This celery patch was revealed from among the weeds yesterday afternoon. In the background of the photograph is a pile of grass clippings with which to mulch the plants until mature.
I tasted a stalk right there in the garden. The flavor of home grown celery is unlike any of your store-bought, shipped from California celery. Much of this will grow to maturity and be processed frozen. The culinary use is mostly for winter soups. Integration of the growing patches with the kitchen is what a kitchen garden is.
I harvested the largest kohlrabi and cleaned it in the kitchen. The flesh of the bulb tasted almost like butter: soft, mild, and delicious. Gardeners keep saying the leaves can be eaten. That’s a true statement, yet there are so many greens available kohlrabi leaves get neglected… and composted. There are six more plants in the first succession. When I harvest them, I might use the leaves as the base for more vegetable broth. I might not.
The forecast is for rain beginning at noon. Once the sun rises I’ll head back out to continue weeding and mulching. It’s much of what gardeners do in June.