Blossoms, Stigmas, Ripening Fruit & O'Keeffe in HMB

This is Jen with an update from the raised box garden in Half Moon Bay. As you can see below, it certainly has grown a fair amount in the past month. During that time, I've learned that the weather conditions in HMB are such that watering is something that really only needs to be done once a week. Unfortunately, a couple of tomatoes, peppers, beans, and peas had to be sacrificed in the name of learning, but I am replacing them and figure that $10 or so is an acceptable price to pay for that lesson.

The other thing is that I don't think the soil needs all the additives and boosts that have been recommended in the books I've read. I followed the advice in Great Garden Companions for planting peppers with matches and compost, and don't think that helped the peppers -- the Giant Orange's leaves actually went pretty yellow right away. I think it was signaling it just didn't need that much food. When I spoke to the guys at the HMB nursery about what they use to feed their tomatoes and peppers, he said "dirt, sunshine, and a little water".

As Missy and Mom have said, gardening is a blend of sweat, science, luck, and learning, so I guess I'm on the learning part. And now - the pictures:

The whole garden

Wildflowers & Cucumbers
Cucumbers - the water leaves are turning a yellow and part of them has disappeared
not sure why

Happy, Leggy Cilantro (will harvest some today)

Watermelon with really happy Nasturtiums

Bird Bath & Nasturtiums

Poor Prudens Purple. It just isn't that happy, and will be replaced today. In front is where I pulled out the Giant Orange pepper that didn't make it. The good news is that I was successful in starting peppers from seed, so I've planted a replacement that I hope has better success.

Basil seems to be doing well so far

Another said tomato tale -- the Moskovic has one lone tomato on it, which I will allow to ripen, but I don't think it is going to produce anything else, so will be replaced.

The new Amish Paste tomato is on the left and the Stupice on the right seems to be the only survivor of the early batch of tomatoes.

The ripening fruit on the Stupice.

A new crop of peas - a 2nd attempt after overwatering.

The zucchini, however, is obviously trying to boost my ego, as it is positively thriving.

Here's the zucchini's first blossom.

And the butterstick squash is also happy to show me how it feels about my gardening.

The squash's first blossom -- look at that stigma!

2nd attempt at beans.

Superhappy Nasties!

Garlic with my tallest sunflower so far.

Carrots, Onions & Beets

My spinach is doing something weird -- see the funny head below? I'm checking with Mom on this one, as I don't get why it is going black/brown. The leaves themselves are crisp and nice-tasting, so I hope this is something I can fix.

The first nasturtium blossom.

My dill that I grew from seed! It is really yummy, and I got to use it for crab cakes over the weekend -- did so with pride!

And now for some fruit!

Blueberry

Meyer's LemonsGrapes

Okay, and because I can't resist how pretty they look, the rest of this posting is dedicated to Georgia O'Keeffe with a big thanks to Leon, who is a very good gardener himself, particularly with roses.

Strawberry Freezer Jam with Lavender and Honey (FBF)

Today these strawberries



became this freezer jam



It is my new favorite recipe for freezer jam. It takes far less sugar and the flavor is divine to my palate.

Basic ingredients:

* 4 cups strawberries, chopped or mashed
* 1/2 cup honey
* 1/2 cup sugar
* A sprig or two of fresh lavender snipped into tiny pieces or 5 oz. dried lavender**
* 1 packet jam pectin (such as Sure Jell)

** Rehydrate lavender by adding a small amount of water to the lavender in a bowl. Stir and let sit while preparing other ingredients. Drain before adding.

1. In a large bowl, crush the strawberries to the consistency you prefer (I like mine fairly chunky). I use a potato masher.

2. In a small bowl, mix pectin and sugar together until incorporated. Add to mashed strawberries. Add honey. Stir for a few minutes. Add lavender and lightly stir.

4. Ladle into clean jars, leaving 1/2" space at the top for expansion in freezer. Cap and let sit for 30 minutes or more. Store in your freezer until ready to use.

I found I liked a rather generous amount of lavender in mine (I have made four batches so far, tweaking each).

Next I might try orange zest in lieu of lavender. Hmmm....

A Gardening Season At Last! (FBF)

In 25 years of living on this farm, I have never experienced a June like this one. Monumental rain, which made gardening rather challenging (except for weed pulling in the soft soil), and forced indoor activities like cleaning house and mending clothes that have accumulated for the last, oh, ten years or so...

Finally the sun and warmth came to visit and serious gardening beckoned. First, selecting the proper hoe for the job:



But not until the lure of fresh berries distracts:




A tour of the garden to assess areas of needs yields some treats; for instance, carrots and peas in bloom.





Supervised by a quail in the shade beyond the artichokes.



Grapes are looking good. Daisy and Zeke think the orchard is just fine too.























Muffy and Floyd agree that all the rain has made for good hunting for mice and gophers.





Can't help noticing a couple of poppy mutations, including my first ever lavender color!




















Hours pass of weeding and hoeing, enjoying the sunshine and vibrant bird song, and then it's time to eat. How about a fresh-harvested salad?



And some food for the soul...