June 20 marked the first day of summer and I am hoping between the heat, hail and vivacious spring bugs you have not given up your garden. With the storms over, and the bugs sufficiently fed, we will soon settle into the long days of summer. Yes, the days are long and hot, and yes the nights are sometimes as hot. But don’t lose hope as Fall is just around the corner! Only 94 days to go, so hang in there little campers.
Summer isn’t all that bad. As a gardener you have early mornings to glean fresh produce for lunch and dinner. Afternoons you can fill with a quick therapeutic weeding.
Just think about a fresh tomato basil salad for lunch with fresh garlic. For a snack, enjoy a sweet juicy watermelon or cantaloupe. A garden dinner can include southern peas with jalapenos, sliced bell peppers, sautéed squash and onions, and for me, more tomatoes. See the rosemary-veggie skewer recipe below for the days you grill out. The produce used to create the skewers can be found at the We Over Me Farm at Paul Quinn College and at Bolsa Mercado.
This is also a great time to start planning your Fall garden. The first week of July, plant your fall tomatoes, more squash, southern peas, eggplant and peppers.
Rosemary Veggie Skewers
20 sprigs of rosemary, tips cut at an angle
1 container of sun gold tomatoes
1 container of yellow pear tomatoes
1 container of jalapenos or 4 bell peppers
2 containers okra
5 yellow or red onions
4 Tablespoons olive oil
2 Tablespoons garlic powder
1 teaspoon sea salt
Strip the sprigs of rosemary ¾ of the way down, leaving the tip and then place the veggies from the bottom up. When using a charcoal grill I like to throw some of this rosemary in the fire for a lovely fragrance. Mix the olive oil, garlic powder, and sea salt in a long shallow dish and drag the veggie skewers through the mix. Place on a grill for approximately 3-4 minutes on each side. Enjoy!
