Garden 2026 is Upon Us!

Our Garden - July 25, 2026

We're back at it for another season! This is our 13th year gardening in this particular spot. (12th if you don't count the year I seeded all the beds in flowers and just let it go.) Over those years, I have realized one important thing: I'm a lazy gardener. I really enjoy gardening...every now and then when the mood strikes me. I wish I was a spend-time-in-the-garden-everyday type of gal, but I'm not. This revelation is a good thing! It has led me to plan this year's garden with my laziness in mind. 

Nearly everything in this year's garden is as close to "set it and forget it" as I could get. I planted summer and winter squash, pumpkins, beans (three kinds), corn, melons, tomatoes, cucumbers, and garlic. I've weeded a couple of times, watered and fertilized, but overall I've only gone into the garden a couple times a week to look over its progress. 

Oh! I did plant radishes too and they turned out beautifully.

Most of the work on the garden was at the beginning of the season. Let's go back in time to the middle of May. Since I had no plans to plant hardy crops like chard, beets, or peas, there was no need to get out and clean up the garden any earlier. My general rule of thumb is to plant the garden on Memorial Day weekend. This year, since that fell on the earliest date possible, I actually waited until the next weekend. Back on May 10, however, I did go through and clear the garden beds of weeds and last year's detritus. I also repaired the upper extension of the garden fence. We added an extra four feet to the top of the fence last year in an effort to keep the deer out (click here to read about that). Over the winter, the wind and the weight of the snow broke many of the bamboo uprights, so I had to repair them in anticipation of this year's onslaught of deer.

The garden on May 10, ready for clearing and repairs.

Nearly three weeks later, I did the actual planting. Everything was from seed in the main garden. I did try to start some seeds indoors, but that was not as successful as in years past. That failure didn't effect me much, though, as I had not planned on transplanting anything into the garden beds in the first place. The first thing I did was dig into the compost bin. 

Mmmm compost!

Rather than add the compost broadly to all the beds, I targeted application to just where the seeds would be planted. I did a lot of digging, but it seemed like the most efficient thing to do.

Targeted composting.

Once that was all set, I put the seeds into the ground, watered them in, wished them luck ("Do your duty!"), took a picture, and walked away.

Not quite like walking away from an explosion. 

Over the next two weeks, all my little seeds started growing (except for one zucchini) and I occasionally pulled weeds to give them the best shot.

June 14

And two weeks after that, the little seedlings were bigger plants and I was weeding less.

June 29

A month after that, the garden is beautifully lush. The vegetable plants are easily out competing the weeds and we've started to harvest. After the radishes, our first fruits of the garden were patisson strie melange squash. The heirloom pattypan squash are fun and funky. They taste pretty good too.

They can be eaten as summer squash or left to become decorative gourds.

The tri-color garden beans have started to come in and we're on the verge of being overwhelmed by cucumbers (my favorite time of the year!).

Yesterday's haul.

My new favorite thing to grow is garlic. I had never considered planting it in the past. For some reason, I thought it was too complicated or too much work. But, in the fall of 2024, we planted garlic just to have scapes the next spring. We ended up actually getting a few bulbs of garlic. I replanted eight of the cloves last fall and all of them grew! We had a lovely, tiny side dish of scapes one night for dinner and, just this morning, I harvested eight beautiful bulbs. I only have a 50/50 idea of what variety of garlic it is. I originally planted two types. Only one grew and I don't know which one. But that's okay. I like the taste of it and really love how easy and effortless it is to grow.

The garlic bed at the end of May.

Yummy garlic scapes!

Garlic sharing its bed with the morning glories.

Look at those beautiful bulbs!

I think that's enough of a report for today. As always, I hope to actually write here more often. Perhaps I actually will this year since the garden itself is so little work! 

Golden zucchini

Honeynut squash

Picklebush cucumbers

Honeybees busy at work!

A couple of our resident lurkers.

Strawberry Popcorn

We grew strawberry popcorn this year. It was the corn in our Three Sisters bed. This area is good for corn, but, as a home garden, I wasn't expecting to get much from our little 4-foot by 11-foot bed. I was actually delightfully surprised!

We planted the shiny little red kernels on May 25 with the rest of the garden.

And then we waited. A week later, we had rows of perfect blade-like seedlings.

