My sweet corn really took off this past week. It may not have been "knee high by the 4th of July", but it made it "waist high by mid-July".
There will be a torrent of tomatoes soon - brandywines, golden yellow, red zebra, and purple cherokees. (I counted over 150 green tomatoes already set on -yowzas!)
So far we're eating: basil, beans, beets, red currant tomatoes, yellow cherry tomatoes, strawberries, yellow zucchini, and fennel.
Beautiful...and delicious.
The chokecherries are starting to ripen. I'm giving the birds a run for their money, now that I've got the bushes netted. Hopefully I'll be able to pick enough for a modest batch of jelly. Grandma Johnson (as we called my father's mother) always made chokecherry jelly and gave a box of it to each of her nine (!) children at Christmastime. Since she passed away, chokecherry jelly has become a precious commodity in our family. Nothing compares to chokecherry jelly - it is a uniquely tart, yet deep flavor.
