Vacation
Some fruits of spring labor, and a much-needed vacation. At the beach, early morning coffee and cleaning out the camera finding that we have had productive spring harvest. 12 pounds of English peas, 5 pounds of baby cosmic purple carrots, 5 pounds of broccoli, 20 pounds of egg turnips and about 30 pounds of turnip greens to go with them, and 15 pounds of 5-color silverbeet chard.
Tomatoes have been moved to their final homes all around the garden and everything is starting to soak up the sun’s energy and get big and leafy. Important urban garden knowledge gathered this spring:
1. Broccoli, Cauliflower and Brussels sprouts take a LOT of room and don’t really yield much. Not the ideal choice for a small gardening space.
2. Turnips are a 2 for one deal. Not only do you get the root, but the leaf production almost doubles the root production.
3. Silverbeet Chard is VERY low maintenance and grows well in a tight space.
4. Due to bed space and timing we had to pull the carrots early so they were on the small side. Great producers, but needed more than just the spring to reach full growth.
Always something to learn when the dirt starts moving. Time to start fighting back the summer weeds and move in to squash and tomato season.
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- Calabrese broccoli
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- cosmic purple carrots
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- Salmon, garden turnips, truffled pea, cabbage dumplings
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- Braised lamb shoulder, gnocchi, garden broccoli, feathered goat cheese
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- Kajiki, ocean lettuces, morels, tarragon butter
