Friday, June 28, 2019

Garden Update

Anyone who knows me knows that organic gardening is one of my passions!  Raising our own organic vegetables makes eating healthy so enjoyable. There is nothing like picking a handful of fresh basil to make a pesto, or grilling up a fresh vegetable medley to go with salmon.

We typically start our plants from seed in the greenhouse in March.  This season, we planted corn, zucchini, spaghetti squash, butternut squash, crookneck squash, green beans, beets, carrots, spinach, lettuce, 3 kinds of tomatoes, green peppers, cucumbers, hot peppers and cantaloupe, as well as some medicinal and culinary herbs..

This time around, we opted to ditch row gardening in favor of raised beds. I have to say we should have done this years ago!

Our raised garden beds are small, 16 x 16, so they are easy to maintain.  They are a breeze to keep free of weeds  When we go out to water, we  pull whatever weeds may be sprouting up as we go.

We purchased ready-made bed forms from a catalog.  We currently have 16 of them in the fenced-in garden area and plan to add more next year.

When we put in the beds, we used burlap instead of traditional weed block, to avoid chemical leaching  Since our soil here is poor, despite amending it with compost, we used organic gardening soil mixed with manure.

The plants are looking very happy! Everything in the garden that flowers is blooming.  There are some small crookneck squash and spaghetti squash already growing on the vines. 

My husband has been mowing the grass and weeds around the beds with the hand mower.  I am not sure how this will work out over time.  We may end up reseeding between the beds with grass seed or replacing it with pea stone next gardening season. We also plan on deepening the beds in the fall to accommodate more root vegetables next spring.

Our garden is definitely my happy place!