1 Moving the vegetable garden to this new location has proved to be a success. We've had wonderful produce all summer long and will continue to do so right up until the first frost.
2 Ryan McCallister, my gardener, is especially happy because his hard work hasn't been thwarted by those horrible mole crickets, which were so prevalent in the vegetable garden's former location in another area of the farm.
3 Ryan just picked a bucketful of okra, both green and purple. This is the flower of green okra.
4 And this is purple okra right before picking.
5 I love okra cooked in many different ways, but some people are put off by its mucilaginous texture. Okra is high in fiber, vitamin C, folate, antioxidants, and is a good source of calcium and potassium. It's also the key ingredient in hearty gumbo.
6 The beans are just about ready to pick. On the left are soybeans, which I love as tender and nutritious edamame. On the right is a green bean called Provider, a reliable green bean with a rich, beany taste.
7 These are beds of leaf lettuce recently planted. There is Black Seeded Simpson - a curly green leaf, Limestone - a type of bib, and Cos - a romaine.
8 This beautiful cabbage is called Dead On.
9 These beans are called Carson and they're a great tasting yellow variety.
10 There are many shapes and sizes of eggplant.
11 There are a few different varieties of carrots.
12 This is a deep orange type called Nelson and they're reaching maturity.
13 The celery beds are amazing! This fresh and flavorful celery is one of the ingredients in my morning green juice.
14 In this raised bed, Brilliant celeriac is thriving.
15 Grown for its knobby root which has a pleasant celery flavor, celeriac is very versatile and can be roasted, pureed, and used in soups and stews.
16 This bright crimson-stalked Swiss chard has the confusing name of Rhubarb.
17 Beautiful King Richard leeks are also reaching maturity.
18 And right nearby are the potato beds. These are yellow-fleshed Yukon Gem. How about some leek and potato soup?
19 The onions, both yellow and red are ready to harvest.
20 The tomato crop has been good this season up until this past rainy weekend. Heavy rain causes tomato skins to split and we lost many ripening on the vine.
21 The peppers, both sweet and hot, are healthy and plentiful.
22 And so are the summer squash!
23 All of the squash was picked last Friday and these were tiny then. It doesn't take much for summer squash to blow up in size.
24 This is SunDay, a round, hybrid yellow zucchini squash.
25 As beds are harvested, Ryan clears and reseeds them with fast-growing crops to ensure a continued harvest.
26 Ryan likes to use this furrow-making rake. You can adjust the width of the furrows by repositioning the red tubes that fit on the tines.
27 It's a cleverly designed tool for making multiple straight rows in one pass.
28 Several beds were prepared for seeds - carrots, beets, lettuce, and spinach.
29 After deciding what will be planted where, Ryan marked the beds with corresponding markers.
30 He then sprinkled the seeds in the furrows and lightly covered over the rows with soil.