If you have ever had one of those years where nothing in the garden seems to go right, I want you to know you are not alone. This year gave me a resilient garden harvest I did not expect, and it came after a season that had me ready to throw in the trowel more than once.
A Rocky Start
June started out beautifully. A cooler month meant my lettuce thrived, and I ate from that bed for weeks. But the weather turned, and turned hard. Torrid rain moved in and wreaked havoc on my potatoes and zucchini, and then it swung the other way entirely into brutal heat and dry conditions. I could not water enough, weed enough, or keep the garden from either drowning or drying out. It felt like I was always one step behind.
Ants, Aphids, and a Zucchini I Had to Let Go
Then came the ants, all over my zucchini plants, and the aphids on my tomatoes. The zucchini did not make it. They eventually rotted and I had to let them go. The aphids were another story. They started slow, and I managed them with a hard spray of water, then soapy water, then neem spray. But every week they came back stronger. I did everything I knew to do, and despite it all, I still ended up with beautiful tomatoes. There is something steadying about that. The aphids did not get the last word.
A Cucumber Bumper Crop, Cut Short
For two weeks, my cucumbers gave me at least three a day, more than I knew what to do with. Then something hit them and they shriveled up within days. I gathered the stragglers and turned them into a recipe worth sharing, which you will find below.
Light at the End of the Tunnel
The beans came through beautifully, enough to enjoy fresh and freeze for later. And now, in August, it is the eggplant and peppers carrying the garden. Both love the heat, and both have been strong enough not to be deterred by the lack of rain. There is nothing quite like eggplant parm or a fried banana pepper sandwich made from what is still growing right outside my door.
The Struggles Made It Sweeter
It is already August, and the produce is still managing, and so am I. Eggplant parm is on the menu for Sunday dinner this week, alongside a fresh tomato salad with good olive oil. The struggles did not stop me from enjoying the garden. If anything, they made the results that much more appreciated. If your garden has fought you this year too, I hope this is a reminder that a resilient garden harvest, even a small one, is still something worth celebrating.
Stuffed Cucumber Boats with Tuna and Chickpea
This recipe is adapted from Ciao Italia: Plant, Harvest, Cook by Mary Ann Esposito, and it turned out to be the perfect way to use the last of my cucumber harvest. Serves 4.
Ingredients:
- 1 (6-ounce) can tuna in olive oil
- ½ cup canned chickpeas, drained and well rinsed
- 1 small red onion, minced
- 2 tablespoons toasted walnuts or pine nuts
- 2 tablespoons minced fresh thyme
- 1 tablespoon minced fresh tarragon
- Grated zest and juice of 1 large lemon
- Salt and freshly ground black pepper to taste
- 2 medium cucumbers, peeled, cut in half lengthwise, and seeded
Instructions:
In a medium bowl, combine the tuna with its oil, chickpeas, onion, nuts, thyme, tarragon, and lemon zest and juice. Mix well. Season with salt and pepper.
Fill the cavities of the cucumbers evenly with the mixture. Cover and allow to sit at room temperature for 1 hour before serving, or refrigerate and bring to room temperature at least 1 hour before serving.
Disclaimer: The information in this post is for educational purposes only and is not intended to substitute professional medical advice, diagnosis, or treatment. Always consult your physician or qualified healthcare provider with any questions you may have regarding a medical condition or before beginning any new herbal regimen.
