Early spring means late spring in the greenhouses. And late spring in the greenhouses means it’s probably time to evict the winter residents. I’m moving through second, third and even fourth harvests from the greenhouse beds while on the way to pulling them up altogether. I’m feeling a bit of pressure to stop, drop and eat! It’s time, you see, to transfer the tomatoes and peppers to nursery hot beds.
So, we’re on a green binge.
Especially now that the new push of growth has begun, I look, eagerly, for sprouts and leaves. And nearly everything is fair game. This is the time of year to eat what you could never find at your grocer’s, or even at a farmer’s market. Order up!
Carrots: 1. Roots of course but 2. did you know you can eat the ferny leaves too?
And I am not above eating the roots of plants that are arguably grown for other purposes. Parsley and celery fit this bill. They require a bit of scrubbing but they taste just like celeriac, the fat root of the family.