The first harvest of green beans is finished as humans enter a race with nature to get the best of what’s in the garden patch.
Rodents, slugs and insects all want a piece of the action. Today I’ll pull up the plants, harvest what remains that is edible and prep the soil for replanting.
Green beans are one of our favorites. We have about ten pounds in the ice box ready for cooking—not enough to preserve.
Yesterday I harvested Swiss Chard. While the preparation is a bit boring—slice leaves into ribbons, saute with onions and garlic—it is a tasty, seasonal side dish. With the kale and lettuce we have an abundance of leafy green vegetables.
The broccoli seedlings are coming along, and if there is time, I hope to prepare a plot for the planting today.
There is one other garden patch ready for second cropping, and it will likely be turnips and radishes. The weather has been very cool, and there may be a window to get them in before the traditional July 25. With the crazy weather, we press against preconceived notions about seasonality and try new things.
And we weed the garden, never catching up with the work as nature works incessantly to take over the plots again.