Today I spent a couple of hours getting the plot ready for winter. I ripped out spent plants, pulled weeds and turned the soil. During the process, I found a number of potatoes I had left in the ground, a welcome basis for today’s dinner of roasted potatoes and carrots and pork tenderloin with mushrooms.
The rain kept me from cleaning up more than I had planned to, but I still got to pick some flowers for a little bouquet. Planting more flowers this season was definitely a good idea. I loved having fresh flowers every week this summer and fall.
I also harvested carrots (which we had for appetizers, dipped in hummus), kale, Chard and parsley. I still have carrots, radishes, leeks, Chard, kale, leeks, onions, dandelion greens, herbs and flowers growing in the garden. It has been an extremely warm fall and one of my plot neighbors has some strawberries growing in his plot. Crazy.
Dahlias, Jerusalem artichokes, parsley and foliage
Dahlia, parsley flowers and foliage
The garden plot has started to deliver: radishes, rhubarb and tons of green garlic and scallions. All in pretty shades of red to purple and green. The scallions I harvested today will go in a vegetarian Pad Thai. I love the recipe for 
It has been a cool and wet May here in Boston and my vegetables are loving it. This morning, in the drizzling rain, I put in pole beans and bok choi and also direct-sowed basil – an experiment. In the past, I have always started basil from seed indoors and then transplanted.
