Today was the 27th of April and the outside temperature was 86 degrees already! Things are heating up. I have most of the spring garden in the ground and it is growing quickly. However, there are still some holdouts from the fall garden that are still producing.
First, we have some beets. We grow three varieties: Bull's Blood, Detroit Red, and Chioggia. We've been roasting a lot of these and have given a bunch away. One lady we gave them to told us that she's making baby food for her infant using the beets. You can't "beet" that. Here's a crate of fresh picked beets.
Even though we've picked quite a few beets, we still have a bunch left to harvest. I like to harvest them when they are about the size of a tennis ball. We've found if you let them get bigger, they can get tough and "woody." Can I speak freely here? We're old friends, aren't we? When you eat a lot of beets, something happens that people don't mention in polite conversation: It can appear that you are 'passing blood' and can be quite frightening. It's not blood, though. Don't worry. It's beets in your diet.
Next on the clock from the fall garden that will be ending soon are sugar snap peas. These grow on a trellis and they'll soon be replaced by a second planting of cucumbers. But for now, they are still blooming beautiful flowers:
And they're continuing to make sweet, tender pods. We love to eat them raw, but my favorite way to eat them are stir fried in butter or cook them in fried rice. I like to pick them on the young side before the peas in the pod get too big.
I picked a nice colander full of sugar snap peas and Tricia gave them all away to our oldest son, Russ!
Not to worry, there's more on the way that I'll pick tomorrow.
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