Our asparagus has already stopped producing, not that it ever produced much this year. We got maybe 10 ounces off it all spring, and pretty much all of that was out of the bed on the south side of the house. Brian is considering giving up on the other bed entirely and replacing the asparagus with something else — possibly the garlic, which is also not doing at all well in its current location. About half the plants look like they've been crushed somehow, maybe by groundhogs romping through them. We probably won't even get enough garlic out of the patch to replant next year and will have to buy some more.
The snap peas, which would normally be at their peak now, were also a disappointment. More than half the seeds we planted never even came up, and the ones that did have given us only about six ounces of peas to date. And our new Banana pepper has turned out to be nearly as pathetic as last year's failed Apple pepper. Only one of the seedlings we started got big enough to plant, and once in the ground it stayed tiny and weedy, not really growing and certainly unlikely to produce any peppers.kasha salad before taking on its current form). We had leftovers from both dishes for lunch today and discovered that they actually go quite nicely together. (Side note: We learned today on Wait, Wait, Don't Tell Me that eating this way defines us as posh, at least to Australians. They supposedly refer to gentrifying neighborhoods as being "behind the quinoa curtain.")
Tonight's dinner, however, does not include much of our actual garden produce. Since it's so hot, Brian decided to grill some eggplant and red pepper to make the roasted veggie sandwiches that were our Recipe of the Month last October. That's one of our favorite dishes, but not a particularly seasonal one, since our peppers are weeks or months away from producing and we can't grow eggplant, full stop. Of course, we'll almost certainly be eating a salad with the sandwiches, but big deal — we're doing that pretty much every day.
When it was done, I couldn't really taste the ginger, but it was very refreshing all the same — cold, crisp, fizzy, and fruity, with just a touch of sweetness. I liked it so much that I drank it right down before remembering to take a picture, so of course I had no choice but to immediately mix up another. I'm going to call it a Raspberry Refresher, unless I think of something better. It would probably be nice with a drop of gin, as well, or maybe some of the orangecello that Brian and I sampled at the local liquor store earlier in the afternoon. I abstained from adding any since one drink, or sometimes even half of one, is pretty much my limit, but there's no need for you to feel similarly constrained. Give it a try if you like, and let me know how it came out.