The tomato yield has been super this year. I got them in our new raised beds in late May, which is early for tomatoes in Seattle. I thought it might be too early, but the soil warms up a bit faster in raised beds and I think that made a big difference. Also we had evenly beautiful weather this summer, the most beautiful summer I ever remember in the 20 years plus I’ve been here. I almost feel guilty since so many other places in the world had difficult weather, to say the least. But I have enjoyed the balmy, sunny days so much.

Early Girls (the bigger red ones) and lots of yellow pears. The darker burgundy-colored ones are very sweet. Plenty more coming up.

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Still thinking about my February visit to San Miguel de Allende, Mexico. Here is one of many, many beautiful displays of fruits and vegetables.

Colorful fruits and vegetables in Mexico indoor market

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Well, the birds got all the cherries, but we are having better luck with the berries.

Blueberries, raspberries, and boysenberries from my backyard

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The harvest this year is great. The amazing green pole beans could have climbed to the heavens had I let them and all are bearing so well. If you haven’t tried the purple ones, they do taste great but when you cook them they become green like regular stringbeans. The yellow ones, or wax beans, are very slightly different in taste from the green ones. All are delicious!

Remember, when storing string beans in the fridge, do not put extra water in the plastic bag, as they will get a yucky brown rust on them. Keep them fairly dry and they will keep a lot better. If you can keep them that long. I love them raw as well as steamed with butter, lemon juice and a dash of Spike seasoning. Yum!

Purple, yellow (wax) and green stringbeans just picked

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