… Okay, now that you’re here, I can tell you about all the cool stuff I’m growing that’s been taking up all my time this summer. And by taking up all my time, I’m serious. I spend between 4 to 6 hours in my garden a day. Every day. I love it out there. So where to start; where to start…? Why don’t I start with at overall view. You can click on any of the images to biggify.
The above pic is the view from the west looking over the pumpkins and winter squash toward the okra.
To put this image into perspective, it’s about 120ft. to the other end. This pic shows one line of watermelons (can you spot any?) and a little over half of the corn rows. I’ve grown a special variety called “Incredible Corn”. You’ll hear people praise certain candy corns like G90, but this is the good stuff! You can literally eat the corn raw right out of the garden. It is, without a doubt, the best corn I’ve ever tasted. That’s why I paid $20/lbs for seed. It’s totally worth it. Besides this one full line of melons — Crimson Sweet and Black Diamond — I have two more half-rows containing Jubilees (the long ones you normally find at the supermarket) and Tendersweet Orange, plus two half-rows of some exotic melons: Orange-Glo (imported from South America) and Tigger Melon (imported from Africa).
As you can see, the Tigger Melons (on the left) are about the size of a softball when fully grown. They just started to ripen, and they taste like a bland cantaloupe. I was hoping for something more tropical, but they still look really cool! (My six-yr-old wanted in the pic. heh.) On the right we have a small collection of Crimson Sweets, a Black Diamond, and a Sugar Baby. …the Sugar Baby is the really large dark green one. It got considerably larger than they normally do, and it tasted fantastic!
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A large portion of my garden is devoted to squash, both summer and winter. Here are some of the summer squash I’m growing. This first set of pictures is of scallop squash. Normally these are plain white and are picked before they’re bigger than a small saucer, but I’ve planted some special varieties imported from France this year. Most of them start out white then change colors as they get older. They don’t taste very good when they get old enough to develop these colors, but they sure are beautiful — which is why I grew them. You’ll notice that they don’t all have the same shape, either. I think it’s awesome planting something and not really being sure what’s going to come up.
Infinitewell 
Interesting stuff! I started a garden back in April, but everything’s dead now, so I’ll enjoy yours vicariously.
You should blog about new and exciting ways to cook that wicked-looking squash. Or, if they’re strictly ornamental, you should make some wicked-looking jack-o-lanterns this fall.
Thanks for dropping by! Just give me a few days to post some more stuff. I grew some really crazy things this year. :o)
The new recipe was GREAT! A pastry made with butter, sour cream, and lemon juice filled with the squash, onions carmelized in olive oil a dash of salt and sugar and cayenne pepper to taste; add a bit of sage and bake! I questioned adding onions and pepper to a sweet squash, but it was really good!
So, I thought you would like to know that I saved seeds from the butternut squash you shared last year. I planted a few and the vines grew beautifully. So far I have harvested 26. Kristen harvested an additional one yesterday – a bit early, but I have read that it will go ahead and ripen much as tomatoes do. These squashes are great used in place of sweet potatoes in ‘sweet potato pie.’
They are also great fried like sweet potatoes, but you probably know that! LOL! I found a new recipe I am going to try with one of them. I will let you know how that works out. So………….may the gargen be with you!