Weeds

I spent the whole day yesterday in and out of the garden.  I would weed for an hour, then come inside and rest.  Then go back out some more, and weed, and come inside and rest.  I have these weird little ground cover weeds that will not go away.  They are tiny small like a four-leaf clover and if let go, they will form a nice green blanket, completely covering the soil.

Since I hadn't been out to do any weeding in a half second, the weeds were beginning to leave a nice light cover of green.  So, my plan was to spend a couple of hours weeding.  HA HA HA...joke's on me.  I was out there for hours sweating and weeding with breaks to re-hydrate.  It was cloudy but warm, so every time I went out there, I began glowing (women don't sweat), and was IMMEDIATELY attacked by a swarm of mosquitoes.  And I do mean a swarm.  I must smell like a gourmet meal because they would come in droves (at least 3 at a time) and start biting me.  It was a good time.

These weeds I have been trying to kill got me to thinking.....I may be approaching this whole weed thing in the wrong way.  I think I maybe should be watering the weeds, and trying to dig up and kill the vegetables.  Makes sense, doesn't it?   Think about it-if I were doing any other task, I would research, and watch and do what worked the last time I did the job, or if I saw something different working, I would switch to that strategy.  Well...I am trying to grow vegtables.  It is slow, and not all the crops grow.  Some seedlings look beautiful and get outside and die no matter what I do.  I can water, fertilize, sing, prop up...and nothing works.  Yet these damn weeds keep proliferating while I am trying to dig them up and kill them.  I am taking the wrong approach to growing.  I should be doing the opposite of what I am doing:   dig up the food and throw it in a pile, and fertilize and water the weeds.  Makes perfect sense to me.

I have proof of my theory.  This year after carefully planting the seed potatoes, I had some leftovers that, according to the book, would probably not sprout.  So when I was done planting I dumped them in a corner of the garden so they could decompose and rich up the soil (that's a technical phrase).  Last week Gerard came in the house and told me I have a couple of volunteer potato plants in the corner of the garden.......so there you go.  Throw the stuff in a pile and have food in a month or so. 

I love radishes and so I planted lots and lots of radish seeds.  I did not do starts because the seeds are so tiny and only one radish per seed.  I DO NOT HAVE PATIENCE for that kind of endeavor, so I put a bunch of seeds in a trough in the raised beds.  I did a little experiment.  The books all say to thin the crop after the plants get several inches high.  I thinned the plants in the raised bed.  However, I did not use all of the 2 million seeds that come in the package, so I went back in the greenhouse and dumped the rest of the seeds (slightly sprinkled) in a flower pot that was about 12" in diameter.  I forgot I had done it, and when all these pretty leaves started coming up I couldn't remember what it was, so I set it on the front porch for decoration.  About a month later, I realized I had radishes and left them there to grow.  No thinning, no water, no fertilizer...nothin.  I now have a flower pot full of radishes. 

But that isn't the experiment part.  I picked a couple of radishes from the flower pot when they were ready.  You can tell they are ready because you can see the top of the radish peek up through the dirt.  I picked several and they are all carrot shaped.  None of them are split open either.  So I discovered that the only difference is the shape of the radish if you thin them out.  They grow just as big, only vertically.  I have no issues about the shape of my food, so I think I just eliminated some work for myself.  I think I also proved that I am onto something with this whole neglect thing. 

I am going to have to try out my theory in earnest next year.

I'm Back

I haven't posted a thing since last August.  I just got busy and decided I didn't know enough to be talking about growing stuff.  Then the last 8 months I have been talking to people about gardens, growing food, living green, etc.  Evidently last year was a horrible growing year, mainly because we had little sun.  It was not a good year. 

Last year was my first attempt at gardening seriously.  I was going to talk about preserving the abundance of food I was growing, but I didn't have enough to preserve.   I gave up on composting to get any amount of soil, and I now just do it to not fill up the garbage with foodstuff that can be naturally recycled and decomposed.

Last year, only because of encouragement from my dear man did I decide to have another go this year.  But before I get started, I want to pass on my lessons. 


1.   Ground prep is critical.  We covered the ground with tarps last Dec. so that weeds and grass would not spring up during the winter.  We also tilled 3 times before we planted anything.

2.  Start the cool crops in the greenhouse as early as Jan or Feb.  I also figured out that things like radishes, lettuce, green onions, and crops that don't have vines that crawl around, can grow to maturity very nicely in the greenhouse. 

3.   Fertilizing is a must.

4.   Slug bait in the Pacific Northwest is a must.

5.  Raised beds are fantastic!!   It helps the soil stay warmer.  Put some landscape fabric down under the bed so that critters such as moles cannot come up under the bed.

6.  Wander through the garden talking to yourself, pulling stray weeds, and admiring the beauty of the plants, and they will respond by growing several inches overnight.  (Did I really even utter those words?)

7.   Peppers make lovely decoration growing in pots on your porch or patio.

8.  At the end of the season it turned out that the experts were right (imagine that), the upside down hanging tomato plants did not produce but one or two tomatoes.


Gardening has a way of changing you and the way you look at your world.  I have already harvested some radishes and some lettuce.  It was such an empowering feeling to eat something that I had produced myself.  It also tasted so much better than any produce I could buy in the store.  That sounds so cliche, but there is something validating about the sweat of your brow.

Ok, so this year I started everything earlier.  I am growing sugar snap peas, corn, potatoes, summer squash, cantaloupe (we'll see how it grows), tons of tomatoes, carrots, green beans, garlic, green onions, radishes, and lettuce.  

There is no rhyme or reason to what I put in the raised beds.  I just threw the packages of seeds in the air and wherever they landed, they got planted.  But seriously,  this is all a test.  I put the garlic, onions, radishes, lettuce and carrots in the raised beds.  I was curious as to how the root veggies (carrots, radishes and garlic) would grow in the raised beds.  Radishes and garlic are doing well.  Haven't harvested garlic or carrots yet, but the garlic is getting big, so that must be good, right? 

I began planting mid-May, I just planted the peppers last week.  I could have done that earlier, but I forgot to get pepper seeds and just got around to getting them a couple weeks back, and started them in the greenhouse.  As you can tell, for me this whole process is very scientific, based on all the test data available.  I figure mixing things up a little bit will give me good experience and information.  That's my story and I am sticking to it.

Basil grows beautifully indoors in a window.  It is a beautiful green plant with a delicious smell.  You can just reach up and pick some basil, add it to your food, and voila!  Fabulous flavor!

Tomorrow I plan to go out and hoe some weeds, and sing a little bit to the carrots to get them growing faster.


                                                   Roasted Cherry Tomatoes

Place as many cherry tomatoes as you want to eat on a roasting pan.  Pour OLIVE oil over the tomatoes.  Sprinkle with generous amounts of salt and fresh ground pepper.   Roll the tomatoes around in the oil and the seasonings so that the tomatoes are coated all over.   Put in a 325 degree oven for about 7 minutes.   Remove from oven and sprinkle with fresh-cut basil.  You will have a warm, delicious tomato that is still firm enough to burst juice into your mouth when you bite into it.



Cherry tomatoes are very sweet and are perfect for this recipe.  I think that you could probably also do this with a large tomato if you cut it in half and took out the seeds and then placed it cut side down on the roasting pan.  But seriously, cherry tomatoes are like a bit of candy and this is just succulent and sweet as a side dish with chicken or fish.

Hint:  Fresh basil can be stored in the fridge in a glass of water like a bouquet of flowers.