I did a lot of planting in February and some of the seeds have sprouted quite heavily. The Chinese cabbage is leading the pack, and I expect we will transplant most of it early next week.
I planted a lot onions in rows on the edges of the beds. I will move of them in due course, but many of them will stay to provide protection.
We'll thin the carrot rows as we eat them. I'm also going to transplant some peas around the carrot rows.
The veggies above are some of what is sprouting from the February batch. The March plantings are still germinating and the fast ones are just about breaking the soil. The idea is that each month I will be planting seeds even as I transplant one batch, care for another and maybe harvest from a much older crop. That way we will be able to consistently have a variety of food, instead of having a glut of one thing or another.
Seedlings that are growing and maturing
The green peppers are very odd. I bought them as seedlings and they are doing extremely well. The challenge is that they are already fruiting, even though the bushes are no bigger than my hand. I keep picking them so the poor things can spend their resources growing, not supporting peppers.
|We've been eating peppers from these tiny bushes. Really weird.|
I hope that in a couple of years, the garden will supply us with enough fruit that we don't have to buy. My older sister has volunteered to show me how to care for fruit trees. She has an orchard at her own house and had a fabulous harvest this year. See the avos she sent over today, and her tree is still packed full. yum!
The leftover summer crops
Some summer crops are still doing very well, and fruiting. These include pumpkins, butternut, onions, marrow, maize (I picked around 12 hobs to cook for snacking today), sweet potato vines, spinach and cucumber. I've been preserving the cucumers to make gerkins for the coming Spring/summer.
The marrows are also still chugging along,with each bush producing one or two marrows a week. I'm freezing most of them now, to use for stews and soups in winter.
The parsely is also very happy. Now that the sun is out, I'm drying quite a lot of it for future use.
The nasturtiums are also growing /self-planting in many places, usually near where I planted them last season. So it's all good.