The theme for this week is green leaves! I think it must be impossible to be unhealthy when you eat all these green vegetables! The kohlrabi in particular this year has grown the most giant, lush leaves. Be sure to make use of these mild leaves that can be used just like kale but are more tender and sweeter. And the spring turnips look beautiful and are great both sauteed or raw. If you can't decide how to use up all these greens, try making a big soup. Add some good quality chicken or vegetable stock, all the greens you want, and some onions and garlic to make a flavourful and simple soup. Light green soups like this are great for after a day of indulging or during an illness. Simply freeze in individual portions and thaw as needed throughout the year.
All the crops are planted, except some further successions of lettuce and other quick crops and now I am turning my attention to towards weeding. Although I've done a bit of necessary weeding here and there, now is the time to get all the beds beautifully clean. I also need to tackle tasks like pruning of the tomatoes and adding more strings to the pea trellis. The peas have started flowering and should be heavy with pods in a week or two.
I will be bringing transplants again this week to pickup: I have one tomato left and the basil is sold out but I still have a variety of perennial and annual flowers, herbs, and vegetables.
Spring turnips are juicy, crisp signs that the bounty of summer is just beginning. Mild in flavour, these turnips can be used in a multitude of ways. And they also store very well. Simple remove the greens (which can be eaten but don't have a long shelf life) and place the roots in an airtight container in the fridge. You should easily be able to store these for 2 - 3 weeks. For some ideas on what to do with turnips, check out these recipes below.
Roasted Hakurei Turnips and Radishes
Miso Roasted Japanese Turnips
Hakurei Turnip Salad