The first potatoes have begin to flower in the fields. Once pollinated, the plant will begin to set tubers in the ground which will grow over the coming weeks. After the plants die back, the harvest will begin.

Plant Spotlight: All parts of the bulb fennel are edible. This Mediterranean plant is often associated with its capacity as a digestive aid, as in the sugar coated fennel seeds brought to tables after a meal in some Indian restaurants. The vegetable is a striking sight in the garden with its bulbous white base, hollow green stems and abundant airy fronds waving at the top. To harvest the full plant, use a sharp knife to cut below the base, under the soil surface. The plants licorice flavor can be used front and center in a dish by keeping it raw (such as slicing thinly into a salad) or it can be tamed with grilling, roasting and even lacto-fermenting. After these treatments the flavor has mellowed and has a hint of sweetness. Among other things, fennel pairs well with carrots, celery, tomato, potato, parsley, thyme, almonds, parmesan, chicken, and citrus.

Summer salads have begun! Spring salads are loftier with the first greens and herbs of all shapes and sizes. The summer salads incorporate the bulkier items maturing in the garden such as carrots and beets. These beets were boiled ahead of time and their skins removed before dicing. To remove the pre-cooking step you can grate the roots. Chickpeas/garbanzo beans are a fabulous base. The dressing is so flexible, sometimes we tend towards a spicy mustard base, sometimes ginger as a primary accent and often a simple oil and vinegar with a pile of minced herbs.