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.
Diary of a Tomato 
That flower border is amazing!
It’s usually a haven for Japanese beatles, but is flowering extraordinarily this year.
Wow, you live on an estate. Loved that radish photo. I would have guessed that those were pink summercicle radishes from Cook’s Garden. Very similar, only pink instead of red. It’s nice to have different shapes and colors, and bully for you for supporting Seed Savers.
We just live in a less populous state ;-) There’s also a Japanese type of long scarlet that we’ll be trying out this season.
Absolutely beautiful! I’m having the worst time getting your posts to show up on my reader.
Thanks for persisting! Technophobe that I am, I’m hoping the problem’s nox fixed…
Love the long shape of those radishes and the Tatsoi look huge! I’ve bookmarked the recipe for Kimchee as that look good. What do you use/serve it with?
I’m trying out a couple of ways of making kimchee, and hope to get a post up soon!