After spending all spring and most of the summer carefully tending the garden, it's finally time to begin the long, arduous task of raking in the harvest.
Okay, okay, so I threw a few tomato plants in the ground this spring and haven't looked back at 'em since. It's been raining the whole time, so I didn't even water them. Not once. And yeah, maybe there aren't enough to break out the canning equipment yet. But we did get to each have one on our salad tonight. I even sliced mine to prolong the joy of it.
Aren't they cute? I love grape tomatoes. My Bush Celebrity tomatoes look like they'll be the winner of the season. I have a nice healthy looking plant with loads of tomatoes. The Early Girl variety didn't do so well, only two tomatoes there. The Big Boys aren't very big yet, but I put those out late. I also put out both a red and green bell pepper and they are the same size as the day I planted them. Can't say I'm to happy about that, I really wanted peppers. The cherry tomatoes are plugging along, but look like they'll be late coming on.
My parents sweet corn should be ready sometime this week. They plant enough to feed a small army so I'm thinking I might get an ear or two. But the number one taste of summer for me is the cucumber. I picked some up at the farmers market and made some old fashioned cucumber salad. This to me screams summertime. Try it. You'll like it.
Old-Fashioned Cucumber Salad
1 cup water
1 cup sugar
1 cup vinegar
1 large onion, thinly sliced
3 large cucumbers, peeled, thinly sliced
salt and pepper, to taste
Mix water, sugar and vinegar together until dissolved. Add onions and cucumbers. Salt and pepper to taste. Refrigerate for three hours before serving.
When the onions and cucumbers are gone you can save the juice in the fridge and add more cucumbers and onions to it.