Six tomato plants are growing on this structure . . .

The Tomaccio tomatoes are getting ripe!

1.  The tomatoes are coming along . . .

This year, I decided to use a more aggressive training technique for my tomato plants. Instead of just letting them scramble up willy-nilly through a tall tomato cage, I’ve been carefully pinching off all suckers and tying the single remaining stem to a pole – or, in some cases, to the side of the cage. I did this to proactively head off possible tomato disease. Last year, most of the foliage on my heirloom tomato vines died back early because of late blight disease. The newer hybrids fared better, but not great. This pruning technique allows better air circulation around the plants and fruit, so it is harder for the disease to get established. It’s also easier to see what you’re picking!

2.  The edamame is producing . . .

O.K., I planted a token small row of this vegetable because it is very hot right now. I’m referring to the vegetable, not the temperature, although both statements are true! Edamame is just a fancy name for soybeans. According to my web search on the subject, it should be harvested right before it reaches the “hardening” time – I’ll have to figure that one out. Edamame can be eaten as a snack, a vegetable dish, or used in soups. As a snack, the pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth. I tried this as an appetizer at a restaurant, and wasn’t at all impressed. But I’m willing to try some other preparation.

Edamame is just a fancy name for soybeans!

3.  The lettuce is hanging in there, despite the heat . . .

Lettuce can get bitter and bolt – or produce seed heads – in the heat of summer. You can alleviate this a bit by choosing heat-tolerant varieties, planting it in partial shade and providing plenty of water. Mother Nature has been watering my garden, and my ‘Roxy’ lettuce has continued to produce for weeks. It is still sweet and tender, in addition to looking good!

Roxy is still adding gorgeous color to our daily salads!

4.  It’s about time to dig the garlic and onions!

The foliage is starting to turn yellow and flop over. In the next week or two, I’ll need to dig up the bulbs and spread them out to dry on my screened porch, in an area that gets good air circulation. When the tops are crispy-dry, I’ll work them into braids or cut the dried tops off and save the bulbs in baskets in a cool, dry place.

Asparagus ferns . . .

5.  Asparagus bushes are going to town!

Those who have not grown asparagus before may not realize that when you stop harvesting the spears – which are the growing stems – the plants continue to send up new spears that grow and spread out into this wonderful, fluffy fern. You must allow the fern to collect sun and make sugars by photosynthesis to send down to the roots so the plant will have lots of energy to make lots more delicious spears for next year. I do tie mine up a little bit, to facilitate mowing the lawn and growing other vegetables on one side . . .

So that’s what’s happening in the trusty garden. I’ve harvested about all of the broccoli, peas and the first few crops of radishes and lettuce. I’m pulling out the pea vines. Bush beans are starting to produce. Peppers, tomatoes, squashes and melons are not ready yet. Lots of herb are. Life is good!

Happy gardening,

Sue