This basil is just begging to be made into a nice batch of pesto.

This is a big week for plum tomatoes. They make a yummy sauce. To encourage some sauce making, I’m running a tomato special this week. Purchase two pounds of tomatoes (any kind) at the regular price, then any more are half-price.

Here’s what to expect this week:
Beans – green, romano, yellow, and Dragon Tongue
Beets
Carrots
Chard, Kale, Collards
Cucumbers
Eggplant
Fennel- one or two left
Lettuce – a few will be ready by the end of the week
Peppers – green and possibly a few red ones
Hot Peppers
Radicchio – one or two left
Scallions
Tomatoes – Heirlooms, beefsteaks, plums, cherries and more
Zucchini/Summer Squash
Basil/Parsley
Flowers – bouquets or cut your own

Hours – Tue. – Fri. 10am-7pm / Sat. 10am-3pm

Bean lovers’ favorite heirloom bean, Dragon Tongue is ready this week. Try some. You won’t be disappointed.

This is a big tomato week. All varieties are ripening up nicely. Compared to past years, this is not a great year for tomatoes. Normally they produce for weeks on end through August and September, but the conditions this year have taken a toll on the tomato plants. We’ll have a shorter season this year, so get them while the getting is good.
Here’s what to expect this week:
Beans – green, romano, yellow wax, and Dragon Tongue
Beets
Carrots
Chard, Kale, Collards
Chinese Cabbage
Cabbage – red, green, savoy- only a few left
Cucumbers
Eggplant
Fennel- I only plant a few bulb each year and they’re ready now.
Peppers – green and possibly a few red ones
Hot Peppers
Radicchio – just a couple of these
Scallions
Tomatoes – Heirlooms, beefsteaks, plums, cherries and more
Zucchini/Summer Squash
Basil/Parsley/Cilantro
Flowers – bouquets or cut your own

Hours – Tue. – Fri. 10am-7pm / Sat. 10am-3pm

This week I have a special treat for you. A few weeks ago I planted some extra lettuce seedlings not expecting them to survive the July heat. Tucked into the shadiest part of the garden, covered with shade cloth, they managed to survive. They are ready for picking this week. Once these are gone that will be it for lettuce until the fall lettuces come in.

The tomatoes are ripening. Come and get’em.

Here’s what to expect this week:
Beans – green and yellow
Beets
Carrots
Chard, Kale, Collards
Chinese Cabbage
Cabbage – red, green, savoy
Cucumbers
Eggplant
Head Lettuces
Peppers – still no hint of color in the peppers, so I’ll pick some green ones
Hot Peppers
Scallions
Tomatoes – Heirlooms, beefsteaks, plums, cherries and more
Zucchini/Summer Squash
Basil/Parsley/Cilantro
Flowers – bouquets or cut your own

Hours – Tue. – Fri. 10am-7pm / Sat. 10am-3pm

Wow! Could the weather be any more beautiful? Not from where I’m standing.
The tomatoes are trying to ripen up for us, but these gloriously cool nights slow that process down a bit. Patience is key.
Here’s what to expect this week:
Beans – green and yellow
Beets
Carrots
Chard, Kale, Collards
Chinese Cabbage
Cabbage – red, green, savoy
Cucumbers
Eggplant – trickling in a couple at a time
Scallions
A few of pints of cherry tomatoes and the first few large tomatoes
Zucchini/Summer Squash
Basil/Parsley/Cilantro
Flowers – bouquets or cut your own

Hours – Tues – Fri 10am-7pm / Sat 10am-3pm

The heat wave that went on far too long has finally broken and it’s raining as I write this. All good news for the garden. The cucumbers and zucchini are pumping out their fruit and the zinnias, in full bloom, are a site to see.
A few cherry tomatoes have started turning colorful so it won’t be long….
Here’s what to expect this week:
Beans – green and yellow
Beets
Carrots
Chard, Kale, Collards
Chinese Cabbage
Cabbage – red, green, savoy
Cucumbers
Eggplant – Just a few will be ready this week
Scallions
Zucchini/Summer Squash
Basil/Parsley/Cilantro
Flowers – bouquets or cut your own
And maybe, just maybe, a couple of pints of cherry tomatoes
Hours – Tues – Fri 10am-7pm / Sat 10am-3pm

