It’s one of those glorious late spring days when the ground still harbours moisture, and the sun is not yet burning hot. Everything in my garden is running to seed as the bees busy themselves with the remaining flowers. I pick seed pods from poppies, marvelling at how the red poppies I began with a few years ago have slowly morphed into a gradation of shades from pink through crimson to magenta. I drop the pods into a brown paper bag that I have scrawled a label on, then grab another bag and write chia on it. I cut the seed pods from the chia. Likewise with the Italian parsley, sage and rainbow chard.
Those swiss chard are huge!
Where are you going Jill?