{"id":6505,"date":"2026-07-09T12:15:20","date_gmt":"2026-07-09T10:15:20","guid":{"rendered":"https:\/\/feierabend.stroeck.at\/?p=6505"},"modified":"2026-10-16T10:54:56","modified_gmt":"2026-10-16T08:54:56","slug":"june-in-the-after-work-garden","status":"publish","type":"post","link":"https:\/\/feierabend.stroeck.at\/en\/june-in-the-after-work-garden\/","title":{"rendered":"June in the Feierabend Garden"},"content":{"rendered":"\n

By the end of June, our after-work garden is at its most productive. The warm summer days have spurred vigorous growth, and you can tell everywhere you look: Summer has truly arrived. <\/p>\n\n

We harvest from the garden beds almost every day. Various lettuces, kohlrabi, fennel, and many fresh herbs are constantly making their way from the garden to the kitchen. The variety the garden produces right now is especially wonderful: from the first zucchini to crisp cucumbers and the first ripe tomatoes. <\/p>\n\n

Summer in the Greenhouse<\/h3>\n\n

There’s a lot going on in the plastic tunnel, too. The tomatoes, cucumbers, and bell peppers are growing well. The first colorful tomatoes are already ripe, and the cucumbers are also producing a steady supply of fresh crops. <\/p>\n\n

To ensure that the plants stay healthy and can channel all their energy into flowers and fruit, we continue to tend to them regularly, prune them, and tie them up. Week after week, the plants are checked, pruned, and cared for. Because right now, proper care is what determines how well they\u2019ll sustain us through the summer. <\/p>\n\n

Harvest, tend, and start over<\/h3>\n\n

There\u2019s plenty to do outdoors, too. In addition to the ongoing maintenance of the garden beds and mowing the paths, the first harvested areas are already being prepared for new crops. Lettuce, carrots, bush beans, and red beets are being replanted so that we can continue to harvest from the garden in the coming months. <\/p>\n\n

That’s exactly what makes this time of year in the garden so special: while you’re harvesting in one spot, something new is already starting to grow in another.<\/p>\n\n

Straight from the garden to the end of the workday<\/h3>\n\n

Week after week, we deliver freshly harvested vegetables and herbs to our two after-work restaurants. There, they are often prepared and served just a few hours after being harvested. <\/p>\n\n

It\u2019s this direct connection from the garden to the plate that gives our produce its special flavor. Our heirloom vegetable varieties, in particular, now show just how much flavor they have when they\u2019re given time to grow, are carefully tended, and are harvested at the exact moment they taste their best. <\/p>\n\n

Now it’s time to keep watering, tending, harvesting, and replanting. The garden is in the thick of summer and gives us a little bit of that “end-of-the-day” feeling every day. <\/p>\n\n

\n
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Garden Update from our Head Gardener, Saskia Detz.<\/p>\n","protected":false},"author":24,"featured_media":6542,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[234],"tags":[],"class_list":["post-6505","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-garden"],"acf":[],"yoast_head":"\nJune in the Feierabend Garden - Str\u00f6ck-Feierabend<\/title>\n<meta name=\"description\" content=\"After-work garden update from Head Gardener Saskia Detz. 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