The Kitchen Garden
One of the most exciting and visible components of our house is our small kitchen garden which supplies us with a steady flow of delicious fresh organic vegetables and herbs throughout the extended growing season (April-December). Although we cannot grow all of our own food (yet), we are deeply vested in the experience of connecting to our food source and learning how to cultivate fresh produce in our own backyard.
What do we grow in our little garden?
Spring is FINALLY here!
After many long dark weeks of antsy anticipation, the weather has finally begun to brighten up, hinting at the beautiful spring weather just around the corner! When the rains held for a few days over spring break, we were able to get into our winterworn garden, pull of the thick layers of mulch, and start building up our beds again for the 2011 growing season! At the end of the week, we planted our first round of spring greens: lettuce, sprinach chard, kale, beets, radishes, kohlrabi, carrots and peas! In a few short weeks, we'll be tasting the sweet rewards!
Amidst chaos and construction, trucks and concrete dust, moderate drought and terrible heat, the Farmhouse garden continues to produce! This summer we have over 16 different vegetables planted on less than 300' sq ft, with a delicious variety in both color and flavor. Even the construction workers have enjoyed occasional gifts of green beans and swiss chard, as well as the SCCAP food pantry and Campus Kitchens. The saga continues...
Planting our first fall garden
In September (yes, September!) we raked our new beds and planted our broccoli, cabbage, and bok choy transplants, along with organic salad green seeds and root crops! We can't wait to taste the results of our first attempt at growing our own food!