The center section, at this slice in time, is my favorite part of the garden. (here’s where it was in April) It’s lush and over flowing and producing like crazy. Our breakfast, lunch and dinner plates are full of zucchini, cucumbers, herbs, kale, lettuce and now plums from this section. And very soon tomatoes, beans, melons and peppers.
This new raised bed is bursting at the seams with cucumbers, both pickling and japanese, and bush beans. Amazing, this is how little they all were exactly a month ago. The flowers from the bush beans are gorgeous:
Moving back a bit, if you use your hands to part through all of the vines:
You’ll find a few cantelopes growing along with some crenshaw melons:
And onto the next bed are the tomatoes, big growth since last month. Yes, the irony is not lost on us that the shortest tomato plant we have is placed in the 10 foot cage.
And lastly, we have those three new raised beds that have given us all the spring spinach and lettuce they could and are now blessing us with kale, cilantro, parsely and a volunteer tomato and melon….who knows what they’ll be.
The Russian Red kale seems to be the healthiest we’ve every grown it. It’s just beautiful.
Have you ever roasted kale? It’s one of our favorite ways to eat it. Cut the leaves up roughly, toss with olive oil, salt and pepper and bake in a 350 degree oven for about 20 minutes until the edges are crispy. Drip a little aged balsamic vinegar on them and it becomes an incredible side dish. So easy too!