. . . when gardeners want to either run away from home or hire someone to be in the kitchen 24/7 helping with the harvest.
But it is, after all, what we work for all gardening season. That time of year when the garden is producing bountiful quantities of produce . . . and there seems to be no end of it. Nor a way to keep the kitchen cool. Nor a way to get enough sleep. (How in the world did those mothers of families of eight or more, in times gone by, ever manage to put by enough food?! Food that was depended upon to keep their families fed all year long.)
Our blueberries are in full ripening mode. Papa Pea has been great about going out to pick them with me.
Most of them get stashed in the freezer, but I always keep out enough for fresh eating. And a blueberry dessert now and then. I still need to make a batch of jam for giving and eating this winter. We're having to pick about every 2nd or 3rd day right now and, yes, . . .
. . . we're still keeping the bushes covered as protection from the birds. This makes harvesting more of a hassle, of course, what with taking off the coverings before being able to pick and then putting them back on again. But it's worth it. We're getting about four quarts each picking.
I've given up hope for any kind of a Brussels sprout harvest this year. Instead of forming tight little heads, the sprouts are exploding as seen in the above picture. (Kinda looks like my hair when I get up.) Anybody know what cases this condition?
Even though the temp was up near 90 degrees yesterday in the garden, I did quite a bit of cleaning.
This is the garlic bed that got pulled a few days ago. I planted two varieties that I've kept going for a couple of years, Blanak and Siberian. Almost half of the Siberian failed to come up this spring, and then a few of those never made decent bulbs. The Blanak did very well (thankfully!) and all told we have 60 bulbs drying. I've already ordered a new supply for planting in October because we won't have enough from this harvest to plant and still have an adequate supply for cooking this coming year.
A bed of salad greens that was overgrown and bitter got bagged up for Chicken Mama to take to her chickens. The Swiss chard left in the bed is still doing great.
A bit more pruning of the tomato plants was on the agenda along with snipping off the wandering tendrils of the pumpkins and gourds. It's time for them to put all their energy into developing the fruits already forming rather than into new growth.
With various other clean-up jobs, I managed to fill the compost bins right up to the tippy-top with my gleanings. Don't know if Papa Pea (Manager of Ye Ol' Compost Production) will be too happy about that or not.
Add the cleaning up of the garden as it becomes possible to the harvesting and processing of food for storage and the days are full. I really don't want to run away from home and no one has answered my ad (ha-ha) to be an unpaid full-time scullery maid in the kitchen so I'll just keep trucking along and being truly-duly grateful and appreciative of this wonderful harvest time of year.