My Vegetable Garden in June
My large vegetable garden is so much fun to visit right now because of all the growing produce - there’s something new popping up every day.
This garden, which is now in its third growing season, is already planted with many wonderful crops - tomatoes, brassicas, artichokes, fava beans, celery, carrots, sweet and hot peppers, peas, all sorts of herbs, and so much more. I always plant in succession, meaning I seed crops at intervals of seven to 21 days in order to maintain a consistent supply of harvestable produce throughout the season. I can't wait for our first big bounty.
Here are some photos, enjoy.
-
- What a difference a couple of months make. This garden is looking great. It is close to my Winter House, so I am able to walk through every day and see all the crops planted over the weeks.
-
- Kale always grow so well here. Kale is a group of vegetable cultivars within the plant species Brassica oleracea. They have purple or green leaves, in which the central leaves do not form a head.
-
- Nearby, I also plant cabbages. To get the best health benefits from cabbage, it’s good to include all three varieties into the diet – Savoy, red, and green. Savoy cabbage leaves are ruffled and a bit yellowish in color.
-
- The broccoli is still small, but developing so perfectly. Broccoli is a hardy vegetable of the cabbage family that is high in vitamins A and D. And, according to the National Agricultural Statistics Service, USDA, the average American eats more than four-pounds of broccoli a year.
-
- These are the leaves of my artichokes. Globe artichokes, Cynara scolymus, are popular in both Europe and the United States. Artichokes are actually the flower buds, which will emerge from the center of the plants.
-
- Artichoke plant leaves are silvery-green in color with long, arching shapes. The plant stems are thick and fleshy.
-
- On this day, my gardeners planted a crop of edamame or young soybeans. They are known for being nutrient-rich, gluten-free, and low in calories, making them a healthy addition to a meal or appetizer eaten alone. The term “edamame” translates to “beans on a branch” in Japanese.
-
- One of my go-to seed sources is Bakers Creek Heirloom Seed Company.
-
- Edamame seeds are pretty large – easy to see and plant in the garden bed.
-
- The seeds should be planted about an inch deep and four inches apart in rows that are spaced about 15-inches from each other.
-
- Once the seeds are pushed into the soil, the rows are raked, marked and watered. The growing time for edamame is about 95 days.
-
- In another center bed along this trellis are lots of peas – one section for shelling peas, which need to be removed from their pods before eating, and another for edible pods, which can be eaten whole, such as our snap peas.
-
- The peas are best grown on supports to keep them off the ground and away from pests and diseases.
-
- Pea plants produce beautiful flowers that range from white to purple.
-
- It’s easy to spot where the tomatoes are growing by all the bamboo stakes. If you’ve ever grown a vining plant, you know how important it is to provide strong structures to which the vines can cling and climb. I stake my tomatoes in stages, using taller, stronger supports as the plants develop.
-
- I always grow an abundance of tomatoes to share and to make all the delicious tomato sauce I enjoy through the year. It’s a good idea to grow a range of varieties, including at least one or two disease-resistant types.
-
- This is a bed of basil – both green and purple are planted here. Basil is a culinary herb of the family Lamiaceae. Basil is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in many cuisines. Since basil grows in tropical climates, it grows well in hot weather.
-
- My garlic bed is also looking good. I planted the garlic last November. Do you know… Americans consume about two to three pounds of garlic per year? And consumption continues to increase because of the many flavors and health benefits.
-
- Right now, there are many scapes. Garlic scapes are the flower buds of the garlic plants. They’re ready about a month before the actual garlic bulbs. Scapes are delicious and can be used just like garlic. Scapes can be cut when the center stalks are completely formed and the ends are curled.
-
- This week, we’re starting to see some of the first jalapeño peppers growing.
-
- At the edge of all the beds, I planted herbs. This is sage. Sage is an aromatic herb of the mint family, cultivated for its pungent edible leaves. It is native to the Mediterranean and is often used fresh or dried as a flavoring in various dishes.
-
- Also always growing here at the farm is parsley. This will find its way into my morning green juice. Parsley is rich in vitamins K, C, and other antioxidants. It has a bright, herbaceous, and slightly bitter taste.
-
- This is curly parsley. This comes from the same family, but curly parsley leaves are thicker and ruffled. Some also say its flavor is a bit stronger in curly parsley than in the flat-leaf varieties.
-
- Everyone always asks what I do with all the vegetables I grow. I share them with my family, but I also love sharing the bounties with friends, colleagues, and my hardworking crew here at the farm. I also provide fruits, vegetables, and eggs for photography and video shoots. And, of course, all my birds get vegetables too.
Martha Pins
Martha Tweets
