May 27, 2016

Growing More

This is our sixth year planting a vegetable garden here in our backyard, and each year we've learned more about the process, and grown our garden a little big bigger and wider than the last. Of course, this year is no different. In fact, my brother and my dad spent a big chunk of this past long weekend building three more raised beds for our veggies.

This week, the new beds are getting filled with soil, and by the weekend we should be able to add the plants that we started inside and the seeds that we'll be sowing directly there - if, fingers crossed, the weather cooperates. We already have quite a few eggplant and pepper plants started (we've never had much success with any of them in the past, so this is new and exciting territory!) and, if it's even possible, even more tomato plants than last year, so the additional space will be very welcome.

Another new thing that we're doing with our garden this year, besides adding more raised beds, is trying out both spring crops (seeds and starts went in the ground mid-April) and fall crops (that we'll be planting mid- to late summer). These are all those veggies that don't do very well in the high heat of summer, things like lettuce and all sorts of greens, spinach, kale, beets, radishes, and cabbage.

Speaking of spring gardens, last night we picked our first harvest of spring crops from the garden: a small batch of Ovation Greens that we mixed into a salad with some sliced red onion, salt, lemon juice, and olive oil - it was delicious!

I'd love to know, are you growing any of your own food this year?

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