Tuesday, May 5, 2009

The Timing of Good Food

We are still eating asparagus from the garden, but I will need to stop harvesting pretty soon so it can work on storing up energy for next year’s harvest. We still have lettuce and spinach in the garden, even though we have been eating it as salad and on sandwiches. (I made pseudo-Schlotzsky’s sandwiches on this bread last night for supper, and they were a big hit. It takes a lot of lettuce to shred enough for a big sandwich.)

This weekend, I plan to harvest rhubarb for a birthday pie, but I think the lone plant isn’t robust enough for more than one harvest.

Hopefully, the Slobolt lettuce will still be good for harvesting into late May and early June, even as the weather warms, but if the reality of Slobolt doesn’t match its advertised description, the chard will be good, and big enough for harvesting, when the other spring greens are gone or bolted into bitterness.

In just a few days, we’ll start to get some peas, but not tons—the row of peas is only six feet long. There are radishes, too, in various stages of development, and we should be bringing those in to eat for a couple of weeks.

After that, though, except for the chard, parsley, and possibly the Slobolt lettuce, we will be in a vegetable-garden void—a time when nothing is really ready for eating. The bush beans will start producing surprisingly soon—likely mid-June; they always do, but I really don’t like that two or three week lack of production. It’s part of why I plant chard—it is harvestable in that in-between time of late May and early June when the spring crops are done and summer crops aren’t yet producing.

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