Spring is a gorgeous time in the garden. Right now the culinary garden at KJWE&G looks like a beautiful patchwork of colors contrasted by the deep, dark, fertile soil.
We just planted and are planting soon: red, golden and Chioggia baby beets; broccoli raab; sprouting broccoli; savoy cabbage; Nantes, Chantenay, Parisian and rainbow baby carrots; baby celery; frisée; escarole; red, Treviso, Castelfranco and sugarloaf radicchio; Italian dandelion; collards; baby bulb fennel; Sylvetta arugula; petite watercress; petite Tatsoi; petite Pac Choi; petite macho; celtuce; field greens mix; micro greens; onion sprouts; nasturtium shoots; Tuscan kale; baby lettuce heads; baby leeks; pearl onions; English, snap and snow peas; fingerling potatoes; baby radishes; Savoy spinach; Swiss chard; Tokyo turnips and several herbs and edible flowers.
As for edible flowers, we have a colorful array of violas, calendula, fuchsia and bachelor buttons. We are also foraging for oxalis (or wood sorrel).
My favorite thing about being in the garden in the spring is that you can really feel it and smell it in the air…the plants are responding to the longer days and warmer afternoons, the plum trees and daffodils are blooming, the birds are singing, the lambs are frolicking in the fields of the estate and the anticipation of a new season is so exciting.
~Tucker, Culinary Gardener