The weather has been strange this year. Winter didn’t feel like winter at all and the official start of spring passed by without much notice because I was already wearing sandals before the big day. However, having an early spring means that our garden popped a little early this year. The chard (above) is going crazy even after I whacked it back so we could add another layer of soil to the bed. The green onions are in the same bed, along with a few weeds that require daily attention and some surprise potato volunteers.
The Brussels sprouts (above) are a new experiment. I happen to like Brussels sprouts if they are cooked properly, not drowned until all the flavor is gone and the texture reduced to mush. They are delicious when roasted, and I managed to convince Michael to let me try them this year. So far the plants have almost tripled in size since I put them in the ground two weeks ago, a good sign.
Our artichoke plants wintered well and we have three chokes so far, one large and two small. Those babies are going on the grill very soon.[Disclosure: This blog earns a small commission through affiliate links.]