Just weeks ago, the above little babies were all I had to show for all my prophesying of the return to the Victory Garden (more on that later). The peet pots for herbs were cute and uniform and rustic-looking, but also seeped moisture out on every side. So I returned from out of town for a few days to find that while the other party’s tomato seedlings were doing just dandy, my herbs looked pretty sad.
This formerly teeny arugula and mesclun mix, however, had blossomed. Yesterday I finally dared to pick, along with the abundant and flowering chives and even a couple varieties of mint.
Everything edible in our garden, in other words. I made the perfect little lunch salad with it and other odds and ends lying around (yes, we have orange-flecked chocolate lying around).
First Spring Garden Salad
1 Bulging Handful Arugula, Mesclun, Chives, Mint and Chocolate Mint from garden
1/2 Red Bartlett Pear, sliced
1 tbsp. Creamy Goat Cheese
1 Smattering Pumpkin Seeds
3 Squares Green & Blacks Mayan Gold Dark Chocolate, coarsely chopped
Simple Balsamic vinaigrette
Looks like I’m not the only one making these funny combinations.
P.S. I have since applied the same plant-straight-in-the-pot-outside technique that worked for the greens to my other little herbies. It is now warm enough, and a certain tough-plant-love advocate I know thinks maybe this treatment will engender stronger, braver, and more resiliently delicious herbs & veg. Or perhaps he is just invoking a Darwinian approach to cover for not watering my herbs while I was gone for the weekend. We’ll see how this goes.
One thing I know: we’re gonna need lots more pots for lettuce.