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“You know your garden’s organic when you’re fighting the bugs for your share,” Bryon said. If that’s the case, he has serious street cred because today he had to rip out all of his tatsoi greens and about a third of what was left of the kale. This was after an aggressive spray and displace campaign. The beetles who laughed at the Neem oil were ripped out, along with most of these greens, and fed to the chickens. We managed to salvage enough to freeze seven quarts of tatsoi greens and several of kale.

The tomatoes are ripening slowly. Most of them are green, with not even a hint of orange, pink, or

We have plenty of apples to look forward to, and some of these weigh down the branches.

Bryon made 25 quarts of pickled beets. These are cylindrica beets.

After a potato flowers, it forms a bud. When the bud turns a faded tan color and the plant begins to die back, it means the potatoes are in the process of maturing. Once the plant fully dies back, wait two weeks if you want to save the potatoes for storage so the skins can grow thicker. After you pull them out of the dirt, store them unwashed in a dark, dry place so the skins can harden.

The greens–and the bugs that have made themselves at home on them–will be fed to the chickens.

We have competition from not only birds, but also squirrels and gophers who appreciate the dining opportunities Bryon provides.

We use these as we would use pumpkins, which also grow in the garden.

Another unwelcome visitor:  a weed.

The large one’s name is Ralph. The other tomatoes say that Ralph is destined for somebody’s hamburger. That is. So. Cruel.

Rosie was less camera-shy than usual.

Today Bryon harvested 6-7 plants, or roughly 12-15 pounds of potatoes.

We think the boys will be home by the time the tomatoes ripen. This is a good thing.

The chickens broke into the garden today to sample some of the bugs–and veggies–that would soon be coming to the coop.

Green zebra tomatoes, not quite ripe yet. We’re waiting for a slight yellow color.