There were still more of the red chicories than we could use immediately, so I relocated some. These ones were dug up with lots of soil attached and transferred to the big tub in which I will later be growing a Summer Squash. By the time the weather is suitable for planting squash, the chicories will be long gone.
I also had to reclocate some of my Perpetual Spinach. A couple of plants have "popped over to spend some time with the neighbours", so to speak:
"Perpetual" is really the wrong name for this vegetable. It is actually a bi-ennial - in other words it runs to seed the year after it is sown. (Actually, if left to its own devices it would self-seed and a new generation would grow up, so I suppose in that respect perpetual is a reasonable term to use.) Anyway.... I plan to get another couple of helpings from these plants before removing them when I need the bed for my Three Sisters attempt, of which more later.
Finally for today, a mention of a ridiculously easy way to have something in the way of salad available all year round - cress. This is something of which I grow a small batch every now and then. Time from sowing to harvest is little more than a week. All you need is a packet of seeds, a suitable container and a tiny amount of compost (or even some moist kitchen paper).
Mine is grown on a windowsill, where it gets plenty of light. With a daily watering you'll soon get something like this:-
Here is a batch of cress with (in the foreground) a tray of Alfalfa (aka Lucerne). The Alfalfa is normally grown for its immature sprouts, but if you leave it to grow a bit longer, it performs just like cress. It has a lovely tangy flavour.
You don't get much quantity or weight of produce out of a tray of cress, but it is a practically fool-proof way of adding some interest to a salad or a sandwich. A good one for the kids too - you get to eat something you have grown yourself without having to wait months for a harvest!