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State of the garden, early August 2011

August 16, 2011

We were gone for a week and apparently it rained, because the tomatoes on the arbor are now far past the top and reaching for the sky.  The vines are ten feet tall at a minimum.

What is it about the box that the tomatoes love so?  The tomatoes I have in containers are barely 12 inches high and have no more than 2 tomatoes each.  But the ones climbing up the arbor are as thick as a wall.  I have to crawl in with a machete to clear away the leaves to reach the fruit – there is a lot of fruit.

To harvest the tomatoes, Tea and Pea use mallets to knock the high fruit down. Pea wears a helmet to prevent cranial bruising. Kidding. The helmet is for style.

I’m glad I planted zinnias at the front of the left box, because the peas, garlic, and arugula are long gone, and the few squash plants that survived the vine borer are looking mighty pathetic and overrun by beetles.  But the zinnias create a beautiful curtain to hide all of that from view, and attract a zillion butterflies besides.

The squash, despite the bugs, have limped along and produced monster-fruit during the week we weren’t here to harvest.  Some are nearly big enough to carve into jack-o-lanterns.  So much for 2-3″ squash.  I grated just one of the big ones today and had enough for two loaves of zucchini bread and a huge zucchini fritata.  The fritata also had our own basil, garlic, and cherry tomatoes.  All we need now are chickens for our own eggs and we’d be totally self-sufficient.  Fritata-wise, anyway.

Also, I love our multi-colored carrots just because they look pretty all chopped up.

Now that the summer is winding down I’m watching the bell peppers to see if they will have time to turn red, and the Brussels sprouts, which are still tiny little buds of sprouts on their stems.  I am afraid they will not grow fast enough before the frost comes.  I’m still crossing my fingers.


2 Comments leave one →
  1. Nancy Huwe permalink
    August 16, 2011 11:23 pm


    Your peppers should still have time to turn red. I have lots to turn also.
    Also, you can shred all those squash/zucchinis in 2 cup or whatever portions & freeze flat in quart ziplocs. Besides cakes & muffins/breads, you can add it as is to meatloaf, meatballs, soups, spaghetti sauce, lasagna, etc. all winter long. I’m making zucchini enchiladas this week to use one of mine that got away. Corn tortillas, shredded zucc. tomato sauce, cheese, herbs, etc. Bake & eat with sour cream. Once-a-year tradition. Plus there’s always ratatouille – delicious to use up zucc. with eggplant & hoards of tomatoes. . . & minestrone. . .

  2. Courtney permalink
    August 17, 2011 3:16 pm

    can you feel my jealousy through the wormhole? i am so amazed.

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