My favorite way of measuring the progress of the vegetable garden  this time of year is by making a salad for lunch every day and noting how many ingredients come directly from the garden.  Just a week ago, it was three.  Today, it is a total of eight.

Asparagus production is now in “full on” mode.  My small patch is pushing up 5 or 6 spears a day.  Yesterday morning, I picked a large bowl of greens that included “Red Kitten” spinach, a few leaves of Tuscan Kale, some Red Winter Kale, some “Black Seeded Simpson” lettuce and two small heads of “Little Gem” romaine.

FIVE GREENS HARVESTED FRESH FROM THE GARDEN

This morning, I added “French Breakfast” radishes and their tops to the mix.  Pure rock-n-roll!  This is why I garden.  Fresh, nutritious food, as fresh as it gets.  We have a saying here at Greg’s Garden Party;  “Nobody eats better than us.”

THE FIRST RADISHES OF THE SEASON

All the best,

Greg Garnache