I am back. Still dragging my feet, but slowly getting back to normal schedule.
Took me longer to get over that nasty cold than I liked, hopefully I built up a good amount of immunity that should last a long, long time.
Lots of catching up (reply to comments to my posts, read 2 weeks of missed blogs, prepare garden beds, transplant seedlings, sow seeds, take down and put away temporary deer fence …, the list is long), will try to get up-to-date as quickly as possible.
Despite my neglect, garlic plants are looking gorgeous. As I mentioned in my 10/15/12 post (click here and scroll down), I planted my garlic cloves closer than recommended, now I am pulling every other plant as needed for cooking.
Garlic green is a really special spring treat. Unfortunately the season is short. Use the whole plant (white part as well as green part) like you would scallion. It is tender and has a mild garlic flavor.
I sliced the whole garlic green on the bias, stir-fried with sliced chicken (good with pork, beef, shrimp and tofu also) and sweet potato noodles.
My window box spinach (seeds sown 3/11/13) are doing very well. The first harvest was the thinning (pulled up the whole plant, forgot to take photo). The second harvest (photo below) I cut the outer leaves from each plant leaving the remainder of the plant to continue to grow.
Burpee’s razzle dazzle hybrid
Made a soup with tofu, poached egg, thinly sliced garlic green and the above spinach. The spinach was tender and super delicious.
Spinach appears to be a good candidate for window box planting so will experiment with planting more in the fall for winter use.
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