After so many days of rain in June and early July, we have finally enjoyed a couple of weeks of sunny summer weather. But it was during those dark rainy days that our garden truly suffered. Delicate transplants were drowned out (if not destroyed by the chickens), and all the veggies seemed just a bit stunted without the sun to reach towards.
This brings us to now, late July, a time when were are usually enjoying our garden’s bounty. It would be salads every night, sliced cucumbers for snacks, and zucchini up to our ears. But not this year. We have harvested most of our surviving lettuce, snacked on some string beans and seasoned all our meals with fresh herbs, but that’s about it.
So, in a effort to grow more of our own food this year, we have stepped up our sprout production, including them in more recipes than I probably should. We have The Sprout Garden, a sprout grower that makes it super easy to wash and drain the seeds as they grow. I order our seeds from Wood Prairie Farm in Maine, where we get our seed potatoes, too.
We have our sprouts , herbs, and lettuce for the time being, as we patiently wait for the broccoli (any day now), potatoes, tomatoes, cucumbers, squash, carrots, and onions. Coming, hopefully, soon.