Even though the skies were overcast all day Sunday, the temperature felt invitingly warm for gardening, and I’ve been itching to plant April vegetables. The weather is flirting with coldness at night, but warm enough with the promise of spring that you can go ahead and plant your April vegetables. I checked the soil thermometer and … it’s warm enough to start planting!
Fennel We’re experimenting with planting fennel this season. We love the crisp bulbs and the leaves for flavoring fish dishes. But we’ve heard it’s tricky to actually successfully grow the darn plant here in Seattle. They can bolt. They can just not grow at all. Or they can get woody super fast and then you’re super sad. You may find you have the best luck with one of the newer, hybrid varieties of fennel.
We’re also planting beets. Between the actual beets and the bulbs, you can’t go wrong. They’ll balance out our gamble with the fennel.
What else? Carrots and Arugula are going into another bed together. Last year we binged on arugula, including these incredible egg salad sandwiches with lots of arugula, and arugula pesto with toasted walnuts.
Up closer to the house, we’ve planted some cilantro and dill, so we can dash out of the kitchen and grab some fresh herbs.
Elsewhere in the garden, the pear tree is starting to bloom.
And the kiwi is looking happy after its fertilizing last month.
The red flowering currant is red. And flowering.
And Walnut – our stalwart gardening consultant – is pleased with our work. If Walnut’s happy, we’re happy.