We know it’s springtime when the chilly weather plantings (all from High Mowing Organic Seeds in Vermont) start crowning through the soil of our garden! Here’s what’s growing this weekend:
These radishes will probably be ready for harvest in a week. They’re usually the first vegetables to pop.
We planted both orange and crimson carrots this year. It’s time for me to thin these. They’ll be ready to harvest sometime in June.
We like the color that a mix of white, yellow and red chard gives our garden. White and yellow are much milder than the red, which tastes a lot like beets.
Butter lettuce is ready to be thinned. We can save the seedlings we pull out now for garnishes.
The husband has already put in the first level of support for these sugar snap peas. Their tendrils will begin reaching up within the next week or so. These are closest to our compost pile … always a prime spot for veggies!
Our first year growing raddichio! We can harvest and eat the outer leaves while we’re waiting for the red heads to develop.
Spinach. I love to harvest the baby leaves as they appear. This is a variety that resists bolting, so I’m hoping to have fresh spinach through June.
More planting is on the way. This afternoon, we’ll put in fennel, summer squash, cucumbers, bush beans and two kinds of potatoes.
I love spring!