That’s what it feel like at the moment. The grass needs cutting about every other day and things that were hanging back are in full flow. Picked a mass of basil and coriander and made pesto. Have frozen a bit as an experiment so I’ll let you know how that works (or not). Some of the basil was from yet another cutting of the plant that went in a while back. If we keep this good weather I reckon there’s another cutting to be had. I think that will make five in total including the initial lopping before it was planted – not bad from a 99 centime Lidl plant.
Picked a few plums this evening that ended up in a crumble along with the rhubarb. The crumble topping is mainly seeds and oats and works a treat with custard.
Picking things daily at the moment and lots going into soups including the wild mushrooms although we’ve held some back for Saturday’s pizza. Tray freezing the rhubarb for multiple winter crumbles – I’d better start back running or I’ll end up like the side of a house!
The cucumbers are a funny shapebut they taste fine – I’ve maybe another two to pick before they’re done. I got so sick of that two tone lettuce (we’ve been eating it for months) I’ve pulled it out and composted it. The little gem is ready so we can munch on that for a while.
The squashes are on the path hardening off before I store them indoors for over the winter. I’ve picked about twelve of the golden nugget with more to come. The butternut are getting to be a good size but have yet to turn from green so they’ll need a while yet. I’ll be quite happy with a couple of dozen squashes for the winter months. Tomorrow, I need to get my act together and thin the swedes, carrots and turnips.