- The peppers are in full swing, especially the Anaheim, Gypsy, and jalapeño. Same for the oriental eggplants.
- Cherry and Roma tomatoes are starting to make guest appearances in salads, bruschetta, and on nachos. Larger tomatoes are still green.
- Thai and Italian basil are almost a nuisance.
- Cucumbers and Butternut squash are threatening to take over the garden (they remind me of kudzu).
- After a first heavy flush the bush green beans are giving it another go.
- Volunteer mustard, kale, chard, and lettuce are popping up in unexpected places.
- I harvested enough garlic for a year’s supply for four families.
And the sturdy and dependable chard is still keeping us in greens. At the height of summer it can get bitter, so I blanch it first, rinse, squeeze out the water, chop and then sauté with olive oil, garlic, and onion. Last night we had chard and black bean enchiladas with green sauce. Tuesday we’ll be having curried creamed chard with basmati rice and this curried eggplant. I’ll make another chard and green chili strata for Thursday’s dinner.
Mike and I discussed what we want to do for our winter garden. We’ve decided to let half of it (one of the two hoop houses) go fallow. But not really fallow, because we are going to grow some cover crops and let the chickens visit it on the weekends. For cover crops I plan on using some of my excess saved seed – kale, Chinese cabbage, mustard, arugula, and lettuce. Such lucky chickens – to be feasting on organic microgreens in January!