A thick hedge of rosa rugosas borders two sides of our vegetable garden. They were already here when we moved in, and, though they’re not thought of as companions, are excellent at attracting natural pollinators to the garden.
Also from the farmers’ market, peas from Riverside Farm. If anything, the damp weather we’re still experiencing has made for deliciously sweet peas. After shelling and blanching, a cup of them went directly into a risotto, the rest into the freezer. Frozen peas, along with the canned tomatoes, make up the the backbone of our winter stores.
A break in the weather this past week-end finally allowed us to get the tomatoes in the ground. With no time to spare, since fruit’s already forming on the Peacevine.
Containers on the deck extend our growing space, especially for herbs, such as cilantro, dill and cutting celery.
This week’s harvest: Fun jen (above), rhubarb, salad greens, tatsoi, and Phillips and Rossa di Sulmona garlic scapes.
Putting-up: Rhubarb-ginger jam; frozen rhubarb and peas; quick-pickled sugar snaps.