The horseradish in our garden is finally well established. It is easy to identify and is really a wonderful kind of green foliage.
These are a couple of the roots from the first harvest (first weekend of May) in our kitchen sink. It takes more digging and pulling than I ever imagined to harvest this. It’s quite sturdy and likes to spread out a lot. A white turnip-colored hot carrot. My blender didn’t want to chop it up until I chopped it into tiny pieces for it first. Someday, we will have to buy a food processor I guess.
It was really hot if you take a bite out of it. Live and learn. We had to have steak for dinner just to try out a homemade batch of horseradish. Suffice it to say, that we need to work on our recipe for that but it was really fun anyhow.
I was able to make a tincture that calls for it and it will be ready to share about after the end of the month.
Asparagus Begins with the first asparagus harvest on 5/13 this year. YUM! It is quite the cold weather starter. Years ago I established one twenty-five-foot row of asparagus, starting with roots from the store (expensive). Then saving seeds to plant later. It took “forever” (3 years) before we could experience any fruit for the labor, but it is totally worth it.
Today 5/22 was the first of many harvests that will be following. We planted an additional 6 rows three years ago and have attended to them successfully, resulting in this wonderful vegetable in the bucket now.
I only did 4 of the 7 rows that we have established. So today’s picking amounts to 5 gallons approx. I pick one-half today, then the other half tomorrow. After that, I start over. I love this crop but wish it wasn’t so short. If anyone knows tricks to extend harvest please let us know. We are always open to new and better ideas. Bon appetite!