Archive for the ‘gardening’ Category

Third Spring Planting

It took almost two weeks to get done, but as of yesterday my third and final wave of spring planting is complete!

Over the past two weeks I planted:

DILL
SHISO
PAPALO
LOVAGE
SAVORY
EPAZOTE
ROSEMARY
BERGAMOT
Sweet WOODRUFF
French TARRAGON

RADICCHIO

1 Fairy Tale EGGPLANT
1 Holy Mole PEPPER plant
1 Sweet Bell Boy PEPPER plant
1 Beefsteak TOMATO plant
1 Sun Cherry TOMATO plant
1 Cherokee Purple TOMATO plant
1 San Marzano Roma TOMATO plant

5 mounds of OKRA
1 mound of Straight Eight CUCUMBERS
1 mound of Striped Armenian CUCUMBERS
1 mound of Homemade Pickles CUCUMBERS

3 rows of SALSIFY
2 rows of PARSNIPS
1 row of PARSLEY ROOT
1 row of SWEET POTATOES

1 mound of Zephy SQUASH
1 mound of Delicata SQUASH
1 mound of Butternut SQUASH
1 mound of Moon and Stars WATERMELON

1 row of Rainbow QUINOA
2 mounds of Giant SUNFLOWERS

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Second Spring Planting

Sunday I managed to find the time to do my second wave of spring planting!

I planted the following:

Borage
Thyme
Sage
Oregano
Marjoram
Green Leaf Lettuce
Mesclun Mix of Lettuce
Arugula
Lemon Balm
Sorrel
Dino Kale
Swiss Chard
Spinach
Saltwort
Leeks
Rat Tail Radish
Golden Beets
Rainbow Blend of Beets
Purple Carrots
Parisienne Carrots
Calliope Blend of Carrots

In three weeks or so I will do the third and final wave of planting: potatoes, tomatoes, okra, cucumbers, squash, etc.

First Spring Planting

Spring is finally here! Which means the spring planting can begin.

Sunday I planted the following:

Chamomile
Chervil
Epazote
Green Onion
Costa Rosa Parsley
Dark Green Flat Parsley
Tatsoi Bok Choy
Tokyo Bekana Bok Choy
White Stem Bok Choy
Endive
Mustard Greens
Saltwort
Spinach
Purple Radish
Snow Peas

There will be a second wave of planting sometime in April (mostly more greens and herbs and root vegetables) and a third and final wave of planting in May (tomatoes, cucumbers, squash, okra, etc.).

Kale and Sunchokes

This year’s harvest of sunchokes, gathered yesterday:

This year’s crop of kale, as of yesterday:

Yesterday’s dinner:

More Planting

I followed up the planting I did in March and April with the following:

April 22nd:
1 BLACKBERRY vine
3 GOOSEBERRY bushes
5 CURRANT bushes

April 24th:
8 SUNCHOKES

May 14th:
One Pinot Noir BELL PEPPER plant
One Delicious TOMATO plant
One Cherryberry TOMATO plant
One San Marzano TOMATO plant
One Cherokee Purple TOMATO plant

May 17th:
OKRA
CUCUMBERS
ZEPHYR SQUASH
BUTTERNUT SQUASH
MOON AND STAR WATERMELON

All done for now.  Time to kick back and wait for the harvest to roll in!

Spring Planting

I’ve been intermittently busy in the garden over the past month.

On Friday, March 16th I planted:

• 1 big pot of GREEN LEAF LETTUCE
• 1 big pot of RED LEAF LETTUCE
• 1 medium pot of TATSOI and BABY BOK CHOY
• 1 big pot of DINO KALE
• 1 big pot of SWISS CHARD
• 2 small pots of SPINACH
• 2 medium and 3 small pots of PARSLEY
• 1 medium pot of GREEN ONIONS

The following day I planted:

• One 4′ row of ENDIVE
• One 4′ row of MUSTARD GREENS
• One 4′ row of BOK CHOY
• One 4′ row of NAPA CABBAGE
• One 2′ row of GREEN LEAF LETTUCE
• One 2′ row of RED LEAF LETTUCE
• One 2′ row of ICEBERG LETTUCE
• Eight mounds of SNOW PEAS

And on Sunday, April 1st I planted:

• One 4′ row of LEEKS
• One 4′ row of YUKON GOLD POTATOES
• One 4′ row of RUSSET POTATOES
• One 4′ row of RED POTATOES
• One 4′ row of ORANGE CARROTS
• One 4′ row of PURPLE DRAGON CARROTS
• One 4′ row of PARISSIENE CARROTS
• Three 4′ rows of PARSNIPS
• Three 4′ rows of SALSIFY
• Three 4′ rows of BEETS (mostly Golden with a few Red and Chioggia mixed in)

I have also harvested the parsnips I left in the ground over winter (delicious), harvested the first few stalks of the aspargus crowns I planted last spring (also delicious), and prepared the new beds  for the blackberry, raspberry, currant, and gooseberry bushes I have ordered (to be delicious someday).

First Big Root Vegetable Harvest of the Year

Today I harvested a whole bunch of root vegetables from my garden.

First, five kinds of carrot (Parisienne, Purple Dragon, yellow, white, and regular old orange), three kinds of beet (red, golden, and chioggia), and a few turnips:

Next, half of this year’s crop of russet potatoes:

Here are some of the veggies roasted for lunch:

And here’s dinner – sauteed Pairisienne carrots, boiled red beets, and sauteed spinach and purslane:

Everything was delicious!

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