How does my garden grow?
…no silver bells or cockle shells, and certainly not in a row!
Well, maybe a grid. But does that count?
Here are some snapshots of the ever-changing, ever-growing container and Square Foot Garden (SFG) we have going. The container garden on our back deck (above) is in its infancy; the majority consists of herbs and confinement-tolerant veggies, like peppers and tomatoes, who have just been replanted from their starter pots. In the wood barrel at the bottom is a broccoli plant that I couldn’t find space for in the SFG, and somewhere out of frame is a rogue Sunshineblue blueberry bush, a container-thriving variety. The herbs are what you’d expect (and maybe a little more): parsley, oregano, sweet marjoram, curry, lemon verbena, several kinds of mint (which I’ve now learned to CONFINE to a pot, and never let it out of my sight), thyme, sage, lavender, rosemary, citronella, strawberries, and a variety of basil, such as sweet, Thai, cinnamon, and lemon, to name a few. The hubby really likes basil.
Meanwhile, I’ll be showing you the SFG from a new angle. When I can capture this photographic marvel, it makes it easy to see the grid (a key component in the Square Foot Gardening method) and will help me to keep track of what grows well in its allotted square foot/feet. If you’re curious, in bed #1 above, we have, from left to right,
row #1: chives, mesclun lettuce, a Roma tomato I started from seed, arugula, garlic, Emerald Green okra;
row #2: Weeping Charlie tomato, sweet basil, Cherokee Purple tomato, spinach, garlic, garlic;
row #3: Long Thin Cayenne pepper, Canton Bok Choy (not doing so hot), marigold, onion, Bull’s Blood beets, Ventura celery;
row #4: Atomic Red carrots, kale, radish, arugula, AR carrots, broccoli.
The majority are heirloom varieties, and most of the root vegetables I started from seed in the ground (my luck has not been in starting indoors, hardening off, and transplanting, that’s for damn sure!). If I bought a start or sowed the seeds directly, the little guy had a much higher chance of surviving and thriving.
If you’ve stayed with me this far, then I’m sure you want to know what’s in bed #2, right?
Row #1: mesclun lettuce, Zucchini Rampicante squash (three squares), and Dragon Tongue beans (two squares);
Row #2: Black Beauty Zucchini (four squares, with Drunken Woman lettuce beneath it for the shade), Bedfordshire Prize cucs, Cosmic Purple carrots;
Row #3: spinach, beets, Early Russian cucs, broccoli, marigold, broccoli
Row #4: garlic, Purple Beauty bell pepper (so excited!), broccoli, kale, dill, broccoli
There’s a Jimmy Nardello pepper in one of these, as well as another sweet yellow variety (the name escapes me at the moment, but I know it’s Italian); in another container not pictured is the hub’s much sought-after habanero…as well as a white and red cherry tomato variety, and a Brandywine, two of which I paired with a purple basil plant for companion planting.
And just for kicks (and in case you feel like you need a good laugh), here is the garlic I mistakenly put in the beds, thinking that I could harvest early spring, which I had to “re-pot” in February into any and every container I could get my grubby little hands on. I must admit, they’re doing quite well, considering:
There will be oodles of pictures to come as the season ramps up and the veggies start flowing. I promise to diligently take pictures (as diligently as I’m pulling weeds, anyway), show you the progress, and show off my bounty. I can’t, however, promise to be contrary…whatever that means.