This past week, I've been pickling, drying and freezing most of what the garden is producing. The zucchini plants are looking a bit overgrown right now so I can imagine a time soon when they will no longer be productive. As you can see, I haven't been good about picking them on a daily basis and so some of the fruits are on the heftier side. These I've shredded and frozen for zucchini bread and fritters. And after a brief hiatus, our broccoli plants are producing really good-sized side shoots. One in particular was almost half the size of the main head.
The beans have been prolific this week. Aside from my runner beans, I'm growing bush-type beans and so this abundance won't last forever. Most of my runner bean haul was blanched and frozen. Frozen beans don't sound too exciting now, but I imagine that they will be a welcomed sight come winter.
What I've been doing lately is going out into the garden when I get home from work and picking a handful of string beans for dinner. I love when the garden becomes an extension of our kitchen pantry.
I've been picking a lot of scallions as well. They've held up incredibly well despite the heat. I treat them as a cut and come again crop, leaving about 3 to 4 inches of the base to regrow. They seem to bounce back fairly quickly. And even if they end up yellowing and flopping over in August, by late September, they'll be green and lush again.
Lastly, the beets (like this year's spring carrots) have taken quite a long time to size up. In every growing season, there always seems to be one crop that suffers. This year, it's the root vegetables. The leaves on the parsnips that I seeded back in early May are only about 8 inches tall. And my winter carrots, which I seeded the other week, did not germinate well. There's really nothing else to do at this point but to keep trying and hope for the best.