Harvest Time

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The microgreens that I have been sowing weekly the last month or so are doing well and ready to harvest.  Although the leaves are still so small that a lot of leaves have to be cut to make a meal.

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Chris cutting some leaves for a delicious salad for tea.

In the foreground you can just see one tiny tomatoe seedling.  The ones that I showed you a week or two ago have made a great recovery and I have now pricked most of them out.

Other crops that we are harvesting now are some fresh herbs that we have overwintered in the conservatory.  The most successful of these has been the mint which has been a very welcome addition to our salads.

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I put a few roots into a bag of compost that had had tomatoes growing in it.  I added a handful of seaweed meal too as mint is a hungry plant.

We have also harvested the first of the forced rhubarb and had a delicious crumble for tea on Sunday night.

With luck there should be many more pickings of rhubarb this year.  I moved two pieces of the crown to a new site in December.  The plant that is left is going to be dug up at the end of this year.  This means that we can keep on harvesting it for as long as we want.  Usually we would stop by early summer in order to let the plant replenish its stores ready for the following year.

 

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