Spring is in Full Bloom

Lots to do in the garden these days.

by Jessica Walliser

Spring time means planting a ton of vegetables

Photo by Jessica Walliser

Lots to do in the garden these days.  I’m growing red kohlrabi this year from seed for the first time and just sowed them yesterday. 

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. 

The broccoli, cauliflower (I’m trying the ‘Cheddar’ variety for the first time too) and lettuce transplants have also found them selves a home in the garden. 

‘Lolla Rossa,’ ‘Deer’s Tongue,’ ‘Green Oak Leaf,’ and ‘Black Seeded Simpson’ lettuce seeds have been planted (probably too deeply thanks to my 4-year-old helper) and watered well. 

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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. 

We can’t do without carrots and I’m going to succession sow them every three weeks the whole summer long in order to have a continuous supply.  ‘Purple Dragon’ and ‘Scarlet Nantes’ will go in (hopefully) this afternoon. 

Then there are the beets.  I don’t think that anyone should be allowed to say they don’t 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 farmer’s market and roast them in olive oil. 

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 ‘Chioggia’ is my favorite with ‘Golden’ 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!      

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