Yeah, I didn’t take pictures this time.
Or, rather, I’ve got a shot of my one yellow zucchini (or crook-neck – whatever summer squash I managed to dig in there), but that’s about it. It’s a lovely zucchini. It finished ripening indoors,though, and now that it’s a lovely deep-mustardy colour, I think it’s ready to be thinly sliced and sautteed with a boat worth of butter and a lot of our cherry tomatoes.
The sad thing is that there’s a good chance it’ll be our only one.
I know, right? Only one zucchini??? How is that even possible?
Oh, let me tell you: It’s possible.
I’m resigning myself to a very limitted squash-family harvest this year. I read, long before I actually planted anything, that squash plants need a good 18″-24″ of soil to dig their roots into if they’re going to get strong and do their vining, prolifically-fruiting thing. My garden beds are one 12″ deep.
So maybe it’s not surprising that they’re not doing so well.
Still, I live in hope and check my blossoms for any that look like turning into fruit. Next year, I’ll be ammending my raised beds – and adding extra depth to them, so that stuff like squash and our valient rhubarb can really get their roots dug in well.
At least I’m doing well (ish) in the tomato department. I pulled about 45 tomatoes off the vines today. No, yes, they are miniature tomatoes. But that’s fine by me. While I’d have been happier to be pulling in 30 full-sized sauce tomatoes (as opposed to half a dozen frequently-on-the-small-side sauce tomatoes) every other day, I’ll take what I can manage.
My chard is looking beautiful – a bit of a relief, I don’t mind telling you – and I’ll have to go out and give it all a hair cut again in the next 24 hours, and put up another big bouquet or two in the freezer. (That’s one thing I’m reasonably sure we won’t run out of – the chard should stick around until Hallowe’en, maybe a tiny bit longer, but the kale will probably hold out into December, and that’s not counting the stuff I’ve put in the freezer).
I’ve decided to just “go with the flow” on the garden, this year, and go ahead a buy tomatoes and beans and such-like to preserve for the winter. I’ll be getting 20lbs of tomatoes about two weeks from now (along with a couple of pounds of nectarines, from the farmer’s market), and I’ve already preserved three cups worth of beans (some from the garden, most from the farmer’s market) as mustard-garlic-tumeric pickles, plus made Goblin Fruit Jam from some wild-harvested choke cherries (and black currants left over from last year). At least my vegetable garden will keep us in fresh veggies over the summer (and, by the looks of things, into the fall), plus provide lots of frozen greens for the winter time. That’s a lot, even if it’s not as much as I was hoping for.
Beyond that, while most of the beebalm and all of the daylilies and columbines are done, my front garden is chock full of Mystery Plant and borrage and morning glories and nasturtiums and wild (and invasive) creeping bell flower. I would love to get some mallow flowers, black (or dark purple) hollyhocks, cornflowers, scilla, and black tulips in there next year (or this fall, as the case may be), but for now, I’m enjoying my heavy-on-the-pink garden and the bees that it brings my way.
Meliad the Birch Maiden
Although apparently you can eat the roots, young shoots, and leaves of this plant. It’s the “rampion” of Rapunzel fame, if you were wondering. 🙂 Aparently the roots actually taste a bit more like a nutty radish than onions or ramps (and the leaves allegedly taste a bit like peas?), but who knows? I guess there’s one way for me to find out. 😉
 My milkweed brings all the bees to the yard // And they’re like: It’s better than yours // Damn right, it’s better than yours // I could teach you, but I’d have to charge…
Join 1,210 other subscribers
Search By Topicall about me ancestors animism astrology books bread candles cheese community correspondences cosmology and axiology crafting divination divine intervention dreams Eat From The Larder Challenge economics of food embodiment Empress Project energy work ethics of food faith fermentation fermenting fibre arts food and culture gardening glamour(y) gleaning goblin fruit goddesses hearth hunting jewelry King of Coins Project kitchen witch kitchen witchcraft knitting links living religion local food Lunar Cycles magic meet the house spirits New Year New You Pagan Blog Project Pagan Experience 2015 paganism poetry preserves productive home progress reports Queen of Cups Project recipes ritual sacred sexuality seasonal secular holidays Seeking the Mysteries shadow soap spells state of the garden study subsistence tarot trancework urban farming Week 5 Week 8 wheel of the year wild food winter solstice tarot meditation wishes Year of the Pig
Animism, Paganism, and Witchcraft
- A Modern Traditional Witch
- Barddaas (Druidry)
- Bespoken Bones (Podcast)
- Blood and Spicebush
- Charmed, I'm Sure
- Fox' and Raven's Space
- Good Witches' Homestead
- Guerilla Archaeology
- Keeping Her Keys
- Passion and Soul
- Queer Nature
- Queer Witch (Podcast)
- T Thorn Coyle
- The HoodWitch
- The Longship
- Worts and Cunning
DIY, Gardening, and Preserving
Where Else You Can Find Me
New Year New You
The Pagan Bloggers’ Network
May 2023 M T W T F S S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31