Spring has well done and gone, all sprung out. Sunflowers and late spring bulbs are abundant, and the early summer veggies are coming on strong. We have a few sunflowers delightfully scattered about, the Mammoth sunflower and the Teddy Bear sunflower are shown here.
The seasonal pesto has moved back to sweet and peppery basils. We remember the radish leaf pesto fondly, and the arugula pesto was amazing, but now it is time to salute the king herb for pesto.
Can you name the varieties?
Greetings! and thank you for your attention. The garden is entering peak summer mode, which on the gulf coast means a few weeks of toooooo dang hot, and we focus on making it through the dog-days of summer and wish for the calmer and cooler days of early fall. Let us take a minute to see what the garden is producing this month.
Here is the North Carolina Watermelon going full tilt, it is a sweet and vigorous melon vine that has spread well beyond the area we imagined, and already produced a 50 lb melon recently that we pulped and turned into juice for our members and attendees of the recent Hickory Market in Harahan. Thanks to Baker Creek Seeds for supporting the garden.
Our Garden at Ferry Place has a couple of Satsuma trees, and the fruit won’t be ready for months, but it is nice to take a look at the green fruit here, and know that we may have juicy and ripe citrus this December.
We planted a Concord grape vine 4 years ago and this summer, for the first time, it has a few clumps of delicious fruit coming up for our enjoyment. The kiddo helpers have indulged this year– it is not enough to really share with our members yet, but grapes are on the table soon.
When Our Garden was established, there were three Brown Turkey fig trees planted, and they really started producing tons of figs last year. and as it continues now Ica captures the season for you, profile of preserved figs coming soon!
Thanks again to the generosity of Baker Creek Seeds, and here we have an heirloom cantaloupe that has sweet light green flesh. It has been prolific and quite successful– we eat it chopped and chilled and have experimented with sorbet for our members.
Our Garden also has a patch of banana/plantain. This is the same banana we see all around the town, and it makes the same fruit that tends to be a little more starchy and a little stubbier than the mono-culture Cavendish bananas we all see in the stores, but this one has a nice orange-like flavor that we don’t find in the tailor-mades. We can slice and run these through the dehydrator for banana chips for markets and for our members.
Thank you for your interest, and we’ll let you know where the garden is every month. this last pic is the mint flower. It has been a little stressful as the heat builds and now is when we see the culinary herbs like mint, oregano and basil putting out flowers. In fact, check the table soon to see the delightful and elegant white wine jelly, preserved with a seasonal herb flower for your enjoyment and joy. Much Love and thank you for supporting the garden.