So, you can see that it’s time for salad – and a lot of it! Let’s get cutting!
This is the left bed before harvesting.And after…
As you can see, we left the Golden Frills mustard in the top left, the spinach next to it, and the mache in the bottom left. We wound up with an enormous tub filled with greens. We harvested Red Ursa Kale, Flowering Broccoli, Arugula, Butterheart Lettuce, Dragons Tongue Mustard, Radishes and Turnips. Whew!
It took about 45 minutes to get it all out of the ground, but the real job was getting everything washed and cleaned. First up – the Ohno Turnips. Beautiful red color and look at the stems! All is edible.
Next Red Ursa Kale – more lovely red stems. It was actually a challenge to keep up with which was which with all of the red stems!
Flowering Broccoli too! Aren’t they just lovely?
Continuing the red theme – Dragon’s Tongue Mustard
And, not to be left out – Butterheart Lettuce
Finally, no red to be seen in the Arugula
Only one sort-of fail in the bunch. The Misato Rose Radishes just didn’t grow right. The roots just stayed very small, so we pulled them out and called it done.
As you can see, the salad spinner got quite a workout. First, all of one variety went into the sink (this is the Buttergem):
Then into the spinner and wrapped up in paper towels. How to store all of these? Enter what used to be our beer fridge. Here’s how it used to look.
We’ve let it get empty recently and boy, thank goodness! How about wrapping all of those greens in paper towels and storing them right in here? Awesome idea!
Some of the greens got a bit limp as we couldn’t eat them fast enough. Next time, I’d wrap them the same but store them in plastic bags in the fridge.
So – empty spaces in the garden? Looks like it’s time to plant for summer crops next!
