“Though other crops in their season — fine lettuces and radishes, green beans, tomatoes ripened on the vine, or fresh-picked corn — justify the vegetable garden and all the labor it entails, peas, really fresh peas picked at the briefest second of perfection, seem to us almost the garden’s entire reason for being.”
— Joe Eck & Wayne Winterrowd, “Living Seasonally”
It’ll be June before the peas are ready, but the sight of these tender seedlings excite us all the same. It’s as if by planting a seed and watching it grow, one gets the sense that everything is in their proper order and all is right with the world.
There’s not much in the garden yet, mostly alliums. Along with garlic chives (above), we’ve begun foraging chives and green Egyptian onion tops to add to our meals.
Overnight temperatures remain in the 40’s, and covering the raised beds warms the soil enough to give the salad greens, chard and kale (above) a boost. Until these are ready to eat, we rely on local farmers’ markets, which begin a new season this week.
Cleaning out the herb bed gives us a chance to check on what has made it through the winter. The lovage (above) has pushed it’s way through, like a tiny flame from sleeping embers, and is a welcome sight.
The sea kale is another edible perennial now emerging. We’re keeping a close watch on it this year in hopes of catching this gnarly looking mass at a more palatable stage.