Did you have a good weekend? The weather was beautiful on the land this weekend, 70 degrees, sunny, and the perfect amount of breeze. It started out chilly enough in the morning that I had to wear a sweatshirt, to the afternoon being able to wear a t-shirt and then at dinner time I needed a sweatshirt again. Saturday had it’s ups and downs for me. I enjoyed gardening, picked lots of vegetables, painted some of the fence (can you guess what color?), had a cookout with some friends who stopped by. The downs were that I started the morning hitting my head off the car door, and then I found a snake skin (terrified of snakes) where I was sitting, and then I found said snake that was trying to hang out with me (that was not happening) and then I fell near the stream grabbing on to some thorny bushes that need to be cleared on my fall down, cutting up my hand and leg pretty badly. Thankfully we had a first aid kid and Matthew happily covered up my hand heavily in ointment, gauze and bandages.
But on to the veggies because that’s what this post is about.
Keeping with the theme of all the greens we picked last week, you’ll see a repeat of many characters – bok choy, lettuce, collards, etc. We’ll be picking these for the next few weeks and I’ll continue to keep googling “What to do with lettuce” because there’s lots of it!
The bok choy is growing great and is maturing from baby size to full adult size. The bigger it grows the harder it is for me to eat all these plants (I know I planted too much but I wouldn’t change the outcome if I could). This past weekend I spent a day freezing lots of bok choy to enjoy in the Fall and Winter months in our favorite cold weather udon noodle soup.
This is 7 pounds of bok choy which you might think is a lot…
Finally, it’s time! It’s sugar snap pea time! Or as I declared on Instagram this weekend “It’s raining peas, hallelujah!” Peas are one of our favorite garden veggies even though they take forever to pick (Why don’t we create a hybrid bright pink sugar snap pea for easy spotting?). We’ll be snacking on these and eating them in pasta for the next few weeks. Here’s the recipe we enjoy throughout Summer.
What else is growing?
The tomatoes became independent, taking hold of their future. When you transplant tomatoes outside it’s always a bit scary the first few weeks until they can handle the weather, but all seems good in tomato land now. All the plants are turning a rich dark green which is a good sign.
We pick the flowers off the tomatoes until we think they’re ready to start producing tomatoes (it’s not time yet). By picking the flowers off them, they can give their full energy into growing to be big strong plants first. I let one flower on a cherry tomato plant just so I could take a early tomato bite. It was delicious.
Well that’s it for this week. Tell me in the comments what you’re picking!