Thursday, June 16, 2011
Some violets leaves are sweet and others have a more pea like flavor. Sweet violets are great for decorating deserts or just munching on straight from the ground. The earthier tasty violets are a great addition to a green salad in spring and early summer. Later in the summer the leaves become tougher and are yummy lightly cooked up with some other greens along with olive oil and garlic.
The most common type, the Blue Violet, has a sterile violet-colored flower that blooms in the spring. There are no leaves on the flower stalk. The heart-shaped, shallow-toothed leaves arise separately from the ground.
Tuesday, June 14, 2011
|First harvest of Kale and Collards|
|Plant peas||When forsythia & daffodils blooms|
|Plant potatoes||When 1st dandelion blooms|
|When the shadbush flowers|
|Plant beets, carrots, cole crops, lettuce and spinach||When lilac is in first leaf|
|Plant beans, cucs and squash||When lilac is in full bloom|
|Plant tomatoes||When lily-of-the-valley are in full bloom|
|Transplant eggplant, melon and peppers||When irises bloom|
|Plant corn||When apple blossoms start to fall|
|Seed fall cabbage and broccoli||When catalpas and mockoranges bloom|
|Seed morning glories||When maple leaves reach full size|
|Plant cool season flowers (pansies, snapdragons...)||When aspen and chokecherry trees leaf out|
So far this method is working really well. I love the idea of following natures cue. For several weeks we've had lettuce, spinach and arugula fresh from the garden. Today I harvested collards and kale and put away the first bath of frozen greens for winter. I planted a second crop of collards and a few more cauliflower plants. I'm looking forward to plenty of greens all summer and enough to get us through the winter.