Our freckles lettuce also came back. I didn't have the heart to tell it that we never liked it in the first place - look! It is so cute and freckly! (And bitter, unfortunately). Other than the plants that came back on their own, we planted a few pepper plants, a tomato, soy beans, beets, carrots, and still need to go find new basil.
I was happy, however, to see chive blossoms again. So far I've added them to egg salad, besan puda (savory chickpea flour pancakes), and today added them to some tofu with black bean sauce, along with some chives. They have such a lovely, light onion flavor, something we never would have had a chance to experiment with had we never grown chives in the first place. Does anyone know if you need to replace chives or if they are okay to just keep reusing? They seem tasty and productive.
And since I can't help but share it, here is the tofu dish:
That freckle lettuce sure has personality! My arugula reseeded itself all over my lawn (which has so little grass that at least the arugula adds some green!), but I don't have the heart to pull it up without eating it. As for chives, you can keep using those forever, as far as I know. I started some several years ago from a cutting from Dan's grandma's garden in NY (which were invariably chives that had been growing for several years before that), and Jon still has them in a pot in Dallas that I had to leave! My experience was that as long as you cut them down to about 2 inches tall, they'll just keep coming back and expanding slightly each year! I love chive flowers...you're inspiring me to go plant some chives right now!
ReplyDeleteI love plants with personality. That's the great thing about heirloom seeds. We get most of ours from Sow True in Asheville, and have had a great experience with them.
DeleteThanks for the chives advice!!
Envious of your garden space! Congrats on having one and keeping it going, even if there are volounteers. :)
ReplyDeleteI bet you will have space for a garden soon! I believe!
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