Thanks to a few April showers, the garden has really taken off. The greens are outta control! The chard is tall, up to my waist and mustard leaves are gigantic. With temperatures inching towards 90 degrees again this week, many of the greens are bolting faster than we can pick them.
Flowering greens are a sign that even hotter weather is just around the corner and soon they will be replaced with summer veggies. Of course, bolting turns the leaves rather bitter; but it sure offers a pretty sight and the bees are just lovin’ it! Even though the leaves of the arugula, kale or mustard maybe inedible (for those with delicate taste buds), the young buds or stalks are edible – even the flowers, too! Yep, you read right – edible and tasty, too. So don’t “plow under” those greens just yet!
You can saute, stir fry, or steam the flower stalks or sprinkle the pretty flowers in salads or pasta.
Take a walk through our May garden…
How’s your gardens coming along?