We have the deck, where I've planted: beets, carrots, herbs (basil, oregano, winter savoury, sorrel, coriander, parsley, thyme; last year's chives have come up with their usual vigour, so much that we're using them like a vegetable), mustard greens, lettuces, arugula, cantaloupe. I also have some flowers to attract pollinators and for decoration: browallia, calibrachoa, Thunbergia alata (black-eyed susan vine), begonias, morning glories.
On the lower deck, we have: basil (4 planters), grape tomatoes, cherry tomatoes, spinach, corn, beans, fig.
|Beans! (with a side of spinach!)|
In the back garden, we have: corn, lettuces, leeks, kale, mustard greens, strawberries (the bed was established last year and promises to produce amply this year), basil (4 rows), fennel, dill, sage, garlic chives, catnip, carrots, shepherd's peppers. There is also the apple tree.
You may be wondering what the heck we're going to do with so much basil (equivalent of about 40ft of row). The answer is pesto. All of the pesto. If we eat pesto twice a week to keep up, nobody's going to complain. I'm plotting also to make a lasagne which substitutes basil for the spinach, and to make basil-stuffed ravioli this summer. We'll certainly be able to use it all. It also freezes excellently so I'll just collect it all at the end of the season and freeze it for later.
The front garden is considerably less comestible but also all set up. The lilacs are in profuse bloom and the peonies promise to give a great show. I deadheaded all of the tulips today, as they've reached the end of their blooming season now. They don't look super-pretty now but I want them to get as much energy into the bulbs for next year's blooms as possible, so I won't remove them for another week or two. After that I'll plant something in that bed, perhaps some browallia or begonias.
Also, I'm making cinnamon rolls today. Om nom nom.
|Cinnamon rolls rising. Om nom nom.|