We’re beginning to see the fruits of our labors from the garden, and frankly, it’s a little different from most summers.

The onions have all been pulled, and they’ve been so good, both while they were still small as scallions, and now as regular onions on hot dogs.   Usually, my onions don’t make it past the scallion stage.  I guess there’s something to be said for planting so many!

The tomatoes I set out are yellow, so they’re quite a bit milder in flavor and a lot lower in acid than the red ones.  That’s okay, though; if you want a stronger tomato, you can have one of the Romas.  Together, they make a nice salad.

What’s really weird is the cucumbers.  They’re really good, which explains why I don’t have a picture to show you; BJ just ate the last one that was big enough to pick.  But I’ve never seen cukes quite like these.

I always plant the burpless kind, so when I bought the seeds this spring, that was my only big concern.  Somehow, then, I got hold of a variety that has deep wrinkles like English cucumbers — and very pale green skin.  The flesh is the same color as the outside.

If I can get the camera out before BJ eats the next one, I’ll show you.  Meantime, there’s nothing quite so good as fresh produce right from the back yard!