I just returned from my community garden plot where I harvested a ton of onions, garlic, and borage. They were all overflowing in the plot and some needed to be sacrificed for the good of the garden and future harvests. The garlic had already formed a few cloves each. I left plenty more that will stay put until the fall when they are fully formed. I’m figuring on some sort of soup for the borage. Something that would benefit from a cucumbery flavor. The flowers are good in fizzy beverages. The onions will become tonight’s meal, French Onion Soup.
I also harvested my first cucumber (‘Parisian Pickling’), radish flowers, swiss chard and lots of herbs including basil (2 kinds), ‘Golden’ oregano, variegated marjoram, and garlic chives.
The valerian plants were COVERED in lady bug larvae! So exciting! Sorry no photos. I took my film camera with me.
Not a day has gone by over the last month where our meals haven’t been prepared with some percentage of harvest from the gardens. As the summer heats up that percentage is growing. Filling the fridge (and our bellies) with my own harvest is very satisfying. It just never grows old. And neither does bragging and gloating about it.
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