One of the things I love about summer is being able to harvest from my own garden. After last year’s nurturing of 8 tomato plants over many months with the result of tasting just one tomato, I went all-container this year. And I’ve already been able to indulge in a few tomatoes (albeit it they are tiny wee cherry tomatoes but, my goodness, how they burst in my mouth with sun-drenched flavour…)
This is the first summer I’ve planted lettuces – the Romaine is an amazing thing. I cut enough for a salad or two and a few days later, enough leaves have grown for another salad. Next summer, I am definitely planting more! Alas, the chard is not doing as well…
Inspired by a post last week, I made a chimichurri sauce over the weekend with parsley & oregano from our “garden” along with our home made red wine vinegar. The other night we had it with grilled lamb chops rubbed with chopped rosemary from that same “garden” along with garlic – and it was amazing. Thank you Hungry Sofia for the chimichurri recipe!
Query for any garlic growers out there: the SO is growing heirloom garlic this year in containers and they are coming up wonderfully but we have no idea what to do next. Do we harvest in the fall? Do we bring them indoors for the winter and then harvest in the spring? Any tips would be much appreciated!