The garden is almost ready to harvest. The past two weeks have seen a dramatic change in the look and personality of what I’ve come to refer to as "The Patch."

That’s a cucumber that is longer than my hand. From my description of them, my dad thinks they might be "pickling cucumbers," meaning that, while I *could* slice them up and put them on sandwiches or in salads, the best use I’ll be able to make of them will be to turn them into pickles. Which is awesome, because not only will I get to learn a new skill, I’ll also be able to stretch them as food into the winter without worrying they’ll spoil. I’ve also got cantaloupes that are growing fast, and which will probably be ready near the end of July:

I’ve got some good friends who’ve promised to water and care for these while I’m away on vacation, and I’ve made them promise to eat anything that comes ripe during that time, as I don’t want it rotting on the ground.
Speaking of things that are rotten, the downside to all of this has been that I am now completely COVERED in mosquito bites, because the little suckers are bad this year:

But, the good news is that it looks like my roma grape tomatoes will be ready to eat this week. So it’s worth every itch:

Of course, these are lagging way behind the cherry tomatoes, which have been ripening for some time, and which have filled a salad almost every night this week, along with a handful of fresh basil:

I despaired for a long time that this basil would ever grow, but here it is, and there are at least 20 other plants almost as big, so it looks like we’ll have basil well through the summer. That, along with the oregano and tomatoes, will make some really fantastic Italian sauces into the autumn. This whole endeavor has been so challenging, but now that we’re seeing a harvest begin, I can tell you without a doubt it’s been worth it.