The garden is shaping up well. With the aggressive work done in the house before the snow started to melt, we’re well on our way to having produce before the Fourth of July. Where I won’t be able to slice into a juicy, red tomato, we will have several things available within a few weeks. Here are a few shots of what’s going on…
The first onion flavors of Spring come from chives. Our chives are nearing the end of their first run. I’ve been using chopped chives on everything. Most recently, we pulled the blossoms and placed in vinegar. We’ll have chive vinegar for the rest of the summer cooking season!
I can’t wait to dig into this fennel bulb. These were some of the first items I started back in March. These oldest bulbs are just about ready to harvest. I have others nearby that were sown about a month later. We’ll have a steady crop of this crunchy, licorice-flavored vegetable.
I call this my onion forest. The very first items planted this spring. As soon as this section was thawed, I tilled it and put the onion sets in. There are just over 100 bulbs growing in this section. Where I won’t have softball sized mega onions that you see in the grocery stores, these heavy papered onions will last well into winter once harvested.
There is nothing better than sweet corn in the summer. Many enthusiasts will tell you that the only way to have sweet corn is to bring your boiling water to the stalks. Where I won’t recommend that, I do suggest that you pull your ears off as close to cooking time as possible. The die-hard corn enthusiasts are trying to help you understand that the sugars in the corn quickly start turning to starch. The sooner you eat it after removal from the stalk, the sweeter it is!
One of my favorite vegetables in the garden, and maybe the most prolific, is Swiss chard. I’m not a big fan of spinach. This beautiful leaf is what I use in place of anything that requires spinach. The most amazing dish I’ve made with Swiss chard is a quiche. The green is also excellent sautéed with garlic and red pepper flakes…a very simple side.
Our peas are just starting to plump up. The shelling peas are forming hundreds and hundreds of pods. The snap peas just finished their five foot high climb. They are flowering to form their pods as you can see in the picture.
It’s quite an adventure every time I go into the garden. I can’t wait to share more pictures and meals as everything is ready to eat!