Feeds:
Posts
Comments

Posts Tagged ‘raised bed’

I wrote this in November and forgot to post it. But instead of re-writing it, I’ve decided to put it on the blog anyway. We haven’t been keeping up with the in-bed composting as often as we planned, mostly because we haven’t been collecting kitchen scraps and our stash of leaves is soaked from the snow. 

******

A couple weeks ago we did some major fall clean up in the garden. It’s always sad to rip everything out, but what wasn’t diseased was cut up and tossed into the compost bin.

We were able to save some of the herbs and preserve them for the winter (more on that later). As I mentioned in other posts, we have lots of beautiful trees on our street. In past years, we’ve shredded them and added the leaves to our garden beds to decompose over the winter. But I recently learned many of the pests that plague our garden – most notably the cucumber beetle – overwinter in leaf debris, so we’re switching it up.

I know it will be impossible to keep all the leaves out of the garden, but I don’t want big piles on each bed, so we’re trying in-bed composting. The basic concept is digging a big hole and adding your green material (plant debris, vegetable scraps, etc.) and brown material (dried leaves, shredded paper, etc.) and burying it. The idea is it will breakdown over the winter and add nutrients directly to the beds.

Advertisements

Read Full Post »

It’s been about a month since we put everything in the ground, and so far our garden looks promising. That’s not to say we haven’t had any problems.

First jalapeño of 2012.

We’ve battled everything from deer to slugs and a variety of other creatures and insects that seem set on ruining our garden. Because so much has happened in the past several weeks, I’m going to break this up into a bunch of smaller posts.

I’ll start with peppers because those seem to be our golden crop. In a little more than a week our plants have gone from a handful of blossoms on a few stalks to actual fruits starting to emerge.

We got our first “harvest” on June 19 with one jalapeño. I’m kind of amazed it came so soon, but the weather has been above average temperatures for most of the year. We love spicy food so I’m hoping this is a good sign.

Homemade jalapeño poppers from last year.

Last year, the jalapeños were super productive (we almost always had a steady supply of 6-8 peppers). At one point, I didn’t know what to do with the 20+ jalapeños we had at one time, and then I found a recipe for homemade jalapeño poppers. They were kind of a pain to make but absolutely delicious. I’d love to have enough to make those again this summer!

Read Full Post »