Week 10 Peppers, figs, flowers oh my!

Cafe Au Lait dahlias are so delicate. White statice and pink zinnias.

Anna made us homemade ice cream for our lunch dessert. Wow.

Peas being sorted into piles. Springs of rosemary help divide the different varieties.

Lemon cucumbers and slicing cucumbers.

Some of the first eggplants. The small ones mature earlier than the large ones.

Figs. We love our figs.

Yukon Gold potatoes dug fresh this Tuesday morning.

Triple Crown berries. Delicious.

Blueberries are so good for us. And scrumptious.

Today's summer squash selection.

This year we planted Purple Majesty potatoes. Tasty and deep purple.

Celery and rhubarb soaking in cool water.

Triple Crowns fill Angie's palm.They are soooo pretty, tasty and they are thorn free. Triple wonderful.

Erin and Rocky sort out the carrots.

Cauliflower with a purple tinge.

Broccoli sprouts.

Zinnias galore. Orange, coral, creamy and pink.

In the middle of the zinnias is a Frosted Explosion Grass stem.

Yellow singles and doubles along with white and a coral cactus zinnias.

White statice, pink princess zinnias

Pale yellow dahlias and snapdragons.

A purple dahlia surrounded by pink zinnias, white statice and fluffy white garden phlox.

The beautiful flower house.

More of the stunning flowers with Chris in the background.

Bouquets ready to be selected.

Today's harvest box.

Today's sweet peppers. We have a jalapeno that is flavorful but has no heat. It is called "Fooled You". We also have sweet banana peppers that are mild, but look like Hungarian Wax which are hot. These are the mild ones, the light green and yellow thin ones are mild.

These are the hot jalapeno peppers along with the red Hungarian Wax that started out yellow and turned to red.

Today's berry selection.

Today's list of goodies.