Summer is maintenance time in the garden.  The only new plants in June were Red Aztec Spinach and a lone Summer Cilantro that finally came from seed we started a couple of months ago in a greenhouse off-site.  So instead of planting, we’re pulling and harvesting, with a little help from Goldberg and friends.

As the heat sets, we’re also giving the irrigation system a little extra attention, making sure those little leaks are patched and that everything is functioning properly.  The hackberry got a little trim, as did the interior perennial beds that are filled with pollinator plants.  And the weeds, including the not-weed Horseherb, which is taking over the pathways.  We’ve left this native wildflower growing on the edges of the path to help insulate our raised beds, but weeded out the ones blocking the path. 

The heat is making the colors of Mexico happy, as the Zinnias and edible Purslane explode from seed planted in May.  The Zinnias will provide cut flowers for the restaurant all summer as most everything else withers later in the season.

We’ve harvested several gallons of Sun Gold tomatoes, some old garlic, and several buckets of yellow squash, both of which are being used by the kitchen regularly.  Watermelons are just about ready, and should start showing up in bar drinks by early July. 

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