7.1.13 Days of Vegetables and Roses

7.1.13 Days of Vegetables and Roses

A thick hedge of rosa rugosas borders two sides of our vegetable garden. They were already here when we moved in, and, though they’re not thought of as companions, are excellent at attracting natural pollinators to the garden.

7.1.13 Days of Vegetables and Roses

Rhubarb leftover from making the first jam of the season, was cut into half-inch chunks and frozen. Come mid-winter, we’ll turn it into a tart compote or comforting stew

7.1.13 Days of Vegetables and Roses

Snap peas from Meadow’s Mirth being turned into quick vinegar pickles. A few days in the fridge, then they’ll be ready to eat, and keep for a month or longer.

7.1.13 Days of Vegetables and Roses

Also from the farmers’ market, peas from Riverside Farm. If anything, the damp weather we’re still experiencing has made for deliciously sweet peas. After shelling and blanching, a cup of them went directly into a risotto, the rest into the freezer. Frozen peas, along with the canned tomatoes, make up the the backbone of our winter stores.

7.1.13 Days of Vegetables and Roses

A break in the weather this past week-end finally allowed us to get the tomatoes in the ground. With no time to spare, since fruit’s already forming on the Peacevine.

7.1.13 Days of Vegetables and Roses
Checking in on the agretti, there are enough seedlings to start thinning. The green tops make a nice garden nibble, though the red stem is already too woody.

7.1.13 Days of Vegetables and Roses

Containers on the deck extend our growing space, especially for herbs, such as cilantro, dill and cutting celery. 

7.1.13 Days of Vegetables and Roses

This week’s harvest: Fun jen (above), rhubarb, salad greens, tatsoi, and Phillips and Rossa di Sulmona garlic scapes.

Putting-up: Rhubarb-ginger jam; frozen rhubarb and peas; quick-pickled sugar snaps.

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17 Responses to 7.1.13 Days of Vegetables and Roses

  1. Claire says:

    Your roses look beautiful! I’d like to stockpile peas for the winter, but I’d need a bigger freezer, and to stop eating them right away.

    • leduesorelle says:

      Peas are one of the few vegetables I like frozen, and 3 to 4 quart bags will get us through the winter. Though I’d like to store more, we have the same problem of enjoying eating them right away, because they’re still the best while fresh ;)

  2. You’ve expanded my horizon. Never had I heard of pickling peas. Sounds intriguing.

  3. Christina says:

    I’m with Judy,,,,,,didn’t think of pickling peas! Guess what I’ll be doing this fall when I can grow them again! You turned me on to Fun Jen. Love that stuff :). I have already shared seed with others in my family.

    • leduesorelle says:

      We pickle the sugar snaps, and might even like them more this way! How are you cooking with the Fun Jen?

  4. Jenny says:

    Lovely flowers and very nice harvest!

  5. Patsy says:

    Great looking harvest! I have never heard of agretti, will have to look it up.

    • leduesorelle says:

      Thanks, Patsy, though we’re still very dependent on the farmers’ market to fill in the gaps!

  6. kitsapFG says:

    Oh my! Those roses are just stunning! Are they a good scented variety too? The rhubarb and peas look mighty fine too. Our peas are just about ready for the big harvest, shelling and freezing process. Maybe as soon as next weekend in fact.

    • leduesorelle says:

      Hello, there! These rosa rugosas are a hybrid, and perfect for our gardeners like us who don’t like to fuss. Incredibly hardy, reliable blooms and fragrant as well. We didn’t get a chance to cut these down as we usually do, and found it blossomed even more abundantly as a result!

  7. Michelle says:

    Your roses are absolutely beautiful! Lots of beautiful things coming out of your garden now.

    • leduesorelle says:

      We can’t take much credit for the roses, they pretty much take care of themselves and they’re a reflection of good rose growing conditions this year. As for the vegetables, we’re still very much dependent on the farmers’ market ;)

  8. Karen says:

    Agretti…I haven’t seen it since I was in Italy where it was served as a side dish. My husband and I both thought it was good and asked what it was called.

  9. Fig & Quince says:

    The way you photograph vegetables, they withstand competition with the beautiful roses. Speaking of the roses, they’d be perfect for making rosewater! :D

  10. Simona says:

    Everything looks beautiful. I hope you get a bountiful tomato harvest. I made rose petal vinegar before leaving, but have not yet had a chance to taste it. It certainly looks really pretty.

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