1 There's been so much growth since I posted pictures of the garden a couple of weeks ago - there is so much to pick!
2 The cabbages are thriving! To get the best health benefits from cabbage, it's good to include all three varieties into the diet - Savoy, red, and green. And, don't forget, cabbage can be eaten cooked and raw.
3 Cabbage, Brassica oleracea, is a member of the cruciferous vegetables family, and is related to kale, broccoli, collards and Brussels sprouts. The leaves of the Savoy cabbage are more ruffled and a bit more yellowish in color.
4 Red, or purple, cabbage is often used raw for salads and coleslaw. It contains 10-times more vitamin-A and twice as much iron as green cabbage.
5 Green cabbage is what is most familiar - the wide fan-like leaves are pale green in color with a slightly rubbery texture when raw.
6 There was lots of broccoli to harvest too. Broccoli is a hardy vegetable of the cabbage family that is high in vitamins A and D.
7 This is orange or "cheddar" cauliflower. In shape alone, it resembles any cauliflower, but its color is striking - ranging from creamy coral to sunburst orange.
8 Here is the white variety of cauliflower - still beautiful, and so, so healthy.
9 The lettuces looked so amazing, and ready to pick. Lettuces can be generally placed in one of four categories: looseleaf, butterhead, crisphead, and romaine - which is your favorite?
10 And, in all different colors and varieties. The nutritional value of lettuce varies with the type, but it provides small amounts of dietary fiber, some carbohydrates, a little protein and a trace of fat.
11 This lettuce will be so tasty!
12 I grew so many wonderful varieties and colors of carrots!
13 The orange and purple carrots were ready for picking. Most are familiar with the orange carrots, but do you know... carrots also come in red, yellow, white and purple varieties?
14 This carrot is even purple on the outside...
15 ... and orange on the inside.
16 Beets - the beetroot is the taproot of the beet plant, and is often called the table beet, garden beet, red or golden beet or simply... beet.
17 Beets are highly nutritious, and very good for maintaining strong cardiovascular health. It's low in calories, contains zero cholesterol and is rich in folates, vitamin-A, B-complex and antioxidants.
18 We also harvested turnips. They are round, tuborous roots grown as one of the cool-season vegetables. Botanically, they belong to Brassicaceae family, along with the cabbage.
19 Kale can be curly, flat, or even have a bluish tint mixed in with the green - and just one cup has 684-percent of the daily value of vitamin K, 206-percent of the suggested daily amount of vitamin-A, and 134-percent of vitamin-C.
20 The globe artichoke, Cynara scolymus, is popular in both Europe and the United States. Artichokes are actually flower buds, which are eaten when they are tender.
21 When harvesting, use sharp pruners and carefully cut them from the plant leaving an inch or two of stem. Artichokes have very good keeping qualities and can remain fresh for at least a week.
22 Look at our bounty of artichokes - and there are many still growing!
23 The onions looked wonderful and so big - we planted many red, yellow, and white varieties.
24 We had trug baskets full of onions. They are a rich source of vitamin-C, manganese, potassium and phosphorus. Onions also are low caloric value and high in dietary fibers.
25 We also harvested several eggplants. I prefer to pick them when they are smaller - these are perfect. This year, we also planted this pretty striped Italian eggplant variety.
26 Pick eggplants when they are young and tender. Picking a little early will encourage the plant to grow more, and will help to extend the growing season. This eggplant still needs a little more time.
27 I prefer small to medium sized cucumbers. Cucumbers, Cucumis sativus, are great for pickling.
28 And, there was an abundance of beans. Green beans are a good source of copper, vitamin-B1, chromium, magnesium, calcium, potassium, phosphorus, choline, vitamin-A, niacin, protein, omega-3 fatty acids, iron, vitamin-B6, and vitamin-E.
29 Our beans were collected into another trug - raw fresh green beans should be tender, long, stiff, but flexible and give a snap sound when broken.
30 Here are the tomatoes! Tomatoes are rich in lycopene, a powerful antioxidant that helps in the prevention of heart disease. All the plants are healthy and climbing up their teepee support stakes.
31 And, lots of tomatoes are developing on the vines.
32 I can't wait to harvest our first tomatoes.
33 Just a few more weeks...
34 Swiss chard is a leafy green vegetable often used in Mediterranean cooking. The leaf stalks are large and vary in color, usually white, yellow, or red. The leaf blade can be green or reddish in color.
35 The peppers are coming in nicely.
36 These hot peppers look ready!
37 Everything was loaded in baskets and brought up to my flower room, where they will be washed if needed, then bagged and stored in the refrigerator.
38 It was so nice to be able to harvest all these vegetables in time to bring up to Maine, so I could share them with my daughter, grandchildren, and all my friends.