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Modified Gardening

This is the fourth year that I’ve had a square-foot garden.  It’s a four-foot-by-six-foot raised bed vegetable and herb garden that provides me with fresh food from May through November. The great part about square-foot gardening is that you can grown a lot of food in a concentrated area, so there is less weeding, less watering, and more production.  I also happen to think that it looks beautiful.

My mom occasionally reminds me that as a child being forced to weed her garden, I swore that when I grew up, I would “never own a single plant.”  I’ve changed 🙂

A number of the herbs that I planted last year (regular chive, garlic chive, oregano, sage, thyme, parsley, and lemon balm) survived the winter and are currently producing.  It’s incredible how much these plants keep giving, without requiring much attention on my part.  Free delicious food!

There is empty space in my garden to plant new sources of food for this year, and I have to decide what I want.  The problem is that I’m currently in a boot and not very mobile.  In light of my physical limitations, I’ve decided to go with greens.  They require a bit less water (than say tomatoes) and I had a lot of luck with them last year.  So about two weeks ago, my mom and I planted tiny seeds of lettuce, spinach, and an “Asian greens mix.”  Unfortunately I don’t remember where I planted what (pro tip: draw a map or add labels as you plant seeds), so it’s going to be a surprise!

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