The vegetable garden is starting to produce its hoped-for abundance.

 We’ve enjoyed the early bounty of asparagus and rhubarb, but lost the lettuce to rabbits, woodchucks and/or deer. Sugar and snap peas were hit hard, but a new fence, repellant sprays and traps gave the plants a chance to come back and we’ve enjoyed a small harvest.

Peppers were untouched by the invaders, but did not like the cool, wet start to this season. Plants are responding nicely to the recent heat but it will be a while before we are getting any fruit.

Cabbage, kohlrabi and Brussels sprouts, on the other hand, thrive in cooler weather, and prompt, judicious application of Sevin dust to subdue hungry cabbage loopers has resulted in a nice looking crop. Cabbage, of course, can be harvested at any time, but we’re waiting for the heads to grow larger so we can make cabbage rolls.

We’re trying okra this year, and plants are loving the heatwave, though they are still quite small since woodchucks, apparently, like the tender new leaves and shoots. I am not a big fan of eating okra, so chose to grow the more ornamental variety Burgundy. Deep red stems and red-flushed leaves are pretty enough, and the creamy yellow, hibiscus-like flowers glow against the contrast. The okra pods will be burgundy, though they turn green when cooked.

Beans, edamame, beets and basil are late-planted replacements for browsed seedlings. We have lots of flowers and some juvenile beans on the French filet green beans; the edamame is growing lush but not blooming yet. We should be able to thin the beets next week, and enjoy the leaves and baby-beets in salads. Salad basil’s large leaves are a delightful addition to zucchini and fresh mozzarella sandwiches on grilled ciabatta bread; a family favorite.

Zucchini is performing true to the stereotype, prolific and requiring frequent harvest since it’s capable of going from flower to gunboat in less than a week.

Tomatoes were not bothered by our uninvited visitors, so they are progressing nicely. We’ve started harvesting cherry tomatoes, and a few of the Italian pastes are starting to take on that yellowish cast that precedes ripening. So far, we’re not seeing any serious signs of the leaf blight that devastated last year’s crop, even the heirloom types we’re growing this year; German Strawberry, a large dense-fleshed variety great for drying and sauces, and Cherokee Purple, a beefsteak-type good for sandwich slices.

During those almost daily trips to the garden to check for harvest, make a point to stop and pull a few weeds and watch for early signs of pest and disease problems.

Caught early, they are easier to stop.

Not only do weeds compete with your garden plants for water, light and nutrients, they can also shelter, hide and host diseases and harmful insects. Gently hand-pull small weeds close to plants, and cut larger ones at ground level to avoid damaging roots.

It’s important to identify any problem before taking action. Not all bugs are bad, and most pesticide sprays will also harm good guys like bees, butterflies and beneficial insects that eat caterpillars, aphids and other pests. Many bugs can be picked, squashed or rinsed off, and others can be controlled with insecticidal soaps that are easily rinsed off your harvest.

Fungal disease can be prevented, but not cured, though sprays can stop or slow their spread. Virus diseases are generally not treatable, and plants should be pulled.

Always choose products that labeled for use on edible plants, and follow instructions for application and post-spray harvesting.

Most importantly, enjoy the fruits of your labors.