It's official ... I have a green thumb!

And green fingers, too.
The tomato plants are thinned and supported.

A busy Tuesday while Sweet Evalina napped ...

The beets had already been pulled yesterday and cleaned up with roots separated from the greens.

I blanched the greens. Put three 1# bags in the freezer and kept 1# out for supper this week.

I made 9 pints of beet pickles with the roots. I've been using the same recipe from the Ball Blue Book of Preserving for years. You can find it along with photos and commentary in previous blogposts of May 2010 and June 2011.

I used the food processor to zing up the garlic scapes with salt, pepper, and a healthy dose of olive oil.

I froze the resulting pesto in 1 tablespoon blops to be used in the future to season soups, sauces, etc.

While the food processor was warmed up, I trimmed back the basil plants. I made one batch of BASIC basil pesto (basil, garlic, olive oil, salt & pepper) which I froze. Then I made one batch of fancy basil pesto ... the obligatory garlic, salt, pepper, and olive oil ... along with plenty of walnuts and parmesan cheese. I generously coated a potful of rotelli (spirals) with the paste, adding mozzarella, prosciutto, cherry tomatoes, and toasted pine nuts for a deluxe pasta dinner.

A few pics ... status of the garden

Cherry Tomato Jungle

Beets

Beet Roots

Blueberries

Garlic

Kale with bolted lettuce and spent spring peas in background

Post Vacation: Status of the Garden

It is reported that while we were away for two weeks plenty of rain fell, and it shows. The garden is growing like crazy! Rouse the Spouse set about weeding before I even set foot in the garden. What a sweetie to spare me the sight of those undesirables!

I'm sorry to report that we missed the black raspberry season. Berries were just starting to ripen as we left the country. After two weeks, they've played out. On the other hand, we should start picking blueberries anytime now!

Of course, spring crops are finished. The sugar snaps and snow peas have pooped out. The lettuce has bolted. The salad turnips are ready to harvest now and in the next week. The kale and the beets must be harvested asap.

Meantime, summer crops are coming on strong. The cucumbers are producing well. Some are on the brink of being too big. Still tasty, it's the perfect time to chop-chop a couple batches of pickle relish.

The green beans are lush. Picking will begin soon.

The tomatoes have suffered from neglect. It's a tomato jungle out there! Must get them organized and tied up. The pepper plants need support, too, and the long beans need an extended climbing structure.

Alas, the baby okra plants were overwhelmed by the neighboring beets. The okra got a late start this spring. The weather was too cool. But it's hot now! Surviving plants should take off this week. I filled in empty spaces with new seed.

In our absence, the hard-neck garlic has produced flower stalks ... garlic scapes. I cut them all and will make garlic scape pesto for the freezer. The basil and the parsley are both in need of a good cutting back. Pesto pasta coming right up! The dill smells delicious, as does the rest of the herb garden.

The zinnias are blooming, adding a riot of color to the garden. The sunflower stalks are robust!

Sue has NOT been in the garden!

She's been galavanting about the Mediterranean!

Wandering the tree-lined streets of Barcelona, where it seems everyone has a little garden on the balcony, roof-top terrace, or patio. Even the city's iron grills and street lamps are crafted with floral designs. It's a beautiful clean and green city.

Admiring the home gardens in the small Spanish, French, and Italian villages. Food is fresh and delicious in this part of the world.

Realizing that almond trees and olive trees grow everywhere here! Of course, one must visit the vineyards of Tuscany and taste the fermented fruit of the vine.

Wondering if the amber waves of grain are semolina wheat used to produce all the good pasta?

Mint, Basil, and Parsley, too

Sure smells good in this kitchen! The season's first batch of basil pesto, a delicious quinoa-version of tabbouleh (recipe from Epicurious), and a pitcher of mojitos. Life is good!

Sweet Evalina loves Aunt Abigail's garden wagon