Well sort of. We’ve been eating lettuce all along and picking beans for over a week now so technically this isn’t the first, but the peppers are starting to come in now. This is the first bell pepper of the season and it’s destined to turn into supper, along with that onion and baby garlic head up there. The garlic MrsGF put in as an experiment in early spring is looking fantastic. We couldn’t resist pulling one up to see how they’re looking and that’s a perfect little baby head of garlic. In another couple of months they’ll be ready to harvest. Well if they last that long.
When someone asks me why we do all the work to grow vegetables when they’re so cheap to buy (even now with inflation veggies are cheap if you stick with the generic store brands), my answer is simple. It’s the flavor. The stuff you buy in the grocery store produce department has been bred specifically to make the produce easier to harvest, store for longer periods of time, and to look more appealing to the eye. And in the process of breeding for those traits what they’ve also done is eliminated a lot of the flavor and aroma.