Image courtesy of Old Design Shop
I pulled the last of the radishes a couple of days ago, then planted the next crop. Note to self: heed the directions concerning thinning well to avoid overblown tops and mere roots, not rosy round radishes. Maybe using tweezers to place the seeds with a higher degree of accuracy was a little obsessive-compulsive, but these should work better.
If the cherry tomatoes will perform their alchemy and turn from little emeralds to small rubies, that would be great. There are a lot of them, but none of them seem to be ripening with any haste. If all else fails by frost time, green salsa is an option.
We have had a couple rounds of green beans. Steamed. Butter. Lemon. No need to do anything fancier. I’d hoped to have enough to freeze some for the winter, but not to be this year. I’ll have my gardening chops back next year. We’ll do better then.
I had to severely weed the other day. The alleged French mesclun greens bore no resemblance to any salad green I’ve ever seen. I gave them back to the earth and to the critters who eat them.
Carrots still hide underground. They haven’t started peeking above the soil yet. It’s still early. When I was on the wedding frenzy the other day I inadvertently pulled one. It was pretty tasty. This year I planted heirloom carrots that come in purple and white as well as the best known orange. They should liven meals up a little.
Basil has been prolific. I’ll be able to get some more pesto and pasta sauce out of the plants.
The broccoli? I don’t know about that. It put forth some impressive foliage, but doesn’t have anything resembling broccoli yet.
So we wait and see what happens for second harvest.