Late Spring Kitchen Garden
Peonies are such a fleeting flower…. with a bloom time of a few weeks, if that. Add a late spring thunderstorm and it’s even shorter. My tables are now filled with bouquets of pink and white double peonies and royal blue Siberian iris. Absolutely worth it in the perennial or kitchen garden. (Peonies grew in the first monastery gardens.) They are not edible, of course, but valued for their fragrance and beauty. They also attract beneficial insects.
The late spring garden means that the frost free date is past. My beans are planted under the trellises with some twine added so the little tendrils can find their way. The garlic bulbs will not be fully mature until later in the season. Dig some up now and it looks more like a large green onion or leek. I just cooked some up along with some shallots and radishes for a spring pasta. Green garlic can be cooked longer than fresh garlic so I allowed these to caramelize in some chicken drippings with some added olive oil. It’s a different flavor than fully ripe garlic.