Spring things

This year’s garden is looking a lot different than the my garden has for the past couple of years. I’m in an apartment now which has a lovely expanded porch out back but NO yard space to call my own. It’s a huge change of pace from living in a house on 9 acres back in Collegeville, and yet I found the inspiration this year to get seeds started earlier than I ever have in the past. Some of the seed packets are outdated but nevertheless I am hopeful that they will take root. I’m not in a position right now to make any large purchases, so I’m going to see what I can do with what I already have in terms of seeds, pots and tools. Since not all of my plants survived the moving process, I have potting soil and pots at my disposal for the time being. Plus, I was recently gifted a great DeWalt drill set and reciprocating saw, so I am hoping to construct some window boxes by the time I can plant outside.

So far in their year’s kitchen garden, I have planted chives, dill, basil, oregano, curly and Italian parsley, cabbage, and peas. I also planted golden yarrow, calendula and lemon balm together in a larger pot. With luck, some of the comfrey root left in my pots will also come back and my new medicinal herb collection will be off to a decent start. It was sad not to have the time to save/transport all of my herbs and perennial plants to my new place this past fall but I’d like to think that they will continue to bring happiness to whomever moved into my old spot. Besides, the irises DID get dug up in time and will live on at my mom’s until I have a good spot for them. They are a favorite of mine!



This stunning infographic depicts vegetable availability by the month (US)

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(c) CookSmarts, 2016

Mushrooms aren’t exactly vegetables but I’ll let it slide. Click on the image to visit the original post on CookSmarts and download your own copy.

Spring has…. teased us but it hasn’t sprung just yet.

Thanks to some outlandishly nice weather last week, I had a chance to get several early crops started here at STAY HQ. Since there is still a chance of overnight freezing, I decided to use containers for these which give me the flexibility of bringing them back inside at any time. While I expect the greens (spinach, arugula, mesclun mix) to do very well, I’ll be curious to see if some of my other crops perform like they would if I’d sown them directly into the ground. I have beets and radishes each in their own deep pot just to see how they work out, as well as kale and broccoli in their own long containers.  Still others have been started with the intention of transplanting seedlings in a couple of weeks (cabbage, various herbs) and a few warmer weather crops (tomatoes, peppers, sunflowers) got started over in the greenhouse at the Variety Club with a little help from my friends. Although running pots up to my third floor if there is a frost warning isn’t ideal, I’m looking forward to seeing what will come of my little containers. Meanwhile, the herb garden is starting to come back and I’ll have the new garden tilled within a couple of weeks- then we can really get cracking!

You dig?