I’m still so very enamored with this outdoor prep area that Jeff set up for me. It keeps all the dirt from the garden produce out of the kitchen and gives us a place to do lots of other dirty chore wash up that just seems to making keeping up the inside of the house so much easier.
We’re munching on yet another round of radishes, but there are also turnips and rutabagas being added to the harvest basket these days.
Flowers are flourishing, lots are blooming with even more promising to open up soon. The deer have munched on a few, but overall the unfenced herbs and flowers are holding their own and showering us with their gorgeous displays.
What’s happening in your garden? Links to your own garden postcards are most definitely welcome.
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What is your secret with radishes? Mine are never what I hope for!
In the picture I notice you’ve got a nifty looking wheeled cart for your hose. Is it home-made or did you find it somewhere? Our hose is somewhere in the neighborhood of 150 feet long and every autumn it is a big production to get it gathered up and put away. I’ve been looking around for solutions and your hose caddy looks very interesting. As for our garden right now it’s producing broccoli and beans faster than I can stay on top of, trying to get most of it processed and into the freezer.
Lisa, we bought that wheeled hose cart at Western Building Center in Whitefish, Montana. I imagine you could find one at any home improvement / hardware store. It is an awesome thing, it holds the hose that goes out to the garden and is at least 100 feet…
Mmm, rutabagas…I love them, but rarely cook them because they’re such a pain to peel. If you have any tips to make fixing them easier, I’m all ears!
As far as our garden, at this point just trying to keep the herbs going through the summer. Maybe in September we’ll be able to plant our fall garden, and at least get things going in the right direction before our new little guy arrives on the scene in October.
Rutabagas are a bugger to peel. I usually remove the root and set it on the cutting board, then just run my knife around the edges, down towards the cutting board, like I’m peeling a pineapple if that makes sense to you.