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Whichever direction you look in the garden, there’s food ready to eat.
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These haricots verts and other bush beans need harvesting for the vines to continue producing. Edamame and pole beans will come later.
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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.
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For a zap of flavor, the garden’s medium-hot peppers include these flamingo flares along with jalapeƱos and what might be shishitos. They’re ripe and so tasty. Even the green ones are delicious.