Whichever direction you look in the garden, there’s food ready to eat.
These haricots verts and other bush beans need harvesting for the vines to continue producing. Edamame and pole beans will come later.
There’s greens, greens, greens! As fast as they get harvested and eventually go by, we plant more. Arugula is going in on the left. On the right, some of what’s going home with gardeners daily: arugula, chard, collards, kale, lettuces, and more.
For a zap of flavor, the garden’s medium-hot peppers include these flamingo flares along with jalapeños and what might be shishitos. They’re ripe and so tasty. Even the green ones are delicious.
