May has been great this year. If we were a baseball player we would have a pretty good batting average. Our weakest hitter so far has been the root vegetables, but hakurei turnips and a few radishes finally step up to the plate. Looking forward to keeping them on the roster for the near future.

A favorite of ours with the hakureis is a curry from this blog exactly 5 years ago in 2011. We also recommend the curried spring vegetable stir fry from 2014.

The Asian greens haven’t seemed to stop growing. This week’s bok choi is a variety called joi choi. The bed it was planted in this April had some remnant seeds of buckwheat in it. These small grain plants are not a real weed problem, as they are easily hoed out or killed by frost. The flowers are an early source of food for flying insects and perhaps a reason we have so few pests this spring.

The herb choice this week is a mixed bunch. See if you can tell the parsley apart from the cutting celery and the dill from the herb fennel. This group of herbs are all ready for picking now and can be used to garnish just about any dish. Try the cutting celery with a stir fry, or the herb fennel with your chard.

We hope you got the email about the  strawberry patch Upick. It is open until it runs out of berries for members and their families. The kiddos who have come so far have all left red-handed. It is supposed to be a beautiful week and we need a least a few folks to keep the patch picked.

In the meantime we can spend some time getting the tomato beds weeded, staked and mulched. Make hay while the sun is shining.