Exploding greens this week, with some real heat in Chicago. Yes, cool-weather greens prefer cool weather, but our recent 90-degree days kicked up their growth and we've been feasting on raw greens topped with olive oil, red wine vinegar, and salt.
And occasionally a piece of smoked salmon
(French breakfast radish from the in-ground garden).
This new gazebo SIP run Art put in is shaded for a couple extra hours in the morning than the other greens run. I moved some of the greens there before the darn things shoot to seed
Bruce rode over with some more heirloom tomato starts, from Green City Market.
Hurry hurry: tomatoes love this heat more than I do.
All's right with the world.