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Blooming, Growing, And Ripening

The sage in bloom is like perfume…


These plants looked very sad this past winter, and probably would have frozen to the ground the winter before (2014) if I had had them at that time. But now the leaves are as happy as could be, and the plants are flowering! When herbs begin to flower they always add a nice dash of color to a vegetable garden.

Check out these green onions:


Would you like to know the cheap way to grow green onions? Sure you do! Go to the grocery store and purchase a bunch of them. Eat the green portion however you like – raw in a salad, stir-fried with other veggies, cooked in a soup or with pot roast, whatever. Save about two inches of the root bulb, and plant the bulbs, up to sixteen per square foot, in your garden.

The greens grow back, and you can “cut and come again” the green tops.

I planted those green onions last spring, and now they’re going to flower. I’m not sure if you can tell by the photo, but they are huge compared to the pencil-thick onions they started out to be when I first bought them.

And now, onto more fun edibles…

Look! One of the first sugar snap peas:


The everbearing strawberries have already started turning red; yesterday, each of us enjoyed one. Following are photos of several others that are about ready to eat.

ripestrawb1 ripestrawb2

But let’s be real. All the berries on this plant started to ripen before their time, then shriveled up. I’m not sure why, except that the dirt the plant is growing in was unmulched. Maybe it got severely dehydrated?



I’m not sad about it, though. There are TONS of June-bearing strawberries growing, so we’re going to have a lot more fruit than we did last year, even if they all don’t turn out right.

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