|Everything I could hold: a half pound of green beans, two zucchini, four eggplant, two cucumbers and two peppers.|
30 July 2011
Once our garden is in full swing, we feel pretty stinking rich all the time. And why is that you wonder? Because every day is like eating at a fresh gourmet restaurant. A typical trip to the garden will yield all this, and more.
This year I smartened up about my herbs and overwintered some of them so they had a huge head start in the spring. Most of my overwintered herbs are the size of small hedges, so I hope to keep that up this year. I love being able to pluck some oregano, thyme or basil for whatever I'm cooking in the kitchen. The eggplant and cucumbers are ripening at a pace of 3-4 a day and we eat the cukes as fresh snacks they are so sweet.