Finally it's time to get something other than cole crops out of the beds. (This is a late post - I wanted to get this out on Monday but couldn't do it, but I'm going to post it anyway). First there was a picking of beets and onions. The onions are the first of the Red Long of Tropea, which can be harvested through the summer. I grew a few rows to keep me supplied until the red storage onions are ready.
Since there was a small head of Gonzalez cabbage in the refrigerator and dill in the garden I tried making Borscht. It came out pretty well, if I do say. I like it better cold than warm.
The Provider beans are coming on. Once again I'm impressed with how excellent this heirloom bean is. I picked nearly 2 lbs in several pickings.
That's not all. There's pickling cucumbers, over 2 pounds of Calypso, nice plump cukes. This is the first year I've grown a pickling cucumber.
I tried one of them fresh and they aren't very good, too dry. I made two quarts of refrigerator pickles with them and what a change, they are delicious after a few days in the pickling juices. I'm guessing that all pickling cukes are like this, not meant to be eaten raw.
Nearly 30 pounds for the year so far. It's a good start.
Nice post, Mike. Wow-11lbs. lettuce seems like a lot! I love to eat pickling cucumbers fresh; I like the crunch. Sometimes better to peel them first. Frequently I marinate them for an hour or so in soy sauce, rice vinegar, and sesame oil for a delicious appetizer.
It's a satisfying feeling when the crops start rolling in, isn't it? I am not keen on pickled cucumbers, so I grow the so-called "Cocktail cucumbers" for eating raw. My favourite is "Iznik F1".
I'm always encouraged by your garden photos! Because of our continuing drought here in CA I cut way back on my garden and focused on my new fruit orchard. I have plenty of fresh veggies...just no overage to share or can...thank goodness for Farmers Markets! Keep posting your wonderful pictures...I love them.
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