The long spring allowed us to put off picking rhubarb until this week. It’s rare that their season coincides with that of local strawberries, and, to celebrate, we straight away made a strawberry rhubarb galette.
All of the garlic is now scaping. The Music ones have completed their first turn, a good point to harvest at. Some say that the garlic bulbs will store better if the scapes are left on; we found it worth cutting them off for the larger bulbs that result. Leave them on and they’ll eventually straighten, a sign that the garlic is ready for harvesting.
Though the arugula bolted while barely past the seedling stage, the first planting of salad greens is still going strong.
Masai filet beans making an appearance, with their seeds still attached.
The first year we grew English peas, we were disappointed to find the pods looking more like snow than shelling peas. We didn’t know the pods start out flat and fill out later, and made the mistake then of harvesting them too early.
Container potatoes will need hilling up soon.
Summer solstice marks our last harvest of asparagus; the bed will be left to nourish the crowns. We’ve still tomatoes that need to be put in the ground, though we’re holding back until this week’s sultry weather breaks. In the meantime, we’ll take care to make sure everything has enough water, including ourselves.
This week’s harvest:
Asparagus, garlic scapes, salad greens, tatsoi, fun jen, and rhubarb.