Transplants, lunch, dinner

hardening off outside

I worked in the greenhouse this morning, transplanting teensy baby plants (primarily quinoa plants and mixed salad greens) that had grown too close to each other from the April 1st planting.  To do this required washing out six packs to reuse, adding potting soil, using a dibble to prick out the little plants, and then labeling them before setting them back on the heat mat in the greenhouse.  There are some plants from earlier seedings that are ready to go out into the garden.  Here is a picture of some of them. I usually put plants out of doors for a few days to harden them off when ready.

Soon to be hardened off

One other nice thing about gardening is the ability to eat the results of our work with nature.  Yesterday, I made lunch from different salad greens and dinner from the asparagus patch and from some young beets.  Yummy!  We had the beets simply sliced into rounds and steamed, the asparagus steamed in an asparagus cooker, and quinoa, all with an alfredo sauce.
Here are pictures of the produce before the meal preparation

kale, chard, beet greens, spinach, radicchio, green  lettuce, red lettuce

asparagus, beets