Why, I haven’t even posted my 2012 Garden Roundup Blog yet!
In fact, I’m still picking kale, spinach, lettuce, parsley, cilantro, dill, beets, radishes, and onions from the garden!
It started out like this of course. Tomatoes fresh from the garden.
Followed by the endless smells of cooking down those lovely orange globes of love, for hours…and hours.
To think, I get to do this again today! More sauce please!
I’ve been running into this huge dude in the garden for weeks. I think he is doing a good job eating those bugs!
Too bad I put the cucumbers on a trellis and they all died (damn cucumber beetle, I only harvested about a dozen before they went limp, yellow and brown and shriveled) and the green beans are so high up Mr. Giant Garden Toad can’t reach the beetles as you can see in the photo above. At least the beans are still producing.
My mommy is texting me photos of her hefty cucumber harvest today. I’m totally jealous.
This is what I pulled from my garden today…handful of tomatoes (not even red) handful of purple beans and a bunch of calypso beans.
Bah. This is where I get impatient. (Me? Impatient? Nyah…) GROW! TURN RED! ACK!
Not only are these pods the most beautiful thing I’m growing in the garden right now, but the vines! Oh the bean vines! So tall, so lush! Can’t wait to see how they look inside the pods!
That would be a big ol’ patch of 30 strawberries in front of the garden, three olive trees and four blueberry plants. I have big plans for this fruity garden. BIG PLANS!
I know lots of people who don’t like beets, but happily I’m not one of them. Although I never think about using beets in my regular rotation of meals up my sleeve. But this year, this year, I grew them in the GARDEN so I have no choice but to use them!
The last bunch I harvested I ended up freezing. The rest I picked today for roasting and to use for baking. I also took all the leaves and blanched them for freezing to use later for green shakes/soups. Man, they really do shrink down to nothing!
Roasting beets takes a long freaking time. 90-120 minutes!
So I roasted them while I had the time tonight and tomorrow I plan on using them to make a roasted beet and mandarin orange salad with crumbled goat cheese and walnuts. Oh and the diced ones—I’m going to throw in a batch of brownies.
Don’t worry, I’ll blog the disaster this weekend.