I love watching the birds come back, and the blooming bulbs defying all logic, and turning the soil for new plantings, but really, at the end of the day, spring usually comes back to my stomach.
Radishes. Parsnips. Asparagus. Peas and lettuce and spinach. There’s something about stepping out your door and finding something to eat; something liberating about being independent of the grocery store for tonight’s meal, something energizing about knowing you are eating food that was growing ten minutes ago, growing because of you. This is a huge part of the joy of summer for me: several glorious weeks of choosing my menu based on what’s in the backyard.
Not that I’m quite there. All we can eat right now is some lettuce and spinach I overwintered last fall, making for some very early and no-care salad. I planted the radishes kind of late, but really, at 20-50 days maturity, we won’t be waiting long. Though the peas aren’t here yet, I already have a smile on my face thinking about eating them right off the vine with the kids after a good weeding session.
What we should be harvesting is asparagus. We had store bought for dinner last night. My asparagus patch is dead. The short version of the story: my pregnant brain thought it was a great idea to dig up and relocate the whole patch in late September 2009. Don’t say a word, you.
I crossed my not-so-green thumbs last season that it would come up, but no dice. I planted new crowns yesterday, digging deep with lots of sheep manure so as not to be responsible for any more death. I’ll have to wait at least until next year to enjoy them, but trust me, your own asparagus is well worth the wait, and once it’s established, is pretty self sufficient. I planted parsnips for the first time too, another be-patient vegetable, that will be wonderful to anticipate this winter.
So though the food hasn’t actually made it to the table, I’m already excited about all the springtime bounty. There’s lovage and sage and lavender, broccoli and kale in the cold frame, onions and garlic and chives, rhubarb waiting to be pie… and just imagine the strawberries…
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