The past week has really felt like a time of transition. On Saturday we ate stewed rhubarb over vanilla ice cream for the first time this year and the temperature hit 89 degrees today. Spring has most definitely given way to summer.
My onion plants are still pretty tiny, but a few weeks ago they were so pale and spindly I couldn’t even see them unless I crouched down right next to the bed. Now they’re visible from a few yards away. I count that as progress.
The peas are climbing their trellises and have just begun to flower. The fava beans look like they’re going to start blooming any day now.
On Sunday I started planting my tomatoes. I like to remove the lower leaves and plant them nice and deep with a big scoop of compost in the hole. All those little hairs on the stem will grow into roots if they’re buried in the soil.
In the flower border the last of the spring bulbs are beginning to fade. These are black parrot tulips. I still like the way they look even as their petals are about to drop.
Next to bloom will be the Oriental poppies. In the past few days I’ve noticed quite a few of these big fat buds emerging from the foliage.
The chive blossoms are just beginning to pop open too.
Last week I began harvesting lettuce and baby spinach. It’s so nice to be eating salads from the garden again! I think this one is Flashy Butter Oak from Wild Garden Seed. I never would have guessed a head of lettuce could be so beautiful.
Just as the lettuce is coming in my fall-planted mixed greens are going to seed. Soon I’ll have to pull them up to make room for the rest of the tomatoes, but for now the bees and I are enjoying their pretty little flowers. I’m hoping to save some seeds from them too.