Our menu for supper recently was bean enchiladas, spiced Spanish millet, and a garden green salad. It was the first meal from our garden greens. Oh, they were fresh and so delicious! There were freckled and white violets blooming nearby, so I added them in as well as some fresh curly parsley, Italian parsley, and cilantro from the herb garden. The violets were 'not' picked out of the salad at meal time --- by now my family is used to my ways.
Just think about all the vitamins and minerals in those garden fresh greens!
The spring bush peas are growing, and the Cherokee bush beans have pushed their heart-shaped leaves out of the soil. Walla Walla Sweet onions are growing in two of my garden 'squares' and this week the pickling cukes and regular cucumbers have sprouted leaves through the earth. And, the beet greens are a little behind, but are coming along alright.
There is something about a garden...