This is the second time around with the radishes and agretti. The early spring plantings of both failed to thrive, and were replanted with enough success to be included in this week’s harvest.
To get beyond the low germination rate, we seeded the agretti thickly enough that they actually needed to be thinned out.
One morning, we found part of the garden fencing down and footprints scattered throughout the raised beds.
On closer inspection, we found that the beans, carrots and, of all things, the bitter-flavored Italian chicory lightly nibbled. We’re still not sure what came through, though were grateful the damage wasn’t any worse than it was.
To create some ease in the garden, we’ve cut down on what we’re growing this year, and make up for it with weekly visits to local farmers’ markets. From the Portsmouth and York Farmers’ Markets: Red onions, fennel and carrots from Black Kettle Farm; agretti and stem lettuce from Wake Robin Farm; sweet onions, green peppers, jalapeños, summer squash, and cucumbers from Meadow’s Mirth; broccoli and cauliflower from River Lily Farm; and radicchio from Connolly’s Organics.
Some of the bounty went into a summery Panzanella salad, while leafy tops and stems went into a thrifty vegetable stock.
Carrots, onions and greens were mixed with pea pods and fennel — there’s something satisfying about capturing another use for these vegetables before they head to the compost heap.
This week’s harvest: Peas, kale, chard, salad greens, agretti, and radishes.
Putting-up: Frozen peas, canned pea pod broth, and canned pea and fennel broth.