A friend advises picking asparagus between Mother’s and Father’s Day. As the asparagus season wanes, we begin harvesting the first of the garlic scapes.
Greens are coming in strong, including our plantings of tatsoi and fun jen.
Carrots and beets will need thinning soon, and we’re looking forward to having these root crops to add to our meals.
Diary of a Tomato 
Looking good! Most of our lettuces and other greens are long gone. It’s been such a hot dry year this year that they have all bolted!
We’re lucky in that we usually are able to grow salad greens all through the season. Tomatoes and other warm weather vegetables are more of a challenge…
How come your greens are so perfect, no sign of critters attacking. Love the composition of the first photo.
So far, the only bed that has had slug damage was the one without seaweed mulch!
That is a beautiful deep red rhubarb. Is it Valentine by any chance? I have to agree with Norma Chang that the way you artfully displayed the first picture is very creative and appealing to look at.
The rhubarb is called MacDonald (from Fedco), and I’ve seen it also called Turkey or MacDonald Canadian Red. It’s confusing since the plant next to them is called Canadian Red, but looks different…
What a great start. The rhubarb looks wonderful! Mine will be ready for picking next year and I can’t wait!
We’ve four plants, with one ready to be divided. I thought it might be too much but once I’ve started finding more ways to cook with them, it’s not enough!
That rhubarb looks great, it looks a lot like the rhubarb at my local farmers market. The grower wont tell anyone the variety or give anyone propagatable material as she alone grows that variety in Melbourne. It is good though.
I hadn’t realized people are so proprietary with their rhubarb, somehow it doesn’t seem right…
Looking good! Love the purple asparagus!
The purple asparagus really came through and we may have to replace the underperforming green ones this year.