VEG IN, VEG OUTOh, the eatin's gettin good around here!
In addition to artichokes and lettuce, we're enjoying
- Sorrel: An easy to grow perennial; try it in chinese chicken salad.
- Beets and beet greens: Try shredding the young greens and adding them to salads. Not wanting to run my oven for an hour, I cut and sauted the roots (with carrots) as Ed Smith recommends in The Vegetable Gardener's Bible. I really like this book for general (organic) gardening advice, although it's not specific to our region.
- Carrots: My 7-toothed-toddler enjoyed thinning (pulling and eating) the tiny starts. He helped me plant them.
- Mexican zucchini: Parents can grate it and sneak it into many kid foods, including "green eggs and ham."
- (A few) beans: I didn't plant enough (again).
- Bell peppers.
- Basil: Can never have too much. Made our first pesto last week. Try it with pecorino/romano instead of parmesan.
- Corn: Our three plants already have eight ears. I mulched around them with the sweet peas I'd pulled from the spot. Some resprouted and may be providing (fixing) nitrogen on the spot.
- Celery: Okay, we're not enjoying it. It turned out incredibly bitter.
- Strawberries: Not many of ours got truly tasty and we were always battling slugs and pillbugs, despite using Sluggo Plus. Anyone know if strawberry pots help keep slugs at bay? Yes, I will also try beer spas. Sweet or not, my son never tires of picking them.
Finally, we'll be eating pumpkin pie on Independence Day! We started ours indoors in early March, so they're giant already. Here's how we did it.