Last Fall when I haphazardly threw seeds into my garden, I never thought I might produce any edible veggies. I was wrong. Every seed I planted did not germinate, but a few took hold and I was pleased to see life throughout our so called winter.
During the last few weeks I cut the tops of my green onions and used the chives in a variety of dishes. The aromatic smell fills the house and adds a wonderful flavor to beans, eggs, and salads. I did not go crazy with the amount of seeds because as I found out one year with cucumbers, you can only eat so much.
Here is a couple of green onions I harvested the other day. I used them in lentil burritos along with three cheeses. I do no have a recipe because I just do not roll that way.
This lettuce, called Black Seeded Simpson, is a leaf lettuce. When I tried to grow it during the hot summer months it tasted bitter. Today it is perfect. I am making tacos later and will enjoy this delicate leaf along with avocados and tomatoes.
I was nosing around my overgrown, unkempt backyard and as I was clearing some weeds ran across a cactus I planted awhile back. This cactus, named Old Man of Mexico has white hairs covering the spines and can grow over 20 feet tall. Mine is barely a foot at this point. I think it was only a few inches when I brought it home. I am thinking of transplanting back to a pot because you never know where you will end up.