It has been a rainy month and not too hot - our garden looks very happy. We have several herbs, some beets, cauliflower, Swiss Chard, mustard greens, kale, amaranth, musk melons, tomatoes, peppers and zucchini.
Our jalapeno plants are producing lots of little peppers! The bees just love these little flowers and I love to see happy bees.
I recently turned these beauties into Fresh Pickled Jalapenos - so fresh, so yummy!
Squash flowers are so pretty (and tasty too).
One lonely little zucchini...we are waiting for more. We've previously had bad luck with squash, so we are keeping our fingers crossed.
Happy kale. I love all the greens, and kale is one of my favorites.
Our musk melon vines are now growing up a trellis...they get taller every day! DH intends to support the melons with panty hose. Hmmm. I'll have to take a picture of that.
We have been enjoying a lot of mint tea lately!
These look like collards and that's what I thought they were, so I harvested a few of the big leaves and made them Louisiana style which is my very favorite collard greens recipe. Afterward DH (highly consternated), told me these are cauliflower plants, not collards! Well, they sure taste like collards. And nothing bad happened to me or the plants...we now have a little head of cauliflower growing in the biggest plant!
The cold snap we had this spring killed off all but one of our pear tomato plants. That one survived and is pretty humungous with lots of little tomatoes all over it. We harvested our first small handful of pretty yellow tomatoes today! Hooray!
I love these rogue amaranth plants and their dark red color. They are really pretty as ornamentals, but we like to eat their leaves.
Cherokee Purples! I can't wait for these to ripen! We planted several of these, but like our pear tomato plants, just one of the Cherokee Purple tomato plants survived the cold snap too.
I recently harvested a large bunch of Swiss Chard and was reluctant to throw the tender stems into the compost. I stumbled upon a recipe for Chard Stalk Hummus and decided to try it - it is delicious! I am exploring other recipes on Taste of Beirut, they look so good - I especially cannot wait to try Swiss Chard Cake. Grow, chard, grow!
Chard Stalk Hummus
Don't toss those chard stalks! Turn them into a tasty, legume-free hummus!
Chard stalks from one large bunch
2 cloves garlic
3 tbsp. tahini
1 tbsp. lemon juice or more to taste
1 tbsp. olive oil
salt to taste
Chop the chard stalks into 1/2 inch pieces. Steam them until tender, about 10 minutes. Transfer to a food processor and add the garlic, tahini, lemon juice, olive oil and a little salt. Process until smooth. Taste and adjust seasonings. Serve warm or cold. I served ours with crisp cucumber rounds - so delicious!