It's been a busy summer, the food gardens are coming along nicely but I am struggling to find time for this blog...you know, a day late and a dollar short type of thing when it comes to keeping it updated.:) I kind of feel like Old Dan Tucker -
"Get out the way for old Dan Tucker
He's too late to git his supper
Supper's over and dishes washed
Nothing left but a piece of squash"
Right...um...anyway, speaking of squash we are now officially overflowing in the summer variety, gold and green zucchini plus lots of little papaya pear squash.
Picked a couple gallons of Saskatoons and have been eating lots of thimbleberries while out on our morning runs.
The fruits on grandson's Sweetheart cherry tree are ripening and were ready just in time for his return from California.
Frogs too! But as we are not into the practice of eating frog legs we made the boy let this little fellow go.:)
I hacked another a 1600 sq. ft area of garden space out of the bush this spring and everything planted there seems to be thriving. Looking out into the forest I can see many more options for expansion...I'm already working on the next 2,000 square foot section.
Our White Stallions are once again leading the cucumber race, they always do...pickling some today and had a few fresh ones sliced over our salad last night...oh yeah - crisp and delicious.
Carrots are starting to form, much later than last season but I'm not complaining.
Onions are doing well too, slowly forming bulbs. We have two 50 foot rows planted this year and are down to our last basket in the root cellar from the previous season, this is the longest we have been able to store onions...most of the ones left are Jaune Paille Des Vertus, an old European variety that holds up remarkably well in storage.
- and introduced to me from a post on another blog (?) is this wonderful little Silvery Fir Tree tomato, I think we have three of them growing in this year's gardens and all are filling out nicely. I have a couple other standouts in the tomato department but for the most part it does not appear to be a good year for these enchanting fruits. Luckily, last year we canned like Old Dan Tucker with a red hot coal in his shoe and have more than enough sauce for this winter regardless of how the plants produce.
Peas were harvested a couple weeks ago and just yesterday we started pulling the fava beans. All the favas will be used as dry beans...they make the best refries and soup beans I have ever had.
That's me↓ pulling fava beans. After harvesting the plants are tilled right back into the soil, enriching it with nitrogen.
So much to say so little time, that's all for now but I'll be back soon enough with my thoughts on a most wonderful book and video revolving around permaculture I have recently been enjoying.
Spring In Progress
21 minutes ago