Two lovely bulbs. These will be eaten tonight in a wild pork loin dish.
The tops of the fennel were huge - it seems such a waste not to use the tops, but I have never used them before, have you? And if so what for?
I cut my fennel bulbs off at ground level leaving the roots in the soil. I find that the roots re-shoot with more baby fennel and that these ones grow on pretty quickly as their roots are big and deep.
There has been lots of parsley too, so much so that parsley now features in one of my vases.
The frosty mornings have pretty much nipped back my chilli plants and I suspect it wont be long before the plants are knocked out completely. I have been picking chillies - green and red - to make sure I get the most of the produce. Still, when you think about it, it is pretty good to have chillies survive into late June when I live in a frosty mountain area.
Wombok and spring onions
Wombok and spring onions are featuring in many meals, mostly stir-fried and in Asian-style dishes.
What's coming up soon? Purple cauliflower - they are looking so pretty.
How are your pickings?
I am contributing this to Daphne's Harvest Monday. Soon her blog will feature pickings from around the world.