Our garden has been doing really well lately. We have harvested all of the cabbage, broccoli, and onions. I have a butternut squash plant that is threatening to take over the entire garden. 
We are getting lots of zucchini and cucumbers. We have gotten a few red tomatoes, and I am hopeful there will be plenty to can lots of spaghetti sauce this year.
Also, our blackberries have started to turn. I am looking forward to making lots of jelly. Now, if I can just keep Joshua from picking the red ones…
Two weeks ago I posted about freezing green beans. Well, we had enough green beans last week that I was able to can 14 quarts. (Check back tomorrow for a tutorial about how to can green beans.) I am hopeful we have enough green beans that I can preserve about three times that amount to last us until next summer.
I don’t think I have shared a picture of our corn yet this year. We have three rows of sweet corn in a different garden spot and it is looking really good. We love to eat sweet corn. Yum!
Finally, I thought I would share a picture of our onion harvest. This is only my second year to grow onions, so I definitely am no expert. What I did was to pull up all of the onions in the morning and then let them sit in the sun all day to dry out some. Then, my mom helped me tie groups of onions together with some twine. I hung them in our garage with the onions facing out. When the green tops are all dry I will cut them off and store them for later use.
I am feeling so blessed to be having such a great garden this year. Feeding my family organic produce that we have grown ourselves is something to be thankful for and I truly am.
