This week’s sunny weather is giving us days that range in the 50’s, with chilly overnight temperatures still in the 30’s. We’ve been patiently awaiting for the rhubarb to emerge, a sign to take stock of what else in the garden has survived the winter.
The first harvest of the season will go directly into making our favorite rhubarb galette. After that, we’ll feast on rhubarb scones and rhubarb curd, or a savory Persian rhubarb stew.
Two of the puntarelle chicories resprouted from plants that had died back mid-winter — Galatina (left), and Brindisina (right). They’ve been transplanted into another bed to see what if they’ll develop fully and with central points.
The lovage (above) along with the perennial alliums — walking onion, and garlic and regular chives — appear dependably every year, and we count on them to provide some herbal freshness to meals still based on storage crops.
Last season we planted a number of edible perennials to give us a jump on spring, and we’re happy to see that most of them made it through their first winter. Traditionally, sea kale (above) shoots are covered to blanch them, and served steamed like asparagus.
The skirret (above) is getting established. Under its growing mass of leaves, the roots are the edible part and are rumored to taste like parsnips. They may never become a major staple of our diet, however, it’s nice to have more of the garden be edible.
Last stop was to check on the flowering quince, tucked into its own corner of the garden. As gardeners we’re never short on hope, and maybe this will be the year we’ll have some harvestable fruit.
Happy Earth Day!
Diary of a Tomato 
Hurray! The garden is coming back! I love flowering quince.
They were here when we moved in, and we’ve come to appreciate their old-fashioned sensibility…
Oh, the rhubarb looks so beautiful! I cannot wait for rhubarb season, it was so cold in France, we still have to wait a bit!
We were pessimistic about them surviving the harsh conditions of last season, and were thrilled to see them come back!
Nice selections of vegetables!
Mostly greens at this point, though we spotted the asparagus finally poking through!
I read you leave them alone first year then you can harvest the second year you plant them. My grand mother used to grow good size of asparagus field, it can be made this tasty drink with the white asparagus.
Oh my goodness – your garden’s progress is almost as exciting as your wonderful recipes! Thank you!
This is the time of year when we have to remember to take the time to notice things, they move so fast!
Plants look great and thank you for the recipes.
Always a joy to take see the return of things!
Because rhubarb doesn’t die back much here we don’t get to see the fabulous new growth (it is usually hidden underneath other leaves). Looks great.
At the rate things sprout up during spring, it’s easy to miss, even here!
What a nice variety of perennial vegetables you have planted in your garden. I was thrilled when the rhubarb emerged as it is the herald of real spring growth in my garden. Everything follows soon thereafter. I am ready to harvest our first rhubarb this week. I think a traditional pie is the order of the day – combined with strawberries from last year’s garden that is in the freezer and needs using up.
Frozen strawberries are the only way we can combine them with rhubarb here also…
The rhubarbs look every so beautiful! But it is the flowering quince that plain stole my heart – so hopeful, so pretty! This really is the best time of year. (You really should give that stew a try – I think you’ll like it.)
We’re anxiously awaiting to harvest rhubarb to make your stew — love the way it adds piquancy in savory dishes!
oooh! rubbing hands together in vicarious anticipation and delight
Urrah for the plants that made it through winter. I love that rhubarb (my one attempt at growing it failed miserably). I have a lovage too and love how it comes back every year. I hope it doesn’t stop. I am not familiar with either sea kale or skirret: they sound interesting. Best wishes for a great growing season.
We’ve learned that some things make it, while others may not… There’s alway something to discover in the garden!