This is my little vegetable garden out at Tonopah Rob’s Vegetable Farm. Because I volunteer out on the farm and help with Rob’s website I was given a 12 foot by 14-foot patch to plant what I wanted to. The area with little growth in it is supposed to be lettuce but these really small birds that can fit through the chicken wire are nipping off the tender leaves before much of the lettuce gets a chance to take hold. Most everything else is doing well though, as you can see. I have planted three types of chard, red mustard, orach & chual (two native southwest greens), green wave mustard, Tokyo bekana, mizuna, arugula, cilantro, salad burnet, spinach, mache, chives (which have not sprouted yet), five types of carrots, two types of radish, beets, collard greens, rutabaga, turnips, broccoli, cabbage, and borage. In the center row of the plot I planted about a dozen different varieties of garlic, the first clove just sprouted yesterday. I still have an old bathtub sitting next to my plot where I need to plant more herbs. The herbs are special for Caroline so we can make a Frankfurt specialty called Grüne Soße (Green Sauce) made of borage, sorrel, cress, chervil, chives, parsley, and salad burnet – its been fifteen years since she last tasted this famous Frankfurt culinary treat.