Garden Update

We have had some pretty mild temps here lately, but it has been super dry. Overall the garden seems to be slowing down, however, it definitely has some plants that are still hard at work.

What used to be the lovely bed of pumpkins is now quite empty.

The pumpkins started going downhill quite a few weeks ago, due mainly to powdery mildew, I believe, but also I think some insects made their way in as well.

Sadly, what began as about 15 pumpkins initially, dwindled down to these 6. They are very pretty little guys, but time will tell if they got mature enough to actually cook with them.

You can see several of these sweet, little melons still laying around.

And there are even lots of little flowers popping up to make me think that things are still trying to make it.

But, when you look at the overall picture, the plants just dont seem to have it in them any longer.

The basil beckons me with its lovely aroma every time I walk past. I think thats its way of reminding me that I need to make it into pesto before it goes to seed. Its on my list of things to do this week. I have already made one batch. But clearly, I have enough to make much more.

The green beans have really slowed down.

I did get a handful this afternoon.

And this row of beans was one that we planted a month or so ago when we noticed that our initial batch of beans was beginning to taper off.

When I looked today they had some very pretty beans waiting for me.


Quite a few it looks like. I hope we get a good harvest off of them before the first frost arrives.

And wow. I have really enjoyed these peppers. They are very prolific plants and the peppers are very sweet and crispy. And really? I chose them based solely on their name. "Lipstick Peppers". How can you not like that name?

My pickling cucumbers look really bad.

But still seem to want to share their love with me. I have been very, very happy with this variety, "Diamant".

And, of course, not to be forgotten, are my tomatoes. The San Marzanos have proven to be a great sauce tomato. Very meaty and not too many seeds. BUT, Im just not sure that I want to deal with the BER(blossom end rot) every year.


I leave you with this great little cherry tomato called, Isis Candy.

And is it ever sweet. The little guy just loves to pop these in his mouth as we are out harvesting. This will for sure be in my garden next season.

Bringin out the big guns

Ive been harvesting my melons and placing them in my lovely basket. Thats a good idea, right?

Well, after having this happen to 2 of my precious watermelons because my basket was just so darn full(and heavy)...

I decided that it was time to bring in some reinforcements. The R.G.W. Otherwise known as, The Red Garden Wagon.


This will make it so much easier for me to haul in all my good produce. Look at all that yummy stuff in there. Watermelons, red peppers, green beans, tomatoes, and cherry tomatoes.


And it will be even easier yet when I have someone else doing the pulling! Here we go...


PULLLLLLLL....



Okay, yeah, not so much.

The big 13!

Sigh. Im not ready to talk about the fact that my little girl has just turned 13.


So lets start with a little peek at the garden. Ill steal S's shoes. He will never know.


These are my zucchini plants. They are huge.


This is me looking up while sitting under my plants. Thats just how huge they are. And you all know that Im really tall.


And look. See how big the leaves are?


Cantaloupe.


Pumpkin.


Watermelon.


Heres my harvest from this afternoon.

Okay. Back into the house. I have dinner to make. K requested sweet corn ravioli for her birthday dinner. And its a darn good thing that I love her as much as I do. This is one meal that takes forever to make. Its quite labor intensive. But, hey. You only turn 13 once.

My veggies are all diced up and ready to go. (red pepper, onion, and corn)


A couple of cheeses.(ricotta and cream cheese)


Fresh basil from the garden.


Now you combine all the veggies(but only half the basil) and saute them in a pan that has been heating up with butter in it.


Next you add some cream(1/4 c) to the pan and let it cook down a bit.


Then you add both of the cheeses and some salt and pepper. Mix till its all incorporated.


Here, you should see me actually filling the ravioli. BUT, well, my pal couldnt make it(damn geography) to help me stuff and seal...so you missed this step in the photo line up. But what you do is take a won ton wrapper, put about 1 1/2 tsp of the filling in the center, rub some beaten egg yolk on the edges of the wrapper, top it with another wrapper, and then use a round cookie cutter to cut it out and help seal the edges.

Then this will be what they look like prior to cooking. I have some flour on the bottom of the pan to keep them from sticking.


Then pop a few of them at a time in a pot of boiling water till they begin to float.(about 2 min or so)


Then they will look like this.


In the meantime you will be melting butter( a few tablespoons) in a pan along with the rest of your basil. Once that browns a little, you will add some cream to the pan(1 1/4c) and a little salt and pepper. This will begin to cook down and thicken as you are boiling the rest of your ravioli.


Get out a dish to place all the ravioli on. I heart sunflowers.



I prefer to do mine in layers so they dont all stick together. So, a little sauce on the bottom then ravioli, then sauce...then ravioli...you get the idea.


Then youre all set to go to the table!


Wait. You cant forget the sweet tea.


After all that good food its present time.


Clearly, shes trying to get us to understand exactly what it is shes talking about.


Lovely note cards.


And a pretty poster. J is very excited.


Peace.


Then we had cake.

And when G was all done with his cake he had just a little spot of hungry left. So, he asked for a green bean.

Happy Birthday, K. Mama loves ya.