Well, it has been over a month since I did a garden update, so I decided to take a few photos this morning while the dew was still on the flowers and veggies. Gardening has not really been that enjoyable this year. With the excessive heat we have been having here in the Northwest, being out in the hot sun is not my idea of fun. The garden seems to be handling the heat fine though. We do try to keep it watered well on these hot days, our lawn and several other plants are as dead as can be though. I for one cannot wait for the cooler days of fall to arrive!
Marigolds & Tomatoes
Beets & Carrots
Italian Roasting Peppers
Orange Bell Pepper
This photo is to show how the one Early Girl tomato plant has decided to take over the entire garden bed. Also planted in this bed is four varieties of peppers, two cucumber plants, and some marigolds.
Green Bell Peppers
Feverfew ~ self seeded next to our plum tree
Applemint ~ gone to seed
Corsican Mint ~ self seeded in the bricks that line the foundation of our home
Garlic ~ drying on the racks, we will soon be cleaning them up and storing them
Sun Gold Tomatoes & Basil
Fresh veggies harvested from the garden this afternoon. Menu planning was going through my head as I picked the veggies. I see a few meals that I can make with the produce in this basket, along with some zucchini bread and cake!
Tonight for dinner I roasted some of our beets from the garden. Very simple and very delicious!
Oven Roasted Beets
Peel beets and cut into small wedges. Add some olive oil, salt, and pepper…mix together to coat all the beets. Add a sprig or two of rosemary and thyme. Roast in a 400 degree oven for about 30 minutes, or until fork tender.
I also made a veggie quiche tonight. I made a whole wheat pie crust and filled it with fresh picked veggies – broccoli, pepper, zucchini, tomato, and garlic. I whisked together 4 eggs, 1 cup of milk, and salt & pepper to taste. I added the veggies and about a cup of grated Monterey Jack cheese to the pie crust and then poured the egg & milk mixture over the top. I then baked it for about 50-60 minutes in a 400 degree oven. If you make this quiche, keep an eye on it while it is baking, as your oven temperature may vary from mine, also let it cool before slicing so it can set up a bit.
While I was outside this morning taking photos of the garden, this is what the sky looked like. There was a red glow around the sun due to all the smoke from the fires in Eastern Washington. This is the first day that the smoke has made its way west of the Cascades. It was a very hazy day with a burning smell in the air.
Please pray for all the fire fighters and volunteers that are battling these wildfires, the families that live in the fire zones, and also for some much needed rain here in the Northwest!