
Photo by Jessica Walliser |
Lots to do in the garden these days. Iâm growing red kohlrabi this year from seed for the first time and just sowed them yesterday.Â
Thankfully we got a bit of rain last night so they got watered in quite nicely. I have grown the green type in the past but hear the red ones look even more lovely in a salad.Â
The broccoli, cauliflower (Iâm trying the âCheddarâ variety for the first time too) and lettuce transplants have also found them selves a home in the garden.Â
âLolla Rossa,â âDeerâs Tongue,â âGreen Oak Leaf,â and âBlack Seeded Simpsonâ lettuce seeds have been planted (probably too deeply thanks to my 4-year-old helper) and watered well.Â
Plans for this week include sowing lots more seeds. Watermelon and French Breakfast radishes are family favorites so two rows will be dedicated to them.Â
We canât do without carrots and Iâm going to succession sow them every three weeks the whole summer long in order to have a continuous supply. âPurple Dragonâ and âScarlet Nantesâ will go in (hopefully) this afternoon.Â
Then there are the beets. I donât think that anyone should be allowed to say they donât like beets until they have eaten them fresh picked from the garden. I was a beet-hater myself until about ten years ago when a good friend convinced me to buy some at our local farmerâs market and roast them in olive oil.Â
I am glad she was so persuasive! I think my anti-beet mentality came from the pickled beets my mother used to make. They made the house smell like dirt and they tasted much the same. But ever since I had them roasted, they have become a staple of my garden. The candy-striped Italian heirloom âChioggiaâ is my favorite with âGoldenâ being a close second.
The peach, apple and plum trees are blooming now too. Spring is most definitely here and I am loving every minute of it!     Â
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