Spring Harvest

I wasn’t particularly scientific or orderly about my spring crops.

It shows:


Those snow peas?


Should have planted more — every two weeks, I harvest fresh peas, peel the strings, chop ’em and put ’em in the fridge in wet paper towels.  They stay fresh and crisp for Thai curry, stir-fry, soup, and whatever else I decide to use them for, for weeks.

Those fava beans?


Who knew?  The plants grew to be taller than me.  I just harvested my first batch of at least 2 pounds tonight and I’ve got a couple more to come.  I planted them because a) they fix ambient nitrogen into the soil and b) while E thinks they are too much work because they have to be peeled twice, I get nostalgic about Italy when confronted with big, full, ripe, Fava Pods.  The actual food that can be used and gratuitous references to The Silence of the Lambs are a bonus.

The leeks, of course, are always worth it.   But the carrots:


I should have planted earlier.  Smarter.  Around where the tomato seedlings would be going, perhaps.   Instead, I had to harvest entirely too many tiny carrots to prepare the beds for amending and the addition of the tomato seedlings.  Too much effort for too little food, but I’m much too proud to admit defeat.  So here we are:


Ahhh… hindsight.  At least the french chefs consider the baby vegetables a delicacy.  It’s so rare that I have the opportunity to cook a delicacy on accident…

For a winter/spring harvest recipe delight making use of the baby carrots: visit Biting Tongue.

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