It's that time again. I hope everyone had a great weekend. We were lucky to get two warm and sunny days here in New England. I was finally able to get out into the garden to do some serious work (which I will get to in another post). One thing that struck me today was how big some of the veggies were getting...a sure sign that summer is just around the corner. Pretty soon the tomatoes will need to be staked, heads of lettuce will be decapitated, and strawberries will be turned into jam. I'm really looking forward to June.
This week, I harvested one of my mini Napa Cabbages. It wasn't quite ready but I wanted to get to it before the slugs inflicted anymore damage. The leaves had quite a few holes, but is still edible in my opinion (I don't think anyone has ever died from eating less than perfect looking cabbage.) I also picked a lot of Tuscan kale, some of which ended up in a great Italian sausage soup that I made for dinner tonight. And yes, Jonathan and I pulled more Easter Egg radishes. Believe it or not, they are already starting to turn hot so I'll probably harvest the rest of them tomorrow. In my experience, the quality of a radish tends to diminish quickly if you leave it in the ground for too long, even if it haven't fully sized up yet. Better to harvest them on the smaller side unless you like things spicy.
Finally, I picked a few chive blossoms to make chive blossom infused vinegar. I'm really curious to see what all of the fuss is about! Here is a link to Villager's post on how to make it.
The grand total for this week's harvest: 2.61 lbs
Yum! Your produce looks delicious!
ReplyDeleteGreat produce, Thomas! I like the color of chives blooms. Looks like a flower that'd do great in a bouquet too!
ReplyDeleteThose chive blossoms look gorgeous!
ReplyDeleteAre your mini Napa cabbages a dwarf variety? If so, do they mature faster than normal ones?
I agree about the radishes, better to harvest them before they loose their quality and in any case, tiny radishes are super cute to serve.
You Tuscan kale is big! I have sowed mine in March and it’s still very small. Next year I will start it earlier for spring harvest.
ReplyDeleteMy radishes are also turning hot, you are right about that.
Yum, infused vinegar you say!?!? i must go investigate- those chive blossoms look so pretty Thomas.
ReplyDeleteGlad to hear you enjoyed the beautiful weekend- someday before 2012 we need to meet up!
Nice chive blossoms! Can't wait to see your finished vinegar bottle, it will be beautiful!
ReplyDeleteI don't think I ever get to eat chinese cabbage without having at least some slug damage on the leaves - it seems to be the favorite food of slugs in the garden.
ReplyDeleteGreat harvests this week - good work!
Chive blossoms look perfect. How can you tell if the radishes are "going hot"? Do they start to flower, or from eating past day's harvests you can just tell?
ReplyDeleteAngela - the mini Napa cabbage seeds were given to me by Winnie from High Desert Gardening blog. They do seem quicker to mature and are about half the size.
ReplyDeleteTurling - you just have to taste them. I've noticed that the larger the leaves, the better the chance that it will be hot. I'm sure hot weather and the length of time it's been in the ground factors in too.
My chives are just starting to blossom. I think I will have to try that recipe as well.
ReplyDeleteWow Thomas, you've been busy whilst I've been MIA! Everything is looking really good despite the slugs. I've been trying to train our cat to get the slugs, but he's showing a remarkable lack of interest really! :)
ReplyDeleteThat's a beautiful harvest. Someday, if I can ever get a patch of chives to grow, I'm going to have to try the chive blossom vinegar. June is not far off!
ReplyDeleteLooks delicious and I am curious what the fuss over the vinegar is about. I"ll head off and see.
ReplyDeleteyum, your veggies look so good.
ReplyDeletewe spent the weekend at our place in vermont, and even up there, things seem a bit ahead. a few bleeding hearts took some frost damage, tho.
we planted 100 balsam seedlings to add to our 6 acres of trees! woooooo!
I hope you enjoy the vinegar. I used some on potato salad this week. I also like to make purple basil vinegar later in summer when it gets big.
ReplyDeleteChive blossoms are also great pulled apart and sprinkled on salads. They're a little hot and give great color.
ReplyDeleteI'll have to follow villager's instructions too. I would love to try it. My chive blossoms are just starting to open up now. In a couple of day they will probably be ready.
ReplyDeleteAnd we are going to get some more hot weather starting Thursday so get those radishes all picked before then. I'll have to do that too. I'm desperately trying to get my warm weather crops in before the heat hits. It is hard with relatives in town though. I just don't have time. My mom told me she would come out and help, but really she is getting pretty old to dig in the dirt. There is a reason she let her big garden lapse and now just gardens in her greenhouse. She doesn't have to bend over in the greenhouse at all.
Those warm and sunny days were sorely needed here in MA. When did you plant your cabbage? Did it winter over?
ReplyDeletethank you for share wire shelving
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