Busy, Busy, Busy...

Pfew... I breathe a sigh of relief as everything on today's agenda was completed.  Well, almost.  But the rest can wait until later this week.  

This morning, one hundred and seventy five (175) tomato plants were transplanted found a new home in more spacious peat pots.  It was a cold and ominous morning, definitely not suited for gardening.  But, I made it work.  Piled on the layers, threw on the old Uggs and set up camp on the only dry space outside, the front patio.  With the containers taking up more space the cold frame seems a little cramped.  

By noon it was decent enough to explore the perennial vegetable space and found horseradish (left) and rhubarb (below, right; and bottom left and right) coming up.
Horseradish?  Yes, the same horseradish that is ground up and preserved with tons of salt and vinegar that is used to make cocktail sauce for shrimp and crab cakes. Horseradish is a pretty powerful spice, and in large doses is poisonous.

Rhubarb... I love rhubarb.  Its sour and pairs really well with anything sweet.  Every year I pick it fresh and make muffins, rhubarb "applesauce" which is boiled rhubarb with honey, and finally rhubarb-strawberry crisp with frozen strawberries from last season.  Rhubarb is a great source of fiber, vitamins C & K, and phytonutrients like lycopene, hesperidin, lutein and zeaxanthin.  Rhubarb helps support red blood cell function, is anti-inflammatory, keeps eyes healthy and is favorable for prostate health.  Please note, however, you cannot eat rhubarb leaves, they are highly poisonous.  The bright red/pink stalks are the only edible parts of the plant. 

Four rows of onions, two of white and two of red, were planted in the large garden this afternoon.  They always look so beautiful when their greens jump out of the ground.  Onions are packed with phytonutrients they are beneficial for cardiovascular health and fighting free radicals at the cellular level.  Free radical formation in the body has been shown to increase one's risk for cancer.  Phytonutrients like quercetin and allicin, which are found in onions, especially red onions, fight free radicals and help to prevent cancer.  

I had to show updated pictures of the blackberry bushes and garlic.  Last week I pruned the blackberry bushes and they have since formed leaves!  Yayy :o)  

The garlic took a huge growth spurt this week because of the warmer temperatures and misting rain.  Garlic is packed with nutrients.  Besides being a tasty ingredient in many dishes, garlic is full of antioxidants and has anti-inflammitory properties.  It has also been shown to support the immune system!  All are great reasons to add it to your favorite dish!

Yesterday my dad made three more raised beds.  Two for strawberries and an extra for zucchini, squash and cucumbers.  In between the set of two and the single will be two trenches of asparagus.  Although asparagus will come up every year, we cannot fully harvest for 4 years to ensure a hardy crop.  AHHH, so tempting!! 

Next week I'll plant potatoes, and hopefully the blueberries, asparagus and strawberries will be ready to plant too!!!