Clark’s sunflower bloomed! It’s quite amazing considering that when we transplanted it it was 8-10 inches tall and promptly wilted over and appeared to die. However, it didn’t. So the stalk goes along the ground for about a foot and then starts to reach toward the sky. These seeds were planted in plastic cups at storyime, so he really did it himself and we’re quite amazed.
At the farm this week we got lots of pick your own beans, our first tomatoes, hot peppers, and the usual herbs and flowers. Next to the bean row is a row of gigantic sunflowers. We couldn’t get over them!
They are taller than Paul:
This one’s center was not flat, but bulbous! The bees were crazy for the sunflowers.
This was the first week of tomatoes for us and it was just a pint of cherry tomatoes (oh, and there were 4 medium regular tomatoes, too.) I may have mentioned before that I just don’t like raw tomatoes. I wish I did, I really do. There’s great excitement in the state about this reintroduced Ramapo tomato (which we are growing in our home garden), and I’d like to say I can’t wait to eat it, but the truth is I won’t unless it’s in sauce or salsa. Standing in the field with the gorgeous early evening sun and other happy pickers around us I thought I’d go ahead and give one a try. Paul said “I know you don’t like tomatoes, but just try this one. It’s like candy!” (a sentiment seconded a while later by a fellow picker). I bit into it and positively recoiled. YUCK! They were not entirely wasted on me, though. I sauteed some farm garlic in olive oil and then added the whole little tomatoes. Fresh marjoram and basil and a little farm bell pepper was added and then we had that over pasta. Fresh and delicious!