Sun came out of hiding over the weekend, it warmed to low 70s and it felt so good. I am sure plants got a good dose of sunshine for 2 days and us too 🙂
Week was all about fenugreek, I began harvesting spring sown methi and everyday brought in loads of it. It is time consuming – picking, washing, separating leaves but well worth it. Methi seeds were sown on 20th April, germinated on 26th and I harvested beginning 7th June = 47 days. Total I got 3.6 lbs from this sowing (yes, it’s a lot) – about 10 bunches.
Transplanted: Wax beans
Harvested: Methi 3.6 lbs, Salad Mix – Lettuce, Spinach and beet greens 3 oz, first few broccoli raab 2 oz, tiny cherry belle radishes and few springs of green onion.
Consumed: Consuming 10 bunches is not that challenge in my household, we made methi thepela ( keeps good for 2 weeks), methi curry, daal methi. Radishes and spring onions were made into salad with greens. Brocolli raab was used in bowtie pasta dish.
Cherry Belle Radishes and spring onions. Cherry Belles are not top heavy, there’s very little foliage so I snipped it off. I was too impatient with Spring onions, pulled first few of the season.
Left: Salad Mix – outer leaves of lettuce (black seeded simpson), Spinach (Olympia hybrid, ed hume seeds) and beet greens.
Right: Broccoli Raab or Rapini, delicious bitter pungent greens with tiny brocolli heads. I sauted these with olive oil and mixed with bowtie pasta dish. Good taste.
and finally Methi weighing at 3.6 lbs or about 10 bunches!! I got 4 basketfulls (I’ll spare you with photos, all look the same). I still have more to be harvested from the same bed….