Garden

The wet early Spring and the cold dry May has not been a great start to the gardening year.  For example, I usually pre-soak my bean seeds inside to improve germination and then I forgot them for a day and they rotted.  Twice.  I had new ones online with shipping.  Try to find Flat Italian Pole Beans at a Big Box Store in late May.  But I received them today.  So guess what, it is going to rain all weekend.

But maybe not.  The Weather-Guessers said yesterday evening would bring powerful thunderstorms, hail, and strong damaging winds. So I move all my  tender lettuces and flower seedlings inside temporsarily.  It drizzled for an hour.  Wow, such a threat...

I really have to get the garden planted.  Some crops mature by mid-Summer but some take the whole growing season.  I need to get the tomato and pepper seedlings into the ground, and seeds of melons and cucumbers started really soon.

Part of that is because I've read some gardening articles recently that say planting too early stunts growth and later plantings actually surpass earlier ones in total growth, health, and production.  But maybe this wasn't the best year to try that.  

These are 2 grafted Brandywine tomatoes I bought (heirloom tomato tops on vigorous disease-resistant roots from a tomato you wouldn't eat.  They were $10 each, but with heirloom tomatoes almost $5 each (and of poor quality - they refrigerate them) at the local grocery store, just 2 more per plant means a savings.  And I expect a dozen from each plant.

And here are the lettuces/greens.  I LOVE salads!  OK, actually this is celery.  I love the slightly bitter taste of the leaves so I harvest them "leafy" for both salads and stir-fries.

Red-leaf romaine lettuce.  You won't find them in the local store.

This shows endive (another slightly bitter green) and red leaf lettuce.  You've seen "red-leaf" in the stores and just the tips are red?  When I say "red" I mean "RED!

The whole stand from the side.

And the front.

The backmost tray is Bok Choy.  It is an Asian member of the cabbage family.  They are too young to harvest yet, but are growing fast.  Here's the mature version...

The stalks provide crunch (and can be used in any recipe involving cabbage - and smells better during cooking).  I use the large leaves in Spring Rolls.  I put the leaves on the wrapper and the shrimp/peppers/whatever on top.  The leaves prevent the ingredients from poking holes in the wrapper.  Leaf lettuce works for that too, but doesn't add any taste.

Next time, I hope to show planted seedlings of veggies and flowers.