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the backyard splendiferous
It's amazing, the difference in how plants grow. For example, the fava beans are over three feet high and plotting to take over the neighborhood, and the cumin is about two inches high and delicate enough to make fairy gossamer furniture.
Today, Sylvana and I picked strawberries, lettuces/spinach/mustard greens, and the first peas. Yes, really. For the first time ever, there's been all the lettuce I want to eat. The mustard greens are yielding about a dozen different things, many of them yummily unidentifiable, some others delectable gourmet/mesclun varieties: tatsoi, kale, arugula, sorrel. chevril...
The potatoes are flowering. The tomatoes are budding. The shallots are going great guns, the garlic is two feet tall and as big around as my thumb, and the bok choi are tender and delicious.
The cucumbers are taking off, as are the wax beans and husk cherries, and to a lesser degree, the basil, leeks, kohlrabi, and broccoli. (Disappointments this year: the beets and spinach, as usual, have germinated very poorly, and the soybeans have either done likewise or suffered a 95% theft rate by the birds. But, *shrug*. That's a very low failure rate thusfar, overall.) Also, the plants in the front yard - blueberries and lilacs and hydrangeas - are doing fine, and two of the hydrangeas seem determined to give us lots of flowers in the coming month!
Put in the last of the seedlings today, in this springiest of springs - several kinds of peppers and eggplants and the last of the umpteen tomatoes. Whee! So many plants holding so much promise, and I'm already gathering a bountiful harvest of simple grubby pleasure.
Today, Sylvana and I picked strawberries, lettuces/spinach/mustard greens, and the first peas. Yes, really. For the first time ever, there's been all the lettuce I want to eat. The mustard greens are yielding about a dozen different things, many of them yummily unidentifiable, some others delectable gourmet/mesclun varieties: tatsoi, kale, arugula, sorrel. chevril...
The potatoes are flowering. The tomatoes are budding. The shallots are going great guns, the garlic is two feet tall and as big around as my thumb, and the bok choi are tender and delicious.
The cucumbers are taking off, as are the wax beans and husk cherries, and to a lesser degree, the basil, leeks, kohlrabi, and broccoli. (Disappointments this year: the beets and spinach, as usual, have germinated very poorly, and the soybeans have either done likewise or suffered a 95% theft rate by the birds. But, *shrug*. That's a very low failure rate thusfar, overall.) Also, the plants in the front yard - blueberries and lilacs and hydrangeas - are doing fine, and two of the hydrangeas seem determined to give us lots of flowers in the coming month!
Put in the last of the seedlings today, in this springiest of springs - several kinds of peppers and eggplants and the last of the umpteen tomatoes. Whee! So many plants holding so much promise, and I'm already gathering a bountiful harvest of simple grubby pleasure.