Summer Begins Here: A Preview of Good Things to Come
While we all may have mixed feelings about the heat of a Georgia summer, most of us are pretty sure we enjoy the fruits and vegetables of that hot time. After all, it takes heat to produce a tomato with real tomato flavor. And those shipped from warmer places . . . well, they are shipped; what more can I say?
I, for one, don’t buy or eat “fresh” tomatoes in the cooler months. Why bother? We have plenty in the freezer in the form of roasted tomatoes or roasted tomato sauce with which to cook during the winter. So I just eat fresh real tomatoes every day during the summer. There is hardly a meal in our house during the summer that does not have a plate of sliced tomatoes as part of it.
In the summer we not only have delicious tomatoes, we have juicy cool cucumbers and other heat loving stalwarts like eggplants, peppers, squash and okra. (And admittedly mourn the loss of many of our leafy greens and delightful lettuces; but you can’t have everything all the time. That reality really hits home when you are eating out of the garden full time.)
So it is now May and on Elm Street we have hoop houses full of tomatoes, cucumbers, peppers and eggplant, which we began planting at the beginning of April. That way, they have an early start with the warmth afforded by the hoop house covering. And in the open beds, you will find earlier plantings of potatoes, leeks, garlic and onions. Summer squash and more tomatoes were just placed outside too. There are varieties in our garden of many of these summer standards that we think are among the best in their category. I’m practically drooling just writing about it. Especially about the tomatoes.
Here are some views of the beginnings of the summer delights to come.