Garden Update 2014, Here Comes the Veggies and Pesto, too

Baby Japanese Eggplant, Scallop Squash, Ronde de Nice zucchini (round) Crookneck Squash, Spring Peas and a few cucumbers.

The photos are of the last three days harvest.  I made the pesto over the weekend.  I have more basil than I know what to do with, this is just half of what is ready at my community garden which has 6 plants.   I still have large leaf basil and purple basil to pick here at the house (2 plants each). The pesto sauce will be so wonderful to have in the winter when I make soups.

 I love the Ronde de Nice squash.  I stuffed these on Friday with a mixture of chopped onions, the inside of squash cut into cubes, feta cheese and basil, of course!

This photo shows two Cherokee Purple tomatoes, just coming in now.

This is just a fraction of the summer squash I have been picking this month.  Funny how we forget that by summers end we will be so tired of baked, steamed, sauteed and stuffed squash but for now I am really enjoying it.  I baked a few muffins and a couple of loaves of bread too.  In the freezer they went as I know I will have plenty more squash to bake more in the next few weeks.

Cocozelle Zucchini

A few cherry tomatoes just coming in, my tomatoes seem to be behind this year; crazy weather is to blame.

Nice batch of Kentucky Wonder beans.

Small leaf Italian Basil

Look at the basil, just leaves here.  It took me most of the morning to pick off all of the leaves.
But look how much I made, this is actually the second batch I made already this year.  3 pints are in the freezer.  The plastic containers in back hold 2 cups.  Small jar is 8 ounces and I think the small plastic one is also 1 cup.

Here They Come Again! Tomato Time and Update

I like to keep my blog updated with my tomato harvesting and information on each of the ones that I chose from year to year.  This year they seem to be coming in a little later than last year. We have had a much cooler spring and July has been cooler than normal too. This week we are heating up and I am happy to say I am picking tomatoes!

Here is my harvest today

 Cocozelle Zucchini (organic seed), San Marzano Tomato Pole (organic seed), Broad leaf Sage (organic seed), Basil Napoletano, German Chamomile (organic seed), Dill, Summer Early Yellow Crookneck Squash, all from Botanical Interests.  Green bunching onions from seeds I planted last fall. Yellow Pear Tomato which does not have a name on it so can't say which one it is. Red Zebra and Cherokee Purple Tomato from Seeds of Change (both grown from seed).

Bed One

  

Bed Two

Bed Three



Coriander/Cilantro Seeds

Our summers are too hot to grow Cilantro but I always let one plant from the Spring form seed heads for Coriander and to have more seed for Cilantro to grow in the fall through spring months. 

The small plant at the end of this bed is a Poha Plant. Easily grown from seed or cuttings. It has delicious fruit that I just eat from the hand but you can use it to make jam.  Also known as Cape Gooseberry. 

Poha Plant



This year we pulled out the ground cover along the driveway and dug a long two foot wide trough and lined it with chicken wire (to keep the gophers out) then filled with rich compost and amendments.  This is the result.  Lush tomatoes and huge summer squash plants. Tomatoes in this bed are Cherry Rainbow Mix from Botanical Interests.  Dr. Wyche's Tomato, German Queen Tomato (rare), and Green Zebra.

Same bed only a close up view.

Here we have one of two Eggplants and one of several Orange Watermelon plants.  I got the seed for these from a neighbor that brought us one of these melons they grew last year.  It had to be one of the best watermelons I have ever had and very pretty.  I will find out the name and add it later.

Our first Artichoke Plant was planted in June!

Straight Eight Cucumber from Ferry -Morse, looking very good this year. Keeping my fingers crossed that they do not get mildew. I purposely planted them late to avoid the May and June foggy months. I also have Japanese Soyu Burpless Cucumbers planted in this bed along the driveway.

Just a few of our Pepper Plants. These are planted by some Penstemon plants and are still small.  We are growing Ancho/Poblano, Pimiento sweet pepper, Carnival Mix Bells and New Mexico pepper.  A few green Bells and a Jalapeno.

Borage Seed coming up again.



Zapotec Pink Ribbon Tomato

Cherokee Purple

  

Persimmon, a Yellow Orange determinate heirloom tomato.  Plant is loaded with fruit.



San Marzano Pole Tomato

  

Cocozelle Organic Zucchini (from seed)


This plant is doing fantastic in the new bed along the driveway. I pick 3 to 4 squash a day now. In back, to the left a bit is the Summer Early Yellow Crookneck. This one is just beginning to produce now. Many of them are showing up straighter than I would expect; must be because I planted them so close to the zucchini.

I didn't get a chance to photograph the summer squash plants in the back and the beans. The beans are doing well.  After putting down the mulch they seemed to have grown a food.  I planted Bush French Filet and Bush Pencil Pod Yellow both from Botanical Interests.

This is what my husband and I did last weekend.  10 cubic yards of compost for the flower beds and around the citrus trees.  Hopefully this will keep the weeds down for a few weeks.

Well that is it for now.  Hoping you are all having wonderful success with your tomatoes, etc this year!

Day's End

The twilight comes to cool the. air,

The shadows lengthen on the sod,

Soft breezes blow the garden through,

The leaves and blossoms sway and nod.

On garden path, in sheltering hedge,

In treetops dark and cloudless sky,

The evening birds awake to life,

To stir; to sing and upward fly.

And flowers, warm with summer heat,

Expand to greet the softened light

And shed, to show their gratitude,

A fragrance in the summer night.

Now all is peace. From meadows near

A cooling mist blows o'er the wall

And strangely lonesome in the night

There comes the thrush's silvery call.

-EDWIN W. PROCTOR

BASIL, BASIL EVERYWHERE! It's PESTO TIME!

"To have nothing but Sweet Herbs, and those only choice ones too, and every kind its bed by itself." 

-Desiderius Erasmus

Basil in early June 2010

I planted so much basil this year and I am being rewarded with plenty to make my own pesto.  I store this in small jars that I have recycled.  You can freeze it at this point, but be sure to use freezer safe glass or plastic containers.  You can purchase freezer safe  jars at many supermarkets.


Here is the recipe I have used for many years.  Not sure where I found it, but it is perfect every time.  I added the addition of Lemon zest because I like the flavor and also this will keep your basil green.

Basil Pesto Sauce

4 cups tightly packed fresh Basil  leaves (all stems removed)
1/2 cup Extra Virgin Olive Oil
2 Garlic cloves, crushed
1/2 teaspoon fresh Lemon Zest
6 sprigs fresh Parsley, (leaves only stems removed)
Sea Salt and ground Pepper to taste
1/4 cup Pine Nuts, Walnuts, or Almonds
1/2 cup freshly grated Parmesan or Romano Cheese


Wash the Parsley and Basil leaves in cool water, spin until very dry in a salad spinner or use paper towels.  Place leaves in a food processor.  Add Oil, Garlic, Lemon Zest, Sea Salt, Pepper, and Nuts.  Pulse blend until all is chopped, stopping to scrape down sides.  Add the grated Parmesan and give a few quick pulses to blend.  Refrigerate in airtight container.  Makes about 1 1/2 to 2 cups of pesto.

( From the seeds planted in May) Washed Basil Leaves

Leaves Dried in Salad Spinner

Have your ingredients ready to go

Pesto should look like this when processed

small amount of oil will remain on top

Ready for refrigerator or freezer