April 23, 2018
We have had an extraordinarily long winter and we can just now really start working our gardens. What a spring we have had, or "haven’t had".
I haven’t grown vegetables for a few years now, for a variety of reasons. Prior to that I have grown enough vegetables to preserve enough food for the year and, this year, with the prices skyrocketing, I knew that I had to do the work to get my garden back into shape.
I was on a weekend trip this past weekend and, just before I left, my packet of seeds arrived. I was so excited and a tad disappointed that I couldn’t get some of those seeds right into the ground. But, patience is a virtue and here I sit getting ready to plan where and when I’ll be getting them into the soil.
I’m sure you are wondering why I am not outside right now, given that the sun is shining, the air is warm-ish, and I have been anxiously waiting for a day like this. Well, I’ve been outside doing some yard cleanup and am, right now, taking a break. I also have to do some reflection as to where each "crop" is going to go and which ones I can get in the ground now.
Much of my garden areas have become overgrown and need a complete re-do. For other areas, I am going to cheat and use bags of soil, plopped onto the ground with slits in the bag for water drainage. This will help keep the weeds down in the new-to-garden areas.
Ok, so let’s take a look at what I have so far: Peas — a must have because they are better than any snack when eaten right from the pod while standing in the garden!!! And then I have some carrots and radishes, again, mostly for that immediate, garden-eating. We will be feasting on the fresh veggies most of the summer. I also have some beans, beets, kohlrabi, lettuce and parsnips… oh, and some winter squash, although Rick refuses to eat squash. I’ll sneak it into meals somewhere!
And for my TREE UPDATE … click here