|Here’s a little of Ayse’s news about what’s going on up at Marvellous Edibles:|
“We finally finished potting our mini tomato, eggplant and pepper plants. I think we have close to 5000 pots, and we are running out of space. We usually plant these the earliest mid May. I know some people plant them way earlier, but if we are having a cool early summer, they don’t grow and just look miserable.
My experiment with deadly hot pepper seedlings is going well. I have peppers that I have never heard of before: Names like Trinidad Scorpion, Jagalah Brown, 7 pot Dragon’s Breath are quite new; let’s hope they fruit well in cool Grey County. All the new brassicas and Swiss Chard have germinated and will grow on till we are ready to plant them. If there is any space left in the seedling greenhouse, we will start herbs such as basil, dill, coriander and flowers. I like growing flowers in rows between the vegetables because they attract beneficial insects and bees, and they are so pretty to look at. Most of the flowers we grow are edible as well.
Last week’s wild dandelion harvest was a success. I am picking more this week. The best location for them is between the rhubarb plants that just started peeking out. This way I am weeding as well as picking a much loved wild green.” [Editor’s note: Early spring dandelion roots and leaves are among the most nutritious of foods, but be sure to get them from a clean source. Wash the greens in very hot water to remove some of the bitterness and fry them with onion (and bacon if you like). The roots are also edible. One way to prepare them is to scrub or peel the roots to remove the surface layer, chop them as you would carrots and boil them.]