I’ll start with the crops that are kind of on the shoulder of the season. The first is the “perpetual spinach” chard. The one on the left, that’s been chopped down to about an inch and a half high, featured in last night’s supper.
Most chard varieties produce good food right through the summer. In the very worst of the heat, the plants look pretty sad and aren’t quite as tasty, but they perk up again in the fall.
The harvested chard went inside a batch of stuffed shells (greens sauteed in olive oil with onions, garlic, and Italian herbs; mixed with ricotta cheese and a little grated Parmesan; stuffed into mostly-cooked shells; covered with pasta-sauce; cooked until bubbly; grated mozzarella strewn on top). The onions that were in the skillet with the wilting greens and garlic were also from the yard.
It wasn’t my greatest onion year. I didn’t plant a very big patch (concentrating more on garlic), and the bulbs didn’t get as big as usual, but they are still onions!
The “potato onions,” or multipliers, are still out in the garden, so there will be a few more to add to the onion pile in another week or so.
This morning, while walking around the yard with my cup of tea, I stopped to check the little patch of bush beans and saw some that were finally big enough for harvest. These came inside with me when I got home from work.
A zucchini also looked just about “eatin’ size.”
Joe watered the garden while I was gone (when the afternoon temperature gets over 90 degrees F, watering is important!), and he said he thought it had grown since I left.
When I went to look at it, I had to agree, so the zucchini came in, and it will join the handful of green beans, an onion, and some sugar snap peas (nearly the last…) in a stir-fry.
When the green beans and zucchini start producing for the kitchen, that’s when I know it’s really summer!