When we put the garden to bed late last fall, several heads of cabbage had not yet fully developed, but by early February this year they were firm enough to pick and perfect for making one of our favorite Cole Slaw recipes. Parsnips and carrots remained in the ground until we were ready to use the last of them_ a sweet and enjoyable treat, while small pickings of arugula and spinach and a handful of broccoli here and there, sated that desire for green.
And so the cycle begins again. Direct-sown last month: an assortment of heirloom lettuce greens and Walla Walla sweet onions; Nantes carrot and Bull Blood beet seeds were planted into the raised beds last week; and some of our favorite heirloom Brassica seeds were started (pictured below), and these cooler weather vegetables have now found their way into the garden.
Cauliflower: Giant of Naples, Green Macerata, Snowball
Kale: Blue Curled Scotch, Dwarf Siberian, Red Winter
Other heirloom seedlings just beginning to form the first and second true leaves include:
Beans: Lazy Housewife, Romano
Peppers: Anaheim, Bull Nose Bell, Orange Bell
Tomatoes: Ashleigh, Black Cherry, Black Krim, Cherokee Purple, Pineapple, San Marzano, and Stupice
Basil, cilantro, eggplant... are only now finding their way into the seed starting soil_ which reminds me_ I best get to the potting shed! Sure hope your fingers are finding their way into the soil.