The big spinach harvest was early last week (above is only half). Four pounds of winter spinach was picked, washed, blanched, and frozen. I still have the spring spinach to go. I'm contemplating giving lots of it away.
I filled my harvest basket with greens for salads. I had the first radishes of the season. I also picked some kale blossoms. Kale blossoms have been a mainstay vegetable this last week. I seem not to be able to keep up with them. But their season is really short.
I picked the first of the bok choy. I found the purple kind (on the left) not quite as good as the green kind. It is just slightly more bitter and also a bit tougher. Not much. They are pretty close. But enough so that I probably won't grow it again as it also grows more slowly.
I forgot to take photos of the kale harvest. But I chopped the last of the kale down to make way for beans. I blanched and froze all two pounds of it. I actually find frozen kale as good as fresh. I never eat it raw so having it precooked saves time.
I was going to a evening around the firepit with some friends. I gave our hostess some freshly picked spring spinach. So the giving away of the spinach has started. Last year I just preserved all the spring spinach too. And then I didn't need to preserve any chard. But I figure this year I ought to mix it up and freeze both. I have a whole bed of spinach. I'll work on eating it this week, but it won't last long as the weather warms up and there is just so much of it.
- Alliums 0.13lbs
- Greens 7.73 lbs
- Greens Asian 2.69 lbs
- Herbs 0.44 lbs
- Radish 0.37 lbs
- Weekly Tally 11.37 lbs
- Yearly Tally 18.15 lbs, -$317.43