Greens and daisies

It's that time of year again. We are bringing in tons of greens. For example, today I went out at about 11:00 am and picked a handful of lettuce, baby bok choi, sweet peas, radishes, and green onions and mixed it all together for a salad.

We ordered a scale to keep track of the amount of veggies we bring in. We are keeping record of it all on a clip board for now but I plan on charting it as we get in more food. For the first week we brought in 11.5 oz of spinach, 26 oz of sweet peas, 9 radishes, 22 oz lettuce, 15 oz baby bok choi, 1.5 lbs of bigger bak choi, 1 lb young turnip greens. And our spinach is huge.

We loved looking at it so much we just had to take a picture! Is it because of the compost tea?

This is the bak choi bed. This is an asian green that we use just like the other greens--in stir fries, steamed or chopped really thin in salads. We like it because it is a more heat tolerant than salad greens and more tender than traditional southern greens.

Here's the lettuce bed.

So I also had a birthday last weekend--yes I am 32 years old now. Thanks to all my friends and family who contributed to a wonderful weekend. I took a road trip to Nashville to meet up with my best friends from Indy. We all have soar jaws from talking and laughing so much! I got home in perfect time to receive hugs and kisses from my wonderful family, lots of birthday cards and a package with a new zoom lens! I tested it out on the daisies that are blooming in the back garden. What do you think? The pictures really don't do justice to the beautiful flowers. I really do love having flowers all over the yard.