2. Dandelion greens (Cicoria) and garlic scapes. With some basil (from the store, as my plants are still too small) , some pine nuts, grated Parmesan and good olive oil, these will make a nice pesto for later this week.
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.
In my garden I have currently growing: rhubarb, scallions (already harvested those two twice this season), strawberries, radishes (almost ready to harvest), carrots, parsley, leeks, beets, kale, chicory, Swiss Chard, bok choi, Brussels sprouts, garlic, peas, arugula, potatoes, pole beans, basil, spring greens and flowers. For flowers, the tulips have faded, but I also planted dahlias, nasturtiums, sunflowers and zinnias. And the borage keeps coming up everywhere of course, as does the mint and the lemon balm.
