Although we’ve had some 80º F days, we’ve had more cold and damp ones. I’m not complaining however because the coolness gives me more time to prepare and I sure need it.
As I go about my tasks everyday I think of you and all the things I want to tell you that may be beneficial to you in your garden. Haven’t been able to give those ideas for posts priority —- yet. But as I get caught up on things, I’ll get to them.
In the interim I wanted to show you what’s going on in my garden. And I only wish I could be with you to see what’s going on in yours!
As one looks across my garden, they see mainly big light green clumps of mache (my favorite winter green) going to seed. In the winter it hugs the ground and isn’t as visible as in the spring when suddenly the stems develop, it flowers, and goes to seed. After several years of working on having a bountiful amount, I finally have it.
When it finishes casting seed all over my garden I’ll cut the tops off, leave the roots to decay in the ground, and plant something else in those spaces.
Also flowering and soon going to seed is Russian Kale. Spectacularly beautiful this year. I let it reseed in the garden and when it comes up in the fall, I have more than enough. The plants are so large I only need about 4 to 6 plants and that’s enough that I can share if someone wants some.
If you want some of my seed, send me a self-addressed stamped envelope and I’ll send you some. Email me first so I’ll know to save you some.
I only planted a little over a 1,000 this year. (Usually have at least 1,500.)
Lots of experiments going on with onions in my garden. The majority are Dixondale transplants. The others are of numerous varieties planted from seed in October, November, December 2015 and January of this year. I’ll give a lot of detail in the book I’m writing on onions. (Hopefully, I’ll be able to finish it this year because I want you to benefit from the information as soon as possible.)
Cresses and Arugula
Cresses are going to seed. They’re backups for me to insure that I’ll have some type of green. They’re a bitter green that’s great sauteed with garlic and mixed with pasta.
Arugula abounds. Folks that have been in my garden tell me my arugula is the best they’ve seen or tasted. Again — it’s a backup for me. A bitter green, that I either sautee or mix with other lettuces when I don’t have a lot of anything else.
My first spring planting of lettuce disappeared. I was surprised, since I waited for it to get a bit larger than usual before tranplanting. I’ll feel more comfortable when I see a lot of new lettuce growing out there.
Remaining from my fall plantings are Winter Density, Sierra Batavia (which usually does not make it through the winter even under cover), Black Seeded Simpson and endive/escarole. That’s what I’m eating now.
(Black seeded Simpson, endive and/or escarole are not my favorite tasting lettuces, but ones that I always grow as backup in case something happens to the other varieties.)
Thanks to Jack, my friend and reader in New Jersey, I have all kinds of wonderful garlic in the garden!
I hope to give you a lot of detail on that before the year is over. Jack is just amazing and I want to share some of his ideas with you.
Other Things Planted but Too Small to See in Pictures
Planted leeks for the first time this year.
Spinach is doing great but is concealed from view in the pictures by other things.
I started more asparagus from seed and transplanted it into one of the grow bags for their first year. Next season I’ll transplant to their permanent place. Established asparagus is coming up and I’m enjoying some each day.
Planted 3 varieties of beets.
Have eaten every radish planted in the winter! Have more coming thankfully.
Some parsley planted but not enough.
A friend visited me this week who had not previously seen my garden. She emailed me after that and her words touched me so deeply that I wanted to share them with you.
“Your veggie garden is almost as beautiful as your landscaping borders. The vastness of it all is impressive. The years of love, dedication, —that went into all that……how do you begin to quantify it? It’s all so lovely and useful, and natural, organic, healing, soulful, practical but extravagant in its earthiness, and it just gets to your very core. — it’s difficult to describe all that my visit to your gardens made me feel. Sure, its beautiful plant life, but it’s really a result and reflection of beautiful human lives shared…yours and Bill’s; a very sacred place.”
Almost everything I have come to be is in great part a result of being married to a wonderful man named Bill Martz. I’m so grateful to have had him in my life for 51 years.
And I’m grateful to you, my dear friends, for allowing me to be part of your life and for your being part of mine.