Much of this week has been spent in the garden. A good proportion of our summer vegetable crops (those grown from seed) are now in the ground, and most of the rest are in our indoor greenhouse.
It took about 3 days of solid work in mornings and evenings (taking a break during the hottest part of the day) to weed everything, remove plants that were past their best, prepare the soil and plant. We also set up a new area for pumpkins, using a big old rug as compostable weed matting, and covering it with chicken litter and compost.
So here’s the list of what vegetables we now have in the ground, and in the greenhouse:
Already in the ground:
- Cavolo nero
- Silverbeet (Rainbow Chard)
- Potatoes (two varieties – Heather and Red Rascal)
- Broad beans
- Pumpkins (two varieties – Crown and Harlequin)
In the greenhouse:
- Tomato (one plant each of five varieties – Roma, Baxters Early Bush, Brandywine Pink, Sweet 100 and Beefsteak)
- Zucchini (two plants of Black Jack and one of Patty Green)
- Assorted “Little Garden” kits from the supermarket
Still to be started are lettuces (the mainstay for summer salads), but we’ll let other things get more established to provide some shade and shelter. Last year our lettuces were too exposed, and many bolted straight to seed.
We’ve also given our fruit trees some worm tea, removed a flower from our rhubarb, and refreshed our herb garden (moving our expansionist Pineapple Sage to a large pot, and replacing it with a new Sage plant).
This all means plenty more work to be done over summer as these (hopefully) grow and start to produce, but it’s a pleasing selection, and a good week’s effort!