The garden is finally producing enough greens to provide us with salads throughout the week if need be. It's a luxury that gradually fades as spring turns into summer. One of the best things about having a home garden is that you can practically turn anything into a salad and design mixes that you could never find at a grocery store. Today I harvested two types of hearty kale, spinach, some green lettuce, peppery arugula, earthy beet greens and mustardy mizuna to create a nice salad for dinner. It feels go to take a break from shop-bought flavorless lettuce for the time being.
In addition to salads, we're also starting to harvest some Asian greens. Yesterday I picked two large heads of win-win choi and some tatsoi. These will make for a nice stir-fry later this week. So far, there's not a slug in sight around these parts. Growing Asian greens and cabbages was such a challenge at our old garden because the slugs were everywhere. Now I can relax a bit and just deal with the cabbage worms, which can be a menace in their own right.
To see what other folks are harvesting, click here.