We are halfway through summer and I have spent much of my time maintaining the vegetable garden.
The weeds are relentless! Ugh!
The Main Garden
But the work is paying off. In July, I thinned my onions to three inches apart, dehydrating the green onions to make flaked onions for dips, scalloped potatoes and anything else I want a mild onion flavour in.
This week I pickled my second batch of beets. When they were about two inches high, I thinned them to about three inches apart. They grew beautifully and were easy to work with! And what a beautiful colour they are.
We are eating garden fresh carrots and potatoes regularly. These will keep best in the ground until I do the full harvest, so I just dig what I need when I am cooking them for a meal.
The Three Sister Garden
My yellow beans are ready now too. I plan to blanch and freeze them as they are ready. My husband loves the yellow beans especially so it will be nice to have them throughout the winter to enjoy.
And don’t let me forget about the zucchini! I will have my box at the end of the drive offering free zucchini to anyone who wants it. It is growing so abundantly.
Subscribe to Homemaking Jewels today.
