Just starting to ripen.

The Hokkori pumpkins are already overflowing.

The temperature is edging up to 30 degrees today. That’s hot for us. It’s hard to do anything in the garden at all, but we manage to get some weeding and watering done in the mornings and evenings

Yesterday I noticed some cucumbers getting big and ready for pickling.

Now the first cucumbers are in the jars, 2 weeks earlier than usual.

I guess someone likes the heat.

Now back to my favorite shady spot with the light breeze.

It’s the intensive gardening season now. After an early but slow start the garden is growing like crazy now. Soon there will be cucumbers ready for pickling and the start if the pickling season.

How we got off to a kick start today when we cleaned out a row of daikon radishes that had already gone to bloom. The seed pods looked too good to throw on the kompost.

We picked them,

Boiled some to eat for dinner,

And put some into a jar (not boiled) with garlic and dill from the garden to ferment as we do with cucumbers.

My hokkori and uchiki kuri pumpkins are planted out now.

And it looks like some timely rain is on its way.

I’ll need more fermented roots for summer sales. Until I have my own roots in the fall I have to go to the store and buy some if the quality is good and ecologically grown.

Carrots, beets, rutabagas, turnips, daikon, onions, garlic, salt, etc. in different combinations.

Our orune trees are in full bloom.

Just in time for some warm spring weather. The bees are going wild too.

The damson have may names; prunes, krikon, Greek plums, Damascus plums and more. There are many differrent varieties too; diff shapes, sizes, flavors and colors.

These will be marroon, round, sweet and with great flavor for marmelade etc.

Chickpeas for the last batch of miso for this season.

Using the standard recipe, but with chickpeas instead of soybeans and rice koji, makes this one both soy free and gluten free.

Farmer Magnus brought this by. He knows we like these kind of weeds.

Burdock makes a very good soup!

Or sauteed.

PAEONIA X HYBRIDA