Last year's kitchen garden (conveniently located on the fire escape) was a great success. Mojitos benefitted from fresh basil and we used the parsley to great effect.
We wanted to keep the magic going and expand the crop. Tarzian supplied us with two extra window boxes and organic potting soil. The baby herbs came from the Grand Army Plaza farmers' market.
Jeffrey and Cara gave us the genius idea of planting arugula. Cara is documenting her baking experiences on Facebook calling it the summer of bread. She baked Kaiser rolls recently, which they used for cheeseburgers. Brian saw the finished product and fixated on the arugula, which she mentioned she grew on her porch. She encouraged us to try our hand at it and we accepted the challenge.
We added our own spin: mesculun mix. We're growing both the mesculun and the arugula from seed. The farmer's market also had roquette, which can best be described as a "micro green."
When the dust settled here was our crop: lavender (that wintered on the window sill inside our apartment), parsley, basil, purple sage, thyme, oregano, mint, chives, dill, arugula, roquette and mixed salad greens.
We picked a cool, blustery day to garden, but our seedlings needed to get into the ground.
Our tulips were done blooming (the remnants are visible in the background) but the irises look amazing.
