We have had a pretty successful garden this summer. The squash came in strong and we ate squash every night for 6 weeks! We found that grilling it was the easiest and most delicious way to cook it plus it prevented us heating up the house with the oven or stove. We began harvesting our “sun gold” tomatoes a few weeks ago and then last week our beef tomatoes and heirloom tomatoes were ready. K will pop a sun gold in her mouth, shake her head slowly and say “Ooooh Mama. This is like eating candy.” They are more orange than red and the flavor is juicy and sweet with a hint of tart. Our cucumbers are done for the season; I think the heat is too much. We were able to enjoy a few weeks of cucumber and tomato salad with feta cheese and balsamic vinaigrette. We are still waiting for the peppers and the winter squash should be ready for harvest soon. We have a few blackberries and blueberries but not enough to store for winter. I have been picking blueberries at a local farm every week and freezing for winter. We only had 1 harvest of green beans and they were excellent!
These pictures were taken in June, so that is why most of the tomatoes are green.