Usually I plant my garden on Mother’s Day with my husband and the boys –it is their annual gift to me.
This year, we did things a bit differently. We had someone help us with the yard and basically ripped all the flowers out of the beds and replanted with edibles. This took place before May began and gave us a good jump on the season. By the beginning of June we were reaping massive amounts of garden greens from the front yard and having huge salads each night to keep up with the garden yield.
Combine this micro-farming experiment with our CSA share and all-in-all we are experiencing quite the bounty of fresh vegetables this year. It’s amazing! Many friends are sharing in our good fortune (and concomitant good eating).
Getting the garden in early has numerous advantages including a longer growing season. While I usually have green tomatoes in August around the end of the month, each year the plants die heavy with fruit on the vine with the arrival of the first frost in September. However, this year things may turn out differently. The tomato plants are already fruiting; I think we will have ripe red tomatoes by my birthday (early August). This is a good thing as my husband won’t partake in a store bought tomato! He will be very happy this summer. In fact he already is, other than my regular ritual of piling pounds of salad on his plate each night. I need help consuming those greens –can’t do it alone.
Our massive crop has prompted me to become quite creative with dressings in order to mix things up as best I can. Here’s one of my favorites.
- Combine all ingredients in a jar
- Shake well
- Drizzle dressing over your favorite salad greens
- Store remaining dressing in jar in refrigerator
- Keeps for 2+ weeks