My garden is yielding huge quantities of succulent tasty vegetables, more than we can use, so we share the bounty with neighbors and friends. It is going to be hard to be away for ten days the first of August doing my stint as Artist-in-Residence in Denali National Park. When I scheduled my dates last winter I didn’t take into account that the garden would be at its peak yield.
Here is part of tonight’s dinner. We’ve found that turnip is fabulous and sweet eaten raw with a dip as are the carrots, we bar-b-que beet slices coated lightly with olive oil, kosher salt and freshly ground pepper. Yum, delicious! Zucchini and yellow squash are waiting in the refrigerator along with snap peas and the small shoots of broccoli that grow after the big heads are harvested.
Gail Niebrugge, Alaska landscape painter
Yumm! Beautiful, home grown, fresh vegetables.
We have been holidaying in Brisbane and Vanuatu – have some great photos. The Vanuatuans are so friendly and welcoming.
Now I’ve got several hundred e-mails to read…
Hugs from Noella
I’ve missed hearing from you. I look forward to seeing your photos.
Gail
I really like the composition of the top photo with the vegetables in pots!
Thanks, Our vegetable bounty will continue for a few more weeks. The first frosts can happen as early as the beginning of September.