Spring’s final full arrival has brought the first of hopefully many harvests of arugula, carrots and spinach.
There are a few things I like to do when it comes to picking what to take and what to leave in to get bigger. For greens I remove only the best leaves from the bunches, letting the rest of the plants mature instead of pulling the entire thing. At least in the early stages this helps to extend the amount of production per plant and keeps them from flowering to quickly as well. I find that arugula and spinach keep in the refrigerator for a week after picking. When it comes to carrots the easiest way to pick the ones that need to be pulled first is by the width of the top sticking out of the ground. If the carrot is about the size of a quarter it should be ok to pull. Fresh carrots will keep for a couple weeks in the fridge as well.
The garlic has not sent up scapes yet, but I am looking forward to them and how to cook them. I have also begun pruning the tomatoes. For information on how to do that go here.