Went out to the garden this weekend to pick some mint for a refreshing drink and got distracted by all the new growth. I had to harvest a crop of collards (see above) due to the tomatoes slowly blocking the sunlight from the plants in the garden. I made a nice sauteed collard greens with garlic and onion dish.
We also saw the first sign of the grape vine coming back. It must mean that winter is definitely over!
I put up some stakes to secure the new tomato growth and finally got around to picking my mint. I concentrated first on the mint that is spreading out into the grass (see above).
Mint may grow like a weed but it is a weed I don’t mind!
I know the post is late since it is almost July but I wanted to show what has been up with the garden earlier this month.
Watermelon plant is starting to flower.
Roma tomatoes start to ripen.
We have a grapefruit that has not fallen from the tree!!!!
Key limes are ready to grow again this season
Starting some baby dills that I hope will make it through the summer.
New collard is getting some shade action by the palm frond.
This might be the first year the corn makes it….only time will tell.
Beans are hanging in there.
Because we have yet to have a freeze, the garden is flourishing. Around the time I am supposed to be starting seeds for Spring crops, I am getting ready to get a winter tomato bounty.
We are expecting cold temps in the next week or so but so far no threat of frost. Crossing fingers!!!!
Another area in the garden flourishing is the mint area. The mint was planted in a wooden container a couple years ago and has since been neglected. Although mint is best contained (since it can take over a garden with its minty-ness) you can see from the photo below that the container fell apart and the mint is free to spread. It looks so pretty and I love the taste of mint so I don’t want to mess with it – for now.
The key lime is not as fortunate. We will most likely lose this one in the year. Luckily it gave us one last crop of limes before its demise. The citrus greening is too much work for me to try to fight. After the key lime we will still have the Persian Lime and Grapefruit trees. I fear that these won’t last past a couple of years unless some easy treatment exists for the greening.
This is what happens to the collards in the August summer heat. I bet these guys cannot wait for the fall.
Many times I have an item or two that I want to make that I am not sure what to do with. In times like these a simple web search comes in handy. Some of the collards in the yard were ready to be picked before they went bad. The collards along with the corn grits that we purchased a while ago from our food co-op led me to this recipe. I made it today with the collards from the yard. A few substitutions were made: grits were cooked with chicken broth instead of the whey or water, sauteed garlic was added to the mix, parmesan cheese was omitted, only a dash of cayenne was used, and butter was omitted from the polenta portion of the recipe. The result was good but my dish doesn’t look much like the original recipe.