Welcome Summer and Pollinator Week

The first pollinator to our yard this spring was a tri-colored bumble bee

We just returned from a two week vacation to Utah, Wyoming and Idaho. I have not yet previewed them, but am looking forward to sharing some photos from our trip. This week has been busy with work, household and garden catch-up, but I wanted to publish a quick post since today is now the first day of summer! Check out this article on time differences for the solstice. I got most of the garden planted before we left - although I would have preferred having a couple more days for the ground to dry out completely. In addition, I received an electric fence kit for my birthday and my son and daughter-in-law helped install it.

After mulching heavily with straw, the garden fared pretty well following two weeks with no care, except occasional watering. The most exciting thing is that plants are actually growing without being devoured by deer. This is a major hurdle that has overcome. The fence is simple - polywire with a battery operated charger.

Electric polywire fence around newly planted garden

This year is an experiment, but hopefully it continues to do its job throughout the summer. Here is a photo 3 weeks after planting.

In addition to the summer solstice, we can also celebrate Pollinator Week, which was initiated by Congress ten years ago and occurs this year from June 19 - June 25. A new certification program identifies farmers that support pollinators through specific management practices and is called "Bee Better Certified." Even if you are not a garden, you can appreciate the warmth and brightness of the summer sun and the beneficial bees, insects and birds which pollinate the flowers around us resulting in fruit and vegetables we will be relishing later this summer.

Black Bean, Farro and Mango Salad

Black Bean, Farro and Mango Salad

Ingredients:
SALAD
2 cups each Kale and Romaine 
1 cup black beans
1 cup cooked farro
1 cup cubed mango
1/2 cup corn
1/2 avocado
1/2 yellow or red pepper
1 cup grape tomatoes cut in half
1 green onion chopped 
DRESSING
1/4 cup tomato salsa
2 Tablespoons lime juice
1 Tablespoon olive oil

 Make dressing and set aside. Combine the rest of the ingredients and serve over a bed of tortilla chips. Garnish with fresh cilantro and serve with dressing on the side. A light dish to serve as a meal or a side.