But first, the limbing…
This big branch was shading a large part of the garden; majorly affecting the growth in the teepee area. Sort of scary to cut it down…WHERE WOULD IT FALL?
It fell directly on the grassy path (seen in the photo above): pretty awesome!
Love this shot of the delicate love-in-a-mist blooms: spared by inches of the heavy falling branch!
It did do some damage to our new plum tree, but it should bounce back.
You can see from this angle how long the branch was!
The branch broke off pretty jaggedly when Smoochie was cutting it.
But he cleaned it up: hopefully the tree will survive: it was a pretty big limb.
The shape of the cut looks like a crest. Maybe we can design and etch in a Spy Garden crest!
So that’s the limbing. All the wood has been cleaned up and…
As for the harvesting…Not my strong suit. I realize the garden is a vegetable garden so that may seem weird. But, the first few years I grew vegetables the deer did most of the harvesting. Then last year once the deer fence was in place, a new predator moved in. Baby took a bite of most every piece of produce and then she and The Spy enjoyed flinging squash and tomatoes around the garden. And we don’t compost (YET) (JUDGE NOT LEST YE BE JUDGED). So, yes, we may have discovered the origin of the tradition of throwing tomatoes, but my harvesting skills still need fine-tuning.
Not just a subject for photos anymore!
This year, I’ve been making a much better effort to harvest and make my lunch everyday from garden goodies. My go-to method has been to: fill up the sink with water and put in the whole mess of veggies and swish it around: all the dirt falls to the bottom. Then dry it off, rough chop it, pile into a roasting pan with some olive oil. I’ve had a month+ full of salads, but the heat has finally turned the lettuces pretty bitter. I’ve heard that leaving them in the fridge a few days will remove the bitter taste, but I’ve tried that and it hasn’t worked in the past. I find roasting greens (yes! even lettuce) works well. Roast around 350 for 20-40 minutes (depending on the thickness of whatever you are roasting), then make a chiffonade of lettuce leaf basil, flat leafed parsley, thyme, oregano and purple opal basil (or whatever other mix of herbs you fancy) and garnish the roasted vegetables with it (and salt/pepper). Yum!
And a few more sights from around the garden…
Banana Plant, mid-planting (given to us by a neighbor)
Squash Blossom Puppet Show haha
A bee? A hummingbird? A moth!