This weeks harvest was 9 1/2 pounds, which brings us up to 38 1/2 pounds. Still a ways from our goal of 400 pounds for the year, but hopefully we will get there little by little. We harvested 2 more cabbages, a few more strawberries here and there, the rest of the radishes, and a bunch of goodies for our 4th of July dinner to go along with the deer backstrap Rod got from a friend for his birthday.
This is one of the small heads of Derby Day cabbage that I am growing in huge pots. I have two cabbages per pot. They are about half the size of the two that I planted in the regular raised bed. Must just be that they have more space, I think I amended all of them with the same compost. We have had inconsistent rain this season, so two or three have splits, so we are harvesting those first. Anyway, the smaller ones are perfect size for just the two of us for a couple meals – coleslaw or cooked cabbage or shredded with tacos.
I pulled up the last of the radishes that were planted early May. They were bolting at this point, so better to save what I can. I was letting the German Giant radishes grow to see just how large they would get – they were as big as an apple! They had a couple bugs in them, so we ate around the bad spots. The German Giant ones are very mild, not spicy, so those are my new favorites since I don’t really like spicy foods. They are super crisp and a great addition to salads. We will grow these again. The little radish is a Scarlet Globe, little more spicy radish flavor in that one. I have been reseeding the radishes as I pulled them, so we will have another flush in a week or so. I just planted blocks of two new flavors too. French Dressing is supposed to be about 1 1/2 inches across by 2 inches long and take about 21 days. China Rose is a winter radish with rose skin and flesh, gets 6 to 8 inches long, and should be around 40 days to harvest. Both are new varieties to me and should be on the spicier side.
We pulled up a head of Garnet Oakleaf lettuce, a few Purple Viking potatoes, basil, the first zucchini, a couple carrots, some peas, onions and celery. The potatoes are soooo tasty! I boiled a couple of regular from the store potatoes along with the homegrown ones so we could taste them side by side. Oh man! And the carrots were so sweet, nothing like fresh from the garden! This is our first year growing celery. I had about half of them die when I finally got them transplanted, but the ones that made it are looking good. The new growth is getting bigger and bigger stalks. I have been trimming off the outer, older leaves for us to use in salad and our homemade salad dressing. After prepping the veggies, all the trimmings go to the chickens, who are always happy to help clean up. They especially love cabbage and lettuce.