Coffee mug in hand, my toes are already cold from the dew on the grass as I walk my garden before the sun is even fully up. Three cats and one dog follow me around, running here and there, chasing one another, happy to be outside on a gorgeous Connecticut morning. The bird song is almost raucous as so many fight for air time. I bend down to check for chamomile germination in my front garden. Nothing yet. I note that slugs are definitely enjoying the bok choy planted around the broccoli plants.
Broccoli, bok choy and red cabbage in my front garden. In front, oregano, onions and tiny Swiss chard.
Continuing to the back garden, I am thrilled to find the milkweed has come up, and that wild grapes are sending leaves from their vines in the same area; grape leaves will go in my homemade pickles, so they are welcome in my yard.
Common milkweed attracts Monarch butterflies, and is a source of food for young caterpillars
I stop to check on the wild highbush blueberries. Lovely, and full of promise for an abundant harvest next month. And I have plenty of netting to cover my bushes, though I will leave a couple of bushes for the birds.
Blueberry blossoms promising delicious berries in a few weeks
I glance up and decide to capture my back garden from a different perspective.
Back garden early morning
Early wonder beets
I harvested 4-5 cups of spinach leaves yesterday by cutting the outer leaves leaving at least 2 inner leaves on each plant.
Potato plants coming up in grow bags
Romano green bean
After checking on my back garden and pulling a few weeds, I head to the pear tree and driveway area.
The bees did their job and we have hundreds of tiny pears
Dwarf bok choy almost ready to harvest. I will cut the outer leaves on these plants so they can continue to provide throughout the summer until they go to seed
Lettuce bed. To harvest lettuce, I merely cut the plant back to about 1.5 inches. They grow back providing multiple harvests.
Aichi Chinese cabbage, onions and broccoli
Finally, I leave you with the driveway container garden. Oregano survived the winter and is ready for harvest and dehydrating (more to do). Just lovely!