June has a way of announcing itself in North Texas. Not with subtlety, but with that familiar warm wind that rolls across the yard and whispers, Alright, here we go. This week, the garden didn’t just whisper — it spoke loud and clear (it even included a bit of noisy thunder.
What’s Thriving
The first thing that caught my eye were the sunflowers — not the ones we planted intentionally, but the volunteers that decided to pop up wherever they pleased. Along the fence line, beside the tomatoes, even in the middle of a walkway. They’re tall, cheerful, and completely unbothered by the heat. Every time I pass them, I feel like they’re standing guard over the rest of the garden.
Just beyond them, the blackberries are still going strong. We grow four thornless varieties, and each one is doing its part. Every morning, we walk out with a bowl, and every morning we come back with it full. It’s the kind of harvest that feels like a reward for surviving spring storms and early‑season chores.
The green beans, though — they’ve been the real overachievers. Nearly 10 pounds harvested already, and they’re still producing like they’re trying to prove something. It’s the kind of abundance that sneaks up on you. One day you’re picking a handful, and the next day you’re wondering if you should start calling neighbors to help eat them.
And then there’s the okra. If you’ve grown okra in Texas, you know the drill: check it daily or pay the price. One missed morning and suddenly you’ve got pods the size of drumsticks. This week, the okra officially entered its “don’t blink” phase. We’re harvesting every day now, and it still feels like it’s growing faster than we can keep up.
What’s Fading
Our blueberries have been incredible this season — truly one of our best years. But they’re starting to slow down now, and the birds have figured out the buffet is open. They swoop in with the confidence of seasoned professionals, plucking the ripest berries before we even get a chance. At this point, we’ve accepted that we’re sharing the harvest. They take their share, we take ours, and everyone seems satisfied.
A few spring crops are also stepping aside:
- Cool‑season greens are bolting
- Peas are yellowing
- Cilantro has gone wild and is now feeding every pollinator in the neighborhood
It’s the natural rhythm of June — spring bows out, summer steps in.
What You Should Be Doing This Week
Here’s what the garden is telling us right now:
- Plant heat lovers: okra, southern peas, basil, sweet potatoes, zinnias, sunflowers
- Mulch deeply to protect soil from the rising heat
- Harvest often, especially beans, blackberries, cucumbers, squash, and okra
- Protect berries if you want to keep more than the birds do
- Check okra daily — it grows fast and toughens even faster
- Let volunteers stay if they’re thriving (sunflowers are proof that nature knows what it’s doing)
- Walk the garden early to catch pests and wilt before the sun takes over
A Final Thought
Every garden has a week when it shifts gears — when the season changes not on the calendar, but in the soil. This was that week for us. Volunteer sunflowers standing tall. Blackberries filling bowls. Green beans overflowing. Okra demanding attention. Blueberries fading as the birds celebrate their victory. June in North Texas is a season of abundance, transition, and a little bit of chaos. And honestly? I wouldn’t have it any other way.
Stay Connected
If you enjoy following along with what’s happening in our garden each week, we’d love to stay connected with you. You can watch our ongoing journey on Two Doves Bees & Gardens, airing on the OBBM Network — it’s where we share the projects, plants, and stories that shape our little homestead.
And if you want to go a little deeper behind the scenes, you can join our Two Doves Insiders newsletter. You’ll find all the details at TwoDoves.com, along with our latest posts, videos, and resources for North Texas gardeners.
We’re grateful to share this season with you — sunflowers, blackberries, okra surprises and all.
