We have entered the time of year when the garden is most dormant, one season has ended and reflection begins. This past year was very busy as we established the Medicinal Garden, the Culinary Garden, the Vegetable Garden and the Fruit Garden. Luckily I have a very handy husband that loves to build things and a teenager that needs to learn what hard work really is. There were many successes and a few fails along the way but we did enjoy the “fruits of our labor”!
While the garden is mostly quiet there are a few things planted for the fall and winter season. I walk through each garden everyday and take note as to what is still hanging in there, what has died and what needs to be worked on. Currently we have Kale, Collards, Turnips, Brussels Sprouts, Cabbage, Lettuce and Beets growing well and even if the cold stunts their growth I know they will hang in there until early spring. There is nothing like the taste of a fresh, organically grown vegetable and I can not wait to see what we grow next season.
The successes were numerous and I experimented with herbs and vegetables I had never grown before. Keeping the bugs, worms and rabbits away posed more of a problem than I had been use to in the past but with perseverance and maybe a few curse words the plants survived. This past season we were able to grow, sugar peas, green beans, black beans, lettuce, radishes, carrots, strawberries, blackberries, blueberries, apples, peaches, grapes, purple potatoes, yukon gold potatoes, sweet potatoes, onions, tomatoes, several varieties of peppers, cabbage, corn, okra (oh boy did we have okra), pumpkins, cantalope, watermelon and eggplant. Our medicinal and culinary plants included yarrow, lemon balm, chamomile, tulsi basil, basil, thyme, lavender, rosemary, peppermint, chocolate mint, sage, clary sage, borage, stevia, elderberry, roses, foxglove, comfrey, bay leaf, cilantro, tumeric, ginger, marshmallow, butterfly weed, echinacea, indigo, feverfew, motherwort, lemon grass, red hibiscus, mullien and elcampane. We were also blessed with our wonderful land that has allowed me to forage golden rod, passion flower, chickweed, cleavers, self heal, mugwort, plantain, violet, yellow dock, dandelion, mimosa, black walnut, pokeweed, wild black cherry, sassafras, wild lettuce, turkey tail and other mushrooms, and wild strawberry.
I have already started to plan next years gardens. So much to do in this quiet time to prepare so stay tuned as I share our adventure.