Our peas are producing! The elegant vines are thriving in our gardens this year. The delicate flowers are just beginning to produce the first crisp peas of the season. Peas are an incredibly versatile vegetable—try them raw in salads, lightly steamed, or sautéed with garlic.
Photography by Paul Scannell (www.facebook.com/paulscannellphotography)
We harvested our bok choy this week. The beautiful leaves are still young and tender, but the new buds are a sure sign that it’s time to harvest. An Asian green in the same family as collards and cabbage, this nutritionally dense vegetable is excellent in stir-fries. Try pairing it with marinated tofu and seasoning it with ginger and soy sauce.
Photography by Paul Scannell (www.facebook.com/paulscannellphotography)
Have you been by our gardens yet? We just pulled our first radishes of the season. Small red and red and white varieties offer roots for crunchy snacks and salad toppings. Did you know you can eat the greens? In the same family as collards and kale, they are excellent raw in salads or cooked in stir-fries.
Photography by Paul Scannell (www.facebook.com/paulscannellphotography)
