Our garden did well while we were away. The corn, while knocked around by the wind and rain, is perfect.
I picked three dozen; some for supper, some for friends and some for freezing. We’ve learned that corn becomes over ripe very quickly. This year, we’ll freeze some before the sweet crisp kernels turn too starchy.
The tomatoes, despite the late blight, are doing OK. In fact, once I gathered them and added them to the batch I collected and stored in the basement while we were away, I was quite surprised by how many we actually have. We'll be having our share of tomato soup, tomato sauce, salsa, bruschetta, toasted tomato sandwiches, tomato pizza,etc.
Our peppers this year are phenomenal. We have tons of cayenne peppers and green bell peppers. We are waiting patiently for our red and yellow peppers to turn colour. To our surprise, not all of our green bell peppers look the same. Some are the standard bell pepper shape, some are more banana shaped. They taste milder and sweeter than the green peppers and are bigger than a banana pepper. Whatever they are, we've been enjoying them.
The cucumbers had a great week as well. The kids are snacking on carrots and cucumber slices to their hearts content.
The bush beans are pretty much done. Now, it's time for scarlet runner beans. We're still trying to figure out the best way to eat these big beans.
Our pumpkin pollinating worked! There are at least five pumpkins on our vines (there are 3 in this picture).
Our zucchinis are still producing despite a massive trim before our holidays. Powdery mildew was taking over.
Our carrots, beets, celery, cabbage, eggplants and leeks are looking good. The biggest challenge is what to eat first and how to preserve as much of these veggies as possible for the winter.
All in all, things are looking great in the garden. Now, it's time to get busy in the kitchen.