Fabric row covers have done their job. The winter greens are nearly spent. Temperatures are rising. It's time to tidy up the garden and get ready for the next season.
 |
| Still some nice kale to harvest |
First task shore up the raised beds. Time has taken its toll. The frames of the raised beds are deteriorating and / or falling apart. Rouse the Spouse stepped in with his handy-dandy skills to make them usable again. Then he prepped the soil and we planted the beginnings of our spring garden.
Two types of potatoes this year:
German Butterball - golden russet-type, all-purpose potato with delicious buttery flavor and a tender flaky texture.
French Fingerling - all-purpose potato with delicate pink skin and creamy yellow pink-splashed flesh, resistant to scab
Sugar Snap Peas, one row each of two dwarf varieties:
Sugar Daddy - the first modern stringless snap pea, 24" - 30" vines
Sugar Ann - extra early 3" snap peas on compact 2-foot vines that don't require trellising
On the long edges of the sugar snap bed, one row each:
Turnip - Tokyo cross hybrid, close to hakurie, the small rooted salad variety
Radish - early scarlet turnip white tipped
Divided another bed three ways:
Beets, cylindra - sweet flavor with dark red flesh, 8"long by 2" wide carrot-shaped roots veggie make for nice, regular slices.
Caribe Cilantro - dense bunches of aromatic dark green leaves with good bolt tolerance in the garden
Nevada Lettuce - heat tolerant, crunchy ribs with soft shiny green leaves forming a heavy head.
Planted one more bed of lettuces:
Gourmet blend of leaf lettuce (green romaine, red salad bowl, red romaine, tango, bibb, lolla rosa)
Buttercrunch - small, open but tightly bunched, 6" rosette that is fan-shaped rather than round. Dark green leaves and small compact hearts that blanch to an appetizing yellow color. Crisp and sweet. Slow bolting.
Plus, one Italian flat-leaf parsley plant next to the trimmed up rosemary plant.
No comments:
Post a Comment