The summer garden has been started! It’s like the first day of school putting the tomato starts out there – all by themselves and exposed to the elements and the harsh, cruel world. I worried about them, but they survived the latest gusty cold front and are putting on some new growth already. The eggplants had a close scrape. The sprinkler was badly adjusted, and they weren’t watered in well enough, but even they seem to have recovered and are settling in nicely.
We also got a crazy corkscrew carrot from the winter garden! I still can’t believe how nice the carrots are this year. They look like sumo wrestlers compared to the usual pencil-thin-and-nubbly ones we’ve always grown.
I really want to grow all of our vegetables this year. Organic vegetables these days are so freaking expensive, and now that I’ve been spoiled by having a lot of garden fresh vegetables, I can hardly even bring myself to eat the ones in the store. They are so soggy and over-handled, and such a far cry from being able to be simply sauteed in butter with salt and pepper to bring out their flavor, because there just isn’t much there to bring out. After a season of mostly store veggies, with occasional bunches of broccoli, arugula and greens from the garden – I’m inspired!