More chard, Magenta Sunset on left, Orange Fantasia, and Pink Passion. The chard and mustard were overhanging the squares where the cucumbers were to go, so they got trimmed.
The mustard greens are finally large enough to harvest. Keeping them covered prevents flea beetle damage but I run the risk the higher temperature inside might cause them to bolt. Oh well, they are going to bolt anyway.
The squares in the foreground are needed for the cucumbers.
More radishes, Zlata and Dragon. I definitely have to try making radish pickles. For Michelle, I tasted a bit of the Dragon leaf and it was fairly mild but a little fuzzy. I would eat it, some bacon grease and a splash of pepper vinegar would make it quite tasty.
The garlic scapes have started to form and I got a first picking. The really fat ones are from the German Red garlic I picked up last year at the Mt. Desert Island garlic festival. The stems on this large garlic are at least an inch in diameter so I am hoping for some good size bulbs.
Finally got the last of the peppers planted, the spice and chili peppers that were so slow to germinate. On the left above are the spice peppers, Aji Dulce and Arroz con Pollo. The lighter green peppers on the right are the Lemon Drop chili peppers. All of these went in the raised beds.
As an example how crazy the variance in pepper seed germination is, the picture above shows two of my Jimmy Nardello peppers, a variety that I really like and really want to grow. The large plant was the first to germinate and one of the first seedlings I had to pot up. The rest did not germinate and/or I killed them, but I scrambled and used the paper towel in a baggie method and eventually got 6 peppers, 5 like the one on the left and one like the one on the right. Naturally I would like to be planting 6 peppers like the one on the right. I need to do something better, but at least it is not like last year where I killed just about all my pepper seeds that decided to germinate.
The Soloist Napa cabbages are heading so I tied them up to help, and to get the leaves off the ground so they don’t provide a convenient ramp for the slugs to get inside the heads.
I also tied up the heads of endive to blanch the hearts, which makes them more tender and less bitter. I should be harvesting some of the endives in a few weeks.
That is what I harvested from my garden last week. Check out what other gardeners around the world are doing by visiting Daphne’s Dandelions, our host for Harvest Monday.