Brandywine is a delicious tomato though not the most prolific.
Category: The Vegetable Garden
A log of the herbs and vegetables being grown and harvested in the garden
The Parsley Blooms
How could it be prettier? Flowers and the promise of seeds for next year.
Tender Fall Lettuce
Holy Moly Look At The Squash
The squash and zucchini are really coming in now. I always plant too much but I pine for it in the spring. Too bad it doesn’t freeze well. It can be used from frozen for veggie soup because the texture isn’t as important in that application. To prepare it, I slice it, drop into boiling water for about a minute and then shock it in ice water. I drain it, pat it dry a bit and then (gently!) vacuum seal and freeze it.
Bees And Squash Blossoms
There is nothing prettier than a squash blossom filled with bees glowing in the morning sun.
Fresh, Fresh Carrots
Straight from the garden, these carrots are fragrant. I never knew that fresh carrots had such a perfume and such a sweetness.
Nascent Snow Peas
I can imagine the crispy, green sweetness to come.
Beautiful Lettuces
Charming salads are on the horizon.
Salad Days Are Here
Here is a bouquet of lettuce, endive and spinach thinnings which were then washed and trimmed. It is their destiny to be tossed in a vinaigrette and sprinkled with feta cheese. Delightful.
At Last
After a long, cold, rainy spring, the vegetable garden is finally growing. It’s time to thin the lettuces so that they will head up nicely. As a bonus, we can eat the thinnings.
The peas are coming along at last. I had difficulty getting my English peas going this year but both the snow peas and sugar snaps are growing quickly.
I also believe that my attempt at starting onions and shallots from seed will be a success! I planted the seeds inside on February 18 and planted them outside in the raised bed on April 30. 
They looked quite pitiful for several weeks but now they are growing strongly as you can see above.