|Beets, beets & beets. These root veggies are delicious on the grill|
Five weeks in and the vegetable garden is taking hold. Kristi's overabundant caution, and a penchant for humus and chicken manure, has so far proven successful.
Kristi and I set out at the end of March to create a sustainable garden that would serve as the primary source of vegetables this Summer, and provide the ingredients for canning experiments.
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In our Week 1 post at the beginning of April, we shared our garden line up of veggies and herbs. Since then we've added a small strawberry patch, green beans, cucumbers, half dozen habenero & ghost chili plants, and a compost pile that I constructed from salvaged bricks. Took us better part of an afternoon, but now we have a perpetual source of plant nutrients, and food waste (minus meat products) is diverted away from landfill.
|Use twine to help sugar snap peas grow tall.|
|Dogs love dirt!|
Once we had the plants in the ground, the paver paths locked in, and the mini dog fence up, we opted to have the sprinkler system installed by a professional.
Looking back at week 1, we've come a long way, and we still have the rest of the Summer to look forward to. We'll follow up on this with tips from lessons we've learned in our experiences in gardening.