The tomatoes are on fire right now. Even the Black & Brown Boar, who I had given up on a few weeks ago, is still producing fruit!
And here’s the first Berkley Tie-dye! They’ve finally ripened up enough to pick. I’m going to attempt oven-drying a few later today.
Back when we lived in NYC, I had a favorite vintage coffee mug that I kept at work. It mysterious disappeared one day and I was heart broken….thinking I would never see another one like it again. There was a little gauge printed on the inside that ranged from “coffee hound” to “weak sister” – depending on how much you filled it up. It used to make me smile every time i drank from it.
Years later when we were in SF, I was reminiscing about that neat coffee mug and Jesse suggested I look on ebay. I did – and bid on every one that was listed – and ended up with 9 of them within a week. They still make me smile, even though I tend to live more in the realm of “weak sister” with my coffee consumption these days.
Since I can only drink out of one mug at a time….the rest sometimes get used for other purposes, like holding flowers!
Our first real test of seeding directly. This little patch of dirt was totally nasty. I pulled out a wheelbarrows worth of bricks, metal and broken glass, not to mention spiders and weeds – but it looks like its on its way to being a productive little section.
About 2 weeks after they first popped up.
About a month in. As of today, they’re about 6″ taller than this last photo. Fingers crossed that we actually get to eat something off the vines before the bugs and raccoons get to the melons.
The cucumbers and tomatoes keep coming – and it looks like i’ll probably get another round or two of squash and zucchinis too.
Preparing a Zucchini Fittata.
Ready to eat – I might add a touch more cheese next time -but it came out really nice and savory.
Last Saturday’s yield
Basil and Tomatoes from the yard
The homemade Challah was probably the best i’ve ever made – thanks to this great recipe from the Smitten Kitchen!
We had a pretty good first harvest from our cucumber vine – and since there’s only so much greek salad you can eat – I thought I’d give Bread & Butter pickles a try. I used this amazingly easy and delicious recipe from Smitten Kitchen and they turned out great. The key, so I’ve discovered, is using the right salt – Morton’s just doesn’t cut it. I made them last weekend and we’re 1/2 way through the jar already!
Snake picking out the one he wants to eat.
Good thing I save pickle jars – It was exactly the right size!