Two weeks later, the whole bed was really starting to look like something. 

One more week and everything had more than doubled in size.

July came...

...and we just kept waiting. There really wasn't anything else to do. By then, the weeds had slowed considerably so daily maintenance wasn't necessary. When there was heavy rain and/or high winds, we sort of pushed the flattened corn stalks up again, but they more-or-less straightened themselves on their own.

By mid August there was definite progress in ear-development.

Some of the ears seemed odd to me (three in one spot?), but what do I know? This was my first time growing popcorn. A green stink bug seemed okay with it.

As did the bees.

And so there was more waiting as the stalk and ears began to dry.

By early October, I was tired of waiting. Though my patience has greatly improved as I've gotten older, I hit my limit. The majority of the ears were nice and dry so I went for it.

I am now putting shucking popcorn right up there with - well just slightly lower than - shelling beans. It was a beautiful day as I sat on our concrete patio, pulling back the dried husks, and revealing shiny, gorgeous, tiny, red ears of popcorn.

And after shucking ear after ear, I had a lovely surprise: an entirely white ear!

I got 21 shiny ears of strawberry popcorn in all (just the one white one). I strung them up with twine and hung them on our porch so they could dry further. 

I read that it would take about two weeks to fully dry. Of course, that varies by location and weather conditions. So, eight days after hanging the ears, I pulled one down to give it a try.

It was a bit of a struggle to pull the kernels off the cob, so I only did half of the tiny ear.

I put the loose kernels into a paper bag and microwaved them for about two minutes. I could hear tiny explosion but was disappointed by what I found when I opened the bag. The kernels had split open but that was it. My impatience was not rewarded.

So the half-ear of popcorn sat on our kitchen counter next to the last of the season's tomatoes until last night when I decided to try again. This time the kernels practically fell off the cob and made wonderful popping sounds in the microwave. And, lo and behold, we had popcorn!

I plan to leave the other 20 ears hanging on the porch for the next couple of days since we are experiencing 80 degree weather (yuck! The time of summer has past; it's fall now!). If the kernels come off easily, I know they're ready. If not, we'll hang them inside as temperatures will be falling back into the 50s by the end of the week (yay!).

In case anyone is wondering, the corn stalks became fall decor along with some pumpkins and a giant mum I got at my favorite pumpkin-and-mum-buying spot.

The popcorn harvest was just the start of putting the garden to bed for the winter. It's always a bit sad to see the end of fresh veggies, but I'm ready to be done for now. Some locals are not as pleased by the end of our growing season. But that's a story for next time....

Oh Deer!

Enjoying the Vegetables of Our Labor

 Every evening after dinner, my husband and I go out to the garden. Nearly every single day since the end of June, we have picked something while there. Sometimes it was just a handful of snap peas. Other times, it filled that nice old square gathering basket we've had for years. It's been a lovely, steady stream of fresh produce filling our refrigerator. So, what have we done with our harvest?

The daily haul on July 27, 2024

Pak Choi

Our first bulk harvest in June was the pak choi. We cooked up most of the little greens with some butter beans (from a can), garlic, herbs, and a touch of vinegar to make a fairly hearty dish. A sprinkle of bacon bits really made it.

Beets

People either love or hate beets. I happen to love them. This year, I planted some beet seeds that have been sitting in my seed collection for several years. I wasn't sure if any would actually grow, but they did. The vast majority of the small crop were chioggia beets, which have lovely interior rings like a target. There were also two or three Detroit dark red beets in the mix. I picked them in two rounds. The first batch I cooked whole in our Instant Pot, skinned them, then sliced them up. I toasted a couple rounds of naan, spread a mix of mayonnaise and feta cheese on them, layered on the beet slices and sprinkled it all with fresh thyme. Sooooo good!

A couple weeks later, I picked the rest of the beets, Instant Pot-ed and peeled them again, then used them to make pickled beet eggs. The recipe is simple. I put 1cup of cider vinegar, 1 cup of water, half a cup of sugar, and a teaspoon of salt together in a pan and heated it until everything dissolved. I also sliced up the one and only Detroit beet and added it to the pan. The chioggia are a light pink color when cooked and I worried they wouldn't dye the eggs that beautiful fuchsia. I put six hard boiled eggs and the whole chioggia beets into a glass canning jar and poured the vinegar mixture on top. After a few days in the fridge, we pulled them out and had very tasty pickled beet eggs.

