Made ya look!
Guess what I spotted while I was out planting my potatoes the other day…
No, this doesn’t belong to a naughty garden gnome.
It’s actually a rather peculiar shaped Russian Fingerling seed potato, but (or should I say “butt”) it gave my husband and I a good laugh.
I might be jinxing myself by saying this, but it would seem that spring has finally arrived in our neck of the woods (although we did have snow on April 19th last year, so I shouldn’t get too cocky). Our last snowfall was about 2 weeks ago, but it didn’t stick around for long, and things are finally starting to bud and leaf out.
In the garden so far, we have broad beans, garlic, peas, arugula, mache, kai-lan (Chinese broccoli), and spinach coming up. Potatoes are in, but haven’t yet broken the surface.
There’s a lot of work to be done before the rest of the garden can be planted. We have to dig many more beds, and the rocks and wild grasses seem to have taken over since last year (thankfully, most of the grasses have shallow roots that can be pulled up fairly easily with a rake).We were very lucky and scored two compost bins (and the compost contained within them) on Freecycle last fall, so we’re spreading that around and are busy trying to produce more.
Inside the house, the window ledges are lined with seedlings, with more being planted weekly.Awaiting their turn in the garden are onions, shallots, lettuce, broccoli, cauliflower, fennel, peppers, tomatoes, cabbage and alpine strawberries.While cleaning up the beds a few weeks ago, I noticed that there are some healthy looking greens growing in the spot where I threw down (and promptly forgot about) a Mediterranean greens mix last summer. I can’t find the package for it anywhere, and I’m wondering if someone out there can help me identify them and figure out whether they’re indeed edible, or if they’re weeds (although I don’t see them growing anywhere else).
Both of these have relatively small leaves and taste pretty good (based on a tentative nibble). Any thoughts? They’re mixed in with oregano, Italian parsley, and what I think must be chervil, although I didn’t think it was that hardy (has anyone had chervil survive a cold winter?).Anyway, I better get on with my day. I hope everyone has a great weekend and has a chance to get their hands dirty!