Welcome to my Sustainable Urban Garden

My garden is a work in progress, always growing and changing within itself.

My gardens include many herbal beds, raised vegetable beds, raised "citrus heights" citrus tree bed, berry beds, fruit trees, grape arbor, rose beds and many perennial flower beds with annuals too. My greenhouse is still in the transformation stage,
as well as some planting areas.
Enjoy your journey through my gardens, I do!

Sunday, March 22, 2009

Little by little, spring garden plans come together

In the class that I just finished teaching, my students planted all of their spring and summer vegetable seeds in little cardboard (recycled) pots. Unfortunately, I only planted seed for my spring vegetables in December and not the warm season vegetables.

In the vegetable garden, we are now growing swiss chard, two kinds of lettuce, spinach, onions, leeks, nasturtium and peas. I have not planted the parsley starts yet. Then there are the two tomato plants that are still in the greenhouse and a backup of lettuce starts.

This is a picture of my grandfather chard, which is either 4 or 4 1/2 years old. I haven't kept count. Notice how thick the main brown stem is. The leaves have always been very tender and have a nice mild flavor. This plant is obviously living the life of a perennial! ;-)

This afternoon I planted a few seeds. I planted bell peppers (from my saved seeds), sweet basil, thyme, scarlet nasturtium (Empress of India), and zucchini.

Well, I am going to have to buy some starters this year. I will probably purchase anaheim peppers and several varieties of chili peppers - cayenne, jalapeno, habanaro, etc. (Talini's nursery will have a nice organic selection). I will have to purchase all of my paste tomatoes and some favorite table tomatoes, since it is so late in the year to start the seed. I should have started them 5-7 weeks before our last frost which is tomorrow (March 23rd). Same for eggplants.

I will need to start carrots and beans from seed soon. Then there are the special vegetable varieties that I don't grow every year. I am not sure yet what they will be, but I am thinking spaghetti squash and pumpkin to start with.

Our little urban farm provides fresh, nutritious, wonderful tasting fruits and vegetables throughout the year. We are eating in harmony with the seasons and savoring the experience.

Right feeding is the biggest single factor in good health - but the food must be right in quality as well as quantity. ~ Organic Gardening -- Rodale Press

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