After the big rains in June, temperatures have now reached an average of 33 degrees, and the garden is exploding! We’re still waiting for the tomatos but starting to cash in both giant garlics, plenty of zucchini as well as carrots and herbs.
I had been away for a few weeks, and when I came home everyting had grown like crazy! Radishes were halfway to harvest, peas and beans were starting to look for things to cling on to and our kitchen looked like a tomato plant invasion. It was clearly time for some weeding in the garden and for the tomatoes to move out.
One really nice by product of weeding out beets are the tiny little beet leaves that I turned into a yummy sallad with some avocado, tomato, cucumber, pumpkin seeds and fresh oregano leaves from the garden, all seasoned with olive oil and reduced thick balsamic vinegar.