Our seed potatoes came. We won't be planting them for a few weeks, so for now they are living in the greenhouse. Soon they'll sprout, and then we'll cut them into pieces and put them in the ground.
Dill...and what looks like some Toscana kale. How did that get there?
More potted herbs. This is one of my favorite tables in the greenhouse - about ten pots full of dill, cilantro, parsley, thyme and oregano, all of them studded with volunteer (or accidental) brassicas.
Parsley and scallions.
Napa cabbage and lettuce.
Scallions and parsley again. The parsley looks so good I want to eat it right now, but I'll be patient and wait until it's of a more appropriate size.We put our onions in the ground today (almost a half acre - our first big transplant of the season) and our brassicas are in the cold frames, so the greenhouse is realitivly empty. Our big planting of tomatoes is germinating on heat mats, along with the peppers and eggplant. Keeping them company are these lush, green flats of parsley, scallions, and letuce, as well as fennel, radicchio, celeriac, leeks, bok choy, assorted flowers for the home garden, and herbs. The greenhouse is a good place to be right now.
And so is the field. We planted what Nate hopes will be between 1500-2000 pounds of storange onions, as well as sweet onions and bunching onions. It was a glorious, warm spring day, the sky deep blue, the pastures greening up, the soil warm and comforting on my bare feet. Halelujah for the beginning of the season of long days outdoors, planting, weeding, hoeing, harvesting, for sun late into the evening and the never-ending, always satisfying work of hands.
1 comment:
These are all great pictures.I loved the lambs.
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