Growing Our Own Food: June Week 3

We still harvest strawberries in the garden.

Parsnip is setting seeds. I sowed parsnip 4 years ago and let them go to seed the following year. My kids and I spread the seeds in the garden and they have been in the garden ever since. This year though, they seem to be prolific.

Currants started to ripe.

Grape is fruiting.

Egyptian onion started to set small onion bulbs on top.

Raspberries started to ripe.

Green beans are growing.

Sorrel set seeds.

Some vegetables I didn’t plant this year are growing well including giant red mustard, kale, and lettuce.

A small bunny got in my backyard garden. If I don’t get it out soon, it would destroy quite a bit of my plants just like one destroyed most of my fruit trees last year. I sowed giant red mustard last year and they went to seeds. They came back this year. My goal is to let the plants freely self-sow in the garden.

Perennial Vegetables: Healthy, Sustainable, Low Cost, and low Maintenance vegetables to grow in your garden

I have not frozen more garden vegetables the past two weeks but we continue to eat from the garden. I made egg, greens, and fruit salad, I use sage and winter savory herbs from the garden in my cooking.

I don’t buy herbs at the grocery store since I started to grow my own. The best organic vegetables are the one I grow myself. The fresh vegetables I feed my family are the one I grow right in my front yard and my back yard. Growing our own vegetables allows us to eat healthy and fresh.