Like every August, it’s HARD to believe that just about 70 days ago, one starts with some damp ground that you weed, feed, rototill, and begin to “work” with plants, water jackets, and “time”…….THEN……one day, you wake up and the ‘garden’ seems to explode. No different this year, this garden is thick and almost overgrown. An exceptionally DRY year has exaggerated that fact….the garden’s solid green, the yard’s pretty brown…..and the house has had flower arrangements several times. Breaking up Dahlia bulbs last winter paid off……there’s already been 3 times Dahlia Flower Arrangements have brightened the family room, and there will be more!
Seems every August, a day comes when ….. as today was, I “re-discover” the motivation that makes a person work all summer to grow a garden. Today, I just finished a big lunch of Potato Salad (everything but eggs from the garden including potatoes (finnish fingerlings), the first just picked vine ripened tomatoes….sliced and slightly salted. I finished that lunch with some tree picked peaches surrounded by some vanilla bean ice cream. That brings back every GOOD memory of MY childhood summers….when things came OUT of Mom’s and Grandma’s garden that we immediately enjoyed for lunch. In 2-3 weeks, it appears there will be quite a sweet corn harvest to enjoy too. AH! The August Garden.
And finally….TODAY. Here are some from this morning’s prep to water, and tie-up, or, “support” unusually huge garden vegetables:
We messed with mother Nature this morning too……IF it appears the corn TASSELS are truly giving off dust/pollen, and there are Corn Silks still untouched, I cut 2-3 tassels and introduce artificial fertilization to the plant…yep, it wasn’t natural selection, hah:
AND that doesn’t mention what else is ready to harvest THIS week: 1) MORE Rhubard (4th cutting this summer, wow), 2) BASIL – harvest and get some pesto made n frozen, 3) 2nd cutting oregano to dry, 4) 2nd cutting Thyme, AND SOON TO COME: 1) Tomatillos……and Peppers from the garden into SALSA, 2) CORN! to Eat and Freeze for winter.
THEN……..Fisherman, neighbor, friend, Aaron returned from a chartered Tuna Fishing Expedition with friends, family.. It is TUNA season! They came back with so much, his surplus was 47 lbs of Albacore Tuna (filleted weight)….WE have been planning this day with friend Marie & Jamie who own John St Cafe, our favorite breakfast place, for a month….so the fish came in Sunday. It was placed in Marie’s restaurant cooler sunday, and we began canning Tuna Monday morning……. 2 hours of the entire time, the fish simply sat in pressure canners to cook/cure. Marie bravely cleaned every filet herself on Sunday after work. . . . yes, R & I lucked out…..so when we came to her restaurant kitchen, we simply had to pack jars…..in four hours this was out outcome:
Was that enough? No. We’re doing Tuna Part 2 next Tuesday with some fish from Marie’s source in Gearhart who, are going to expertly clean/filet the fish before we see it……So it appears WE have to come up with a few recipes for using CANNED Tuna this winter!
SO. YES, it’s HIGH SUMMER in the Pacific Northwest, a summer running full of energy with all the dry weather…… The rainy months get long, yes, but there’s nothing more intense than these 6 months of full-on NW summer……….
Whew! No WONDER we don’t make plans in August………”spare” time doesn’t show up until Mid-September.