It’s almost summer! That means it’s garden-planting-time around here. This year we started around the first week of May which is about a month later than we usually plant. I decided to delay for a couple of reasons. First, in mid-April my mother and I spent a week split between Hong Kong and Shanghai; it was a great trip and the food was amazing but I came home exhausted. Second, the last few years, all the tomatoes I’ve planted seem to come ripe at the same time in July, and by August (still full summer) there aren’t any left! Last year we were gone for two weeks in July and came home to 50 lbs of tomatoes. This year we’ll be going to Italy for two weeks, also in July (an early 20th anniversary trip), and I didn’t want the same to happen.
The garden feels a bit sparse this year, but I think it should be more than enough for the two of us. It looks pretty much like every other year (there are garden posts here going back to 2009) but one of these days we’re going to take out the raised beds and start over.
This is what I planted:
- 6 different tomatoes including both Heirlooms and Hybrids (Brandywine, Celebrity, Champion, Yellow Boy, Mortgage Lifter)
- 6 basil, 1 sage, 1 thyme, 1 oregano, and 1 purple basil
- 1 pickling cucumber
- 1 regular cucumber
- 2 globe eggplant
- 1 red bell pepper
- 6 Blue Lake green beans
- 1 yellow squash
- 1 green zucchini
Have you planted a summer garden this year? If so, what did you plant?
Beet Salad with Avocado and Grapefruit-Thyme Vinaigrette
As it warms outside, I find myself craving food which is light, cool, and easy to put together. This salad is especially quick if you buy those pre-roasted beets in packets often sold in the market’s salad section (both Costco and Trader Joe’s sells these). If you’d like to roast your own, go here for instructions. Beets seem to straddle the season between spring and summer, working as well in hot dishes as they do in cold. And avocados? When is an avocado not welcome at any meal, am I right?