I gave the Chef a few packets of seeds early this spring and pointed out an open spot in our front-yard flower beds that gets great sun. I might have taken the sowing business more seriously if I’d actually expected we’d get vegetables. Our container plants usually die a quick and dry death, and I figured the bunnies would nibble anything that made it past the two-leaf stage. So instead of spacing the seeds in rows, I let the Chef do it his way and pour a bunch of seeds all over the ground. And whadayaknow, we’ve got peas, radishes and swiss chard thriving in a 3-foot-by-2-foot space, all randomly growing and tightly packed together.
It looks lovely. The pea vines are curling into piggy ringlets with delicate pink blossoms. The radish leaves are rough and dull, which help set off the ruby red root beneath. Baby swiss chard looks so tender, red veins trimming dark green leaves. It’s the prettiest spring garden I’ve ever had.