We all know that the BEST thing about gardening (besides getting exercise and being outside) is eating that which grows! This past weekend, we got to enjoy just that. Well, just a little of that. We still have along way to go with a good 80% of the garden. It is only June, after all; we’ve got a good three to four months of gardening goodness ahead.
So, in terms of what’s been going from yard to table recently, we’ve got greens, greens, and more greens!
We’re in about the third week of enjoying our greens in earnest. While the tender lettuces and bitter spinach have been utterly delicious, the star of the greens so far has been the arugula. Let just say that it’s going to be really difficult going back to grocery store arugula once the garden is done for the year! The stuff that’s growing is beautifully so pungent, peppery, and chewy that it’s hard to even call what’s on the store shelves “arugula.” It makes for the most fantastic addition to the rest of the greens that we have. As an added bonus, the plants go to seed pretty quickly, which makes for easy re-planting. We’ve been snipping of the tall ends to encourage further growth, and then we just replant them! If the seeds take we could be enjoying arugula all summer. Such a treat, truly.
Beyond greens, the snow peas have exploded!
Unlike with the greens, we have to get to the snow peas when they appear, and boy, have they ever appeared! Though we expected them to show up in June, they seem to have blossomed a little earlier that last year. But it also seems that the plants went from blooms to peas almost overnight. We first noticed a few little peas forming early last week. By today, there we more than enough to eat! Most of the ones in the picture above ended up it tonight stir-fry. Not a one was withery or wilty — they were all perfectly fresh and crunchy. So tasty!
And then finally, so much dill!
The dill in the arugula and romanesco bed has been among the happiest of our plants. We scattered the seeds initially, but they seems to have come up in little patches, which makes for easy harvesting. We tested out a little bit of the dill last week in some homemade rye bread. The difference was quite noticeable in a good way! The bread didn’t taste like dill, but it nicely enhanced and complimented the flavor of the rye. Just cutting the dill itself was a remarkable treat — it smells sweet, lemony, and, well…dill-y when cut. we’re going to be parsing out this bunch into bread and other dinners over the week. We’ll also be drying some to use in pickling later on once the cucumbers come in.
Meanwhile, in the rest of the garden, things are coming along quite well. We’ll be back next week with another, fuller update in pictures. 🙂