August 11, 2011
Fresh vegetables
Photo by Jessica Walliser
Despite the hot weather, I manage to get out to my garden to pick fresh veggies for a delicious meal.

It’s been so very hot around here—too hot to do much more than water the garden. The deadheading remains undone for yet another week and the weeds continue to grow. Such is my garden in summer.

I am too tired to work by the time evening comes around, and mornings are filled with breakfast dishes and kid transportation. Life always manages to get away from me by late summer. Before I know it, kindergarten will be underway and I’ll be complaining about having too much time on my hands. Only a few short weeks to go!

In the meantime, I am managing to bear the heat long enough to harvest a handful or two of veggies and/or berries for dinner every day. The grilled zucchini has been divine, the cucumber salad crisp and fresh, the tomato slices thick and salty. It seems that all is well with the garden despite the weeds and spent flowers.

My Jade Blue corn is now in full tassel and the silks will likely be brown by the end of the week. I’m so curious to see what is under that husk when I peel it back. From the puny stature of the wrapped ears, I’m guessing it won’t look much like the catalog picture, but I’m hoping the ears are at least large enough to eat. Nothing like homegrown sweet corn, even if the blue kernels are a bit unconventional.

Another hot-weather garden star has been my Golden beets. While I can’t get my husband to eat them, I have been in near heaven every time I peel open the foil pouch I cook them in and sink a fork into their roasted, yellow flesh. The kitchen reeks of summer these days and it doesn’t get any better than that.

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