“And what is so rare as a day in June? Then, if ever, come perfect days.”
— James Russell Lowell
Above: Sea kale in full flower, more than enough to produce seedpods.
According to the lunar calendar, the week’s full moon gave us an favorable planting period leading up to it and following. Above: Lichen.
Before the full moon, we planted seeds for those bearing above-ground: Masai filet beans (from saved seed); boothby blonde cucumbers; costata romanesco and zephyr summer squash; delicata, tromboncino, and spaghetti winter squash. Above: Lupines.
After the full moon, we planted for underground vegetables: Potatoes, Tokyo turnips, and more radishes. Above: Favas in flower.
Above: Coral shell peas, a member special from Fedco, is proving to be an early one, and started forming pods long before the Green Arrow peas began flowering.
Harvesting: Asparagus, rhubarb, salad greens, arugula, kales.
It was also an auspicious time to hang a new prayer flag overlooking the garden.
Diary of a Tomato 
Asparagus and snow peas, yum. All vegetables are equal, but some vegetables are more equal than others. :-)
So true ;)
Everything looks wonderful. I’ve never seen a prayer flag before. What is the history behind it and how did you create it?
Hi there! We’ve both spent time trekking in Nepal, where they were strung all along the mountain paths. The flags have Buddhist prayers and mantras printed on them, and the wind carries intentions of peace, compassion and wisdom as they pass over them — all qualities we strive to live by, and having the prayer flags are a constant reminder. We don’t know of any local sources, and have gotten ours for many years from http://www.prayerflag.com.
I’ve gotten prayer flags at Ganesh on Market St. Ports.
Thanks for the tip!
Interesting sea kale, I bought some seeds several years ago but never got around to plant it. Did you try to cook it, how’s the taste?
We’ve tried cooking the younger shoots and leaves, which had a cabbage-like flavor, and the florets, which were more like broccoli. The shoots are traditionally blanched for a milder flavor, and we’re now waiting for the seed pods to develop to try pickling them. It’s also a beautiful plant — blue-green fleshy leaves, and flowers for a good part of the summer.
Lovely, it’s all so lovely.
Thanks, as is yours… ;)
I’m drooling over the asparagus. I wish it would grow here for me. I really want my own. Occasionally I break down and buy it.
The bed took a long time to establish, but now that it has, produces enough for our small family!
I am growing tromboncino squash for the first time. It sounds like such an interesting squash – I’m really looking forward to seeing how it does. Your fava flowers are so beautiful – I must get some favas into my garden next year..
You remind me that we have two tromboncino still in storage… ;)