The month of June has given me lots of rain… and strawberries! What fun it has been to find those little rubies sparkling in the morning sun! I did have to put bird netting over my patch because my chicken, Reba, enjoys them as much as I do. They are so good fresh picked right off the plant, but below is a really easy recipe for jam, so you can enjoy your berries year-round:

Ingredients
2 cups sugar
1 large lemon, zested and juiced
1 ½ pints fresh strawberries, hulled and halved

Directions
Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines.

My strawberries covered in protective bird netting

In the first two weeks of June, I harvested all of my remaining carrots, peas and lettuces. Most of the lettuce had started to bolt (flower) due to the heat and began to taste a little bitter. In its place, I have planted lots of cucumbers, zucchini and yellow summer squash. These plants are great because you can sow seeds directly in the ground (or containers) and they are very prolific. I hope to have lots for salads, stir-fries and to share with family and friends. But beware… these plants are large and take up lots of space in the garden! I am going to train some of my cucumbers vertically up a trellis to save valuable garden space. I also planted a few zucchini in 15-gallon containers as an experiment.


My carrots are all harvested and ready to eat!

I set out all of my tomatoes and peppers that I started from seed. Here’s a great little tip for planting tomatoes: strip all the branches and leaves off the bottom two-thirds of your plants. Dig a deep hole and bury a good portion of the main stem when you plant. Alternatively, dig a shallow trench, and lay the vine along it and cover with at least 4 inches of soil. Roots will grow from the buried portion of the stem and create a sturdier, more vigorous plant. Don’t forget to provide some sort of support, such as cages, stakes or a fence to tie to. Once your tomato plants set fruit, they will need help supporting it. Some varieties of peppers with heavy fruit, such as bells, will benefit from a little support as well.


Little green tomatoes on the vine!

I’ve planted flowering annuals along with my asparagus. I tried to choose flowers that would be attractive to butterflies and hummingbirds such as Salvia and Egyptian Starflower. I hope these will also attract beneficial insects such as pollinators and pest predators.

I also planted four 8-foot rows of beans. I chose bush type varieties, but you can also plant runner beans, which will vine and climb up a pole or trellis (great for the urban gardener). Runner or pole beans can also have very showy flowers and can be used ornamentally. The beans I planted are harvested in 50 days for green beans and 100 days for shell beans to use in soups and for drying. And it only took five days for my seedlings to pop their heads above the soil!


Bean sprouts

June is weed season! I have been pulling like crazy to keep them under control and prevent them from flowering and consequently going to seed. If you allow your weeds to bloom, you will definitely see them in your garden next year. Tip: compost your weeds separately and don’t use the compost in the veggie garden, as you may spread weeds if you do.

I have planted lots of sweet basil in my herb patch and have made several batches of pesto. I love garden-fresh pesto on pasta, potatoes, sandwiches or roasted veggies. You can smear it on just about anything… the possibilities are endless. The Japanese beetles are out and I have been hand picking them from my basil in the evenings to keep the damage to a minimum. Below is a great simple recipe for basil pesto. Feel free to share your June gardening adventures and family recipes, if they’re not secret :)

Fresh Basil Pesto Recipe

Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor

Directions
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.  Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.


Basil and Rosemary


Lots of peppers!


Harvesting my carrots, peas and strawberries