Harvest Time

Well, not really. But since I do have garlic and basil in my garden, and since these tomatoes were grown in mid Michigan, even though they didn’t come from my own backyard, I decided that I was going to have one of my favorite dishes this week and that is exactly what I did. I took a good piece of bread (I get mine from an organic farm in Kingston, Michigan called Hampshire Farms) toasted it, spread pesto on top and then added a slice of tomato. I swear this meal is better than eating candy.



The garlic is now curing in my shed. Hopefully this will work and I will have garlic I can use for many months to come. Unless I use it up making pesto which could easily happen. The nice thing about cutting the basil is that it continues to grow and give me more leaves. What more could a pesto lover ask for! I used my muffin tin to freeze the pesto in smaller portions; I got this tip from a friend of mine in Pittsburgh and it works quite well.



The stargazers are putting on quite a show right now. They will probably be gone by next week. The ever changing garden. First it is the spring bulbs, then the bleeding heart, irises, and now purple coneflower is blooming prolifically. It seems early this year to me, but then everything seems to come early anymore. Some folks may doubt the existence of global warming, but in 26 years of gardening, the trend is for my plants to bloom earlier than they used to bloom. At least according to my garden notebook they do.







And now for something new. I have been meaning to plant a hibiscus and finally got around to it this summer. This is Luna pink swirl which I got from Abele’s Greenhouse. All I can say is whatever took me so long? What a gorgeous bloom this plant has! I should have planted it years ago.



There is always something to look forward to in the garden. As one plant goes another plant comes along to take its place. I guess if I can change through the years (and I certainly have more wrinkles) I can’t expect the garden to stay the same. But it does give me the same pleasures every summer. Not to mention the necessary ingredients for pesto, i.e., basil and garlic.