‘Tis the season - everything’s blooming. Say hello to our newest arrivals:
Here’s my neighbor’s corn patch along with her home-constructed compost bin. Looks like we won’t have a problem with the whole “Knee high by the 4th of July” rule:
My bush beans are happy and blooming as well:
The promise of a beautiful shiny Japanese eggplant:
Oodles of ready-to-harvest lettuce and cilantro:
And my favorite picture - on my last trip to the nursery, my compulsive plant buying yielded this beauty - purple tomatillos:
The fruits are all coming! So far (knock wood) the pests haven’t been too bad. I lost a mint plant to aphids - they were too far into their meal by the time I got to them. Aside from that, it seems like my semi-obsessive caterpiller picking is doing the trick!
Holy cow! You’re corn is sooo tall! Boy, you’re gonna have some great grilling when it comes in. Gosh, I didn’t even know that I should be looking out for caterpillars and critters… I have so much to learn.
I’ve tried japanese eggplant two years in a row, and the first year I got one, and last year zero. I hope it works for you. What do you do with them? I like to do a Filipino dish called stuffed eggplant, which is pork sausage and onions with scrambled eggs poured over a halved eggplant that has been grilled. With soy sauce and rice, of course.
The tomatillos are lovely. I’m getting so much vicarious enjoyment seeing your garden. (And the compost! I long to have my own compost bin, and my own yard to use it in.)
Lotus - as a warning, picking for caterpillars quickly gets personal. When I find one, I curse at it, then quickly squish! Quite satisfying.
hopeful - your stuffed eggplant sounds really yummy, and it makes me hope for a grill to appear at my house someday soon! I make a mean eggplant lasagna with my harvest, and when I don’t feel like the effort, I’ll just roast salted slices and eat them like popcorn. Yum - I can’t wait!
Eggplant popcorn. Hmm. Reminds me of my cauliflower popcorn. Actually, I usually refer to it as cauliflower french fries, but it’s just cf with coriander and caraway, roasted until blackened. And I can eat a whole head this way. I’ll try the eggplant.