Sunday, April 3, 2016
It was a relatively mild winter with some cold snaps in the last month. So, what is popping up in the garden? Fall planted garlic, Elephant garlic, arugula, French sorrel, blood veined sorrel, kale, oregano, rosemary, cultivated dandelions, common chives, garlic chives, strawberries, onions, wild leeks, sage, dill, mint, rosemary, cultivated leeks, overwintered beets, overwintered carrots, newly planted peas, volunteer lettuce, catnip, lavender, newly planted lettuce, overwintered chard, tarragon, salad burnet, overwintered mustard, horseradish and thyme. I also put on our covered deck a few weeks ago, our kumquat, overwintered eggplant and pepper plants, newly bought basil and dill. They are doing great, too.
The plants are growing well enough that we can pick leaves for salads now from both the garden herbs and chard and the potted lettuce, kale, salad burnet, and Italian dandelions.
The forsythias and Redbud trees are are in full bloom. This is the sign that it is time to use an organic weed and feed to treat pre-emergent weeds, and green up the yard! Redbud flowers are edible. They taste similar to peas. Pretty and tasty in salads! Growing edible flowers
We are behind this year in fertilizing and mulching the garden bed. I'll fertilize today and finish planting the spinach and lettuce bedding plants. The pots are already full with planted lettuce, volunteer lettuce, cultivated dandelions, sorrel, corn salad, cilantro, peas, kale, beets, onions, carrots and salad burnet; all edible plants that enjoy spring's cool temperatures.
|Overwintered kale in pots, small lettuce in garden bed|
This week end we had mixed herb, greens and lettuce salads and dandelion alfredo sauce. Dandelion greens are super nutritious and get sweeter when cooked. Dandelion nutrition info Use dandelion greens as you would spinach.
|Corn salad in bloom|
The cilantro does not last long; as soon as it warms up, it bolts. You have to succession plant these to keep them in the garden. Place them in a cool spot that gets some morning sun, but is in the shade the rest of the day. Parsley does great for the entire season.
I didn't have to start any chard this year as it came back from last year. I have them in a mix of colors. Chard is beautiful in orange, red, yellow, burgundy, fuchsia and white stemmed varieties. I have them planted along the back of the garden bed as they grow to as tall as 4-5' tall.
Small chard leaves are great in salads. Large leaves are great steamed. The stalks of the large leaves can be used like celery, but very pretty celery! Chard is also a tender perennial. The white stemmed is the most cold hardy. I have had a red one that came back for years. For year round steamed greens, grow chard!
I didn't need to plant carrots or beets as they overwintered in pots. I am going to start chervil from seed. I love the fragrance and benefits it adds to my skin oil I make. Make your own fragrant herbal body oil
I like broccoli raab or sprouting broccoli because you get small broccoli heads throughout the entire growing season versus one large head at once. The leaves are also edible and great to add to salads. I am waiting to see if these survived the winter in the pots they were in last year. Two plants gave us all the broccoli and broccoli leaves we needed for our salads. They grow to be large plants. If planting in a container, thin to one plant in a large pot. Sprouting broccoli- a year round fav
|Lettuce and arugula in an Earthbox|
Our potato onions and Egyptian walking onions are harvestable for cooking. They both overwinter well. I love Egyptian walking onions as you can harvest them year round and they are so easy to grow, either in the garden or a pot! I use the bulb as you would a white onion and the tops as you would chives. Egyptian walking onions