It is so exciting to see the garden grow. It seems it grows double in size everyday. The cutworms seem to have resided. I am sure they have turned into moths and will return to make more babies on my plants next year. I'll be ready!
My favourite items to watch grow at the moment are the peas, pumpkin (because I have been trying to grow one for years with no success), the potatoes (because it is working; growing them in pots) and my fig tree (I got it with only one leaf). All the pictures are attached.
We have been able to enjoy eating out of the garden more than I thought. The 2'x1' arugula patch has been quite productive. I can take a salad bowls worth every night. The Pak choi grows very well and we have had 4 meals so far. My favourite at the moment are the beet greens. So great that you can eat the greens and then have a beet at the end of it.
This is what we had last night for dinner:
Olive oil
1/2 red onion, sliced
1 portobello mushroom, trimmed and sliced thin
1 large bowl of small beet greens (I used the greens from red, striped and golden beets)
Salt and pepper
Heat olive oil over medium heat. Add onions and mushrooms and cook for about 5 minutes. Add beet greens and cover until starting to wilt. Remove cover and cook for about 5 minutes. season with salt and pepper.
We served it with beef tenderloin, arugula salad with tomatoes and goat cheese, smoked paprika shrimp, and clam chowder. Yum.
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