What are You Eating from the Garden?

digitS'

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Snap peas.

So very flavorful! Some of them would have been ready to pick 3 or 4 days ago but ... you know . 🥵.

The very start of the peas. There is only a reasonable let-up of the heat and that is putting a lot of stress on them. 90°f at noon today (32°C).

The amaranth has gotten a little "way from us." Not much of a problem with variable germination and lots of plants, plus more seed sown.

I could have brought home a few green Thai Hot peppers. I'd expected them to love this heat. All the peppers look healthy but I thought that the plants would have grown a little more. Still ... it was 105+ (sometimes ++!) during the afternoons and 70° by morning. I just don't think that the peppers like those big swings in temperatures.

Steve
 

heirloomgal

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Rhubarb crumble made with possibly the last rhubarb stalks for this season...

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Cosmo spring garden

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Cucs, squash, potatoes, peppers, few cherry tomatoes, beans, corn, blackberries, blueberries and okra! Summer veggies are here! I have been so busy preserving all the goodies. Made yellow squash and zucchini chips and garlic powder/salt.
 

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heirloomgal

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Very simple @ducks4you . Top crust is about 2 cups almond flour, couple tablespoons butter and a splash of maple syrup. Bottom: A few cups chopped fresh rhubarb, and a cup of frozen/fresh mixed berries of any kinds, 1 tablespoon cornstarch and sugar - I use a bit over 1/8 cup. 350 degrees for 20 minutes with a cover, another 5 or ten without. It' yummy!
 
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