You might think of the title as literally vegging out, but quite the contrary folks, these six raised vegetable beds demand a lot of work, love, time and commitment. These cold frame beds are located in Goodstay Gardens, a place where I volunteer once a week, and if you are a regular reader on my blog, you will remember the post where I wrote about these gardens a couple weeks ago. Click on the green if you missed it.
We thought we’d try out some vegetables this year since the summer months are pretty quiet in the gardens; the enthusiasm and excitement that it generated in me was beyond words. We planted a variety of vegetables as you will see and we have already harvested the Swiss Chard. I cannot contain my excitement about an entire bed of sweet corn, I just hope that when harvest time rolls around we are here to enjoy the bounty. I’ve been put in charge of the beds as I live just a 10 minute walk from these gardens. I can’t tell you the number of visits I make each week, not so much to water or weed, but to check out the progression of the fresh produce. I have come to think of these gardens as an extension of our own 🙂 We’ve had vegetable gardens before in some of the yards we’ve lived in, but they were pretty limited as we did not have as much sun in the back yard. These beds here are drenched in sunlight for much of the day. Come with me and take a virtual tour, the vegetables are happy and so am I :). The five volunteers who faithfully come in each week will be enjoying this produce with me throughout the summer.
Some of the plants were started from seed, but the tomatoes and peppers were wee plants when we put them in the ground. We have two types of beans, okra, zucchini, yellow squash, carrots, sweet corn, sweet and hot peppers, large tomatoes and cherry tomatoes,
Building a bamboo trellis (for the beans) with Barry, one of the volunteers, was quite a learning experience.
I can’t wait to harvest some of the white eggplants seen below.
Swiss chard was one of the first vegetables we were able to harvest. I have another bed that we planted with just seeds, and you can see the wee plants emerge, but in time they too will reach great heights.
Do you like these hand made labels? Just cut up a used pot and use a sharpie to mark your vegetable plants. We topped the beds with leaf mulch.
Here we have an array of fresh herbs too many to mention. There’s Rosemary, Thyme, Sage, Thai basil, African blue basil, Apple Mint, Parsley, Oregano, Tarragon etc.
With our first harvest, I made a Crustless Swiss Chard quiche which was a great, quick week night meal and it didn’t heat up the kitchen as much. I will pick up some baby bok choy in a couple of days. I think the garden will surely keep us in fresh produce all through the summer. We have pumpkin and watermelon at another spot. Do you have a garden? What have you planted this year?