Feeds:
Posts
Comments

Posts Tagged ‘Penzey’s’

Here’s a quick run-down of what’s growing in my garden right now. I’m doing this largely to keep a record, for next year, of what comes around when; perhaps it will also be of some use to others gardening in high and dry places around 5000+ feet, wherever you are. If you live at high altitude, drop a comment and tell me what you’re getting out of your garden in mid-July!

Ready for the eating:

Rainbow chard

Collard greens

a few last heads of Romaine

Zucchini – still enjoying them grilled with olive oil and Penzey’s special seasoned salt; eventually I expect we’ll tire of that and start looking for other ideas, but for now I can’t keep them on the plate.

A mystery hybrid squash that volunteered in last year’s old squash bed; it’s producing small yellow rounded fruit, kind of like a patty-pan crossed with a yellow crookneck (could be exactly that, but who knows? I’ll try to eat one and see what it does…)

Red onions – I just yanked the whole batch and used them in the chard and onion quiche I made last weekend; had I not done so I’d still have several good ones.

Sorrel

Parsley, basil, tarragon, thyme, oregano, lots of mint, sage, chives

ripening: currants, gooseberries, apples!

On the vine, looking pretty green: lots of heirloom tomatoes and cherry tomatoes of all shapes and sizes. I’m expecting cherry tomatoes to overwhelm us soon: we have black cherry, Sungold, Galina’s (a yellow cherry tomato) and one called Matt’s Wild Cherry that I think will be red. It will make for pretty salads no doubt! The other tomatoes that are looking very promising are an Old Ivory Egg and Grandma Mary’s Paste. A few, like the Carbon, Brandywine and German Heirloom Striped, are setting fruit but look a long way from edible – these are supposed to be BIG tomatoes and so far aren’t, so those will be a longer wait.

That’s it for now; I’d almost call it a lull in the garden, if it weren’t for the zucchini that has gone from nothing to rampant in just a few days. I’m glad for the chard to give us at least a little variety in our diets!

Read Full Post »