And so begins the 2014 harvest

Here it is April and it is time to start harvesting produce.  What a wonderful blessing!!

The chives are coming up full force as well as the spring onions (ours are known as Egyptian Walking Onions).

The rhubarb is up as well.  I harvested some of that last weekend for a strawberry rhubarb crisp. I will continue to harvest that every two weeks or so through the spring.

As well as the chives and onions.

Chives washed and chopped.  They freeze wonderfully or can be dried as well.

This first bit is going into the freezer.  They are wonderful tossed in with scrambled eggs or a quiche,  great for topping a pizza, or in a salad, etc.

These are some of the onions.  I always leave some as they grow bulbs on the top and then the bulb grows heavy and falls to the ground reseeding itself. 

They are great tossed in soup or any where you would use onions.  These too are going to be frozen.

I use the entire onion.

DH has  much of the garden planted.  At least the cold  hardy items. Kale, beets, cabbage, garlic, lettuce... I know there's more but he's the planter I the preserver.

Makes for a good team.

Here are some pictures of the walking onions.  You can see how they get heavy fall over and reseed.  I also break the bulbs off and plant them where I want them to stay.

Happy Harvest!

a little bird