I spent most of yesterday working on the garden. I dug up four out of five beds (each bed is about 2′ x 15′) and planted a variety of vegetable starts:
- three varieties of tomatoes (Sungold, red Brandywine, Marvel Striped)
- Sharlyn melons
- one heirloom variety of cantaloupe (the exact name slips my mind at the moment)
- Sugar Baby watermelon
- Waltham butternut squash
- Okra (a red heirloom variety), because it looked interesting
- two Japanese eggplant (the long thin type)
- two habanero peppers
- yellow bell pepper
Still to plant are the cucumbers (two varieties), and the herb garden: parsley, thyme, chives, garlic chives, and two kinds of basil. Those will go in tonight, hopefully. (Rosemary – in the form of our trailing rosemary bush – and sage may go in next, so we will indeed have “parsley, sage, rosemary and thyme”.) And I need to plant two more rows with as-yet-undetermined varieties – carrots, perhaps, or beets.
Here’s a pic of three of the five beds:
After that it’s not really clear what I will do next; the flooring won’t be happening for at least three weeks, so nothing much can be done on the interior of the house except installing the dishwasher, which requires delicate surgery on the cabinets and is largely Mike’s job. And installing the electrical circuits, which requires skilled labor, so Mike is doing that as well.
Which means I may go back to weaving, and working on the book, if I can’t figure out something else to do. I will likely do some more work with cross-dyeing – a publication has expressed interest in the technique, so I want to do some more experimentation. I’ll probably wind up weaving a couple of scarves, so a narrow warp, in heavier yarn that I normally use, seems to be in order – weaving it off should be a snap.
(I’d really rather be weaving a 12″ wide sample in 140/2 silk, but that will take a lot longer and would probably conflict with the move. Too bad!)
Nancy Lea says
I always have a couple of rows of okra…freshly-picked okra is like nothing else!! Park Seed sent me so many strawberry plants that, if they all produce, I might be able to open a roadside stand…or at least make LOTS of jam! I gave some away. SPinach is a great plant…assuming you like spinach…and seems to be little trouble..ditto romaine lettuce. Some of my lettuce is just about ready to be salad! Put in lots of peppers, several varieties. I don’t know if y’all do “peppa sauce” out there in Cal, but it’s just the little red or green peppers, hot or mild, with a lot of vinegar poured over them and it just goes on forever. I also dry and grind the red ones, obviously, and have wonderful, FLAVOURFUL cayenne! The commercial stuff is just HOT, no real flavour to it.
I have seeds for those eggplants, just have to figure out where to put them. The strawberries are taking over……
Ann says
There’s something so amazing about producing even a little of your own food. I had guests this week and baby cucumbers, zucchini, green onions, sweet pepper and herbs became part of the salad. Some days we’ll have a fritatta for dinner and everything but the salt, cream, and olive oil come from the garden (we have chickens for eggs).