Oh wow! I took so many pics of different bees when I had the tiny tomato farm during the pandemic, I should pull them out to see which ones they were!
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Green pepper big poppa, Roma tomatoes breaking color, the native goldenrod I planted last fall getting ready to bloom, my first Purple Cherokee for eatin.’
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Perfect. Thank you !
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My first artichoke didn’t blossom this year. I’m going to try to keep the crown indoors over winter, in peat moss.
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Beautiful!
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I am in awe!
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Grapes! There were others that I thought I had hidden from predators, but apparently I hid them FOR predators.
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We went away for several days on vacation, harvesting everything from the kitchen garden worth picking before we left. Here is what we came back to after four days of neglect.
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Those look great, especially for being “neglected”!
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A couple of the zucchinis and some of the green beans got out of control (ie bigger than I would like), and the apples were windfall. I thought about picking apples just before we left, but it seemed to me at the time that they needed a few more days. I was right. They’re now ripe and dropping. 
I’m outta time today, but plan on harvesting more of those tomorrow. These are our earliest ripening apples.
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amazed by the continued blueberry harvest!!!
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Lol. This was the Grand Finale. We thought we were done for the year before we left – even took a massive bowl of them with us to gnosh on while on the road. I had assumed when we got back, what hadn’t dropped on the ground would be seedy and mealy, at best. Not so! We came back to find all six bushes loaded with sweet, sweet berries with good texture. We picked every darn last one. I thought of you at the U-Pick, thinking this is how it must be. Early in the season we’re very circumspect about picking – each berry is inspected to make sure they’re fully ripe before picking. It’s slow going. Today, everything was ripe! It was a real berry grab. Now our bushes are naked, and we have a whole ‘nother basket-full to figure out what to do with. My freezer is stuffed to the gills, so that’s not an option. I made blueberry liqueur last year, which is a terrific way to preserve berries. I found the liqueur too sweet for my taste, however (although the boozy berries as a by-product were awesome!). I’ve already made jam and shrub, and baked most things under the sun. Two batches of blueberry ice cream. Four pies. We’ll have a berry sauce with dinner tonight and berry smoothies for breakfast. I imagine we’ll figure a way to eat these before the week is out. 
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