Decided to mix my yellow wax beans with my green beans for pickling and canning. I shared my process and photos on the OssBank blog
here.
Cucumbers are coming along and ready to eat and start canning.
Amazing how some things still grow in this hard, nasty, clay soil! But grow they do!
As soon as these Roma Tomatoes turn red, I will be trying to keep up with canning salsa!
Spaghetti squash is ready and I fixed one just the way I like!!
Learned today that I am growing an edible weed!!! These little succulents are abounding in the garden. This is common Purslane, also known as Verdolaga, Pigweed, Little Hogweed, or Pusley. This plant may be eaten as a leaf vegetable. It has a slightly sour and salty taste and is eaten throughout much of Europe, the middle east, Asia, and Mexico. The stems, leaves and flower buds are all edible. Purslane may be used fresh as a salad, stir-fried, or cooked as spinach is, and because of its mucilaginous quality it also is suitable for soups and stews.
More on Purslane.
In this picture it is coming up amongst the ivy.
And here it is by the squash plants. It is actually everywhere, I just didn't realize it was edible and I pull it when I weed and trash it.
From plant.....
....to can! These yummy sweet yellow peppers are excellent on sandwiches and in salads!
