We’re enjoying eating from the garden again. Mesclun mixes and arugula are thriving in the cool, damp weather.
Siberian and Red Russian Kales are also establishing well, and should provide us with cooking greens all season.
It’s time to remove the cold frames and thin out the greens. We don’t know if it’s due to the seaweed mulch, but no problems with of slugs so far.
We planted two types of cime di rapa side by side — the Quarantina (top half) produced flower heads and has a deeper, more mustardy flavor than the milder, flowerless Spring Raab (bottom half).
The winter kales and chard were cleared out to make room for new plantings, just in time for Memorial Day. With a little sun, the peas (to the rear) have resumed growing.
One last harvest of kale flowers and florets.
A harvest of Cime di Rapa Quarantina to have with orecchiette for dinner.
Kale thinnings gathered and saved for another meal.
Diary of a Tomato 
Beautiful harvest of greens this week. Your plantings all look very healthy. Love the first pic of the mixed lettuces. Lettuce can be such a beautiful planting with the variations of color and leaf textures.
Thanks! It was an overcast day, perfect for taking garden photographs!
That Mesclun mix looks so good! You’re going to be eating a lot of tasty salads.
After a winter of local greenhouse greens, it’s nice to be producing our own again!
what a lovely and varied harvest of greens; love all the shapes sizes and colors!
It’s so difficult to choose which to grow, they’re all so tempting!
Your greens are most definitely glorious! You have so many! Good stuff!
Our climate limits us in what we can grow, but makes up for it with greens!
Your variety greens and kale are so healthy and beautiful, mine are still quite small, waiting impatiently for harvestable size.
We tend to force the issue by overplanting, then we get the thinnings to eat!
I’ve never grown cime de rapa. In fact i’m not entirely sure if i’ve ever eaten it. Yours looks lovely – i will have to investigate and find some seeds.
It’s a brassica rapa, and “Seeds from Italy” lists 9 varieties alone! It’s one of those Italian bitter greens, and is usually cooked with something salty or acidic to balance it out. A good substitute would be turnip greens, also mustard and radish greens.
Beautiful greens. Everything looks so clean and fresh. How wonderful.