Ah, spring! That most ephemeral and fleeting of seasons. Especially with the changing climate, it can often seem like we pass from winter directly to summer. All the more reason to scoop up spring veggies while they last.  Nettles, peas, asparagus, radishes, favas, strawberries!  Eat them in season, then say goodby until next year.

About a week ago, we planted one of our vegetable plots (we call them potager 1 and potager 2) with a few veggies that have a short time to harvest, hoping for a mild fall and a last harvest before winter.  We planted two kinds of radishes, turnips, scallions and mixed in a few wildflowers for good measure and bio-diversity.  This week, the sprouts are up and looking good, despite a very warm stretch of weather, with highs in the low 90’s!  We thinned the radish rows today, and washed the excess sprouts for use in salads and smoothies.  Clearly, our garden is 100% organic, as some little pest has gotten to a few of the leaves.