A thicket of rosa rugosa borders the vegetable garden — we’ve never seen it this full of blooms and it’s literally vibrating with the buzzing of wild pollinators. Much of the garden not only survived but seemed to have benefitted from last week’s high temperatures.
Certainly the tomato plants did. The boost of heat was just what they needed to get themselves settled in and busy at the task at hand.
These Cincinnati Market radishes, an heirloom from Seed Savers, are also called Long Scarlet. We’ve grown these for several years, and harvest them when they get around 6 to 7 inches long. They’re on the spicy side from the heat, but remain tender and crisp.
The tatsoi that are beginning to bolt were harvested. We’ll make use of them, along with the radishes, in trying out this recipe for quick kimchee.