They grow up so fast and then we eat them, radishes and *mesclun. Seeds planted mid-March will be on the plate soon, and like a doting parent I’ve taken numerous photographs of their development along the way. I’m proud of what they’ve accomplished so far. Neighborhood bullies have threatened, but they’re robust now, and squirrels no longer dare to mess with them. Slugs, however, are drooling on the sidelines.
These baby greens will soon be salad. Known as ‘cut and come again’ they renew themselves repeatedly after cutting and produce many plates full of delicious green. They don’t dress themselves yet, but we’re working on it.
Adolescent radish, soon on the plate. Of course, I’ll send pictures of their graduation to salad.
*Mesclun: a mix of young salad greens which may include spinach, lettuces, arugula, chard, mustard greens, endive, frisee, mizuna, oak leaf, radicchio and more.
For more information and resources related to growing food, check out previous postings via our ‘In the Garden’ category, particularly March 3rd, 10th, 12th,13th, 20th and 27th postings. You may find inspiration for planting a plot or a pot of something for yourself.
And, take time to read Michael Pollan’s New York Times article from last week if you possibly can. He’ll get you to thinking about growing some food for your own plate.