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.
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!