It is early June and here are some of the delicious vegetables coming out of our urban garden. Our first harvest included Cherry Belle Radishes, lettuce, spinach and all kinds of herbs including dill, cilantro, parsley, lemon balm, bergamot, lemon verbena, marjoram, thyme, oregano, holy basil, and rosemary.
The kids enjoyed harvesting the radishes, big and small. They are excited about growing their own food. Planting, watering, harvesting and taking care of a garden are a good life skill that may just come in handy. When we started our Urban Garden in the Front Yard, we wanted it to be a full contact sport.
Different kinds of lettuce and spinach are in full force. I love running out the front door and chopping fresh veggies and herbs for a nice salad to go with dinner or as a big part of dinner. The lettuce and spinach regrow relatively quickly so we are able to enjoy a lovely salad everyday. There is something wonderful about eating produce cut minutes before it is consumed.
Below is a sample of the salads we have been making over the last few weeks.
Radishes, spinach, lettuce and dwarf kale. Fresh dill, holy basil, lemon verbena, cilantro and parsley make it into the salad, too.
I keep the vinaigrette simple, 1/4 cup extra virgin olive oil or avocado oil, 1 table spoon of Balsamic Vinegar, 1 tablespoon of real Maple Syrup.
Strawberries are almost ready. They will make a fantastic addition to salads. That is, if they don’t get eaten up first.
Nasturtium flowers are edible and add a lovely decoration and taste to any salad. Here is our fist flower.
All photographs are original by Jane Grueber.