Sharing the summer bounty and some close ups

The last month or so we have had lots to harvest. We've been sharing our bounty with as many people as we can and whoever will take it off our hands (which is never hard to do!): friends, neighbors, students and their families, volunteers at work, coworkers, and even the people we buy our bread from at Wild Flour Bread in Freestone.

What we've been eating and sharing:
carrots, beets, lettuce greens, tomatoes, peppers, melons, cucumbers, summer squash, leeks, onions, potatoes, basil, summer savory.
and also apples and pears from neighbors. I've even made sun dried apple and pear slices.
Yum!

Here are just some close ups a few of the recent things we've been harvesting.

honey rock on the left and noir des carmes on the right. September 7th

noir des carmes cantaloupe variety

noir des carmes on the left and honey rock on the right. noir des carmes is a bit more mild, but is super juicy and should be spooned out like custard and honey rock has a bit more sweetness and firmer flesh

honey rock finally ripening and noir des carmes mostly done. September 17th

pepper medley and leeks and summer savory for dinner. peperoncini, hungarian purple paprika, chilhuacle negro and corno di toro peppers

la ratte fingerling potatoes

mountain rose potatoes

some of our beans with more to harvest soon. we should have a good amount for our winter storage. calypso, painted pony and hopi red

calypso beans ready to harvest

hopi red beans ready to clean

cucumbers. japanese climbing and lemon. we've had tons of these!

hopi black sunflowers are ripening. the birds sure do love to steal our seeds though!

a golden beet heart

We've been enjoying sharing our vegetables and fruits with everyone. Wish we could send it to our family far afield... instead they will just have to come and visit!

Soon we will be harvesting the rest of our dry beans and potatoes and then our winter squashes.