How’s your veggie garden progressing? Here at Clover Hill (my home in New York’s Hudson River Valley, zone 5-b), the spring weather has brought cool temperatures and more rain than sun. Still, the crops are plodding along nicely. Here’s my veggie report, followed, I hope, by yours:
Before we get started, let me explain that I have two food gardens. I’ll show you the 12-bed Kitchen Garden after it is fully planted. Meantime, here’s what’s shaking in the 4-bed Herb Garden:
Bed #1: Paris Romaine and Red Oak Leaf Lettuces. The salad bar is open! I’m harvesting immature leaves almost daily now, and enjoying them on my new favorite thing: Black Bean Burgers (recipe here).
Bed #2: Chives and more greens. The chive clump is sporting a bouquet of edible pink blossoms now. Also planted in the bed are seedlings of Italian parsley, Bloomsdale spinach, and frizzy-leaved Frisée.
Are your chives currently in bloom? If so, you might like to make this Chive Blossom Vinegar. Alternatively, you can scatter the petals over soup, or throw them into this quick-bread batter or this homemade butter.
Bed #3: Carrots and Turnips. If you’ve ever planted carrot seeds, you already know the seedlings are a pain in the neck to thin out. I’ll thin mine as the roots achieve “baby size”. This way I can eat what I pull. I’m already eating turnip greens. Sauteed, they’re delicious in stir-fries, pasta, and more.
Bed #4: Cabbage. I planted a common red variety as well as the fanciful green ‘Savoy.’ The leaves are growing with gusto now, and I suspect the plants will “head-up” later this month.
Mulch and fertilizer: Most years I rely on shredded leaves for mulch. This spring, however, I did not have an adequate leaf supply, so I covered the beds with heat-treated straw. (The heat treatment is supposed to kill off any weed seeds.) As for fertilizer, I use Espoma’s organic “Garden Tone.”
Now it’s your turn. In the comments field below, let me know how your own veggies are coming along. Anyone harvesting tomatoes yet? If so, I’m jealous of you!
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