Carrot harvest: 4 lb (sown Nov. 25, 2016). These were ready to pick at least a month ago. They were still good, only a couple carrots had become too tough for consumption (their stalks were about to flower).
Cross section of a Dragon carrot:
Roasted in butter, salt, pepper and cinnamon as part of our Easter feast:
Picked some lettuce and cilantro. The flavors, aromas and textures of homegrown produce sure can’t be beat. Fresh cilantro is so powerfully fragrant — an entire supply at the grocery store can’t even come close to the aroma coming from just a few stalks from the garden. And the taste! A little bit truly goes a long way. With just a few leaves, I could actually taste the herb contributing to the flavor of my soup.
Even lettuce did not disappoint. The main quality I noticed was the texture and crispness of the fresh leaves. They were tender and had…I don’t know how to describe it…the substance of an actual leafy vegetable. It was lettuce that didn’t leave me feeling empty after eating it, unlike the kinds I’m used to in a typical salad or fast food burger. These sure made some good lettuce wraps.
Sometimes it’s fun to reap what you sow. After expending much time, energy, and love preparing the garden, I’ve started to cash in on some hefty bundles of produce.
Red Russian Kale (3.18 lb)
Bok choy (3.49 lb)
Hello, kale chips and stir frys!
The garden has mostly been taking care of itself, yet I haven’t stopped singing for my supper. I recently spent a good day weeding, reapplying mulch, and transplanting all my summer starts into the ground. Keeping the weeds under control has been as challenging as slaying the Hydra…until I found this:
This man speaks the truth. For one thing, the Garden Weasel cultivator is indeed a piece of junk (I used to have one, can’t say it lived up to its expectations, unless that expectation was for it to break). But more importantly, the claims made about the stirrup hoe are, thankfully, the real deal. I bought one this past weekend and…well, let’s just say, for the sake of analogy, this thing performed the labor as if it were Hercules.
Five of the Bok choy plants were teeming with leaves bigger than my hand, so it was picking time. Rather than harvesting the entire plant, I cut out just the outer leaves in order to obtain a longer lasting supply (slightly similar to what this video demonstrates).
This first harvest totaled 1.48 lbs of Bok choy leaves (a digital fish scale was conveniently lying around the house for use as a produce scale).
My experience cooking with Bok choy is limited to using it in soups, so I simply steamed the leaves and served them with a stir fry dish. Here’s to the beginning of eating fresh and healthy again!