It is Memorial Day weekend and summer is here. Well, at least school is out, and we have temperatures in the high 90's.
We have had a great run of Spring vegetables. The hoop houses really did their job last winter.
We had great harvests of beets that really were huge. I planted Chioggas and Early Wonder Tall Tops last fall. I have harvested half of them, and there are still a lot of them that I probably should harvest in the next two weeks. The light colored beets in the photos are the Chioggas, and the darker ones are the Early Wonder.
We pickled 3 quarts of them, and they taste great. We didn't seal them; rather, we only processed them for the refrigerator which is a lot easier.
We have also been able to harvest tons and tons of carrots all Spring. Some of them have been really large. Last Fall, we planted several different varieties, and I unfortunately did not do a very good job of marking the different varieties. One variety, Purple Haze Hybrid is easy to distinguish from the others because the carrots are purple. We also planted Nantes, Napoli F1, Chantenay Red Core, and Japanese Imperial Longs.
Our kids seem to have the most fun in the garden pulling carrots. Whenever they have friends over, their friends also seem to enjoy harvesting them. It's a good thing that we planted an entire 5x16 foot bed of them.
I am letting some of them go to seed for use next year.
Our broccoli rabb went to seed very quickly, but the traditional broccoli is still producing large heads. We planted Belstar hybrid and Zamboni heirloom.
Our onions are also doing well. We planted white and red sweet onions: Candy and Redbull. We also planted Giant Musselburgh leeks and Guardsman scallions. It has really taken the bulbing onions a long time to form bulbs, but they have now done so. Throughout the winter and spring, I thinned the bulbs to make space for big bulbs and used the pulled onions for salads.
Because many of our spring vegetables, like the beets and onions, took a while to mature and because they are still maturing and remain viable, I have interplanted summer vegetables among the spring vegetables. You can see from the photograph below how I have interplanted tomatoes, eggplant, and basil with our beets and onions.