Rooting for the roots
This is a good time to get more root crops going, so I found some space near the garlic that I thought I pulled and the carrots that over-wintered. I crammed beets, parsnips and more carrots into this bed this past weekend.
The plant with the big green leaves in the center of this photo is rhubarb, which I planted several years ago and which doesn't ever get much taller. I don't know what I'm doing wrong... everybody else can grow rhubarb and mine refuses to cooperate. My husband is not too sad, since he thinks rhubarb is a waste of good garden space, but I like it.
I took a pic of the parsnip seeds because I thought they were interesting and not like any other seed I've planted.
Although I had my doubts about planting parsnips, I have to admit they are delicious when roasted with a little honey, olive oil and fresh thyme. And baked beets are equally delish.
It's way cool to have so many things already growing in mid-April. I highly recommend over-winter crops and perennial herbs - it's easier to get enthusiastic about planting if you're already harvesting something.
I'm not actually digging the garlic yet, but I do raid the greens and use them in anything I can think of - I made tuna melts with chopped green onions and garlic scape, and some of this pretty herb, which is called salad burnet and tastes faintly of cucumbers.
Seriously good tuna melts.