|First broad bean harvest, May 2017 (now in June, they're nearly gone!)|
Truthfully, we could have stopped buying a couple weeks ago: things are really taking off! I harvested the garlic (loads!) the day before I went to the hospital; I was away from home for a week and the husband picked (to give away) a big bunch of peas, broad beans and a very respectable cauliflower. The chard has also taken off, and it's really time to think about thinning--and eating--the summer cabbages.
The only thing we're lacking right now is a good source of onions. I have a few small spring onions, but the maincrop onions aren't much bigger, and the shallots are still green and growing. I have a lot of little leeks but we won't eat them till winter/spring. I suppose I could sow some more spring onions, but I just don't seem to have the knack for them--they mostly don't appear: slugs, I suspect. Maybe I'll try them in a pot.
As I'm not quite up to full strength following my hospital stay, I'm glad most of the hard work is already done in my garden. Time for harvesting and enjoying, and hopefully a bit of preserving; I've already frozen some extra broad beans, and I think I better start drying chard leaves (they go great in a stew or casserole).