Progress was actually made in my garden this weekend. Yes, really. I diagnosed the two types of plants growing in my shaded bed from last years plants, I planted some more seeds and I bought some tomato starts and planted those. I also collected my first harvest.
So let’s see, first those plants from last year. I determined through taste and research that these are collards and curly endive. Makes sense, I did plant both of those last year, yet they never took last year so I am not really sure how the plants survived…and then decided to grow this year. But I have about three of each kind.
Next I planted some fresh seeds that I bought on Friday. I planted a good number of sweet basil plants and parsley so that I can make as much caprese, pesto, and gremolata as I please later this summer. Normally I buy basil and parsley starts but I want a lot so I thought I would try them as seeds this year. We will see how they do but they are both in full sun areas. I also planted buttercrunch lettuce seeds (yum) and more Detroit dark beets, because I want those damn beets to grow. Especially now that I have learned to cook borscht. But geez they are so good roasted and hot or roasted and cooled for a salad and I have also learned how good the beet greens are. Please grow!
And today I bought four tomato starts at PCC because theirs looked good and they had them priced at 2 for $3 which I thought was a steal. I got four varieties: beefsteak, big boy, orange blossom, and one that I think is a variety/mutant plant. I love heirloom tomatoes and pretty tomatoes that you can’t usually buy in the store and I am hoping that is what I get. I’ve learned my lesson and have planted them in full sun. If they can grow in Michigan they should be able to grow here in Seattle if I give them the sun and water they need.
And I’m determined for all to grow and I have watered the seeds and starts both of the past two days. Those endive plants had several large leaves that needed to be picked, to encourage new growth, so I did and washed those really good and popped them in the fridge. I tried a leaf first to know how it tastes and whether to use it in salad form or cooked. I will be cooking them. To me they remind me exactly of kale so they are bitter but I think cooked down with butter or EVOO and garlic I think they could be quite tasty, but we will see if I truly like them. Hoping for some gardening success this summer.