I read that same article, too.
I’m not convinced that part about Caldo Verde always being made with collards is correct. Sort of a sweeping statement!
The caldo verde in Toronto I’ve ordered is usually made with Portugese kale or Tuscan kale. I haven’t seen Portuguese kale for sale.
Collards can be used, too, of course. At the store, collards are usually about half of the price of curly kale and Tuscan kale in Toronto and London, ON.
I agree with you. Intriguing that you can eat it raw! might try that Portuguese kale in the fall!
I use whatever looks best.
Beautiful!
Nice! You are so far ahead of me in Ottawa. Mine just broke ground last week
We had a few 27 degree highs last week that sped everything up around London. 30 tulips and counting!
I’m happy to share my rhubarb with Greater Toronto Area HO members over the next 2 months or so. Let me know if any of you want some and we’ll figure it out. 
My sugar snap vines are getting powdery mildew. 
I will start pulling those vines. Fortunately the fava beans are next up.
Potted! Tomatoes, peppers, eggplant, sorrel, chard, kale, lettuce, mustard, thyme, oregano, basil, cilantro, parsley, tarragon, dill.
Do you find the Russian tarragon palatable?
I haven’t had much success growing it yet. I don’t know that I’ve tried it.
I also haven’t been having success with French tarragon the past 6 years. Global warming is making Ontario too damp at the wrong time for tarragon
We’re way behind on leafy greens - we had trouble with the starts this year. I blame a bad soil mix, and will be more diligent with the planting medium next year. They’re recovering, but we’re a month behind a typical year.
We’re just now seeding high summer veg - corn, cukes, beans, squash. These are looking good, and I think we have the upper hand here.
Berries and fruits are looking very good. Almost all the berries are setting a good crop at this juncture. An exception is the new huckleberries we planted this spring - it’ll be a year or two before they start producing.
Fruit thinning season is upon us, and it looks like a job.
A couple of photos.
First is of our on-going war against critters in the grape department. We had the grapes behind a fence last year, but all that did was give the raccoons something to climb up so they could reach the grapes handily. We’ve removed the fencing, put razor wire on all the trunks and trellises, and are going to electrify the area directly. Hah!
Second is our newly fenced in orchard - well, most of it. I couldn’t get it all in the frame. The Asian pears are setting heavily, and some of the apple trees are starting to set. I’ll be out there with the snippers for the next several weeks trying to get things under control. Thankfully, cherries don’t need thinning.
Awesome! I’m sure you tell me every year, but what kind of grapes are those? Are the the vines trained on wires? I struggle with something make shift every year;
I’ll be interested to see how you like it.
There’s also a Mexican tarragon. I haven’t tried it yet.
The grapes here are Himrod - a seedless, green variety. DH is the trainer-in-chief, but I believe he uses wires.
I have, I thought it was inedible, but I plan to try it again someday to see if I was right
The tomatoes are in!
Unfortunately I mistook Garden Tone for Garden Lime, so I might need to make some adjustments.
My sage is bolting. Any uses for sage flowers or seeds?
