The summer of 2009 is not the year of the tomato. It’s not the year of basil, peppers, okra, or eggplant, either. I am declaring it the summer of the sweet pea. Unfortunately, I can’t eat the pretty poisonous plants.

My local newspaper says this is the second coldest July ever for Columbus, Ohio. The coldest was in 1891. The National Weather Service says that parts of Indiana, Michigan, and northern Ohio are having the coldest July since they began keeping records. So, it’s not you. It’s not your weak gardening skills. It’s the weather. Blame it on the cool July weather.

Don’t give up on the heat lovers. They are patiently waiting to burst forth. My basil seems to be in a suspended state. It’s just kind of sitting there. Keep the hovering vegetables happy and when August arrives with its heat and humidity the tomatoes, peppers, and okra will explode with a bounty of delectable fruit. For now, I am thankful for my sweet peas and onions.

Best Weather for Sweet Peas

Sweet peas thrive in areas with cool summers and usually languish in the heat. This year they love my garden and are filling the trellises with red and lavender, fragrant blossoms. I am really glad I planted them last spring. Who knew they would be the focal point of the garden in July. I do find the flopping vines need a little help. The tendrils are short and not strong enough to hold up the entire plant. I secure them to the tee pee with a little biodegradable twine. (Be careful when tying up the brittle stems; they snap easily.)

To prolong the bloom time of sweet peas, deadhead the spent blossoms so the plant continues to focus its energy on bloom production and not seed production. This is a pleasant, easy chore. When you cut blooms for an indoor arrangement, you are deadheading, so keep filling an assortment of pretty glass containers to put in every room of your house.

Walla Walla Onions

Summer 2009 might also be the year of the onion. The Walla Walla onions I planted in the spring are ready for harvest now. The sweet, mild bulbs are fat and sitting on the surface of the ground. The green stems have flopped over, telling me it’s time to dig up them up.

Yesterday I stuffed zucchini blossoms with goat cheese, dipped them in batter, and fried them up. Today I’ll thinly slice the sweet onions, dip them in the same batter, and sizzle until crisp. My tempura batter is easy to make: mix equal parts of flour and beer. Just make sure the oil is hot enough when you cook the vegetables. Wander through your garden—you may find a variety of treats to slice, batter and fry.