Summer is IN

The squash takes over

The garden is finally happy & productive.

The tomatoes are coming along though still very green, I picked 2 cucumbers, lots of green beans, and checked in on the squash plant, which is huge. Lots of baby squash are growing, nothing quite ready for picking. I also grabbed a red onion.


Slugs persist


Baby squash

The yellow onions are getting big and are starting to crown, not sure if they're supposed to do that when ready or what. I cover them up with soil when I see that, though it may be time to pluck them out more often, it's been about 90 days now.


Tomatoes

Tomatoes

The dill seeds are starting to turn brown, though most are still green and almost 5 ft tall. The basils are doing well, should pick more of that soon. The lemongrass is much happier with the heat.

I think the aphids are finally gone, though their damage lurks. I plucked many of the effected leaves, leaving spindly Early Girl plants (though the new growth looks promising). The tomatoes will be very late this year, hopefully I'll be home to enjoy them before my Labor day vaca.


Cucumber flowers

I've been making a shrimp green bean curry to use the beans, as well as a squash casserole with garden squash, onions, garlic, beans (as well as peppers and last year's garden tomatoes which are frozen). I also made a fabulous chilled cucumber soup with dill and lemon juice.


Green romas


Green brandywines

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Cucumber Mint Soup
(adapted from Martha Stewart)
* 3 cucumbers, peeled and cut into chunks
* 1 clove garlic
* 1 cup plain yogurt
* 3 tablespoons fresh lemon juice
* 1/4 cup water
* 4 scallions, diced
* 1 cup fresh mint leaves
* 1/4 cup fresh dill
* Salt and pepper

Directions
1. Blend cucumber, garlic, yogurt, lemon juice, and water in a blender, puree until smooth.
2. Add scallions, dill and mint leaves and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
3. Chill until ready to serve (2 hours).
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Today's collection


Garden view (camera lens not wide enough)