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.
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.
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.
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.
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.
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.
Containers on the deck extend our growing space, especially for herbs, such as cilantro, dill and cutting celery.
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.
Diary of a Tomato 
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.
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 ;)
You’ve expanded my horizon. Never had I heard of pickling peas. Sounds intriguing.
They’re sugar snaps that I’m pickling, and have become our favorite refrigerator pickle!
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.
We pickle the sugar snaps, and might even like them more this way! How are you cooking with the Fun Jen?
Lovely flowers and very nice harvest!
Thanks, though the harvest is scarce, especially compared to yours! ;)
Great looking harvest! I have never heard of agretti, will have to look it up.
Thanks, Patsy, though we’re still very dependent on the farmers’ market to fill in the gaps!
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.
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!
Your roses are absolutely beautiful! Lots of beautiful things coming out of your garden now.
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 ;)
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.
The way you photograph vegetables, they withstand competition with the beautiful roses. Speaking of the roses, they’d be perfect for making rosewater! :D
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.