I was informed that I need to post about what we harvested in the garden this week, even though that harvest is pretty pitiful.
First off, we harvested about 1 1/2 gallon bags of beans – a beautiful mix of purple, yellow, and Italian green beans.
And that was it. Seriously. I didn’t even manage to take a picture of our bountiful bean harvest, despite walking past it 5 times with the camera. Surely that rates me as a complete and total failure as a blogger. Wait! I can fix it!
There, just for all of you, I walked out to the garden, picked a handful of beans, and laboriously photographed them just so you can get a little taste of what our beans looked like. Now I have to do something with them…like toss them unceremoniously into our curry tonight. I will tolerate almost any amount of vegetable prep in the kitchen, but I HATE prepping fresh beans.
One thing we didn’t harvest was gold zucchini? Why? Because for some strange reason, the initial zucchinis have not been adequately pollinated, so they keep dying after a couple days. Like so.
Isn’t it sad looking? Of course, I could have solved the problem by eating it while the flower was still on it, but it’s always nice to at least give your vegetables a chance to produce first. Happily, I think there’s a couple that have been successfully pollinated now.
Yesterday I harvested 1 bunch of beets and a 1/2 bunch of carrots from the Family of 4 Garden to use for our Brown Bag Lunch in the Garden recipe. Yes, the theme tomorrow is Beets & Carrots. (I decided to lump them all together, instead of doing 2 separate weeks.)
Aren’t they gorgeous? You have to come now, right? Yellow carrots and chioggia beets are coming your way! In case you’re counting, I estimate that it’s about $4 worth of veggies, bringing our running total to $94.