This is my favourite time of year to be in the garden. Although there are still endless tasks that can be done, there are far fewer that MUST BE DONE RIGHT NOW, which is sometimes how it feels in Spring and early Summer. Nowadays everywhere we look there’s so much food — with the vegetables finally out-numbering the weeds.
Wandering out into the garden to harvest dinner is so easy in September, everyone should be so lucky.
Enough waxing poetic though, not everything is rosy. The incredibly abundant field tomatoes have begun to succumb to blight. The high humidity is the perfect environment to spread it from plant to plant. We’ve begun with some heavy pruning to try to prolong our harvest, but it may be too late.
Not to worry though, we’ll still have tomatoes for another week or two at least! If you haven’t tried one of the big ol’ ugly one-pounders, don’t be intimidated by their size: they are delicious (if you’re worried that you’re only allotted one pound, and the single tomato is more than one pound, just go ahead and take it we always send a little extra).
- Beans
- Purple Cabbage
- Salad Mix
- Potatoes
- Summer Squash (Zucchini)
- Kale
- Tomatoes
- Sweet Peppers
- Hot Peppers
- Parsley
Vegetable Recipes & Notes
Tonight we made some salsa and realized all but the lime came from the garden. We’ll have to get a lime tree! It was so good I have to share it:
Knuckle Down Fresh Salsa
Mix together in whatever ratio pleases your palate:
- Tomatoes of several different shades and flavours
- Cilantro
- Onion (we used green but purple work well too)
- Garlic
- Hot Peppers (Jalapeno is what we like for a mild salsa)
- Lime Juice
- Salt and Pepper if you like
Sincerely,
Jenny
