by Tammy Taylor
After a rocky start getting the garden going this year, I’m finally getting to the point that I can get outside occasionally and do some light garden work. I had some bedding straw in our feed shed that I purchased to mulch the potatoes with and they’ve now had a fresh layer of straw placed on them. Keeping the potato plants covered almost all the way to the top allows the plants to make more potatoes.
I also used the same bedding straw to mulch over the onions I planted this spring. They’ve got quite a way to go before they give me any onion goodness.
But the onions I planted last fall are almost ready to harvest. I’ve got some large garlic cloves that will be ready to harvest before long as well.
We’ve begun to collect grass clippings for mulch. Grass clippings are invaluable in mulching the garden during the summer. It shades the soil to keep it cool, slows evaporation of precious irrigation water and decomposes into rich-soil loveliness by the end of the year. I won’t use it when it’s still fresh and green but I accumulate it until the heat is out of it and it begins to turn light green or tan. I’ll probably stir it in a couple of days to distribute the heat & aid in drying and this batch should be ready to use in a week or two.
I’m planting a row of bush green beans today. These bean seeds are heirlooms so I’ll allow a couple of the plants to grow mature bean pods so I’ll have my seeds for next year.
I’ve also got my very first bloom on one of my squash plants, which means squash fresh from the garden is in our immediate future!
We’re also showing growth progress with our tomatoes, jalapenos, herbs, grapes, asparagus and pablanos. Growing a garden is the ultimate local food movement, fresh food is no further than a stroll to your garden. Your organic produce is picked at the peak of ripeness and full of nutrition, not to mention less expensive than a run to the store for produce that’s been shipped from who-knows-where. How’s your garden doing these days?