Today’s awesome harvest consisted of all the rest of the mizuna, some baby pak choi, and most of our radishes. It also serves as the transition between spring and summer in our garden, in a few ways.
The hot weather over the weekend marked the end of our mizuna. It thrives in cool, damp conditions, and almost all the plants bolted in the past week. I’d say we got at least 10 pounds of the tasty stuff.
About half our radishes also started to bolt, partly from the weather and partly because we planted them pretty close together and they got all agoraphobic and stressed out. Still, they looked pretty tasty, a few of them were golf-ball sized.
We had to transition away from our rain barrel water supply today as well – the hot weather ran us dry! We only got everything hooked up on the barrels about two months ago, after the heaviest rain, so in future years we’ll probably be able to get into June from their supply. This year, we hosed in water from the school to fill up our tanks. Took about an hour to fill up all 8 barrels, but this should be enough for our thirsty plants for a month or so.
Tomorrow we’ll clear out the mustard greens; with all the clearing out, we’ll have several beds open for a new summer crop. Depending on how many kids come to help, we have a whole heap of things planned for Wednesday:
-finish a trellis for the peas
-make signs to send to the food bank about the various crops we’re sending over and how best to use them (demystifying pak choi)
-harvest all the mustard, thin the lettuces
-plant carrots, squash, and baby pumpkins
-make a map of the garden for spring, summer, and fall seasons
We’ll see how much we actually get done! I hope to get the map up here with our full crop list so you can see the different things i’m referencing.
One more sign of good things to come – I found my first ripe salmonberries on the walk home today:
For those outside the Pacific Northwest, salmonberries are blackberry’s tamer (but still wild) cousin. They’re not as thorny, not as god-awfully invasive, and ripen earlier. These ones were very early, i think, but still tasted delicious.