I have been harvesting lettuce, radishes, collard greens, cilantro, dill, sage, parsley, nasturtium and swiss chard pretty regularly from the garden (all the kohlrabi has been eaten and replaced with growing tomato plants). This past week we enjoyed a cucumber, a small zucchini, basil, scallions, jalapenios (from Danielle's plant) and red onions. Small green tomatoes are growing on most of the tomato plants. The zucchini plant is growing larger than what I initially thought it would and brought too much shade to the neighboring thyme plant. I had to remove the thyme & replant to where I had harvested the red onions.
The greens (collards/chard/basil) have mostly ended up in pasta dishes and omeletes. The radishes, cilantro, parsley and lettuce have appeared in salads and tacos/tostadas. I've pickled the kohlrabi & radishes in apple cider vinegar for salads. The dill has found it's way into chicken salads and fish recipes. The nasturtium leaves I've used in omeletes and paired them with their flowers for salads. I'm looking forward to including nasturtium flowers/leaves in spring rolls this week with cuttings from five thai basil plants that are now growing.
