One of our first harvests each spring is the peas. The sugar snaps and snow peas, especially, soon after the asparagus kicks in. It’s a challenge, keeping up: you need to pick the vines every day or two, while racing the first heat wave. Then it’s a matter of removing the pea vines so the cosmos and cabbage coming up underneath can breathe a bit more.
What we don’t eat now or prepare for the freezer will wind up in the compost, a sorry alternative.
Do you have any idea how delightful it is to serve the survivors on a cold day in February? Priceless, as they say.
Jnana's Red Barn 