Do You See What I See?
Need I say anything today?
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Baby Cucumbers on the Vine
This is my first year for growing cucumbers, mostly because I don’t particularly like eating cucumbers. I do however like pickles, so I decided to grow cucumbers to make pickles. I chose Boston Pickling Cucumbers from Baker Creek Heirloom Seeds. They’re described as: an old heirloom dating back to 1880, vigorous vines give large yields of smooth green fruit. It is excellent for pickles, very crisp and good quality. A very popular variety at the turn of the century.
I love the tiny little cukes that are at the base of the female flowers, of course these won’t become cucumbers unless they’re pollinated. I’m looking forward to a good harvest to make pickles. I don’t have a favorite pickle recipe since I’ve never really made them (only zucchini cucumbers), so I’m looking for one of those. I have dill growing in the front garden for the pickles, and I’ll be using some of my homegrown garlic as well.
Anyone have a great pickle recipes?
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Ronde de Nice Squash
This year I’m growing Ronde de Nice squash instead of regular zucchini. Why did a choose these little round zucchinis instead of the regular ones?
Could you pass up this description? These tasty little round zucchinis have been a favorite for generations in French farmer’s markets. Because their tender skin & flesh bruise easily they are poor candidates for our supermarkets, but are easily grown by the home gardener. Harvest these pretty squash as babies, when several inches in diameter; or grow them to 3-4 inches. Serve the smaller ones steamed or sauteed with other veggies or stuff the larger ones and to bake and serve for great summer meals.
They’re very quick growing plants, I started mine in late May and the one I potted up early is fairly large and has tons of blossoms on it. I’ll be eating some of these blossoms as well as leaving some for pollination.
We’re big fans of steamed or sauteed zucchini in the summer so we’re excited for our plants to start producing. I have 4 plants in all, I’m hoping I have enough. Last summer I had 2 zucchini plants and we didn’t have enough (I know I’m the only person that didn’t have enough zucchini).
What kind of summer squash do you grow? How do you enjoy eating them?
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Garlic Scapes
A few weeks ago my garlic started sending up scapes. These are the flowering portion of the plants. They are very interesting the way they twist and turn.
You can cut them when they’re young and eat them. They’re quite delicious with a very mild garlic flavor. I’ve heard that if you cut them, the bulbs of your garlic will be larger. If you don’t cut them the bulbs will be smaller, but they will keep longer. I’m going to cut a few and leave a few on, to test out the theory.
We’ll be enjoying our garlic scapes in some eggs and probably mixed with some sauteed veggies atop some rice or couscous. You just can beat that mild garlicky flavor!
Have you ever eating garlic scapes?
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Here They Come: Tomatoes
Most of my tomato plants are just blooming, but I have 2 that have nice sized fruit on them already. They’re both cold tolerant varieties and are great for northern gardeners like myself.
This is my Sub-Arctic or World’s Earliest Tomato – one of the very earliest tomatoes, the compact plants produce lots of 2 oz red fruit. It one of the best for cool conditions and will set fruit in lower temperatures than most. It has even been grown in the Southern Yukon. Developed by Dr. Harris, Beaverlodge Research Station, Alberta, Canada. 49-59 days.
This is the Zapotec Pleated Tomatoes – (Lycopersicon esculentum) Rare/Traditional. Named for its creators, the Zapotec people of Oaxaca, the pink fruits are large, with ruffles like a pleated dress. They can be stuffed and baked like a bell pepper, or served raw. When frost threatens, entire plant can be lifted, including roots, and hung upside down indoors to ripen remaining fruits.
I’m super excited for these pleated ones, I’ve always loved the look of deeply pleated tomatoes, but I have never grown them. I’m hoping to have a few ripe tomatoes in a couple weeks which will be much earlier than last year when I picked my first ripe tomato on August 5.
How are you tomatoes coming along? Anyone eating fresh tomatoes yet?
