Friday, May 18, 2018

Mizuna bolting

The mizuna that was planted directly in the center frame was observed bolting this morning, so I harvested all of it for salads. It will grow back for another cutting. The round radishes are about ready for full harvesting. I think that I will make sauerkraut with them again this year. The space that they occupied will be given over to the celery which are growing but still very tiny in the basement. The daikon radishes still have a ways to go.

There is a lot of parsley which will become tabouli and vitality beverage. The tatsoi is ready for harvest and the choi can be harvested for leaves at any time now.

Parsley, Radishes, Mizuna, Peas, Lettuce, Garlic

Choi, Tatsoi, Peas, Lettuce, Kale

Thursday, May 17, 2018

Greens galore

The garden has reached the point where it can provide all of our needs for salads, smoothies and cooking greens for the foreseeable future. I planted out some seedlings this morning that were started in the basement: cilantro, romaine lettuce, mizuna, kale, chard and tatsoi. I covered them with Agribon to protect them from direct sun.

There are about 16 basil plants growing slowly in the basement along with many peppers hot and sweet, and tomatoes. I have a flat of delphinium, zinnia, monarda (bee balm) and alyssum as well. I started soaking some Blue Lake green beans, slicing cucumber and marigold seeds last night. The current four frames are completely full now. I will have to build some more to hold the zucchini, beans and cucumbers. The trellis was put up for the peas on Monday.

Wednesday, May 16, 2018


A view of the seedlings, some of which will be planted out tomorrow. Some will be transplanted into larger containers tonight. Some will be left to grow for another day of transplanting.

Tuesday, May 15, 2018

Tuesday harvest

The first radishes, parsley, asparagus and dandelion greens.