August Harvest

I’m getting over my nematode crisis and I have to say that not everything in the garden is going poorly.  I had myself quite the harvest a few days ago, mainly thanks to my primary edible bed, which is separate from the root knot nematode quarantine.  In this case, two separate beds really pays off.  Plus, one receives more shade in the cooler months than the other, which makes it ideal for lettuces, beets etc., while the other receives full sun veggies year-round.

Brandywine and Cherokee purple heirloom tomatoes, summer squash and various beans. We also enjoyed 6 soft figs, but of course those didn’t make it into the basket.

Summer scallop squash in my Lifetime raised bed from Costco.

I started off the spring with tomatoes in this raised bed, but realized when they began to struggle that it wasn’t quite deep enough for them.  So, I cut my losses and re-seeded it with summer scallop squash, basil, lettuce, golden beets and broccoli.

Another view with basil peeking out.

Purple pole bean flowers.

So there you have it.  These photos capture the reason why I will continue to fight the good fight against garden foes in the name of beautiful summer harvests, simple bean flowers, and the promise of fresh, homegrown food.  Not all is lost in my little edible back yard.  🙂

Advertisement

Beautiful Heirloom Tomato

This is my first year growing heirloom tomatoes and the first-picked of the season is quite the show-stopper.

Cherokee Purple tomato – with their signature green shoulders up top near the stem.

And the other side….amazing!

These tomatoes have just as much character in their flavor as they do on the outside.  They taste rich and sweet, with a smokey flavor all their own.  I pair them sliced with good whole milk mozzarella cheese, fresh basil from the garden and a splash of olive oil, balsamic vinegar and salt & pepper (aka Caprese Salad).

Potato, Tomato, Corn and Basil Salad

This salad is quintessential summer fare, but seen as though there were beautiful ears of corn at the market today, I thought I’d have one last hurrah with this family favorite.  It’s full of flavor without a laundry list of ingredients.  I love that!  I told my husband over the phone today that I was making this as part of our dinner and he was a happy man!

Not only is this salad fresh, light and bursting with flavor, but it's gorgeous, too. A real feast for the eyes!

  • 1 pound baby potatoes (red, purple, etc) cut into bite size pieces
  • 5 ears of corn
  • 1 pint grape tomatoes, halved if rather large
  • 1/4 C sliced red onion
  • 1 large bunch fresh basil (fresh is key)
  • 1/4 C extra-virgin olive oil
  • 1 large lemon, juiced
  • 1 tsp salt
  • about 15 grinds freshly ground pepper

Place the potatoes in a large pot of water and bring to boil.  Cook until just fork tender, about 8 minutes.  Add to a large bowl.

Shuck the corn and cook in the same boiling water for 5 minutes.  Drain.  After cooled, use a chef’s knife to cut the kernels off each ear.  Add kernels to the large bowl.  Add tomatoes, onion, basil leaves, olive oil, lemon juice, salt and pepper and toss gently to combine.  Serve warm or cold.

Fresh basil

Unfortunately there’s currently no basil in my garden, so I bought the next best thing.  A local health food store carries this type of fresh herbs, which are then viable enough to plant in the garden!