Things are changing in the garden so quickly right now that anything I share here feels out of date. Staying up to date requires me uploading and sorting my pictures right away (and then finding the time to write about everything), which doesn’t happen often, especially lately since I’m not on the computer much. But as I was working on a garden update (I hope you enjoy reading garden posts since I have a lot more in the works), I thought I’d better share the peas and currants before I write about everything else because they are done for the season now. We really enjoyed having the addition of peas to our meals for a stretch there. We like to harvest them before they plump up, and love them in stir fries that way. We’ve let all our peas go to seed now, and will collect those and save them for next year when they’re ready.

The currants are all finished for the year now too. We have red currants and black currants growing here, and it was our best year for both. Jeff and I were both amazed that the currants did as well as they did this year because the moles dig around the roots so much (plan to re-plant them in a protected space in the future), and because we didn’t get them all weeded and cared for as well as we would have liked while we were busy getting so many other things done in the garden. Yet, they still produced a lot of berries, and we were grateful for that. The currants are quite plentiful for the space they take, and I’m definitely glad to have them in the garden.

We didn’t plant any garlic in the garden, but I bought some garlic scapes from a local farm awhile back. I was excited to make garlic scape pesto again, like I shared about in this post from before, but this time I used a little less olive oil- (1.5 cups), and I didn’t have any sunflower seeds on hand so used 2/3 cup tahini. I wasn’t pleased with the consistency this time after blending it up in the food processor, it was too stringy and chunky. The flavor was delicious and super garlic-y, but I joked that I must be getting more sensitive in my “old age” (ha!) because I couldn’t eat much without my stomach feeling sensitive. It was so strong, I could only have little bits at a time. It felt like it needed something to mellow the intensity out a bit, and I think it would be a great flavoring for soft cheese or mixing into another dip of some sort for adding a burst of flavor. Anyway, I felt like mentioning it in case any of you had tried that recipe.

I’ll be sharing more garden things with you soon. Tonight I’m looking forward to our Friday movie night (any family favorites you’d recommend?), and wishing you all a wonderful weekend!