Garden Update: August

You may have noticed I’ve been light on the garden updates so far this summer (or you may have not – I won’t be offended).

That’s because my garden feels like it overdosed on NyQuil. Even though we planted in April, we’re STILL waiting for most of our veggies to appear. 2015 has been the wackiest season yet in a series of historically wacky seasons (as you’ve all read or seen on the news, I’m sure, if you aren’t experiencing it yourselves). Our spring was wet (!) and overcast, our summer gray and sunless… Now all of a sudden it’s hot and humid.

The winner of the season so far has been spinach:

Our bumper crop of backyard spinach.

Our bumper crop of backyard spinach.

It was extremely happy in the cool, damp May and June weather and we only ripped it up at the end of June to make way for broccoli, which has yet to appear (we did plant it a little early, but we figured there’s no real planning to California’s weather any more):

Our broccoli babes, grown from seed, when we first moved them to beds a little over a month ago. They're bigger, but still no brocs!

Our broccoli babes, grown from seed, when we first moved them to beds a little over a month ago. They’re bigger, but still no brocs!

We’re MOST desperate for some tomato action, but so far… Still waiting. We have close to ten plants we kept for ourselves: everything from basic juicy cherries…

Cherries_2015.jpg

We have five of these plants alone – not counting another that magically grew on its own in the middle of our broccoli bed (?). We also gave away a couple DOZEN more plants that we grew from seed.

…to exotic indigo apples…

It's KILLING ME these crazy alien-looking tomatoes are taking so long to ripen.

It’s KILLING ME these crazy alien-looking tomatoes are taking so long to ripen.

And still, we wait.

Things like hot peppers, sweet peppers, and beans have begun to arrive. Some of our herbs have thrived (sage) while others have died in the erratic moisture and had to be restarted (basil and cilantro), throwing off my plans to take over the salsa industry.

But we do have one vegetable that’s KILLING it right now, and that’s our 8-ball zucchini; a hearty summer squash that neither Trent nor I had much experience with, but figured since we LOVE regular old zucchini (we buy it and cook it weekly), we’d figure something out…

Make it up as you go along!

Make it up as you go along!

Ta da! This is my impromptu and entirely vegan 8-ball zucchini stuffed with veggie sausage and garden-fresh herbs. I just hollowed out the zuke leaving about an inch or two for roasting and scooping later while I devoured it :-D. Then I scored the halves and coated them with a mixture of Earth Balance butter, olive oil, and salt and pepper.

Next I diced up some of the scoopings, some veggie sausage, and some fresh garlic and basil from the garden. I tossed it all with some butter and olive oil as well, and stuffed the hollowed-out squash. I baked the halves for 20 minutes at 375º and it was a DELICIOUS meal – easy, fast, and healthy. Made myself a little sourdough toast on the side.

Next I’m going to experiment with a special 8-ball for Trent: cooked rice, chopped baby shrimp, and homegrown spring onion with a little parmesan cheese.

So, we’ll see how long we can keep the 8-ball concept interesting. What else fits in a ball? Because so far signs of more variety in the yard are a ways off…

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One thought on “Garden Update: August

  1. Margaret Wisniewski says:

    Wow! Julia Child look out! (Well, she’s dead, but you could certainly be the west coast version of her.) Who would have thought you could do so much with squash? My mouth was watering just reading about it. I think I will go cook some vegetables and eat them. Seriously, have you thought about a vegan cookbook? Between your pictures, your prose and your veggies, you could fill a book. Have fun planting and watching and waiting and cooking. Your patience will be rewarded.

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