My bush beans (this year’s variety is Provider) are making flower buds. Of course, just like when I look at those pictures of clean-cut, smiling kids captioned “Tomorrow’s leaders,” I know better than to expect every last one of the buds to make a bean, especially if the high temperatures of the last week continue. The flower buds are, however, a hopeful sign of beans-to-come.
A label of “Tomorrow’s beets” would be mostly right, because I’m expecting my little family to eat golden beets from the garden this weekend.
We might eat a little dill, but mostly we have been running it through the dehydrator (at the lowest setting) to save for when the pickling cukes are ready to harvest. Since they aren’t yet opening any flowers, it could be awhile.
Joe is having trouble waiting for the garden to provide his cukes, so he has bought some picklers at the store and started a batch of brined pickles, using our fresh dill.
The Sugar Snap peas have been cranking out the peas for a while now. Most of these are going into a stir-fry tonight. They’ve been great in salads and as snacks-while-walking-around-the-yard.
We still have a couple of heads of Bronze Arrow lettuce out in the garden, but I will be bringing these in to the house tomorrow morning. So far, they have held up very well in the heat, but I don’t want to push my luck. Also, I need that space for the sweet potatoes.
Maybe this weekend I will get the rest of the summer planting done. We are about to have some rain (after several dry weeks), which will be welcome.
The weather has been crazy this year, and we have been lucky that our family members in Oklahoma and Missouri have been missed by the worst of the storms (even the niece in Joplin). I hope everyone else out there in electron-land is safe and well!