The peas and mesclun are up, having been started from seed about 3 weeks ago.
The asparagus is going great guns, now. I’ve harvested about 3 lbs. so far which I’ve roasted and tomorrow will cook with ham in a frittata (yum!).
I also have some purple asparagus. It turns green when cooked and I can’t tell any difference between it and the green when I’m eating it, but it sure is pretty and different in the garden.
I just discovered the rhubarb is looking ready- whew! I’ve been waiting for it ever since I read about Big Crumb Coffee Cake with Rhubarb at Smitten Kitchen. Guess what I’m making on Friday?
The onion sets are coming up nicely. I’ve interplanted with a quick crop of spinach- it should be all harvested by the time the onions are ready to head up and need more room.
Peas on the left, beets in the middle, and a row of carrots and radishes on the right. Some garden wisdom states that you should sow some radish seeds with the carrots to mark the row (they germinate faster) and break up the soil a bit when you harvest them, as they grow much more quickly than carrots. I don’t always do this (in fact, almost never!), but I had some French Breakfast radishes I wanted to try, so this year I did.
The lettuce seedlings I transplanted last week are loving the cool weather and look great. I haven’t lost one yet, and a few were pretty small because I discovered them growing at the base of the larger seedling and I always try planting them with a “so what?” attitude: great if they grow, OK if they don’t.
And I leave you with one more shot of spring bloom: the tulip. These are just so beautiful, but, alas, they did not photograph well. If I knew what I were doing in the realm of photography, maybe I would be able to convey the precise colors: a creamy white with purple edges fading down the petals into a lilac color. Very unusual ( I didn’t plant these- they were one of the few things already growing here I liked).
Also, a big thanks to my husband for creating the new header, which also shows an area of our backyard blooming with spring Candytuft, Phlox, Brunnera, Lamium, and the last of the Daffodils.
I believe a cottage can be anywhere or anything (condo, ranch, farmhouse) as long as you have a "cottage mentality" which puts people above things, celebrates imperfections, embraces simplicity, and finds joy in everyday life. Thanks for joining me!
Thanks for all the great posts–I’m really enjoying tracking what’s happening in your neck of the woods. xoxo Lyndsey