Now that we have moved the chicken fence back it is time to build our beds. We are continuing the process by clearing away the debris and gradually adding the layers for our “insta-beds”. We experimented this summer with the idea we could make new beds on top of the clay soil instead of the heavy work of double digging. What you see here is the first two layers. One of wood chips (delivered free by your local tree company) and horse manure (also free to pick up in many locations locally). Ofer and Yo’el will continue to put down alternating layers until there is a nice high bed. Top it off with a layer of good soil. Insta-bed!
About 8 feet long and only about four feet wide for easy reaching.
napa cabbage seedlings
We like to use recycled materials as much as possible, so here you see the seedlings in their pots inside a container that we picked up at the recycling center. Free and easy!
A planting calendar comes in handy when you are planning a garden. What I’ve discovered is that there are numerous times during the year to plant. Some in spring, some in fall. So, now is a great time to also get some of your flowers planted. Bulbs for spring blooming, like narcissus, daffodils, freesias and tulips. I find the freesias have the most heavenly scent, especially the yellow ones. This is just a short list of all the wonderful bulbs that are available. Mix and match for a fun, colorful spring bloom!
Our garden has been sustainably worked for 22 years. Even before us, the owners gardened organically. No use of sprays or pesticides of any kind. We have continued that tradition. We are quite pleased that this is the quality of soil that we have here. The legal term of “organic” these days requires only three years of clean use (and lots of money to governmental orgs for the privilege of using the term).
This year we have an abundance of pears, grapes, basil, figs, rosemary and other goodies in the garden.
The chickens are laying quite well right now, too, so we have some extra eggs.
We would like to invite you to come over on Sunday, September 11 between 3:00 – 5:00 p.m.
to buy some delicious late summer crops. Bring your own bags for carrying.
First Come, First Serve.
Here’s a wonderful way to use fresh rosemary.
Preheat the oven to 325 degrees. Rub olive oil and salt generously inside and out of a roasting chicken. Put a clean sprig (this is a stick about 4 – 5 inches long) of fresh rosemary, a whole lemon (cut in half), and a large clove of garlic inside the cavity. Place in a roasting pan and cover. Bake for 2 hours. You can roast this even more slowly by turning the oven down to 225 degrees and bake for 3 1/2 hours.
Fantastic served with a grain and a salad. Use leftover chicken for chicken salad with walnuts, celery and grapes. YUM!