1 This was my vegetable garden last week. As you may remember, I moved this garden a few years ago after mole crickets infested its previous location. I am very happy we made that move. The garden is doing very well this season.
2 This area, adjacent to the chicken coops, has been very successful for growing vegetables. This side of the garden has many of my leafy greens.
3 On this side, the potatoes, onions and leeks were also looking very healthy. Around the garden, along the fence posts, I also have clematis. And, in between the clematis, I planted several varieties of peas, which have been very prolific - we harvested a lot of peas already.
4 In this corner, we planted many varieties of beans. Beans can take anywhere from 75-90 days to mature.
5 The tomato plants are also growing fast. Soon, they will be staked with bamboo tripod supports.
6 The black plastic helps control the weeds around the tomato plants. Many of you asked how they get watered - there are large round holes in the plastic, where each was planted, so don't worry, these plants get all the water they need.
7 Cabbages are among the most productive cool-season crops - look at how beautiful these plants are so far!
8 Cabbage is rich in photo-nutrient antioxidants. A member of the Brassica family, cabbage is related to Brussels sprouts, cauliflower, kale and broccoli.
9 Red cabbage contains a water soluble pigment called anthocyanin that changes color when mixed with an acid or a base.
10 When harvesting green cabbage, look for heads that feel heavy for their size, which can range from grapefruit to almost basketball size.
11 This is a Savoy cabbage, characterized by its very distinct crinkled leaves. Despite the appearance, the leaves are more tender and sweet than other varieties.
12 The broccoli heads were looking very impressive. These heads will be ready to harvest when their buds are firm and tight, and before the heads flower.
13 Several rows of onions were planted this year - each with a different variety. Dry bulb onions take 100 to 175 days to reach maturity, so these will be picked later in the summer.
14 For now, look how nicely they are growing. Red onions, or purple onions, are similar to yellow onions in flavor; however, their layers are less tender and meaty. They are most often used in salads, salsas and other raw preparations.
15 White and yellow onions are a bit stronger in taste than the purple onions. White onions tend to have a sharper, more pungent flavor, and a more papery skin. White onions also do not store quite as long as other varieties.
16 Above ground, potato plants reach about two feet tall. Underground, they form tubers four to six inches below the soil. When the plants start to flower, it's a clear indication the tubers are forming.
17 This foliage should be easy to recognize - these are carrot tops. Carrots are easy to grow, and are resistant to most pests and diseases. Carrots are also biennial plants - if left in the ground, the tops will flower, and produce seeds the following year.
18 In the garden next door to this one is a pretty sizable crop of ornamental corn. Ornamental corn is harvested by hand when the husk is dried and when the ears are no longer green.
19 Here's one of our first zucchinis of the season.
20 Squash tend to be big plants, so always space them three to six feet apart. They grow fast, usually maturing within a couple months of planting, and continue to produce all season long.
21 Everything seems to be doing well in the vegetable gardens - the next update should include photos of a big harvest. How is your vegetable garden growing? Let me know... And, always go to my web site for more gardening, harvesting and cooking tips. http://www.marthastewart.com/286309/vegetable-garden-101
22 Beyond the vegetable gardens are my horse paddocks. On the left, those big trees are white pines, and just behind the trees on the right is my stable - it's a beautiful view from every angle.