Composting nourishes the soil, fuels growth, and restores vitality simply through the breakdown and recycling of organic matter. In this Weekly (Com) Post, I’ll break down what nourished, fueled, and restored our week!
It’s so hard to choose which photos to share. Be prepared to be bombarded by garden photos.
This year, all the cucumbers had to be replanted after a vicious storm. They’re finally coming along!
We also had to replant zucchini and summer squash. This is just magical to me.
I’m fairly certain I like zucchini more than most. I cannot WAIT to stuff these guys and make provencal summer gratin . . . and I’m anxious to share these recipes.
Do you see that tiny glimpse of cauliflower? See it? Right in the corner, there? This particular type of cauliflower is self blanching, meaning that it covers its own curds, which prevents the cauliflower head from yellowing. If you grow non-self-blanching cauliflower, you can tie the leaves together with a rubber band to get the same outcome.
Who in their right mind grows cauliflower in the summer? I know. This was purely out of procrastination. It wasn’t perfect, but it wasn’t bad either.
This beauty is the outcome of the free seed from Baker Creek. Beautiful, no?!
No, really: Take another look. I can’t help myself! We sliced this baby up and served it grilled with kalua pork.
I’m fascinated by the bees this year. The garden truly sounds alive.
The garlic is just about ready to harvest. I pulled up a few here and the rest I will pull later this week. Very exciting for an avid garlic lover . . . .
Cheyenne cayenne. Drip!
One of many beautiful bells.
The amount of pumpkins setting fruit on these plants is astounding. I have no idea what in the world I was thinking growing more than one plant.
‘Rosa Bianca’ eggplant. Supposed chefs’ favorite. She’s been fun to grow so far!
‘Fairy Tale’ eggplant. So far, everyone has been really intrigued with this magical miniatures.
The ‘Chinese 5 Color’. First, it germinated with purple leaves. Then, it blossomed with a little purple flower. And now, little purple peppers! Admittedly, not much flavor here, but it makes up for it in heat and beauty.
How stunning are these ‘Dr. Wyche’s Yellow Tomatoes’? I don’t know much about you, Dr. Wyche. Other than apparently you used elephant droppings to fertilize your heritage gardens, but I’m sure a fan of your heirloom tomato seeds!
Another exciting new gem I’m trying this year: ‘Pink Berkely Tie Dye’. All because of my friend, DOUG THE TOMATO FREAK.
Romas coming in beautifully.
And last but not least, some almost-ripe cherry tomatoes!
Until next time . . . .