Many of us have started a garden this spring. There is something so satisfying about preparing a bed, planting the seeds, watering faithfully, and watching plants spring up.
I'm all about variety in my garden, and plan to use it to fill in the gaps between visits to my favorite grocery store. This spring, I chose starts with dreamy names like "French Market Melange" and "Spicy Argula Mix" and "Baby Spring Mache Lettuce". As an inexperienced gardener, I discovered my first mistake: all my lettuces will be ready for picking at the same time, so I hastened to put more seeds in the ground.
Then, the fun starts. I couldn't resist planting edamame, and wondering if it would succeed in the cooler Northwest climate. Pattypan squash, butternut, spinach starts, red pepper, Walla Walla onion, little jack o'lantern pumpkins are all co-existing in my elegant and simple raised garden bed.
I have a special section for herbs, because you can never have enough of them. Italian parsley, French tarragan and dill line up with thyme and an especially hardy basil. Like everyone else, my rosemary withered and died in the difficult winter, so I've replanted my favorite, for adding to roasting beef, using as skewers for chicken kebobs and crushing to add zest to sauces on fresh fruits.
Are you on the garden bandwagon this summer? What is your most successful crop, and what's your favorite way to use it? I forgot to mention that I'm especially excited to grow some broccoli rabe (or rapini) to serve alongside grilled fish and meats. We're all about eating local whenever possible, and certainly a garden helps us do just that...along with The Markets and our sourcing of all products from close by.