Sunshine, Oh So Brief!

I have not blogged for a couple of weeks, because, it was such horrible weather – rainy patches and cloudy sky for almost everyday – since my last post. Was it that the weather that made the plants so depressed or the people so unenergetic? Anyway, yesterday was full of sunshine and warmth, the whole day was sunny with temperature in mid-twenties and humidity 70%, perfect weather for growing, which is when Fiona decreed the spring has finally transfer power to summer.

Well not so quickly, today it’s turned damp and foggy again and the weather forecast is for the week to have more rain patches and humidity of 90%-100%. How can we have 100% humidity, I ask myself? No wonder many of the flowers died, including the borage that was blooming with purple flowers before the dampness set in. Now I am pondering the same fate for the next batch of squash flowers.

The lettuces are doing fine despite all of this. We have harvested one full tray of endive leaves and made a beautiful salad tossed with red leaves lettuce, spring onion, tarragon and sage. A little balsamic vinegar and olive oil together with Canadian Angus beef and sausage, it’s a typical farmer’s dinner.

Dampness or not more seedlings are sprouting – garden lettuce, Taiwanese Kuai Cai, apple cucumber, chili and others. Fennel is growing into a young adult and rosemary continues to spread her wings. The fig trees are sending out new leaves so that in the summer it can dance with the sunshine. miraculously the deemed-to-be-dead basil seed bed came back to live with more first leaves emerging. So we just have to brace of the last days of the spring-mother-nature and cheers the summer to arrive.

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Salad Unlimited

This site was launched this morning, and I have been receiving some very good comments already. Thank you so much to all of you that have taken the time to comment to make my blog better.

My growing have been going on for quite a while now and although my squash plants had never gotten any pollination because of the weather, one vegetable I have been able to enjoy (fresh from the garden) is my endive and red lettuce leaves.

The other night, we had a dinner of BBQ steak bought from the market but we have also been able to sample the lettuce grown hydrologically on my balcony. Of course the plants were not mature enough to be harvested as a whole head of lettuce, but it didn’t stop us from cutting one leave from each plant to make a nice big bowl of salad. Toss them with balsamic vinegar and our own basil olive oil, it’s a dynamic green salad to go with grilled steaks.

Think about this, the lettuce will continue to grow but we can just pick a leaf off everyday to make our salad. My supply will definitely be limitless.

By the way the taste was superb (really blowing my own trumpets here) and what can be crisper and fresher than leaves picked from the plant and served on the plate in a matter of minutes?