As the season kicks in to high gear here at Amyitis there seems to be less to say and more to do. Well that is not totally true. In fact, I have so much to say I don’t know where to begin. Do I begin with the huge debt of gratitude I owe to all of my volunteers and clients? Do I begin with the extreme quality of the baby greens we’ve been harvesting from the gardens? Or, do I begin by talking about the challenges of growing for a new restaurant? While all of the above are topics worthy of further missives, I will stifle my will to blather on and simply say that Amyitis is moving rapidly forward. And, if the results we’ve seen so far are any indication of what is to come, we are in for an exciting summer full of challenges and triumphs.
The recent SF heat wave has shot things into full summer at the gardens. The heat is such a stark contrast to the cold snap that came just before it, I often wonder how plants manage to hold on. Well, I guess that some do and some don’t. The cold nights we recently had paired with the wind in the evenings has wreaked havoc on our squash and basil. Most all of the squash and basil transplants either stunted or died. Hopefully, after some more in-depth investigation we can actually grow a decent squash plant this summer. They’ve always grown like weeds before. I am unsure of what we are doing wrong there.
In other news, the tomatoes we started in the basement are outside hardening off… and just in time for the heat wave. That was lucky timing. They are a bit leggy but I think that they will adjust to full sun quite well. We’ve transplanted them into 4″ pots to give them a bigger root ball and a thicker stem before we let them go off on their own.
We couldn’t be happier about the quality of the arugula, mizuna and lettuce that are coming out of the gardens now. I can shamelessly say that they are without a doubt some of the best greens I have had the pleasure of eating. It is these times here at the gardens that I would like to take a moment to enjoy. There is no prouder moment than harvesting something delicious that you’ve nurtured and cared for. In the contrast of a relatively harsh urban environment, to eat such a fine salad is almost enough to make the tears flow. Well, at least salavatory tears.
Lastly, while harvesting the lovely greens I speak of last week for a delivery to Weird Fish and the Corner, I stumbled upon a large and lovely toad enjoying the refuge of a canopy of mizuna. I nearly stepped on him as I made my way through the rows. And while fully aware of my towering presence next to his, he sat seemingly indifferent eating flies. I have no idea how he got there. In fact I am not sure I care. It’s undoubtedly a good omen.
Lovely D’avignon Radishes
A Friday Harvest
Fat Omen Toad