I like to serve it on pasta or rice, but its equally delicious on its own and makes a great fall supper.
This spring has been very unusual here in my zone 3 yard. During the last week of April we were inundated with snow and cold – ok maybe that’s not terribly unusual for Alberta. But on May 6th we set a new record high of 31C (that’s 88F my American friends). I brought out all of my seedlings to acclimate them and its too darn hot! I have to protect them in the shade for crying out loud. That’s just not normal.
The forecast says that the risk of frost in the next week is minimal, and Edmonton’s average last day of frost is May 12th, so I should be home free, right? Well, as much as I’d like to believe that I think I’ll wait another week before I transfer my seedlings to soil.
But the weather has been perfect for sowing my vegetable garden. Here’s what’s going in the dirt this week:
- Corn: Fleet Bi-Color Hybrid
- Squash: Spaghetti
- Sunflower: Ruby
- Zucchini: Raven
- Spinach: Regal
- Swiss Chard: Lucullus
- Peas: Progress #9
- Lettuce: Esmeralda
- Lettuce: Buttercrunch
- Carrots: Touchon
- Carrots: Scarlet Nantes
- Beet: Chioggia
- Bean: TendergreenBush
- Potatoes: Kennebec
- Onion Set: White
- Onion Set: Red
As far as seedlings go I’ve sown:
- Tomato: Black from Tula
- Tomato: Tumbler
- Tomato: Mamma Mia
- Pepper: Serano del Sol
- Onion: Spanish Candy Hybrid
- Cucumber: Spacemaster
- Eggplant: Hansel
I have some winter lettuce that will be ready to eat long before the head lettuces. I think I’ll plant a second type of cucumber as well. My chives, lavender, mint and oregano have all returned and I have ample garlic coming up in more than one place. I’ve got parsley and cilantro seedlings started and I’ve bought some basil, thyme, rosemary and sage bedding plants.
Yippee! It’s spring!
This year I have decided to dry virtually all of my peppers, and I’ve started with the jalapenos. I’ve strung them with embroidery thread about 1 to 1-1/2 inches apart, tying a knot at each stem. They will hang like this for several weeks in my south-facing kitchen window until they are dry and ready to be made into either powdered pepper or infused in oil.
My favourite time of the growing season is when I start to eat the fresh produce that’s I’ve affectionately tended since spring. Although I’ve already been into my herb garden for over a month and eating lettuce for several weeks, this was the first week I was able to enjoy some of the slower to develop vegetables.
My Tumbler tomatoes, both in the upside down planters and my regular tomato box, have been producing a few ripe red fruit each day. Sliced on a hummus and vegetable tortilla, the tomatoes are like a ray of sunshine caught in a tender juicy package.
My Mr. Big pods are long, plump, and full of sweet green peas. Any pods lower than a foot off the ground have been meticulously plucked by my dog and gleefully consumed while I’m not watching. It’s the price I pay for having taught her where they come from.
I pulled and peeled the first of sixty garlic bulbs which are now two seasons old. I’ve decided that garlic cloves pulled fresh from the garden and added to a salad are one of the finest things in life.
The second finest is vine-ripened peppers, and I can start picking my Banana peppers any time now. The more I pick, the more the plant will produce.
My bok choy and spinach have been struggling, primarily because of the feisty nature of local sparrows that appear to have an insatiable hunger for leafy dark greens. Those plants that I covered with wire mesh are toiling away and should be ready in coming weeks.
There’s a certain melencholy that comes with the beginning of the harvest season. Days are getting shorter, the sun’s a bit lower on the horizon, and it won’t be long before the peas are done, the lettuce bolts and the herbs lose their best flavor. I have to remind myself that there are still beans to come (another puppy favorite), potatoes to harvest and my personal favorite: juicy carrots to eat fresh and raw from the soil.