself a less healthy but lovely apple tart from St Honoré. I love this bakery.
It’s still warm and summer-like but I can tell that the sun casts a different sort of golden light over our garden these days. I see that the plants are in a hurry to finish producing as many of the fruits as possible before the cold weather rolls in. We harvested mini-pumpkins! Next year, I’d love to plant big ones.
We transplanted this pepper plant from the over crowded raised bed not too long ago. I wasn’t sure if it would survive being transplanted so late in the season, but it’s thriving — seems a lot happier to have it’s own space.
I’ve frozen gallons and gallons of peeled and seeded tomatoes in the past few weeks. It took serious effort, but I’m sure it’ll be worth it for taste of summer during winter.
Potted herb garden is doing well these days as well. I appreciate that they grow back even bigger as I harvest them. I see now that not taking was my mistake in basil plants that stayed small in previous years.
…And look!! An artichoke! I can’t believe it actually grew. It was practically dying when I bought it with two little sad shriveled leaves. It revived nicely but I never expected it would flower off-season.
I’m a huge fan of naturally fermented pickles and have tried making variety of probiotic foods but I hadn’t actually tried classic preserved vinegar brined pickles. I have been a bit terrified of the process (and what happens if one eats the failed attempt — food poisoning?) to be honest. But I took the plunge because our kind neighbor gave us a huge ton of pickling cucumbers, a gallon of vinegar, some dill, and even cherry leaves (which she told me makes crunchier pickles): I had no excuse but to give it a try. It was hard work just making a dozen, much respect to those who pickle enough every season to fill an entire pantry!
Also, our tomato plants been really prolific! I can’t believe the amount of vegetables that grow in such a small garden!