One of the benefits of getting to one's vegetable garden first, before summer's work begins in earnest, is not having to think about the garden at all when you are knee deep in summer's work. It grows itself, mostly, with an intensity only paralleled by the solstice's long day.
One of the beauties of growing garlic is that it's harvest hardly coincides with any garden task other than weeding. By now, the first of the garlic is near completely exhumed (briefly hesitated to dredge up this word), and like any darkling, it mustn't be cast into the bright light. The first pulling is in the shade of the porch, but the full harvest is likely to be dispatched to the cellar. Here, in the midst of harvest, is Xian, a Turban strain, and one of the best for flavor and earliness. Turban's lodge, or fall over, as a way of telling unsuspecting gardeners that they need help -getting out of the ground.
At about the same time sizeable beaks are swirling above the Asiatic strains -here Asian Tempest and Japanese. These will be harvested next, not long after the Turban strains, and sometimes before.
Meanwhile the Porcelain strains have had their scapes (flowering stalk) cut, ready to be pickled or grilled or sauteed or...just don't leave them in the fridge too long before doing something with them. Behind the Porcelain are the Rocambole (shorter in the middle) and Purple Stripe.
The French Grey shallots have also been pulled. I find that the height of the crabgrass is a useful indicator for timing the shallot harvest. Left behind are the Artichoke and Silverskin strains, those hardy bulbs that we use through next winter and deep into the following spring.
Broccoli? Yes! And from seed no less. In spring? Yes! And no cabbage moths to boot. A quick, small-headed variety seed-started on May one and hardly two months later boom -broccoli. Go figure. I've got some of those very same starts in their deep cells holding back growth inside the greenhouse. They'll be put into the garlic beds as they clear.
In fact the deer are warming up for BBQ season by snacking on our Speckled Roman plum tomatoes. I grew these at the Beach Farm, and deer aside, expect them to do really well here.