Sustainable Community Garden, Washington, DC - Edible greens and things

I expected I wouldn't be able to keep up with this blog; two weeks have gone by. In the interim, I had the opportunity to tour community gardens in New York City (Brooklyn) on a tour associated with the United Nations Commission on Sustainable Development, hosted by World Hunger Year and Just Food. Great engagement with and by the community in several community gardens - oases in what are otherwise food deserts.

Back in DC, lettuce, spinach and green onions are ripe for the picking. Did I say on April 29 that the spinach couldn't possibly consider bolting after three 90-degree days in April? Well, some spinach is bolting, 9 weeks after planting. At least the incipient flowers are quite edible; I usually top the bolting heads and might get some green growth lower down.

We ate a fabulous spinach salad in a neighborhood restaurant and have done a decent recreation: carmelized onion, enoki mushroom, bacon, pear, goat cheese and barely warmed spinach. Delectable!

What have I done in the garden since 4/29? Planted green beans, edamame (Johnny's Black Jet and Butterbean - need to order some Envy), 2 brandywine tomatoes planted around May 5. It's never clear if planting this early is worth the effort; plants don't seem to grow too much, and I think are more susceptible to disease. I'll plant more tomatoes in the coming week or so.

At a couple of sugar snaps today. They should be coming in soon in quantity to bring home for supper! Every thing is looking healthy and vibrant.

Finally, there I am, beside the tiny and symbolic patch of rye, fully headed, just left there for fun. One patch of hairy vetch left, just awaiting tomatoes!