It’s about time for what has become a quarterly post… We’ve been busy with the regular garden stuff. Seed starting began in the basement in early February, there were light harvests of overwintered plants (many died due to the very cold conditions we experienced this winter in NC), and all of the preparation/planting that comes with spring. We harvested a few overwintered cabbages, including red cabbages, so she made the ever-popular rouladen with “rot kohl” – recipes on front page. For the first time ever, nearly all of our radishes have made actual radishes! We’ve also gotten a respectable amount of asparagus and we pulled the overwintered carrots, although we’ve been using them for juicing rather than for direct eating because their quality suffered from the cold. But, we have no pictures of these things as taking pictures of harvests started to feel too much like a chore.
Recently we pulled up the overwintered beets and mustard along with some early-spring planted kales and made braised greens, which we froze for later.
We’ve gotten almost all of our late-spring/early summer plants in the ground. The only things being hardened off now are some zucchini and charentais melon plants.
We planted our eggplant and pepper plants out a few days ago and put them under cover because nighttime temperatures are still a bit cool for these plants and also because we have flea beetles which can kill young eggplants. We’ll remove the cover from the peppers as soon as night temperatures are higher and from the eggplants once they get more mature (a foot or so tall).
We’ll leave you with a few pictures from the garden:
Volunteer Parsley Plant
Sugar snap peas behind red cabbage
A productive radish box with other things
Thyme container – we sprouted the seeds in the basement
Mustard & Kale
Lettuce and snow peas
Haricot vert box
One area of cucumbers – we have two more
Broccoli behind tomatoes – the broccoli will be done once the tomatoes get large enough to need more space