Eggs and beets ready to soak up that pickle-y goodness.

That color just three days later!

Green Beans

Actually, they're Royal Burgundy garden beans, but they cook up green. I really love these purple beans because of how well they grow and because they have a built-in cooking indicator - as soon as they turn from deep purple to a beautiful bright green, they are cooked just the right amount. No squishy, overcooked beans! 

My husband is not a huge fan of green beans, so I just had four plants this year. It was still enough for several lunches for me (and the plants are still making beans). One nice way to use them is in ramen. I put a pack of instant soy sauce flavored ramen noodle in a pan with the seasoning pack and enough water to cover the noodles. I then put whole trimmed purple beans around the edges of the noodles before turning on the stove. As the water starts to heat up, I crack a whole egg on top, then put on the lid and let it all come to a boil. As soon as it does, I stir up the egg to make sure it cooks all the way. Within another minute or two the noodles, egg, and beans are all cooked just right.

Green bean and egg ramen with a side of cucumbers and dill.

Cucumbers

For the last month, nearly every meal has had a side of cucumbers - and I love that! This year, I planted a mix of old Chicago Pickling cucumber and Garden Bush Pickle Hybrid cucumber seeds. I'm not sure which ones actually grew, but they are all lovely. I eat them dipped in hummus, swimming in a light vinegar brine as quick-pickles, and mixed with sour cream.

Cucumber slices with sour cream and dill looks a bit slimy but is very tasty.

I also diced them up in salads. For one salad, I used a bag of riced cauliflower as a base. I added diced cucumber, tomato, pepperoncini pepper, and avocado (not from our garden) and dressed it with a little oil, lemon juice, salt and pepper, and fresh flat leaf parsley. 

So cool and fresh on a hot summer day.

Honestly, most of the cucumbers were consumed straight from the fridge all on their own.

Mmmm. Crunchy.

Tomatoes

I didn't start my own tomato seed this year. Instead, I got a grape tomato and a Supersteak tomato plant from a small local garden center. Both have produced a prodigious amount of fruit, though they have been slow to ripen. This is a good thing, however, so we're not overwhelmed by tomatoes. Even so, the grape tomatoes have become a breakfast staple for me, slice up with cottage cheese and fresh chives. 

A breakfast of champions.

 The beefsteaks are perfect for slicing on sandwiches, and that is exactly what we've been doing with them. Toasted white bread, spread with a layer of mayonnaise, topped with thick slices of tomato, and sprinkled with chiffonaded basil. There is no better seasonal treat.

Summer on toast.

Herbs

I've tried to add fresh herbs to as much as I can this summer, which has become much easier since moving some of them from the garden to our new patio container garden. But what we can't use fresh needs to be preserved for the long dark winter. I've dried two rounds of herbs so far, with at least on more batch to be done later in the fall. I have also made pesto to put in the freezer. I went online and found a good basic recipe - 2 cups fresh basil leaves, 2 tablespoons lemon juice, 1 small garlic clove, 1/4 teaspoon salt, black pepper to taste, 1/4 cup of oil, and 1/4 cup of grated Parmesan cheese (I don't bother with the pine nuts) - whipped up a batch and then carefully scooped it into a silicone ice cube tray. Each cube is about 1 1/2 tablespoons of pesto. Into the freezer it went. Once they set up, I popped the cubes out of the tray and put them into a sealed container back in the freezer.

One batch down, several more to go. We have A LOT of basil.

Squash

And finally, the squash and zucchini. I love them in so many ways - diced up and sauteed with garlic and herbs, sliced and coated in cornstarch then fried, layered in long slabs instead of noodles in lasagna (we haven't done that one yet because it's been so hot this summer!). A perennial favorite in our house this year has been to spiralize them into zoodles (or squoodles, I guess, depending on variety).  

Zoodles and squoodles together.

These thin-cut curling veggies can then be cooked and topped like spaghetti. I made a nice dish of the mixed yellow squash and zucchini noodles with sliced faux chicken cutlets and several blocks of our homemade pesto.

So creamy and fresh.

I'm going to be so sad when our harvest finally ends and we have to go back to flavorless off-season grocery store produce.