Very happy to have reached the time when there is enough harvest from the garden to provide for daily meals. The varieties may be a bit limited, but always a milestone in veg growing everyyear, a proud moment.
On top of Pakchoi, Takchoi, radish, cos lettuce, goji leaves and herbs, now Daikon is ready too. This daikon from Japan is harvested at medium size, the leaves are tender enough to cook as stirfry for in soup.
On the fruit side, strawberry is the first to ripen, next should be gooseberry.
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