But there has been a lot of great things going on. Every Sunday, we have had a solid group of volunteers out to help us.

Here’s a picture from last Sunday! Bryan and I and student volunteers and tons of produce.

She’s also making a little video about us, but that will come much, much later, considering all of the video footage she has of us to wade through. We’ll keep you posted, obviously!

Yesterday, it rained from when I woke up until I went to sleep. Which was great; being a Portland, Oregoner, I often miss a good downpour if it has been more than a few days.

The rain does keep us out of the garden, though. But yesterday, unlike other rainy days earlier in the summer, we were not at a loss for things to do. We have more ripe vegetables in the garden than we can eat, more than we can sell, and more than we can give away. There is only one more thing we can do, and that is preserve the veggies. So off we went to Hannaford for extra large jugs of vinegar and some spicy peppers, and by the end of our time yesterday we had 4 jars of dilly beans.

Today, the preserving continues. But what’s next? Pickles? Zucchini relish? Green tomato chutney? Any vinegary, preserved goods you students, staff, or faculty have a hankering for? Let us know!

Of course we will have a market when students arrive, too, but the schedule and location will change. We’ll keep you posted!

I am happy to report that both are now ready for harvesting. We’ve taken handfuls off of the bush bean plants, but haven’t harvested enough of the pole beans to make it back home! Both varieties are really attractive, even if they turn totally green when they are cooked.

Rattlesnake pole beans on the vine.

Burgundy bush beans: purple on the outside, bright green on the inside.