The first harvest from our organic garden. Even though it's so muddy, my boots get stuck occassionally, there is much to pick. Champion radishes, leafy green lettuce, rainbow swiss chard and stawrberries! How do you spell yummy!!!!Much to weed out there, grass is starting to pop up and the ground is so wet it makes it difficult. But, I need to get out there and keep cultivating so it doesn't take over.
I made small trellises with my pruned grape vines. The bendable branches make very good tomato cages too. I am going to try to manufacture a bean pole for my kentucky wonder pole beans with it too.
Steve keeps all the bird feeders full, so the birds are happy to stay away from the early corn shoots. He fashioned scoops and funnels out of powerade plastic bottles to refill the feeders. Use what you have!
Dinner, we made a salad with the leafy green lettuce, thinly sliced vidalia onion, feta cheese and chopped tomato with fig vinaigrette. Wow, it was fantastic. Fig vinaigrette is made with 2 TBLS red wine vinegar, 3TBLS olive oil, 1 TBLS fig preserves, fresh black peper to taste. That make enough for two servings. For a larger salad just multiply. We served the salad with baked salmon steaks with a sweet chili glaze. We also ate fresh radishes with ranch dip. Great snack while waiting for dinner. By the way, we always cook our radish tops. A bit of garlic & olive oil and saute for a few minutes until wilted, yummy!
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