Look at these lovely greens! They may be growing slowly, but with these mostly new varieties, plus the old standbys of lettuce, kale, and arugula, I have enough to take some trimmings now and then, and they should explode with growth by March. (Fingers crossed no arctic blast is coming!)
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| Tokyo Bekana--a loose Chinese cabbage for salads or cooking |
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| Slowly growing Brussels sprouts |
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| tat soi--also good raw or cooked |
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| Fava beans--blooming too early? |
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| An assortment of pak choy, tat soi, and komatsuna (I think) |
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| Turnips, plus some self-seeded mache in the corner |
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