What are You Eating from the Garden?

[digitS']

We will have spinach with lunch, today. Seed was planted outdoors.

Meanwhile, the lettuce and Asian greens in the now uncovered hoop house beds have been growing crazy. The Asian greens are bolting but that's okay since sum, uh some, like Choy Sum, are supposed to be eaten that way. The remainder, we have  learned to eat that way .

Even the Pak Choy starts set out in outdoor beds are bolting. In both locations, many will be past their prime in a couple of weeks but that's okay ... the compost is always hungry. There are more Asian greens started in flats and already set out for early Summer.

Unfortunately, the spinach looks like it will also soon bolt. This just does not seem to be the best region to grow spinach — it has such a short harvest season with arid conditions, I suppose the cause.

Even lettuce outdoors looks good and we have enjoyed some very special lettuce this Spring. There are plenty of green Tokyo onions, started way back in late January. Cilantro from reseeding, maybe even a radish is ready... the spinach, all should make a very nice salad for lunch .

 

[Anniekay]

I'm eating blackberries and have frozen three quarts so far. The blueberries are just starting so I had enough of those for my cereal this morning. Tomatoes have given me lots for salads and I made a gallon of salsa. It is divided into 4 quarts and is in the freezer. The peppers are starting to ripen. Eggplants are doing. I have 2 that were finished and am waiting on one more to ripen so I can make eggplant parmesan and freeze most of that.

 

[Branching Out]

Dinner included new potatoes with fresh dill from the garden-- a delight!

 

[digitS']

We have a flower or 2 in the potato patch — an indication tubers are growing. It seems early on the calendar but they must be taking taking advantage of all the hot weather.

At the same time, the heat makes it feel like Summer arrived several weeks ago. Available lettuce is in the shadier locations and with several of those spots, in good supply. The very tasty beet thinnings have begun to be harvested. Pea pods are developing. When the shell peas are ready, some of those early potatoes can be too!

Lots of cilantro had to be pulled but we have learned that cleaning up those skinny roots is an excellent idea. Stored awhile in the fridge or frozen, they are available while a later crop of cilantro gets a start in some of that shade. Winter comes and those roots can come out of the freezer.

No need to start the second fridge in the carport yet but a cooler on the deck provided a couple of days of service for some Asian greens.

I likely have too many anise hyssop set out and returning from '24 but a nice, afternoon cup of lemon verbena and anise hyssop tea looks to be possible daily from here onward .