Before I show you our garden setup, can we talk about this heat wave we’re having here in Washington? I grew up in El Paso, Texas where it would regularly get to 90 – 100 degrees. And it was hot, but it was a dry heat. It’s humid here, so 80 degrees here feels like 90 degrees in El Paso. Keep that in mind as you look at our forecast for this week:
We have 3 AC window units, so we will be fine. I’m a little worried about our outdoor animals though. I’ve got two big fans in our rabbitry, and I usually give the rabbits frozen 1 liter water bottles that they can snuggle up against to cool off. Hopefully that’s enough to keep them cool in that 100 degree heat!
A Tour of Our Garden
Our garden this year is a bit haphazard, but it’s working out ok so far. Since our large hoop house collapsed, we didn’t really have a solid plan for what to do this year. I did end up getting a smaller hoop house for tomatoes and peppers, but the smaller size seems to keep it warmer in there. I think it might get too hot in the summer for the tomatoes to actually produce, so I moved several of my tomato plants out of the hoop house and into various other places. I’ve got a couple in my normal garden rows, and four in pots over by the house. It’s kind of an experiment to see where they do best. I suspect it will be closer to the house, but we shall see!
First Harvests
We’ve had a couple of small harvests so far. My little strawberry patch by my herbs did awesome this year! I got two quart size freezer bags full of sliced berries. It may not sound like a lot, but it’s way more than we got last year!
This is some soft neck garlic that I planted last fall. It’s huge! I think this is the biggest one I’ve grown so far!
We also had a bunch of volunteer Yukon gold potatoes pop up in random places. I LOVE Yukon golds, so I’m always pleased when they show up. These were harvested from some volunteer plants that I mowed down with all the other weeds lol. They cooked up nicely with the garlic and a chuck roast, and made a delicious dinner!
