Monday, May 11, 2015

The Kitchen Garden in Spring

I've gotten several requests to see my kitchen garden, so here it is...

As you see, I generally plant in raised beds, using untreated lumber (these beds generally last about 10 years).  I have strawberries, blackberries, asparagus, rhubarb, lavender, and herbs as perennials.  Currently, you see spring greens (chard, lettuce, spinach), peas, beets, over-wintered carrots, onions, garlic, tomatoes, basil and a few peppers that doesn't appear likely to survive.

The small patio area was a good idea that just didn't work out (too hot without an umbrella, but the umbrella shaded the beds too much) so that is on the "to-do" list to turn into another raised bed.

I have 3 bins for compost (1 contained and 2 open), and a small cold frame as well (currently planted with potatoes).  Elsewhere in various parts of our yard, we have 2 sour cherry trees (last year, the birds got all the cherries), 2 apple trees (the squirrels have taken all the apples every year so far), blueberries that have never produced, and raspberries, which do.   At our church, I have a small plot in our community garden with  tomatoes, basil and peppers.

There you go!

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