My First Homegrown Asparagus

I planted these beauties a couple of years ago, but last year's toothpick thin wisps were only useful as dental floss. This year, for the first time, I have something I can actually eat. So what if they're no bigger around than a #2 pencil? The taste is fantastically sweet - by far the mildest and sweetest asparagus I've ever eaten. All, um, four stalks worth.

Hopefully they will continue to grow bigger with each successive year. Maybe in about 16 years, I can have enough yield for a whole meal!

That's is little fellas. Grow! Grow! Grow!

Warning: Objects in photo are smaller than they appear.

What are these?!?! Asparagus for ants?!?!

Garden Variety Summer

I have a secret.

Elisabeth is not my only child. For the past two months, I've been taking care of my "other" newborns. Yes, Elisabeth is close to her 1st birthday, and I am still actively contributing to her survival, but there are more. Tender and fragile, their very lives depend on my care. You may be familiar with some of these kids. Perhaps you've heard of...

Broccoli?

Tomatoes?

Peppers? Zucchini?

Yes, 300 square feet of real estate in my backyard is now a thriving vegetable garden. I've been meaning to tell you about it, but I just didn't know how to break the news.

Okay, photo time!


First, here is the layout of the space. Oops, I just realized I forgot the eggplant (between the cucumber and the broccoli). Oh well, it's not growing so well anyways. Also, the 'S' means shallots and the 'O' means onions.


Here is the full monty.


Daddy, where do broccoli's come from?


Yes, cucumbers scream when you cut them.


Not just tomatoes... San Marzano tomatoes. That's right cogliones!!!

We have already eaten tons of broccoli and a couple of cukes. Right now, I have dozens of tomatoes growing, some jalapeno and red bell peppers on the way, some zucchini, more cukes, and even more broccoli. I saw the first flower on the eggplant (it's about time) just this week. The cabbages and cauliflowers are growing slowly but surely. And the onions and garlic have been surprisingly viable. I'm sorry it took me so long to let you in on this, but I promise to keep you posted from now on!