A Home-Grown Lunch

This is the reason why I get dirty; bend and beat up my middle age body, endure cold and heat: 

The harvest is sweetest when it is seasoned with one's own labor. 

Today, I enjoyed Arapaho blackberries sprinkled with table sugar and a crisp, green leaf lettuce salad with slices of "Fire n Ice" radishes* and "Super Snappy" peas*.

The Arapaho berries grow on the east side of the potting shed.  This year, there is an abundance of berries.  The branches hang heavy and low.  Two years ago, the canes were fertilized with chicken manure.  They are showing me their thanks!

The early kitchen garden of radishes, peas and lettuce is coming to an end.  This season's lettuce actually self-seeded so I am allowing a few plants to bolt and go to seed again this year.  In early August, I will replant leaf lettuce for harvesting in September.

I'll also replant some peas and radishes for fall harvest.

This afternoon, I will put in some herbs - dill and basil - and, the last of the tomato plants.  I've held back some plants to put in the kitchen garden.  The protected southern exposure will allow the tomatoes to produce some time after the tomatoes in the main vegetable garden have stopped.

Bon Appetite!

* Seeds are from Burpee

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