The season of broccoli

We continue to go to our backyard store prior to dinner these days. There are green onions to pull; broccoli, chard and cauliflower to cut; and what can only be called gobs of tomatoes to graze on. Some things have been picked clean. I cooked up the last of the green beans tonight, finished picking over the front bed of canning tomatoes this week, harvested the jalapenos and the last couple eggplant. On the maintenance front, we had a nice weekend. I was able to take advantage of it, cleaning and prepping beds for garlic and winter. 

It's a long way up, but he'll make it.

It is a nice time of year. The garden is more relaxed, less demanding this time of year. It is still growing, be is slowly, but still providing plentifully. 

Our broccoli has is the clear over-achiever these days. Our dozen plants have been producing consistently for a few weeks now. The second variety, Fiesta, has put out huge heads. The one here is 4lbs. I don't think we'll get much more out of these, but the other variety, Packman, are still full of side shoots. We should get another couple weeks of of those. Many have started to go to seed, but that hasn't deterred me. I can say that broccoli flowers are just as tasty as their non-flowering siblings. Eaten raw or in stir-fry, they are just as good. Don't let a little flower deter you.

Luke's vegetable sculpture. 

Just over 4lbs of peppers - jalapeno & Big Bomb,
neither really much more spicy than a bell,
unfortunately.