This is probably the best time of the summer...Everything in the garden is practically busting with color and flavors, summers last hurrah before autumn and the long grey winter. This past weekend was a mini-celebration in all that the summer has to offer. A lot of harvesting was done at the Mount Washington Community Garden; tomatoes, Swiss chard, beets, leeks, butternut squash, basil, eggplants, romaine and butter crunch lettuce, red and green peppers, jalapenos and cherry tomatoes. We planted garlic and more spinach and lastly red clover crop cover. While we worked we all snacked on some tasty watermelon. Another lovely weekend workday at the garden!
On Saturday I canned 5 pints of roasted tomatoes with roasted garlic and oregano (all from the garden). Canning always takes SO LONG...But come January when we want some tasty tomato sauce or soup I have a whole pantry full of organic garden tomatoes ready to use. This week we also plan to can salsa, beets and possibly some green beans. Also on Saturday I planted some Winterbor Kale plants, green cabbage plants, some Heirloom Alliums from
Southern Exposure Seed Exchange.
