Summer Already

After an early, false spring in February that fooled blueberries and peaches into blooming followed by the rest of a perfectly normal winter that felt like it lasted forever, spring finally did come and then go in a flash and we are now fully into summer in Zone 7b.

My asparagus harvest was light this year, which I attribute to the early burst in February, with many spears freezing at the end of the false spring.  I don’t know if the freeze affected the crowns or if it was just a coincidence.  An interesting side note, for each of the last two years I have had a second burst of spears in fall when nighttime temps dip into the 40s.  It will be interesting to see if I do and how much it produces this year.

In the meantime, each of the crowns has a few spears that have been allowed to grow tall and fern-like.  Every summer I try something a little different to contain all this greenery that feeds the crown for next year’s harvest and each year the greenery either slowly or not so slowly overtakes my supports.  I think I may have won this year with this 4 pole support, similar to what I have used for snap peas on a larger scale.  Currently the asparagus are around 5 1/2 feet tall and being easily supported.

AsparagusThe herbs that overwintered are in full flower, some so prodigiously that I trimmed them back to allow everyone a little sun and space.

Herb GardenWhile I wait for the blackberries and blue berries to ripen, my favorite summer treat this year is free-stone peaches halved and grilled for 4 minutes per side.  They are a perfect addition anything you are serving up!

This entry was posted in Asparagus, Backyard Gardening, Blackberries, Blackberry, Blueberries, Herbs, Lettuce, Peaches, Permaculture, Sustainable, Urban Farming. Bookmark the permalink.

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