Our arugula is going to seed. We continue to add its spicy leaves to salads along with the flowers, but the blooms signal the end is nearing for this round of planting.
Whereas here, each pea bloom is a new beginning and a cause for joy. It takes 25 plants to produce little more than 1 cup of peas. That is, if they make it into the kitchen.
The garlic scapes, the flowering ends of hardneck garlic, have appeared. We’ll be harvesting them this week as they complete their first curly rotation.
The Egyptian onion, a top-setting allium, in all its reproductive glory. A couple of well-developed heads of these went into a recent pot of stock.
The blueberry bushes we planted three years ago are still small but loaded with fruit this year. It looks promising but we’ll be competing with the birds to get to these first.
While the rest of the garden takes center stage, the apple tree tends to be neglected once it’s past flowering. There’s fruit developing, with many months to go before harvest.
Diary of a Tomato 
I’ve often wondered why frozen peas are so cheap to buy considering how much space it take to grow a reasonable amount of them.
Surely one of those things due to industrial production…
Beautiful! And I finally have a clue about Egyptian onion. Mine was a mystery gift and I wasn’t sure what to do with it!
They’re also known as “walking” onions. We have two varieties, one from a neighbor and the other from North Hill Garden in Vermont. It took me several years to learn it’s growth pattern and how to use it in the kitchen, and have come to appreciate them as a perennial edible.
The is the first time I am seeing arugula flowers, they are very unusual, pretty too. Need to Google and learn about Egyptian onion.
We’ve been letting more of our vegetables go to seed just to see what they do. The arugula provided shade for the lettuces nearby, as well as edible flowers. The Egyptian onions are unruly but have become an important part of the garden, especially in early spring.