There's lots of this. Napa cabbage.
Although the the first pick doesn't have a very tight head I'm not complaining. You can see what dish I made at the end.
Homegrown broccoli is so tender there is no need to peel the stalks.
And lots more peas in the making.
This particular snap pea is called Cascadia. It is tender at all stages even when the peas have fattened up in the pod. You'll find it at Botanical Interests.
Delicious peppery arugula. Cut and grow back again.
Dinosaur kale, delicious stir-fried in olive oil with garlic.
More peppery mustard greens.
Beds of chard and broccoli.
Multiplying onions, from Bob and Renee. The lemon tree came out of the potting shed today and received a root pruning. We lifted it out of the pot, amended the soil bringing it up to the right level and pruned some of the long straggly roots.
I finally got around to thinning a row of the beets the other day, putting the trimming in a green smoothie.
So this is the salad we had the other night using the Napa cabbage. It is Asian style with a peanut sauce. You can add whatever you have on hand. I used cauliflower, carrots, radish and bean sprouts. Topped with scallops and shrimp it makes a delicious meal. I have Renee Studebaker to thank for the recipe, which she shared in the Austin American Statesman years ago. It's one of the reasons I grow Napa Cabbage.
Now to go outside and pick dinner.