The season began slowly with a cold, wet June. We planted and replanted. Finally, crops are ready for regular harvesting.
How do we share all this food? We harvest lettuce, chard, kale and other greens so they continue to produce as long and as much as possible. We snip or pinch off the outer leaves of greens. When mesclun mix comes up, we snip it off the top like giving it a haircut, which gives us lots of food and helps slow bolting.
And those garlic scapes? They’re just a happy side effect of growing so much garlic. What the leek moths don’t get, we’re harvesting to eat.
