My garlic harvests have been poor for the past several years because of poor soil, neighbors' dogs digging in my raised beds, and all the heat and dry conditions. To make matters worse, two summers ago I got them all mixed up and lost track of which was which. Several of them are so much alike. So now I have a choice between just buying new seed garlic and starting over, or growing what some people call "Land Race" garlic. I believe the term is meant to mean that you've grown it amongst other varieties and had them cross pollinate till what you have is a variety that's not quite what you planted to begin with.
More daylilies, the top was a distressed plant I bought marked down at Lowe's two or three years ago, the bottom four came from Glenda the fall that we did a plant trade.
Hubs won't eat tomatoes that are not red, and he wants the ones that are big enough to slice. So these will be mine. There are six bushes of these, I'll get all I can stand, I bet, and probably will send some across the street for Cathy's little grand-daughter, and some to grandson JR for his little one. Kids love small veggies. I also have some Cherokee Purple tomato plants in the ground. They'll be "all mine", too.
This is the onion bed outside the yard fence, near Hubs' shed. As you can see, they're falling over and I pull them as they do, rather than leaving them in the wet ground. I won't replant anything here till after the fence has been replaced. Construction-types are pretty careless where they step, and while they were pretty careful on the last fence job, it just wouldn't be right to create any more obstacles for them than are already present. Sometimes I grow turnips here.
This is Rainbow Kale.
I'm growing several kinds of kale this year and one issue is that there's that bitter taste unless they've had a little zap of cold weather. This is mid-June now and so THAT ain't happenin' in Oklahoma till at least October. HERE is information on a "massaging" technique that's said to remove the summer-induced bitterness from kale by breaking down the cells. Kale is in the brassica family and we all know how good brassicas are for us. I saw a TV show about people in Alaska where they were planting kale to keep them going through the winter. So there's much to be said for kale, and if we can eat it during the summer months when our lettuce has all bolted to seed, that's a better option than buying that pale green head of lettuce at the store. I watched a You-Tube presentation that was done by a raw foods guy and saw him tearing kale off the center rib in pieces (you don't eat the rib), putting those pieces in the Cuisinart and running it with the chopping blade. Then he dumped the chopped kale in a bowl, added lemon, garlic (pressed) and avocado and smushed it all together with his hands till the avocado was fully combined with the lemon and garlic into a creamy salad dressing. He added something else in place of the salt that he said all people who eat a raw foods diet know what it is. That wasn't me, but I'd think if the dish needs a little salt you could use sea salt, or, as pictured in the website linked above, Parmesan cheese instead of the avocado. Both in the same dish might be too much fat and I'm not sure they'd taste good together.
The wild Chickasaw Plum bushes are starting to drop ripe fruit. The plums are about the size of a large cherry tomato and are sweet.
This is a little succulent that I used to keep in a planter.
A couple different Rose of Sharon (Althea).
Well, that's about all I can think of for this time. I've had lunch and a nice rest and will probably slip outside and do a little something just one more time before I quit for the day. Thinking about pulling the rest of those onions that are outside the fence. Then, if the men do show up next week to start working on the replacement, that'll be one less spot to worry about.