This is a tough week to be a farmer or a plant. We’re both withering in the heat. To avoid heating up your kitchen, try a nice cool cucumber salad or shred zucchini and use raw as “noodles” for a pasta dish.
Here’s what you can expect this week:
Beets
Bok Choy – last bit for a while
Broccoli – very limited amount
Cabbage – red, green, savoy
Carrots
Chinese Cabbage – use raw for a salad
Chard, Kale, Collards
Cucumbers
Escarole
Green Beans – limited amount -they are just starting to produce, but they tend to shut down in high heat
Scallions
Zucchini/Summer Squash
Basil/Parsley/Cilantro/Dill
Flowers – bouquets or cut your own
Hours – Tues – Fri 10am-7pm / Sat 10am-3pm

Aren’t beets beautiful?  Try roasting them on the grill wrapped in foil with some chopped fresh herbs of your choosing.

The summer vegetables are coming in and I’m trying to get those nasty weeds out.   I’ve made some real progress but there’s more work to be done.  To those of you who enjoy pulling weeds 🙂 , I’ll trade some veggies for weed work.

Here’s what you can expect this week:

Beets

Broccoli

Bok Choy

Cabbage – red, green, savoy, chinese

Carrots

Chard, Kale, Collards

Cucumbers

Escarole

Radishes

Zucchini/Yellow squash

Last bit of Spinach and Salad Mix – very limited amount

Last bit of Sugar Snap and Snow Peas

Basil, Cilantro, Dill, Parsley

Flowers – by the bouquet or cut your own

Hours – Tues – Fri – 10 am-7 pm / Sat – 10 am – 3 pm

Looks like another rainy week. If anyone knows an anti-rain dance, now would be a good time to kick up your heels.
The spring crops are coming to an end and the sunflowers are forming on their stalks; it must be summer.

Here’s what to expect:
Lettuce, Salad mix, and Spinach – maybe the last until fall
Sugar Snap an Snow Peas- this will most likely be it for them as well, the rain will do them in
Basil – Yeah! – the plants are still small, so I won’t cut too much
Broccoli
Bok Choy
Cabbage – a few red, green and savoy heads are ready
Carrots – I’ll begin picking them this week. They’ll be on the small side, but tasty
Chard, Collards, Kale, and Escarole – if you’re not accustomed to cooking greens, you are missing out on some really yummy stuff. Check out the recipe section on the website to get an idea or two of what to do with them.
White Salad Turnips – new batch ready to pick
Radishes
Cilantro
Dill
Flowers – bouquets or cut your own

Hours: Tue – Fri 10am -7pm – Closed Thur, July 4th/ Sat 10am-3pm

This is the big peas week.  Even under the best conditions, pea season comes and goes too quickly.  The high temps we’re experiencing this week could do a real number on the delicate pea plants.  Be sure to come by this week so you won’t miss out on the sugar snaps.  They are truly delicious, and the snow peas are fantastic as well.

Sugar Snap Peas

Snow Peas

Lettuce – Buy one, get one free!

Salad Mix

Spinach – this batch is almost done, so not too much available

Chard, Kale, and Collards

Escarole

Broccoli – limited amount

Chinese Cabbage

Baby Bok Choy

Radishes

Turnips

Cilantro

A few flowers are ready for cutting too.  I’ll make up a few bouquets  or you can cut your own.

kale

A big hello to all the new followers of this blog.  Welcome to Stone’s Throw Garden!

It’s been great to have some new people stop by for some fresh greens.  I hope you’ll return for more.

We lose a thing or two this week and gain a few new things.  It’s time to say goodbye to the arugula for now 😦

I”ll seed some more and if we get lucky with the weather we may get one more batch in before it gets too hot.

Some new greens are just starting to produce and so are the snow peas.  Here’s what to expect:

Head Lettuce – still have lots of it – Buy one, get 2nd one 1/2 price continues

Salad Mix

Spinach

Bok Choy

Broccoli

Kale and Swiss Chard – they are just getting big enough to start picking.  I won’t pick them too hard this week, so not too many bunches available.

Escarole – one of my favorites

Collard Greens – try the simple recipe posted in the “Recipes” section for collards with black-eyed peas – delicious!

Radishes

Snow Peas – these are just starting  to produce, so very limited amount.  There should be much more next week.

Red Turnips – new item I’ve never grown before.  I’ve haven’t even tasted them yet.  Let’s try them together. Don’t forget to cook the  green tops. They are very healthy and tasty.