Let’s look at the current situation in my yard/garden.
I’m hesitant to call it a “garden” as it’s barely more than a bit of dirt and some big dreams at this point. But my speciality is difficult relationships so I’m optimistic I can make my dream to have a meaningful relationship with mother earth a reality.
On a positive note, all my seeds have sprouted. I’m even trying my hand at growing buckwheat greens. You soak them for 12 hours like sprout seeds because, well they are sprout seeds… Then you drain them for 12 hours in a sprout bag, jar or tray. After that you put them in a tray of 1inch dirt and cover them for 3 days, keeping them moist. I used an egg carton. Then you take the lid off, water them daily and keep them in shade or indirect sunlight (which I’m pretty sure is just another word for “shade”). After 7-10 days they are ready for eating. I’m hoping to use them in sandwiches or on salads, soups or casseroles. Gotta get your greens!
All my lovely seedlings.
I’m struggling with my eggplant seeds. I’ve reseeded them since the first batch didn’t spout. I just don’t think it’s been warm enough for them. It’s warmed up quite a bit now so I’m hopeful. If these seeds don’t take I’ll try them directly sown in the garden under cloches. I’m also planning on using the cloches for my zucchini and tomatoes. The first batch of peas are already in their happy home with their cloche.
I’ve got some nice greens coming up. I’ll eat these as baby greens. It will soon be time to thin these lines out.
Due to the late melting of the snow and ice, produce from the farm is slow to come this year. They couldn’t get to their greenhouses until the last week or so, never mind the actual garden plots. This week we are getting fingerling potatoes, parsnips, carrots and a bag of sprouts. That’s it. Thankfully I had wilted and froze kale, stinging nettles, turnip tops, sugar snap peas and broccoli last season when each veggie was abundant. I’m thinking roasted fingerlings with a beer can chicken and some greens from my freezer for Sunday when it’s supposed to be 22C. (This translates to somewhere between 26C and 29C on my deck depending on the breeze.) Maybe some Carrot Ginger soup for a night during the week. And some lovely grilled pork chops with parsnip, potato, onion and greens in a British inspired Bubble and Squeak.
We had some sweet potato and spinach from the farm last week so I made sweet potato and spinach gnocchi. I’ll have some of those frozen leftovers with some of the frozen tomatoes the farm has sent us in previous weeks. I’ve said it many times before but it’s worth repeating, thank goodness for my freezer! I also have bottled beets, not pickled, that roast up really nicely when tossed with olive oil and a splash of balsamic in a 400F oven for 30 minutes.