- August 2015
- July 2015
- June 2015
- May 2015
- April 2015
- October 2013
- July 2013
- May 2013
- March 2013
- January 2013
- December 2012
- November 2012
- October 2012
- June 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
Monthly Archives: August 2011
My garden space is limited. I only have so much usable space, so I’m careful to make the most of it throughout the growing season. I keep three goals in mind for my garden: variety, quality, quantity.
Now I know I could plant all my space with peppers and tomatoes and I’d surely have quantity. But I wouldn’t have variety. Or I could always plant the tomatoes in the one space that I really like to put them, but that might risk quality because tomatoes (and most other crops) benefit from being rotated to different spots in the garden–that way pests and diseases are deterred.
To maintain my three goals I really need to plan for a full season of growing in which my space is used wisely. Most of my spaces are planted twice–once early in the season (or in the fall, depending) and again later on when the first crop is harvested and the space becomes available.
In the two photos you can see the difference between the early season in this garden bed, and how it currently looks. Earlier this season I had it planted with radishes, lettuce, peas and garlic. The tomatoes were also in the garden at the time I took the first photo.
The second photo shows that all but the tomatoes are now gone, and instead it is filled with corn, beans, squash and cucumbers.
Other areas of my yard get the same treatment. Where I had beets in May and June I’m now growing ground cherries. Where I had arugula this spring I’ve now got basil, dill and cilantro. The bed that had tulips for cutting is now filled with tomatoes, fennel, cabbage, leeks, beets, carrots, beans, celeriac and peppers. Earlier in the season that same bed had radishes, arugula and spinach. And in a week or so when the fennel is harvested I’ll be planting kale and more spinach.
In my garden I’ve planted spinach twice already this year and plan to do it again! Pots with nasturtiums will soon be planted with lettuce.
My garden definately has variety. I garden organically, so the quality of my produce is high… maybe things have a few holes in them from sharing them with the insects that are in the garden, but nutritionally this homegrown stuff can’t be beat. And quantity? Well, I don’t get too much of one thing. I don’t always get to “put up” produce for later. But there is plenty to eat from the garden and it’s in a rainbow of colors and flavors.
It’s time for the State Fair here in Wisconsin. I love movies that feature scenes of a County or State Fair. (Like Rodgers & Hammersteins State Fair… love it!)
So Dear to My Heart is an utterly charming movie that came out of Walt Disney Studios in the 1940’s, when you could still make a mainstream movie with family values that acknowledged God as our Creator. It’s a special movie that I’ve shared with my children since they were infants. It’s simply the best.
Enjoy this clip about the County Fair. In the movie a young boy raises a black sheep and takes him to the County Fair to try to win a blue ribbon.
Edited to add: I should mention that this is a live-action film, but the scene I’ve selected is one of several animated scrapbook musical montages throughout the movie which feature a wise old owl who shares many nuggets of wisdom. So sweet!
Remember a few weeks ago I was hanging my garlic in the garage to cure:
Now the garlic has been brought in, cleaned and trimmed up for storage. Looks pretty good.
I have a dozen or so bulbs in the garage curing, these were harvested later than this first group. I’m not sure how long this garlic will last us (we use it up pretty quickly around here) but I’m happy with the crop this year, and the fact that I can cook with my own garlic.
I’ve already been using this garlic in dishes (including last night’s pesto) and so far it’s tasted great.