It's so satisfying to harvest the fruits of our labors. There's just something about watching a tiny cucumber start to form and then grow to full size, then picking and eating it. It means I care more about the cucumber, like I want to make sure it to only gets put in the the finest salads, the most delicious ice pops and the best pickle jars.
I've been learning so much just by watching my garden grow. Did you know that Brussels sprouts plants get enormous? I did not, so some of our plants are crowded and didn't really get large enough to develop properly. I've also learned I need to put a cage around my tomato plants before they get completely out of control.
I've been putting up some of the harvest. I've made cherry tomato vanilla compote and tomato jam and two kinds of pasta sauce, and I've also canned whole tomatoes. I made some dill pickle spears and sauerkraut, though admittedly the cabbage came from the farmers market rather than from my own garden. But I do know the person who grew it! And of course eating tomatoes and cucumbers raw and fresh in tabbouleh and BLTs and cocktails. . .
