First of all, the picture here is the night of the eclipse, just a couple hours earlier. The light shining on the icy snow was just beautiful.In other news, I just used the last carrot we saved from our garden. And last week, the last jar of strawberry jam. The week before that, the last frozen beans. We still have some pickles, corn, blueberries and strawberries, but we're getting low. We're starting to receive seed catalogues in the mail, and I am already planning on what we're going to do differently for this summer's garden.
It should help that we won't have a newborn, I'll say that! But given everything, we were pretty successful at keeping the weeds down. This is what I know for this year, however:
-more raised beds
-enough corn for us AND the raccoons
-a separate garden for Shawn's many giant pumpkins
-starting tomatoes and peppers from seeds doesn't work--just skip that step and buy some plants
-more onions--we finished what we had before the summer was up
-plant the brussel sprouts earlier--the little balls were forming just as we got our first frost
-more winter squash and turnip--enough to make up for all the turnip I scorch because I forgot to watch the water level in the pan
I'm so excited for our garden. And for summer. And for warmth. So that we can ready ourselves for another winter, I guess.
2 comments:
Do you keep a journal of your gardening? Have you read Kingsolver's Animal, Veg, Miracle? She said that each night she jots down a few notes so she knows what date she planted things and what date things came up and such.
How do you keep things from going bad? Did your onions get weird before you got to the last ones?
I am so bad at keeping any kind of journal, although I wish I did. I haven't read that book, either. Was it good?
I freeze a lot of things. With onions, you need to dry them out in the sun and then they'll keep quite well--braid the tops together and you have a nice presentation, too. Carrots would do well in a root cellar--something we don't have, so I kept ours in a bin of sand. They get a little tough, but perfect for cooking (I use them a lot in soups more than anything else).
Post a Comment