I love the earliest harvests of spring, especially asparagus and rhubarb. The first taste of grilled asparagus reminds me why I'm a farmer. These two crops pop up so early and easily in the spring that they seem effortless. Of course, I've conveniently forgotten that I composted and mulched them last fall. Right now, they seem almost miraculous and provide enough inspiration to lure me outside to the gardens.
This morning I harvested baby carrots, kale and bok choi. I started them by seed in February, beneath grow lights indoors. They were transferred outdoors into a covered raised bed in early April. The weather was lousy and I didn't expect to harvest anything. It isn't much of a harvest, but I'm grateful that anything managed to survive this spring.
The herbs have done nicely in the greenhouse--basil, chives, rosemary, and sage--also providing a little inspiration for my gardening soul.
That's all for now. I'm off to bake rhubarb custard pie. It's what's for breakfast in the morning.