Visit some of the most beautiful and unusual gardens from around the world. Do a little Tootsie Time, NOW! <– Clikky-Clikky friends!
This time last week, the first of the June bearing strawberries were just beginning to pink up. Drizzly, thunderous weather kept me in the house much of the week, and the strawberries out-of-sight-out-of-mind until yesterday when — Lo and Behold — I discovered that the SLUGS had not forgotten about them in the least!
The family enjoyed the ceremonial eating of the first strawberries of the year, despite the fact that they are very very tart. There just hasn’t been enough sun to sweeten them. No one mourned however. We all agreed that a tart berry with a juicy, luscious texture was hands down better than the sour, crunchy things that pass for strawberries in the grocery store these days.
Also, in gardening news this week, the kitchen is finally flooded with spring greens. We won’t need to buy lettuce or radishes from now until the hot weather hits. The turnip green haul is particularly spectacular this year. I will put up a batch of kimchi this week or next.
Meanwhile, a week of rain brought the corn, pole beans and bush beans out of the ground. The peas are flowering thickly.
Hill the leeks to make sure the ends blanch properly.
Dig up the Japanese Honeysuckle and Autumn Clematis re-emerging on the fence line.
Harvest strawberries and peas
Keep an eye out for aphids on the plum trees
Mow the grass I haven’t killed already.
Plot more grass murder.