Beautiful, colorful peppers
The farmer and his pup
We had almost 12 inches of rain last night in a 7-hour span and it was a mess. We lost a lot of crops.
The worst damage was to the corn stalks. At this point in the summer our corn was at best 3/4 of the way ready, most were only half-grown. We had to pick what had fallen because the raccoon’s would have definitely stopped by to eat.
We also had some broken cucumber vines and squash. There has been a lot of veggie eating in the past week.
Picking some ripe beans
Lots of green tomatoes…
Lots and lots of beets. BEFORE you go any further, put on kitchen gloves or you will have brightly dyed, red hands.
We saved the leaves that were in good shape and sautéed them with a tiny bit of coconut oil, garlic, salt and pepper. They cook just like spinach and will shrink down significantly. A little tart but so good.
I scrubbed the uncooked beets with a veggie brush to remove the remaining dirt and then dropped them in a pot of boiling water. Cook until tender or until a fork goes into them easily. Once they cool, simply rub the outsides and the skins will fall right off.
Things are moving right along in the garden.
The bean vines are starting to grow along the bamboo tee-pees Greg installed. Kale and lettuce are constant at this point and are providing a daily supply. In the bottom right corner of the photo above you can see the remnants of the broccoli plants. All of our broccoli was ready during a two week span and we ate it all. Here it is being cooked below.
The lilies all popped at the same time and they are beautiful!
There are ladybugs everywhere! We introduced about 1,000 to the garden last year and they definitely decided to stay around.
It’s been almost 1 full month since everything was transplanted outside and we are finally getting some consistent sun. Everything that is growing is mostly green. Green veggies (kale, lettuce and spinach) are full enough to eat daily, the broccoli is almost ready, and everything else is just green leaves/branches with no veggies growing yet.
It seems like the corn grows a few inches everyday.
We have chosen to have a 100% organic garden without the use of fertilizers so composting is our natural alternative. Although it can take some time, it is one of the most nutrient rich ways to cultivate your garden. You can start to compost in the kitchen by saving common kitchen scraps. You are making healthy compost and reducing your waste at the same time. It’s a win win.
In the winter months, when there is no produce to harvest, we buy organic lettuce from the store. An organic spring mix (pic above) normally comes in a plastic bag inside of a plastic box. Once you take out the lettuce, this box becomes the perfect spot to store your kitchen compost scraps. I normally go through one box of lettuce a week during the colder months and stockpile the containers for when our current one gets gross. I keep this under the kitchen sink or on a shelf in the pantry until it is full and ready to be emptied (usually twice a week).
Common kitchen scraps you can use for compost (cutting/crushing first will help them to breakdown faster):
Things to leave out: