The fall planted kale, which has been our garden mainstay this spring, is about done. But, there are a few edibles just barely ready or almost ready.
|baby lettuce, to the right, radishes, getting there, to the left|
|garlic and shallots, whose greens I can cut for flavor|
|crimson-stemmed chard (these red stems have a phytonutrient|
called betalain, useful as an anti-oxidant against LDLs)
|Fordhook Swiss chard|
|chives are abundant, and the blossoms are just now ready|
for making vinegar or tossing in soups and salads
|perennial herbs, sage, oregano, thyme, sorrel|
|lots and lots of rhubarb (had some in gelatin the last two nights)|
|a trio of mints, pineapple mint, peppermint and spearmint |
I pulled this pot on the deck, up against the door to the kitchen.
The winter was so mild that I never had to bring it into the garage.