The garlic is a good four inches out of the ground, both hardneck and soft.
The Swiss Chard (silverbeet) that overwintered in the vegetable garden is putting on new growth. In a week or two, we’ll be cutting it for the table again.
Time to pull the surviving carrots, leeks and beets, and prep the bed for its next residents. The carrots are a little worse-for-wear this spring; their tops having been exposed to the elements all winter, instead of tucked snugly under a blanket of snow.
No big deal – it ain’t a beauty contest!
Over in the Herb Beds, the tarragon is beginning to wake up, and there’s new growth on the sage and oregano. The chives in the front bed have poked their little green noses up from under the straw-colored stems of last year, and the lavender and rosemary are showing signs of life.
We are having the kind of Spring that New Englanders dream about…gentle and soft, warm and (mostly) sunny. The stuff of myth and legend in our part of the world. I could sit under that sky and enjoy the sun on my face all day long…
But, there’s pruning to do….