(no subject)

Excitement in the last week, i finally made a dish of Sochan or cutleaf coneflower. I had a plant show up a few years ago from seed, identified it as Rudbeckia laciniata, found out about its edibility, moved it to the garden plot, let it get established -- and now i've eaten it. I'm delighted. I want a huge patch -- or several patches -- of it. It's attractive and it tastes good. I like brassica greens (less mustard, more the others), but sochan is probably more attractive -- less bitter. And, they are the size of brassica greens, not fiddly like picking violet greens. Perennial greens, yippee!

( Greening up, fruit trees, plants, etc )

[1] I do hope more don't die of whatever it is that is killing them here. I suppose it could be old age, but i suspect anthracnose. Appalachian Spring is resistant - and it looks like it's going to be a challenge to track it down.