It rained for almost an entire week. As soon as the sun arrived, we were out in the garden catching up on planting seeds, transplanting seedlings, potting up container plants, and harvesting a bevy of greens. Here’s the second planting of radishes, cheerfully pushing themselves up out of the ground.
We lost some of the basil — what the cold didn’t kill off was damaged by the week’s damp conditions. We found these replacement seedlings at the farmers’ market, and hope they’ll soon catch up.
This gathering of salad greens included tatsoi thinnings.
Asparagus nestled alongside French Breakfast radishes — we’re averaging a handful of asparagus every other day.
A bouquet of cooking greens — spring raab, chard and kales.
This Spring Raab from High Mowing Seeds is another cime di rapa, or broccoli raab, and seems more bolt resistant than the Quarantina planted alongside. This is the first time we’ve been able to get some well-developed flowering heads.
The season’s first harvest of Rainbow Mix Chard will go into Ricotta Gnocchi.
The Red Russian and Siberian kales are now producing steadily. We keep a container of kale salad in the fridge to add to sandwiches, quesadillas, and grain salads.
Seeing Fun Jen grown by Daphne’s Harvest Monday crew convinced us to try it this year. Next to the arugula, it’s been our favorite thing to snack on in the garden — a crispy, crunchy texture with a sweet bite. We look to it to provide salad greens into the heat of summer. What’s your favorite way to use it?