If you didn’t know by now, we are an Urban Homesteading kinda family. We have turned our front yard space into an edible garden. My husband had to sell me on this and my only criteria was … it had to look beautiful from the street. I had imagined multiple straight rows of vegetables planted directly in the ground. It was NOT appealing to me in the least.
I love spring. Our garden is coming to life and it’s so exciting to see what each new day brings. The weather has been erratic to say the least. One day is Summer like weather and then the very next day Winter winds sweep in and we’re covering young plants at 10pm before a freeze sets in.
So, together, my husband and I came up with a plan that included no straight rows, flowers mixed with vegetables, garden art and modern idustrial-like material for fencing. I’ve posted once before when we first put the beds in so this is an update for Spring 2014. I hope you enjoy a short walk through. If you have any questions please ask away. I’ll try to answer them as best as I can.
In my humble opinion, gardening cannot be mastered. It is a continual learning process. What works one season might not work next. What flourishes one season flops miserably the next season. Quite frustrating (Yeah, I’m talking to you Mr. Green Beans 2013!). We have been successful with cucumbers but yellow squash … BIG FAT F. Just a side note – We’ve been organic gardening for at least fourteen years.
Here’s a list of what’s growing: Tomatoes, Sugar Snap Peas, Brussels Sprouts, cucumbers, red cabbage, white cabbage, white onions, red onions, flying saucer squash, watermelons, bell peppers, patty pan squash, Kale,… Just finished with spinach and broccoli. Going to plant green beans and more cucumbers.