Worked on putting in my garden today. I had done some weeding and minor soil prep a few weeks ago (before our family was bombarded with terrible cases of strep throat and poison ivy). We are going on a little vacation, and I felt the urgency to get the plants in the ground prior to our departure so that they can get a strong foothold, and not lose valuable weeks of the growing season.
This year’s garden is similar to last’s in that it is comprised of two raised beds measuring 4’x 8′ and one circular herb garden that is about 5′ in diameter.
So far, I have six heirloom tomato plants (a yellow, a cherry, a black, and three red), three pepper plants (a green, a red, and an orange), several crookneck squash plants, and about 8 cucumber plants (for eating and perhaps pickling). I do square foot gardening, so I have two squares planted in carrots, one in radishes (that I will harvest and replant), and two in beets. New attempts for me this year include two rows of leeks (I’m reading French Women for All Seasons, so leeks are a must!), two rows of red onions, and three squares of peas.
I am still looking for some butternut squash plants as these are a garden staple for me. I harvest and bake them in the fall, puree them in my Vita-Mix, freeze them in muffin tins in 1/2 cup servings, and add them to soups and casseroles all winter and my family is none the wiser. One must often be sneaky about these things!
My favorite plants are my herbs. Not only do I cook with most of them, but I derive SUCH pleasure out of wandering outside once a day to go smell them! This year, I have oregano (a perennial which came up beautifully), dill and cilantro (which graciously re-seeded themselves for me last year negating the need to buy new plants or seeds), a spicy greek basil, a Serrata basil, sweet basil (my favorite for pesto!), rosemary, parsley, chives, and my two most favorite for smelling: pineapple sage and lemon verbena. These also have lovely blooms that are adored by butterflies.
Today for lunch, I cut up a summer squash, sauteed it in a little olive oil, added some chives and fresh dill, topped them with a little parmesan and low-moisture part skim mozzarella cheese. It was wonderful! Who’d have thought that a squash could make one of the best lunches I’ve ever had!
I have decided that I need more garden. The first year, I only did one raised bed. Last year, I did two. This year, I find I’m ready for three as I have more plants that I’d like to grow, and more little hands that are happy to help! Putting produce up for the winter and sharing with friends and family are both so gratifying. Knowing that I’m including my children in the growing process, teaching them about healthy eating and the rewards of honest work are just the icing on the cake!
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