I will be at Charlotte.
With eggs, probably the last of the collard raab, and some spring green onions. We stuck a fork in our collards and red Russian Kale and they are done.
I will have arugula and our spicy greens mix from the green house. Our spicy greens mix consists of red and green mustards, mizuna, which is a mild Japanese mustard, and arugula.
We usually sow arugula and spicy greens mix directly into the garden beds with a one-row push planter.
This year, we were antsy to get going and sowed a bunch of flats with arugula and spicy greens with the intention of transplanting them into the garden. Wet weather prevented that and they needed to go somewhere so we stuck them in the three prepared beds in the green house.
The growth has been amazing! I hated to start cutting it last Friday, it all looked so pretty but Jenifer reminded me that we were not running a vegetable fashion show..
Field-grown arugula and spicy greens will provide one good cutting followed by 1-2 fair-good cuttings. Green house stuff will yield 4-5 excellent cuttings because of the protected environment.
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