Summer is flying by and my garden is starting to produce some lovely things! I figured it was time for a peek at what I'm growing this year and what's proving to be successful so far.
The strawberries I planted last year have quadrupled in size. I'm guessing in the next year or two I'll have an entire box of strawberries. I went ahead and bought netting to keep the birds from nibbling our berries and that's been successful. The ants (or whatever else) I have under the netting are still getting their fill of ripe strawberries, though. Boo.
I have 5 tomato plants that have lots of green guys but haven't quite ripened yet. I am excited for them... it's almost salsa season!
The brussels sprouts came back this year but I'm not holding my breath on those. I ended up with very tall stalks and baby brussels last year, but nothing ever really happened past that. We'll see how this season goes.
My squash has blossoms like crazy and I've planted more flowers and a bee balm plant near them, so hopefully I will actually get some squash this year. I tried hand pollination last year but I'm hoping the bees and wind will go ahead and do that job for me!
My cilantro, rhubarb, and peas are doing great! I planted onions and a green bean bush (?) for the first time, so we'll see how those do. My peppers are flowering but I'm still waiting on buds.
Anywho, this is the first exciting stage of the year for me when it comes to gardening. Most fruits and veggies are either green or flowering, and I get to sit by and see what works and what I will need to change next year. Also, if you know of any other ways to utilize rhubarb besides pie, please let me know. I have no idea how else to use it but have a TON!
I made these rhubarb strawberry margaritas and LOVED them! Rhubarb simple syrup on its own would even be delightful, I'd guess. https://minimalistbaker.com/rhubarb-strawberry-margaritas/
ReplyDeleteMy aunt makes strawberry and rhubarb jam. Or send some to us in Texas. ��
ReplyDeletethe brussel sprouts might need to grow at a different time of year, usually a winter crop (I am in Melbourne, Australia) like other brassicas?
ReplyDeleteMy parents have always made rhubarb jam. Whatever doesn't go into the jam jars gets put on vanilla icecream still hot and it's amazing. (You can heat up the jarred stuff and do it too but the just made stuff is the best)
ReplyDeleteMake a rhubarb syrup, and use it in drinks! Rhubarb-vanilla compote or jam is also very much a thing. And I imagine that rhubarb popsicles would be great. It freezes well, so you could save some, for when the longing for summer comes along, during the fall months.
ReplyDeleteQuanto amor esse "jardim" <3
ReplyDeleteAmo suas fotos, são tão delicadas!
Beijos/xoxo
Haven't tested any of these yet, but have a similar rhubarb 'problem' and these are on my list to try. Surprisingly few rhubarb recipes that aren't pie or crumble.
ReplyDeletehttp://www.sweetpaulmag.com/food/rice-pudding-with-rhubarb?A=SearchResult&SearchID=3407829&ObjectID=4641809&ObjectType=35
http://www.foodandwine.com/recipes/alsatian-rhubarb-tart
http://www.foodandwine.com/recipes/rhubarb-cheese-strudel-vanilla-sauce
Make strawberry rhubarb jam! x
ReplyDeleteIt's so exciting growing something with your own hands! I'm so happy for you and your beautiful garden. Have you ever considered Diatomaceous Earth for your ant problems? I sprinkle it liberally around my home and plants and it does the trick! It's natural so it's completely safe (even if ingested) with kids and pets. Good luck!!
ReplyDeleteYour garden looks great so far! -Hanna Lei
ReplyDeleteI'm so jealous of your garden! Mine just roasted in the Phoenix heat. It looks like you'll have a lot of great produce soon!
ReplyDeleteLaura
http://laurelandfern.com/
We love rhubarb. We will cook it down with a little water and brown sugar and use it as a topping on pancakes or vanilla ice cream. I also make a jam (find the recipe on Pinterest) using only rhubarb, sugar and strawberry jello. It is so good, my kids love it, we have very red rhubarb that is not tart so I cut the sugar in the recipe in half. Before it sets it is so good on ice cream.
ReplyDeleteMy garden gave me a whopping 5 kg of rhubarb this year, so I've spent the past week trying to get rid of it! My suggestions: rhubarb (and strawberry) jam, as you can make tons and store for later and give away to friends and family; and rhubarb crumb bars. I used Marath Stewarts recipe and trippled it so that it fit in a sheet pan, cut it all up and stuffed my freezer. And whatever rhubarb's left over is frozen in bags of 500 g, perfect for just throwing in a dish with some sugar and adding a crumble topping for a quick crumble.
ReplyDeleteHere in Germany we often make marmelade out of rhubarb, often in combination with Strawberry and vanilla. And the other thing besides pie ist rhubarb compote. This you can eat hot or cold for example with ice cream or pancakes. Maybe some Inspiration for you. I'm curious to see what will work in your garden ... we just started the gardening journey this year 😊
ReplyDeleteGreatings from Germany
Germans LOVE rhubarb. You can turn it into compote (especially together with strawberries), put it in scones, completely cover the top of like a sponge cake or even make an upside down cake with it. You can also cook the rhubarb down a little with lemon juice and sugar and strain it to add the liquid to sparking water for a spritzer or make syrup and even add that to champagne or white wine.
ReplyDeletewow you've got quite the garden going :)
ReplyDeleteI've wanted to try brussel sprouts -- maybe next year
The Brussels sprouts in our garden never grew beyond the baby sprout phase either. However, we have been enjoying the leaves immensely; they're delicious. I cut them into ribbons and saute them in bacon fat with garlic and crushed pepper flakes. They can be treated similarly to kale.
ReplyDelete