Two of the pond plants are starting to flower: the cardinal flower, and the arrowhead plant. The cardinal flower is supposed to be a favorite for hummingbirds. I hope they find it. The frogs continue to bring delight by their patient sitting poses, or quick jumping into the depths when startled. One day I counted a total of 13 frogs–usually I can find 3 big ones, and from 5 to 10 small ones, depending on the day and time of day. My little Zoom camera stopped working, so I am using the iPhone camera, which doesn’t work well for close-ups. But check out the flowers on the arrowhead plant. And, can you find the hidden frog in this photo?

If you are still looking for the frog, here is a clue: her eyes and head are hidden by green plant leaves, and only her legs and body are barely visible against the stones. At first I thought her legs were dead plant leaves. With all of the pain and sorrow in the world, these simple beauties bring nurture to my spirit.

Margy and I were delighted to be part of the Resilience Hub‘s Permaculture Open House last Saturday, and welcomed about a dozen people to our yard to share the highs and lows of permaculture gardening. Including, of course, sitting by the pond and talking about pond building. Everyone was careful about our COVID protocols, and we met some really great people.

Since then we have harvested our elderberries–Margy cut the berry clusters one evening, and then the next morning I read online that they should be processed or frozen within twelve hours. So my morning was spent gently separating the berries from of their clusters, rinsing them in a big pot, and then freezing them until I had time to make elderberry syrup. This was our first harvest from the bush, which grew huge this season.

My other big harvesting job this week has been processing more kale. Because of the netting I put over the raised bed, I am cutting the lower leaves of all the plants at once, rather than bit by bit as I have done in prior years. I put them into this blue plastic bushel basket. Then, one by one, I cut them up, rinse a batch in a salad spinner, and then sauté them batch by batch before freezing in quart freezer bags. I’ve only finished about half this bunch–and there will of course be more to harvest later.

Finally, I will say that our zucchini harvests have been just the right amount so far for us to be eating as we go, but our cucumbers are going wild! We don’t pickle them, but just eat them raw–if you live nearby, please come and get some from us! They are really delicious, but we’ll never keep up. The photo below is only some of them!