You have waited for it and worked for it. You prepared the soil, sowed the seeds, weeded, mulched and otherwise nurtured your harvest. Now don't blow it by forgetting it.  Or going away and not leaving someone in charge to pick and eat.

In our gardens we are busy:

Harvesting all of our garlic. Mark and Ben have dug up and washed the whole bulbs. They are drying in the potting shed now.... Out of direct sunlight in a well ventilated area. There they will stay for about 2 weeks before they are put in a cool, dark place until use. 

Commercial growers tell us that there is no limit to how much garlic they can grow. The demand for the organic, domestic stuff is THAT great. By the way, plant your garlic in October. If you don't have any, buy some from your supplier of Holland bulbs next month.

Tomatoes.  Mark picked his first basket full last weekend.  We continue to apply Green Earth Bordo mixture every 2 weeks to help prevent early and late blight.  We know it is coming, we just want to delay its arrival as long as possible. Pick as they ripen and each plant will reward you with plenty more.

French beans or snap beans are ready. They last up to a week on the plant before they get too mature and "woody" for our liking.  In other words, pick whenever you can.