The ornamental cherry trees which line the street between the Chef’s garden and the hotel have put out the first of their blooms. It does not seem like it has been warm enough for blooms, but the trees are waking from dormancy because nights are shorter in addition to gradually warming temperatures.
RHUBARB | In another month, the garden should have rhubarb. It is hesitantly emerging as if it expects to be knocked back by freezing temperatures. However, the temperature has to drop into mid twenties before the rhubarb is seriously damaged.
GREEN GARLIC | You can start to think about green garlic. At this moment in time, it seems to be short, just like the leeks, but master hardener, Anna Ashby, is hopeful that will change as the weather warms.
RADICCHIO | The garden still has small radicchio heads. They are beautiful, resilient plants. They are sweeter because of the freezing weather.
PURPLE BROCCOLI | Purple broccoli is hanging in there. The garden still has a remaining variety which is not ready yet, but it should be available well into April.
LETTUCE | Lettuce is ramping up. The gardeners are harvesting more frequently and harvesting more each time.
ARUGULA, RADISHES, & FRILLS MUSTARD | The same is true with radishes, frills mustard, and arugula. The gardeners are keeping the stock tank raised beds productive.
MICRO-GREENS | Micro-greens are growing well. The JORY kitchen will
continue to use them lavishly.
We hope to place a second owl box this week. Now all we need are the owls to come nest above the gopher condos.
This is the earliest of the daffodils in the garden. They add early Spring color. See you in the garden.
The Allison
