Monday, June 18, 2012

June 18, 2012

Green beans by the gallon.
A softball-sized green tomato.
When green beans start coming by the gallon, it is our tradition to have "veggie meals" supplied entirely with food from the garden:  a plate full of steamed green beans, dill pickles, a garden salad, broccoli, fried zucchini and carrot sticks, or whatever else may be fresh. 

Why do we love this time of year?  Is it because we can pick blueberries to add to breakfast pancakes, or pick a green pepper to season meatloaf?  Maybe it's the long daylight and energized feeling we enjoy.  The last weekend of Spring according to the 2012 calendar was a lot more like summer; everything is producing abundantly in response to plentiful rain and moderate temperatures.  Last week I reported our sweet corn was waist-high; in one week it doubled in height, and tassels are emerging from the crowns.
'Jonathan' apples sizing up.

We put up a batch of refrigerator dill pickles (recipe here).  We're happy to report that zucchini and pumpkin vines have not been attacked by vine borers so far, which usually means they will make it.  We're seeing softball-sized green globe tomatoes and stuffing-sized green peppers; we're hoping it won't be July before we see the first vine-ripened tomato!
Parsley (in bloom) and 'Opalka Paste' tomato in foreground, beans, onions, melons, dill, and corn

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Dedicated to the responsible production and preservation of healthy home-grown food to the glory of God. Isaiah 55:10 The rain cometh down, and the snow from heaven, and returneth not thither, but watereth the earth, and maketh it bring forth and bud, that it may give seed to the sower, and bread to the eater. Organic, or not? We try to raise vegetables organically, using compost and manure. The addition of chickens to our hobby farm means plenty of organic nitrogen to compost! This site gives credible reference to planting information contained in the Farmer's Almanac (