It’s been awhile since I walked around the yard with the camera, so that’s what I did today. I missed some areas of the garden, but this is part of what’s going on:
The key-lime tree that spends the winter indoors snagging us all on its insanely long thorns is doing a good job of making limes this year. If all goes well, a couple of these will go into a celebratory Gin & Tonic in August, when they begin to ripen.
In a few days, this could be the first cucumber of the season to make it into the kitchen. This variety is Straight Nine (not eight!).
These flower buds should be okra in the frying pan in just a couple of weeks. Joe has been asking when the okra will be ready, so I am glad to see that these are making good progress. This is the dwarf variety Cajun Jewel that I usually grow, rather than an experimental “short” variety that could shoot up eight or more feet like Louisiana Short did last year.
This pepper, Feherezon, is a new variety for my garden. We have eaten quite a few of these already. I can state with confidence that they are good on the grill when stuffed with that Mexican crumbling cheese.
The popcorn has passed the “yummy to bunnies and crows” stage and is looking healthy. Last year, a patch just about the same size made more than a quart of dried popcorn, and we had a lot of fun popping and eating it over the winter. I hope this year’s patch is as productive! It is the same variety, from the same seed packet — Dakota Black.
This tomato, Wuhib, was productive and good last year. It looks as though it will be at least as productive this year. This is a big cluster of tomatoes!
The earliest clusters of Wuhib are turning red. We will be able to use these in cooking in the next few days. This means no more canned tomatoes for the summer!
The zucchini plants have been “done in” by the squash vine borers, but we will have more zucchini-like squash in a few weeks. This is a baby trombocino/zucchetta squash. When it and all its siblings are bigger, they will taste and look a lot like zucchini, but will hold up to long cooking better.
These are yellow marble cherry tomatoes and some ground cherries. I’ve never grown ground cherries before, so they represent one of my “adventures in gardening” for this summer. I’ve eaten wild ground cherries; they grow in Oklahoma (where I tried them first) and here in Georgia, as weeds, but these taste better.