Veg Garden in August, By Shelley Lance/Blog Editor
Though this photo looks lush, the veg garden is on the wane. (Didn’t help that I spent the first 2 weeks of June in Italy and that the slugs ate everything I planted right before I left- but I would of course make the same choice again- oh, Florence!!) The Kwintus (Romano-style) beans are mostly done. The lettuce is almost gone. Still, lots of basil. My Boothby’s Blonde cucumbers (which I got as starts at the Tilth Sale) are producing well. I really like this cuke: firm flesh with yellow skins and lots of prickles (use Tom’s super sharp swivel peeler!) and they don’t blow up fast and watery like the heirloom lemon cukes. (Note to self: do lots more shopping for starts at next year’s Tilth Sale. Everything I bought there is very satisfactory! I have what is now a ten foot tall sunflower from the sale!) My Striato d’Italia Zucchini is going strong, though I’ve only harvested one little guy so far. Lots of flowers and lots of tiny zukes. I look forward to eating more. My tomato plants are still producing, especially my yellow Taxi tomato, but the vines are not vigorous, may have a wilt or a blight. (Next year note: plant tomatoes in big tubs? Get help from Amy P?) Yes, my mind has been turning to next year’s garden lately. (I want raspberries too). Dreaming about next year: this is the real pleasure of gardening!
Also coming in: tons of Italian prune plums. I’ll also have a big crop of muscat grapes, but they will take a long time to ripen: probably in early October. Hope to stimulate my lazy self to do some preserving this year.
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August 19th, 2009 at 12:04 pm
Hi Shelley, nice to hear about the progress of your garden. We have purchased starts from the Tilth sale in the past and have had great success. I love the Italian prune plums but don’t have a tree on our property; fortunately, my dad has two. We fill as many bags full as we’re able then make and preserve several batches of plum chutney (Great on the Thanksgiving turkey) and plum bbq sauce. If you’re getting lots of squash flowers, why not stuff them with chevre and fry them using a light batter? The Silver Spoon Italian cookbook (bible) has a fantastic traditional recipe for the batter.
Cheers,
Chuck
August 19th, 2009 at 12:08 pm
Thank you! I like your ideas!