I blinked, and it's Friday.

The week was a blur, and that’s not just a joke about visiting the optometrists on Wednesday. I was pretty chuffed that my prescription hasn’t changed and is the same one I’ve had for the last sixteen years. 

It’s been another rainy, cool week here in PA, and I’ll take it! 

All of my spring crops have been growing like crazy. I picked a huge basketful of spinach on Tuesday and made creamed spinach. The adult kids came over last night to pick some, and it looked as though I hadn’t even touched it. The arugula, radishes, lettuce and turnips are all ready for picking. All of the alliums are growing like crazy, too. I have one raised bed that’s nothing but shallots, and it almost looks like a yard that needs to be mowed.

It’s definitely the start of cut-and-come-again season. 

If you haven’t jumped on the bandwagon with these types of vegetables, let me do my best to convince you. Cut-and-come-again vegetables thrive on harvesting. The more you pick, the more they grow. They’re a great addition to smaller gardens, and they ensure you’ve got fresh food from your garden every single day of the growing season.