Today's take

You're not looking at radishes amidst all that green, but beets. Big fist-sized beets. The traditional magenta-colored ones are on the right and the scarlet harlots on the left. Having eaten both varieties two days running, I vote for the traditional. They're still saturated with color after cooking and oh-so-dripping-with beety sweetness—earthy. dense. stick-to-your-teeth beet-sugar flavor. The bright red beets turn pale and yellowish with cooking, although still delicious. But I'll go for the color and all those antioxidants purportedly stashed in deeply colored veggies and fruits.

In the basket, what's left of the spring broccoli and peas. In the background, a big wad of chard, with much more to come and a lot already in the freezer. Tonight we devoured all that chard for dinner. We had a little help from son, Chris, who showed up unexpectedly, as is his wont.

Chard recipe alert!

First, chop some of the colorful stalks. Saute in butter. Five minutes later, add the ripped-up (or chopped, if you must) leaves, then some minced garlic and sweet onion. Cook in olive oil and butter until the chard is soft but not mushy. About five minutes. Salt, pepper, and pepper flakes to taste.

And in the foreground,  sweet onions thinned from rows planted too closely.  Not far from this lawn scene, grow baby zukes, ripe cherry tomatoes, tiny cucumbers, bean shoots wrapping around anything that gets too close—weeds, onions, your ankles, if you linger. And then summer's later glories - tomatoes, eggplants, and peppers, gathering strength from the finally-here warmth. More garden photos, if you choose.