It is time to begin eating lettuce from the garden. We like it with a homemade dressing that we remember from Michael's Grandma Chupp. It's made with sour cream, sugar, salt and vinegar. Very simple and delicious. If we're feeling crazy, we add green onion.
Speaking of green onions, they're ready. I like a sweet onion best. That's all I grew last year, and I've got the end of last year's crop in my onion drawer today, just as this year's crop begins to ready. There WAS some waste last year. Apparently, sweet onions are hard to keep through the winter. Still, I feel proud that I haven't purchased an onion in a year. I'll pull small onions as I need them to use green, the rest I'll allow to become gorgeous, sweet globes.
Lookie! Tiny little heads beginning to grow on our broccoli!
The radishes are ready. I lost some to pests, but I have enough. Good flavor.
I've been SO looking forward to the spinach. I have a hot bacon dressing that I love. I got the recipe from the grandma of a friend in York, PA, and now I use it all the time.
This stage of the garden is tremendously fulfilling to me. We've had some warm, even hot days to enjoy. The long sleeves have been packed away. But, for me, winter is not over until I'm planning meals around whatever the garden is producing and I bypass the produce aisle at the supermarket completely. Happy Spring.
Back Yard, August 17, 10:16am
11 hours ago