The garden is really enjoying all the hot and steamy weather we’ve been having. Most of the garden anyway. So far this June I’ve harvested radishes and peas. For more pictures check out my post at Simply Grateful Gardener.
Neither harvest lasted very long once picked, but they were sumptuous.
The two rows of radishes I planted all came in at once, so I only planted one row to replace them and waited another couple of weeks before planting the second.
As for the peas, well the first harvest wasn’t very big.
Once shelled I only had about a cup, just enough for Hubby and I to eat for dinner.
They were so sweet and flavorful though, I really hope to get a lot more so I’ll have some to freeze for winter.
For now that’s all we’ve been able to harvest, but more radishes are on the way and tons of peas are on the fences plumping up for picking, and for this I am — Simply Grateful.
Hard to believe, but I finally finished picking the last of the plums from our plum tree this afternoon. Grace and Zeb helped me drag the 10-foot ladder from the garage and after two and half hours we’d picked the final 29 pounds and two buckets of rotten fruit.
The one drawback to having a plum tree is how much work it is. Plum trees are very susceptible to a fungal infection called Brown Rot and of course our tree has it. Our tree has had it for at least 10 years now, yet we are able to control it and actually get an unbelievable amount of fruit from our little tree.
This year we harvested 153 pounds of usable fruit and I have canned all but about 15 pounds that we were able to give away and the 29 pounds we harvested today — recipes certainly to follow.
Harvesting all this fruit took about two weeks, four ladders, four lawn bags for pruned branches, six 5-gallon buckets for rotten fruit, more baskets, bowl, and containers than I can remember, and more hours than I want to think about. Having a plum tree is a labor of love and dealing with the Brown Rot is certainly a challenge (see today’s post on Simply Grateful Gardener Keeping Your Plum Tree Healthy — Dealing With Brown Rot), but the bounty is our reward.
I am so happy plum picking is done. As much as I love all the plums and the bounty we were blessed with, I also love not having all the work involved with maintaining the tree hanging over my head for another year — and for this I am — Simply Grateful.
Heading out to the root garden this morning I was faced with a jungle of weeds intertwined with beets, carrots, turnips, and parsnips.
By the time I was done weeding and picking, things were a bit more manageable.
Now I have long, round and yellow beets to can.
We also have a bunch of turnips to figure out what to do with. I’m not sure I’ll plant as many turnips next year, as we cannot seem to eat them as fast as they ripen, and none of us care for them cooked. That’s okay, at least they were a successful crop and now that we’ve tasted home-grown turnips, I doubt we’ll ever eat the store-bought versions again.
Besides the root garden, I also spent a little time in the pea garden picking early peas. After I can the beets, I’m going to shell these and freeze them, unless I figure out something for dinner that they’ll make a good accompaniment for.
Getting out in the garden nice and early to beat the sun and heat, as well as harvest fresh vegetables to can later in the day, is a great way to start the day, and for this I am — Simply Grateful.