Let the harvest begin

The first ripe tomato of the year. The last of the mesclun greens for a salad.

The second bean picking might be the last because the Japanese beetle invasion has devoured most of the leaves, the remnants of which look like a lacy network of green, more space than leaf. The third or fourth week of slow and steady pepper picking, mostly the light green Hungarian peppers, a handful of tiny cayenne, and that's it; the experimental planting of peppers at the far end of the garden might be backfiring, or maybe they just need rain. A couple of small cabbages might make a little sourkraut. A basket of onions and more where they came from.

It's fun to pick vegetables, put them in containers, and look at them for a while before washing, cooking, storing, eating.