Getting Our Garden On
Basil gets an early start in our house
Meet Fish Taco
I’m waiting
(im)patiently for the frost-free date for Granby, Connecticut, which this year,
is May 10. It’s unlikely we’ll get any frost after this date. The virtually
guaranteed absolute frost-free date for our little town is May 24, but many of
us eager food growers stick with the earlier date for planting out. Go here for
the frost-free dates in your area:
I am
germinating basil, cilantro, and Italian parsley indoors now, and soon, will
start the watermelon seeds. Watermelon is pretty easy to grow in the Northeast
if you adhere to two rules: grow only the small varieties (i.e., organic ‘Sugar
Baby’), and; start your seeds indoors in late April, in peat pots, and in late
May, plant your peat pots in the garden whole, without disturbing the plants’
roots.
Only
the smaller watermelon varieties will have time to mature during our short
growing season. Starting plants indoors extends the season somewhat. And it’s
very important not to disturb the root system of young plants. Watermelon hates
any of that.
We
just acquired a recycled raised garden bed for early spring greens. As soon as
the snow melts, it will take its place at the center of the food garden.
The
food garden will be simple this year: greens (kale, dandelion, lettuces,
spinach) in spring and summer; herbs (Italian parsley, basil, Thai basil, cilantro,
lemon balm, sage, lavender, thyme); peaches; watermelon; Jamaican hot peppers; eggplant;
tomatoes; cucumber; and green beans for my husband.
In other news, the sourdough bread turned out GREAT (and the starter is happy in the fridge), the kombucha scoby is fattening up, kefir grains are multiplying, I have 3 Kesar mango pits in pots or over water, an avocado pit suspended over a glass of water, and papaya seeds germinating in the sunny window.
Oh, and we have a new goldfish; his name is Fish Taco. He has already been upgraded to a bigger bowl than the one pictured here.
In other news, the sourdough bread turned out GREAT (and the starter is happy in the fridge), the kombucha scoby is fattening up, kefir grains are multiplying, I have 3 Kesar mango pits in pots or over water, an avocado pit suspended over a glass of water, and papaya seeds germinating in the sunny window.
Oh, and we have a new goldfish; his name is Fish Taco. He has already been upgraded to a bigger bowl than the one pictured here.
I’m
so ready for the 2015 growing season! Four days to go until spring!
Namaste. Thank you,
Mother Earth!
