Roasted Romas

The kitchen is being taken over by tomatoes.
The basil is at its peak.
First step... roast the romas!

Roasted Tomato Sauce
from Martha Stewart

Do I want green beans this summer?

Yes. I've decided. Definitely, yes.

The pitiful few Rattlesnake pole beans, left to fend for themselves, with relatively no support, is not satisfying the need for beans around here.

Today, I planted two rows of Jade bush beans and two rows of Blue Lake stringless pole beans. It should be good timing. Mother Nature has recently soaked the garden and is scheduled to drop more blessed rain this week.

Jalapeño Peppers

The kitchen is toxic with the smells of vinegar and hot peppers. Coughing, sneezing... it'll clear your head! On the menu today... pickled jalapeño peppers. Here's the recipe:

Ridiculously Easy Jalapeño Pickles
from the "Fat Free Vegan Kitchen"

Ingredients

• 8 ounces jalapeño peppers (number will depend on size of peppers)
• 1/2 cup water
• 1/2 cup cider vinegar
• 1/2 cup white wine vinegar or more cider vinegar
• 2 cloves garlic sliced in half lengthwise
• 3/4 teaspoon salt
• 1/4 teaspoon red pepper flakes optional

Instructions

1. Prepare jars and lids by cleaning them well in hot water. One recipe will fill 2 8-ounce jars or 1 16-20 ounce jar, approximately.
2. Wearing protective gloves, slice the peppers about 1/4-inch thick; discard the stem ends. Pack the pepper rings into jars.
3. Place remaining ingredients into a non-reactive saucepan and heat until it comes to a full boil.
4. Pour the vinegar mixture over the peppers until it covers them, and arrange the garlic slices on top. Seal the jars and allow them to come down to room temperature before refrigerating. You can use them immediately, but the flavor will mellow a little if you let them rest for a couple of days.
5. Jalapeno pickles should keep in the refrigerator for several weeks. Discard if any signs of mold appear.

I'm sad to report that the hot pepper bed is not doing so well this year. The jalapeños are producing a prolific crop, but the anaheim, the banana, and the poblano peppers are not setting fruit.

I hear from local gardeners that the failure to set fruit is a problem with lots of different plants this summer. Apparently, we had a spell of hot, dry weather at a crucial time.

Putting it Up

mise en place - everything in its place

blueberry jam & sweet pickle relish

We've had another good year of blueberries. Today I put up 9 jars of jam. Next week I'll make a blueberry pound cake for Rouse's birthday. In between, we'll eat our fill of fresh berries on cereal, yogurt, salads, pancakes ... and of course out-of-hand. And that will be that until next year!

The cucumbers, on the other hand, have not been prolific this year, but we have had enough to enjoy fresh refrigerator pickles. Plus, I did manage to get a batch of sweet pickle relish in the pantry.

Thinning / Transplanting the Mexican Hibiscus

I'm excited about the newest crop in the garden this year ...  roselles, hibiscus sabdariffa, Mexican hibiscus.

I had very successful germination rates with the seeds that Betsy gave to me. I thinned the plants before we went to France, but they still ended up a bit crowded as they grew. How I hate to pull up perfectly good plants! And these were bigger than ideal for transplanting... but what the heck?! Nothing gambled, nothing gained. I dug them up as carefully as I could, trying to maintain the integrity of the main tap root as well as the peripheral roots. Now, I hope they are as tolerant to disruption as their cousin, okra! I have to admit, they're looking a little sad in their new bed.

newly transplanted hibiscus plants in the foreground, okra behind

Edamame

The edamame is done!

The green soybean crop reaches maturity all at the same time, depending on the amount of sunshine the plants get. When the pods are plump... and before they begin to yellow... it's time to harvest.

We got 6 pounds of beans this year.

Sunny Flowers in the Garden

Tall Sunflowers

Giant Cactus Zinnia