Shown above is our first harvest of the year--a salad of baby greens and spinach that was wonderful when tossed with mozzarella cheese and oil and spices. Of special note is that this harvest is at least six weeks earlier than our first crop last year. This is partly due to the unseasonable warm Spring we've been having, but also to starting seeds earlier and having a better indoor growing setup coupled with an outdoor cold frame to extend the growing season back several weeks.
My goal this year: a four-season harvest! Stay tuned for how we will do it...
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