Sophia and Lily visited Lori and Doug's garden this week to take some pictures and get an update on how all those plants are doing in their new raised beds. The garden looks beautiful, and Lori and Doug, gracious as ever, are so pleased with their abundant harvests. A few lessons have been learned along the way in this garden's history, which you can read about here and here.
The garden is a great example of how colorful and varied a vegetable garden can be. Here an array of lettuces, marigolds, chard and kales co-mingle to create a carpet of textures, colors, and flavors. This is a perfect example of how edible gardens are also ornamental and can be featured in the center of a landscape.
Doug and Lori did a tight spacing on their potatoes at planting time, so they decided to hill with straw since there was not enough room to hill the sides of the plants with soil. This should lead to good yields, helps retain moisture and keeps disease pressure down.
They carefully stripped the plants of blossoms in the spring and are awaiting next year's harvest. By taking off the blossoms in the first year, Lori and Doug were able to help the plants concentrate their efforts on producing the lush green growth you see in the picture. A raised bed is a great way to go with strawberries - it keeps the plants under control so that they do not spread into neighboring plants, the strawberry plants have better air circulation (therefore less disease) and it keeps the berries clean.
On a recent trip to Tuscany, Lori and Doug spied this trellising system and were able to re-create it at home. Anytime tomato plants are trellised from above, they will grow strong, tall and the fruit will be blemish free. This is the method used by greenhouse growers and in field production on small farms that really care about quality.
This small 4' x 4' bed provides plenty of space for herbs used daily in the kitchen as well as a few edible blossoms such as calendula. Lori makes a fantastic herb salt by very finely chopping sage or rosemary and mixing it with a good quality sea salt. This herb blend is great on hard boiled eggs, fish, salads, grilled meats.....pretty much anything you can think of. I felt pretty lucky when I was given a jar and have been carefully parsing it out ever since. It is also a great way to preserve herbs for winter use since the salt acts as a natural preservative.
Spaces were cleared out as crops were harvested which meant that new plantings had plenty of room to grow. The space in the back corner is being reserved for another fall planting. Lori just called today saying that she is ready to do a round of fall crops - this will include lettuces, greens, cabbage, and some cold hard herbs such as parsley, cilantro, dill. It is always a good idea to clean up gardens regularly so that old or sickly plants don't take up space that could be used for new, fresh plantings.
We just love the mixed beet plantings....the mixture of golden, cylindrical and regular beets makes for great salads.
These broccoli side shoots will keep producing into early winter. We only select varieties that produce lots of side shoots. Often one four pack is plenty to keep a small family in broccoli all summer, fall and early winter.
These peppers are great for stuffing. They have a wide, flat bottom and a large, hollow cavity. An herbed rice or a curried couscous is a lovely thing to pair with these beauties.
These are huge and lovely, and making me a bit jealous since the ones in my garden are small and not very happy.