Looking back on last year's garden, I am thinking about where to put things in the kitchen garden this year. I want to take into consideration what has been planted there before, as different plants use or regenerate different nutrients in the soil. I will put something that is leafy (like chard) where the beans plants were last year, hoping the nitrogen is still fixed in the soil. Then, perhaps most importantly, I think about the height, color and texture of the foliage. Since this is the path we walk through to get to our sitting area we use every day, I like to to be able to see all the rows from where we sit, and have the foliage colors alternate from row to row.
This is a challenge in a small spot. Some things don't get eaten until the end of the season, as they a key focal points and anchor the visual structure. That will mean lots of compost on each row in case the soil has been used up by last year's crop. I use our own compost and leaf mold, taken from the woods where we always dump our leaves, and the compost pile. Then I always order 3-5 yards of sea compost from
Estabrook's in Yarmouth. This compost is a miracle and has bits of seaweed and shells in it. I would recommend it for all gardens whether perennial or vegetable- and an essential ingredient for new beds. I will be making new beds next to our sitting area for tomatoes and tall things that need a trellis like snap peas and cucumbers. More pictures soon!
Looking back on last year's garden, I am thinking about where to put things in the kitchen garden this year. I want to take into consideration what has been planted there before, as different plants use or regenerate different nutrients in the soil. I will put something that is leafy (like chard) where the beans plants were last year, hoping the nitrogen is still fixed in the soil. Then, perhaps most importantly, I think about the height, color and texture of the foliage. Since this is the path we walk through to get to our sitting area we use every day, I like to to be able to see all the rows from where we sit, and have the foliage colors alternate from row to row.
This is a challenge in a small spot. Some things don't get eaten until the end of the season, as they a key focal points and anchor the visual structure. That will mean lots of compost on each row in case the soil has been used up by last year's crop. I use our own compost and leaf mold, taken from the woods where we always dump our leaves, and the compost pile. Then I always order 3-5 yards of sea compost from Estabrook's in Yarmouth. This compost is a miracle and has bits of seaweed and shells in it. I would recommend it for all gardens whether perennial or vegetable- and an essential ingredient for new beds. I will be making new beds next to our sitting area for tomatoes and tall things that need a trellis like snap peas and cucumbers. More pictures soon!
