I had a wonderful day yesterday, planting and foraging in the garden, and enjoying the first substantial harvests for the year.  Yes, we’ve picked things here and there, some salads and herbs, but we are finally seeing the fruits of all our March, April and May labors, providing a June feast! 

You may remember our post about growing potatoes in stackable boxes…yesterday I pulled the forms and found early spring potatoes.  They are crunchier when harvested freshly and become softer and creamier when cooked.    Here they are lightly boiled and then fried in Spectrum Organics Palm Oil Shortening.

Red Norland Spring Potatoes

The children enjoyed juice from the first batch of Nanking Bush Cherries.  Since the berries are difficult to pit, we boil them in water to release their juices, add a little organic sugar and the children pour this over ice cubes for a refreshing drink.  The additional benefit of Nanking Bush Cherries is that they make a wonderful edible shrub or privacy hedge

Picking Nanking Bush Cherries

While we’ve already been enjoying the butter head lettuce Four Seasons, yesterday I harvested our first white Radicchio and they two combined made a delightful and completely non-bitter salad.  Four Seasons is showing off with its brilliant  red accents.

White Radicchio and Lettuce of Four Seasons

The Chicken is a broiler raised here on our farm.  It spent over six hours on the smoker yesterday with fresh herbs – thyme, sage and oregano – placed under its skin and in the cavity.   It makes a tender supper and amazing chicken salad. 

Smoked Chicken with Herbs

I hope these will encourage those who haven’t yet given gardening at try!