We’ve had a heat blast here in Seattle, and while some plants are loving it (the blueberries and strawberries) some plants are kind of scaring us with their enthusiastic embrace of the elements. We cut back an adirondack chair’s worth of parsley this evening…
Also, we cannot eat enough bok choi. It grows as fast as we can steam it. Which is wonderful because we certainly love bok choi!
And finally, there was a scare with the tarragon this winter but it seems to be coming back as good as new. Putting some fresh new soil and fertilizer in its pot seems to have been a good thing.
Going to eat that with some cold orzo lunch salad over the next few days.
- In the Garden in May: Bok Choi and Climbing Peas (seattlefoodshed.wordpress.com)
- April Gardening in Seattle: Fertilizing and Flowers (seattlefoodshed.wordpress.com)
- Bok Choi & Spicy Garlic Prawns over Rich Brothy Udon Noodles (seattlefoodshed.wordpress.com)