The Tuesday View – July 11

Today we return to the vegetable garden, overflowing with healthy greens. Views from both sides:


This week I’ve harvested over six pounds of broccoli, and about half remains in the beds. Most I’ve frozen, and some has made its way to our dinner table. The chickens love the greens and stems on the plants I’ve tossed to them, thinning the bed for a later harvest of side shoots.


Peas are definitely slowing down as happens mid-summer. I was surprised by how tall these grew — well over six feet. I’d guess I’ve gradually picked just over a couple pounds of the peapods.


Zero luck with English peas this year, even though they looked like they would do well initially. They died or were eaten soon after sprouting. I’d love to have success with fall peas, so I’d better get on that.

I’ve been slow to replant a couple of empty beds, letting life get in the way. Also, when I have time this weekend I’ll harvest a few beds of kale then blanch and freeze it. Varieties that have done great are Blue Curled Scotch, Premier Smooth Leaf, and Red Russian. Nearby, the cauliflower heads are growing each day.


July brings the cucurbit hills to life at last! The first yellow squash are just about ready. Quite a change from the view three weeks ago, shown second.



Alongside all the greens, our first raspberries are plump and ripe for picking, just a week or so later than last year.


We’ve had no rain for many weeks, yet the drip irrigation system has done its work remarkably well, evidenced by the vitality of these veggie beds.

Be sure to stop by and visit Cathy at Words and Herbs who hosts The Tuesday View each week, welcoming gardeners to share the fruits of their labors.

5 thoughts on “The Tuesday View – July 11

  1. I can’t even imagine how great it must be to harvest your own broccoli and cauliflower! I can imagine a lot of soups will be made for the winter? Enjoy all that goodness! πŸ™‚

    Liked by 1 person

    • Yes, Cathy, much soup indeed! Also, cauliflower that I briefly blanch and freeze does just fine when defrosted and roasted in a few months. We are especially enjoying the fresh broccoli oven roasted with homegrown garlic. Now begins the deluge of crops to harvest so it’s busier than usual here. No time for weeding — oh darn.

      Liked by 1 person

  2. Your vegetable garden is always an inspiration! I love how productive it is and everything (except for the English peas apparently) seems to be doing so well. I should really re-think mine, it seems awfully high maintenance for what I get out of it…
    Cauliflower from the garden always impresses me and yours looks just about perfect. I’d be too embarrassed to even consider showing you what mine ended up looking like πŸ˜‰ Enjoy!


    • I’m convinced one of the secrets to great veggies is great, homemade compost! The plants eat it up, and we refill beds with a few inches between plantings. Never ever be embarrassed to share as we all learn from each other and we all have plenty of flops!

      Liked by 1 person

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