We are back in green this year with the kitchen garden! We can hardly wait to reap the benefits on the dinner plate.
For the past few years, we have not had a vegetable garden- the raised beds weren’t finished, not enough water, other projects became a priority, etc. Over the winter, Krystal was introduced to a brilliant method that ticked all of our boxes for gardening needs. It’s the use of wicking tubs or containers.
We won’t explain here what they are and how to set them up, so simply refer to the YouTube channel of a charming southern gentleman for the details- “Gardening with Leon.”
Gathering enough tubs is a bit of a challenge though. We’re using empty cattle mineral tubs that a few local ranchers have given us, but we will need to purchase other container styles in order to have enough. That’s okay, we have time yet before transplanting after the last frost date.
To start seeds, we used two of our cold frames.
Here is the list of what our kitchen garden is growing this year. All of the seeds we use are either open-pollinated or heirloom.
SNAP PEA- Sugar Sprint
RADISH- French Breakfast
CARROT- Dragon, Scarlet Nantes
SWISS CHARD- Five Color Silverbeet
LETTUCE- Buttercrunch, Gourmet Blend, Tom Thumb, Winter Density
KALE- Improved Dwarf Siberian
LEEK- Blue Solaise
ONION- Yellow of Parma
PEPPER- King of the North (sweet), Italian Pepperoncini
TOMATO- Early Cherry
CUCUMBER- Double Yield
SUMMER SQUASH- Lemon, Benning’s Green Tint, Dark Green Zucchini
WINTER SQUASH- Fordhook Acorn
CABBAGE- Early Jersey Wakefield
BRUSSELS SPROUTS- Roodnerf
BUSH BEAN- Dragon’s Tongue, Nickel (filet)
MELON- Minnesota Midget
WATERMELON- Blacktail Mountain
GARLIC- to be determined; planted come fall
HERBS, culinary and medicinal: Basil– Dolce Fresca; Cilantro– Caribe; Mint– Lemon, Peppermint; Oregano– Greek; Thyme– English; Tarragon– French; Dill– Fernleaf; Chamomile– German; Monarda– Jacob Cline; Lemon Balm; Calendula.
There are a few flowers scattered in for pure pleasure, too!