The joy of growing large varieties of foods is that throughout the spring, summer, and fall months, there is always something new coming into season. Our gardens were planted a bit late this year, so we are a little off schedule… but, man, are things starting to taste good.
Here’s a selection of random things I’ve eaten today. From plant to mouth in a matter of seconds.
This year I’ve been beating the birds to the saskatoon berries. We’ve had fewer Cedar Waxwings this year — and while I miss the more frequent sitings of these beautiful birds, I’m also more appreciative of the saskatoon harvest.Garlic scapes are the tender stems and flower buds of the garlic plant. Taste-wise, they’re a cross between a green onion and garlic. Eat it right of the plant? Darned right I did.Don’t tell Krista, but the first of the radishes never made it inside.I picked a few for kicks, but the currants are really going to take off in the next few days.Pucker up. We’re entering sour cherry season.
EDIT:
Krista, who really is responsible for most of the veggies on our property, wanted to remind our readers that, despite what I presented from my little munching tour, there are also 4 different kinds of greens currently thriving in our garden. A quick handful of Swiss chard, arugula, leaf lettuce, and spinach. Looks like I’m being told to have salad for dinner.
