My spring green harvest is drawing to a close. The mesclun did beautifully until the temps started climbing. By May 5 it was starting to bolt, so I took the last cutting. That little container produced a lot of salad, which was exquisite with olive oil, salt, pepper, and a squeeze of lemon juice.
Komatsumu mustard spinach and garden cress:
The next two two spring greens are from Burpee seeds, available at big box stores: Dwarf Blue Curled Yates Kale and organic Ruby Red Swiss Chard. Both require 55 days to maturity, so they're natural container partners.
They are heat tolerant, still producing after almost a week in the 80's with no signs of bolting. The greens are tender enough to eat fresh, and divine wilted with a sauteed garlic and a whiff of nutmeg. I made some into quesadillas with fried onions and Swiss cheese.
Ruby Red Chard, 5/9/2014
My herbs are also going crazy, especially the basil. Basil loves warm, sunny days. This plant is ten inches tall and was started from seed a mere eight weeks ago. It's aromatic and tasty.
Fine verde basil, 5/9/2014
I was a little worried about the snap peas. Sown in a container on St. Patrick's Day, they were three feet up their trellis with nary a blossom. Then, today, this.
Sugar snap pea blossom, 5/9/2014
More flower action from the marigolds, started from seed 3/9/2014.
Marigold blooming 5/9/2014
Incredibly, I also have my first tomato blossoms. This variety, Orlovskie Rysaki, is named after a Russian breed of horses. All of my starts of this have been vigorous and fast-growing, so there must be something to the name. It's an early determinate -- very very early, if this is any indication. Cilantro in the background.
Orlovskie Rysaki, 5/9/2014
Lush new growth:
Orlovskie Rysaki foliage 5/9/2014
My next entry will cover more tomato varieties, plus peppers and more herbs. What is your garden growing?