For this week’s party, I thought I’d share with you what is growing in my garden now- both things I planted in the fall and my first spring plantings, which include:
I had some really old onion seeds that I wanted to use up, and I was surprised at how many actually sprouted. I do have a container of Walla Walla onions that I bought at a nursery because my seed was so old, plus some onion sets that should’ve been planted last week…ugh.
The turnips I planted at the end of summer didn’t produce much for the fall (about a handful of small to medium turnips), but they actually continue to grow and bulb up in the winter- just at a slower rate. I’ve harvested some in January, again in February, and pulled a few a couple weeks ago, and now I see that most of the remaining plants are ready to harvest.
I have about three rows of spinach that I pick leaves from about once a week. Usually enough to round out a salad or throw in soup or eggs. This is the month that it will start to regrow and I will be able to harvest more before it starts to bolt. It’s nice to have this to pick from while the new spring spinach is just sprouting.
Lest you think I’ve got it all together, I deliberately took a close-up photo so you wouldn’t be able to see all the weeds obscuring the spinach plants in the rest of the raised bed. Not as many as tilled ground, and easy to pull out, but they’re still there, and they still need to be pulled out.
Time, where are you my friend?
I planted some overwintering cauliflower in the fall and I found one has headed up already. Basically, overwintering vegetables grow slowly all winter and produce during the early spring so they can give you that rare early produce from your garden. I’ve got five other plants that are no where near being ready to harvest, so I was surprised to see this little one ready.
I have harvested the kale all winter and it’s starting to go to seed now (the plants are this bushy because of all the ends of the stalks that are just starting to grow), but I still harvest the tender leaves from the center of the plant. They taste fine to me in soups, eggs, and chopped fine in salads. Do any of you find the kale goes bitter as it ages?
I’ve gotten seed for “Dinosaur” kale for next year- the leaves are crinkled, but with smooth edges instead of this frilly purple kale. It’s an heirloom I thought would be fun to grow.
What’s growing in your gardens?