Garden 2012 no 3 A short update;
I desperately wanted to get home in time to spend a couple of hours in the garden. It was perfect gardening weather, mild, sunny and the ground had completely thawed out. I stayed over at my daughters last night and was delayed getting back, I didn’t think I would be in time for the garden but I was………….just. By the time I finished it was too dark to take photos, but I managed to do most of the things I wanted to do. I planted a row of red onions called ‘Red Barron’, a row of shallots called ‘golden gourmet’ and a second row of broad beans. My first row of broad beans were planted in November and the shoots are about 1 ½ inches now. Hopefully this means I will have broad beans spread out over a longer period. Planting those took a while because they are in the vegetable plot and it needed a bit of a dig over before planting.
I also put my first radish and lettuce into big tubs. In 6-8 weeks I should be getting fresh radish and not long after that I should be getting lettuce to go with them. Guess I’ll have to do the photos another day.
The best days are the first days in the garden!! If we had just a little longer down here, I would have planted radishes and lettuce.
ReplyDeleteyou are heading towards some great salads
ReplyDelete:)
good job, ma'am!
ReplyDeleteSo glad you had time to garden upon getting home:) I love fresh radishes...so spicy and beautiful!
ReplyDeleteradish only take 6 or so weeks, maybe you could grow some to take home with you. That would be a good thing to take away with you.
ReplyDelete:-)..............I'm vegetarian and until last year I used to say the only grown food i didn't like was radish ( and horseradish sauce). Then I grew my own and they were delicious.........so nice, I'm looking forward to eating mine already, can't wait for them to grow.
ReplyDeleteI like their texture too...so good!!!
ReplyDeletesome of mine were eaten by some sort of grub or worm in the ground, this year I am growing them in compost in tubs, hopefully that will prevent the problem.
ReplyDeleteI hope that works to keep them away from harm's way.
ReplyDeleteRed onions and shallots, so good and so versatile. I like broad beans, the young ones, and I've had the young leaves in salad and cooked like braised spinach (in France). They are called fava beans here but are not a staple food in the US. The lima bean is a lot more commonly used.
ReplyDeleteThanks frank, I didn't know you could eat the leaves. I know the leaves of beetroot can be cooked and eaten but never heard of eating broad bean leaves before. Its good to be able to eat as much of the plant as possible.
ReplyDeleteThe young leaves, under 6", are used in Mediterranean and mid-east cooking. I suggest that you read on the subject, uses and recipes, etc. It seems that fava beans is the more common name in those countries.
ReplyDeleteI didn't know you could eat the leaves either. How funny, here they're called fabes (pronounced fah bez)..
ReplyDeleteI'd be especially looking forward to the red onions and shallots, two of my fave vegetables :-))
ReplyDeleteYou are so lucky to have winter done with already. We have another three months at least. Hopefully, by April the bulbs will start to come up.
ReplyDeleteI am so looking forward to that.
Good luck with your herbs and vegetables. Yum red onions.
:)