I slogged out to the garden after it started to drain and decided to pull out any survivors before they turned into a yellow, soggy slimy mess. I was very sad to see some of my strongest, greenest most promising plants reduced to yellow leafless sticks, but at least I've learned that I do have the ability to grow some of these things now. Although this garden ended in death and destruction (again) I've discovered an entire list of vegetables that I can keep alive (until a flood, of course), so I definitely got a tiny boost of gardening confidence this time around.
My Giant Musselburgh Leeks were not looking too happy to be floating in the muck so I pulled out the strongest ones. The other ones, only the size of scallions, will be coming out tomorrow if they haven't already succumbed to the pit of despair. But there was a light at the end of the gardening tunnel. I got 1 lb, 11 oz of leeks from the garden! I was quite happy with that because they were planted in October of last year and have been my longest-growing vegetable yet. I'll definitely plant some more of these later this Fall.
I made a delicious heaping portion of Leek and Potato Soup with these leeks and it was divine. When Farmer B was at work I poured a heaping bowl for myself for lunch with the leftovers and savored it while the boys munched down peanut butter and jelly sandwiches. I then looked surprised when he came home and found there was none left.
The tomatoes actually surprised me. Granted a huge portion cracked completely open and were inedible, but I managed to save 6 lbs, 1 oz of them. They were bright red and everything you'd hope for in a home-grown tomato - sweet, juicy and bursting with flavor. I have about another 5 ounces on the patio right now ripening, but the rest are history. Because it can't hurt, I pruned up the remaining tomato plants just incase they recover.
Since I have so many tomatoes that are ripe and ready to be eaten, I've picked a couple of recipes that will help me put them to good use. The first recipe is Avocado, Tomato and Mango salsa that will be whipped up tomorrow for lunch and seems like the perfect summer salsa to go with my new organic corn tortilla chips. The second recipe is a Tomato Cucumber Salad with Mint. My mint plant has a never-say-die attitude, so I feel like I owe it to him to use him in as many recipes as I can.
So although I missed out on most of the yummy vegetables that I had dreamed of, I did get a few things on the table, which was a huge step up from last year. I'll take what I can get at this point!