By John, on May 1st, 2011 |
  First asparagus harvest of 2011. The asparagus is now growing furiously. We had our first full harvest on Monday and by this weekend we’d had another two additional harvests (I consider a harvest enough to feed our family of four). Our favorite way to prepare fresh asparagus is to cut the spears into bite sized pieces and lightly saute them in butter with a dash of salt and a squeeze of fresh lemon juice when they come off the heat. If you harvest promptly, when the spears are about seven inches tall, even the bases of the stems cook up nice and tender. Can’t say that about store-bought asparagus. …continue reading
By John, on March 12th, 2011 |
 I must say that it is such a delight to get back out in the garden on a sunny and mild March Saturday even though things didn’t quite go according to plan. It now seems that plantings will be a bit later this season compared to recent seasons. Though all of my beds are now snow-free, most still have a layer of permafrost several inches below the surface. Hopefully, one more week of moderate weather should melt that down.
The good news is that the bed allocated for peas this year is completely thawed and ready to plant. So I cleaned up last season’s leftovers and top dressed the bed with compost. I used a fork to loosen the soil and mix in the compost. I then cut a furrow down the length of the bed along the west side (toward the house) and planted two rows of peas. Varieties include Sugar Sprint (snap), Snow Sweet, and Maxigolt (shelling). The east side of the bed is reserved for kale and broccoli raab to be planted 60 days from now. …continue reading
By , on February 28th, 2009 |
Our raised beds warm up pretty fast, and I was able to plant Maxigolt peas today. Of course, we are just about to enter Mud Season here in New Enlgand and a Nor’ Easter is on the way tomorrow, but I planted them anyway! Last weekend I started seeds; Redbor kale, Mizuna mustard grrens, Bright Lights chard and Sessantina broccoli raab. …continue reading
|
|
|
First asparagus harvest of 2011. The asparagus is now growing furiously. We had our first full harvest on Monday and by this weekend we’d had another two additional harvests (I consider a harvest enough to feed our family of four). Our favorite way to prepare fresh asparagus is to cut the spears into bite sized pieces and lightly saute them in butter with a dash of salt and a squeeze of fresh lemon juice when they come off the heat. If you harvest promptly, when the spears are about seven inches tall, even the bases of the stems cook up nice and tender. Can’t say that about store-bought asparagus. …continue reading
recent Comments