Another year. Some more planters.
I broke the Midwest gardener’s rule of thumb, planting not one, but two weekends before Mother’s Day this year. With the mild winter, spring sprung early and the weather forecast looked favorable. So far, good choice. My tomatoes have probably grown 30% in the past 14 days and I have some green tomatoes that are growing rapidly.
As much as I was against a planter garden last year, it yielded a generous amount of tomatoes, bell peppers, and zucchini. Other than cilantro, my herbs were BOUNTIFUL. My oregano, sage, and thyme x2 even survived the entire winter. Though my neighbors were confused as I trekked out to the back of my yard with kitchen scissors and returned with fresh herbs in the middle of December and January, I saved a ton of money!
I decided not to grow bell peppers this year and in that planter, I put in parsley and rosemary (which did not survive the winter), as well as chives. I fully realize these are jam-packed in there, but I’m trialing this to see how it goes. I can always transplant them later, right?
Herbs are one of the “best buys” for garden space if you do a lot of cooking. Herbs are so expensive in stores!
I planted my basil in the same location as last year, in an “island” of landscaping, at the back of our yard. I did 2 plants last year, but I think 1 will be plenty. Unless I go on a pesto kick (highly likely), in which case I may buy a bunch at the farmer’s market (about $1 around here).
Basil does well for me…outside. Inside, I tend to kill it and kill it fast. Oops.
And in my other planters, I have a blueberry bush (compliments of my father) and a zucchini. I had a hard time choosing what veggie to put in this year, but zucchini is a favorite and it’s so versatile. I love that it’s good raw, grilled, in veggie enchiladas, in muffins and breads…and much more.
Plus, it is usually one resilient plant and even I have trouble not getting great yield 😉
There’s my little “garden” this year. Even though it’s not as big as I’d like, I always remember the line in Food, Inc. where they remind you that even a small garden helps save the planet
Weekly Menu: May 13th – 17th
Sunday: Slowcooker Cuban Pork Tacos
Monday: Baked Tomatoes with Quinoa, Corn, and Green Chiles
Wednesday: Southwestern Stuffed Sweet Potatoes
Thursday: Chicken in a Tomato-Basil Broth over Couscous
Mr. P and I both have oil changes this morning and not too much else on the agenda today. Last night, we went out to dinner and split a salad and a goat cheese and mushroom pasta dish and then made our way to a local brew shop, grabbed a beer, and sat in their window display and chatted. A little date night – it was fun