While I had been sucked into workday craziness, the garden was growing. Faster than we could eat it, but growing nonetheless.
Our “secret stash” winter garden. This was what we didn’t manage to eat (and has since gone to seed). Kale doesn’t usually look like small trees, does it? The chickens will dine well.
German chamomile. Good to brew in tea.
Bryon rinsing the greens before harvesting. They grew very quickly, and we have almost more than we can handle. After steaming and prep, there were 23 quarts of Asian greens ready for freezing.
- Mustard greens: ready for future stir fries, soups, and stews.
Pea plant, stretching for sun.
These potatoes have made themselves at home. Really. Bryon plowed, plucked, and plowed the soil to remove all of the potato bits. As you can see, the potatoes laughed. In a couple of months this whole space will fill in with potato vegetation. We won’t know for certain what color they are until we dig them up.
Lady bug on Canton bok plant. Note the potato plant making itself at home in the background.
- Bok choy–and potatoes.
Mixed Asian greens, including bok choy and China choy plants.
Wakefield cabbage: re-growth after trimming.
- Artichokes. Flies have caused some damage, but we’re still hoping that the later ones will be good.