Jonestead Farm

This morning

I sowed my tomato seeds a little late this year. I simply put 5 different types of tomato seeds in the ground and let them do their thing. I've rarely germinated seeds inside to grow to seedlings then transfer to plant in the ground. Most of the time direct sowing my tomato seeds worked fine, a couple of times it didn't. This year direct sowing worked fine.

My tomato plants are full of fruit. I planted all yellow or orange for less acidic slicing tomatoes to eat fresh. I have one Aunt Ruby's German Green plant that is a true green tomato! Although they will turn a blush color if left on the vine for a long time.

We will be frying up some green tomatoes to put on some BLT sandwiches soon!

Yesterday was spent with my oldest daughter shucking, cutting, and canning pints of peaches and cream corn. Some we kept as ears to freeze, and a couple of meals fresh eating. Lots of work to make that corn shelf stable. But we only paid $20 for a bushel 60 ears of local raised, unsprayed, just picked, beautiful, delicious corn!

We also picked green tomatoes from my garden and my hubby fried those up. And I picked our first cantaloupe and cut it up and it was truly unbelievably delicious! Today I'm cleaning bits of stray corn kernels out of the kitchen!

Mid-summer. The heat of the blazing sun blankets everything this time of year, suffocating and scorching the moment I step out the door. The clay ground underneath my feet is cracked open begging for moisture. I follow those desperate crooked scars to the baking plot where my hopeful harvest is planted. The garden swelters by late afternoon; its vegetation wilted with curling leaves and fainting stalks. As the horizon mutes that blazing ball of fury, I pull the water hose and slowly drench the roots of each thirsty plant. Stalks straighten and leaves unfurl, welcoming the quench of moisture and dusky skies. And still, through this killing heat, the garden gives with all it has. The bounty of God's gift covers my dining room table, kitchen counters, stove, and buckets on the floor. The cycle will continue with heat, wind, floods, and freezes. And as gardners, we will nurture and tend as much as we can to bring those harvest blessings into our homes.

My supper tonight. Every single veggie on my plate from my garden! Green beans and onion. Yellow squash, purple potatoes and onion tossed in garlic olive oil with a little salt and pepper and roasted. So good!

First Candy Onion from the garden!