Late last week the cucumbers were coming in fast. We ended up making a hamburger style dill pickle, and then a sweet cucumber relish. A friend also dropped off our yearly supply of beets so we made them into a sweet pickled beet
It was exciting for me to use ingredients from the garden. The cucumber pickles and relish were made from onions, peppers, dill, garlic, and (of course)
cucumbers picked within the past two weeks. The challenge of harvest time is processing everything before it goes bad.
This week we are doing some traveling and visiting family. My parents have a great garden. At the Micro Farm the sun hits the vegetables about seven hours and it can be intense. Lettuce and cool weather crops go to seed by July 4th. The my parents have a bit more shade and have a lovely row of lettuce.
They also have ripening tomatoes. When I left my tomatoes did not show a bit of red. Maybe now? I will have to wait until the end of the week to find out.
They also have some great looking eggplants. So far there has only been one flower and one fruit. Do you any eggplant tips?
This week is a short post. I want to take time to spend with my family.
Enjoy this season, learn from last season, and look forward to next season.