WOG LOG

The 2018 WOG season began this week.

Whispering Oaks is the name of our little subdivision, so The Whispering Oaks Garden is affectionately known as The WOG. This is the garden my daughter started several years ago in a vacant lot across the street from our house.  We put in raised garden beds because the ground was pretty much stripped of its top soil during development of the neighborhood, and what remains is hard dirt, clay and rocks.

This week I cleared the weeds from the front box and planted shallot, radish, beet, kale, carrots, spinach, and lettuce seeds.  Last year too many radishes and beets were ready at the same time, so this season I’m staggering the planting dates a little.  The left side of this box will get planted in another week or so.  There are fennel seeds in the left side of the middle box. Next week I’ll be planting seedlings in the rest of that box and the back one, after I finish weeding. It’s cut off in the photo, but in the far right side of the back box is garlic that I planted last fall and is already doing great.  I’m really excited about that!

The boxes to the far left are for flowers. The cinder blocks in the back used to be stacked up and used as potato planters, but last summer I took that apart and planted sunflowers.  I’ll probably do that again this year.

Finally, I’m growing microgreens for the first time. These are on the porch in a seed starter tray. Microgreens are the beginnings of salad vegetables, cut when they’re just a few inches long.  They’re said to be more nutritious than their fully grown counterparts. I need to research that, though, because I’m not sure I understand how that can be.  Whatever.  I just love the taste and texture that microgreens add to salads. Sometimes I’ll put them on top of salmon and even on an over-easy egg, drizzled with a little vinaigrette.

Your Turn

Now go find some dirt and grow something!

Something edible.  Something new.  If you’re an experienced vegetable gardener, try a new vegetable or herb this year.  Never grown food before?  Well, then have at it.  What would you like to eat right out of your yard?  Actually, you don’t even need a yard.  A sunny patio or balcony will do. (Heck, even a sunny window will work, though you’ll probably need to stick to herbs in this case.)

I know that some of you believe you have a brown or purple or blue thumb.  And some of you fear gardening will be too much work, or take too much time.  Or you love garden fresh food – grown by a gardener who is not you.  That’s all fine.  But, how about trying at least ONE something!

Is there maybe a small sunny area in your yard where you could dig out the grass?  Could you buy some railroad ties or other material to make a raised bed?  Do you have a flower pot you could use?  Something tells me there’s an old one in the back of your garage.

Container gardens

Lots of people plant in containers if they’re short on space. Tomatoes, peppers, salad greens, and herbs are easy plants to grow if this is your first vegetable growing experience.  The Bonnie’s Plants website is loaded with great information about container gardening.  (Disclaimer: I haven’t bought anything from this website, so am not necessarily endorsing their products, just their information.)

And, you don’t need to plant your vegetables from seed. I buy many of my vegetable plants as already growing seedlings.

Does that still seem overwhelming or maybe it sounds nice, but you know realistically you won’t do it?  Okay.  I understand.

Would you be willing to pick up one of those potted herb plants they sell in the produce department at the grocery?  They usually have basil, parsley, cilantro and dill.  Any one of those would be a good choice. Keep the pot in a sunny window, and yeah, you will have to remember to water it 🙂 .

Mix it up a bit

If you’re already a vegetable gardener, be sure to rotate where you plant things from year to year.  Vegetables differ in what they take, and give back, to the soil. It’s important to give your soil a break from the same old same old. Try different varieties of vegetables, too.

Each summer I plant at least one vegetable, or fruit, that I’ve never grown before. Last year it was Brussels sprouts, pumpkins, and cantaloupe. This year in addition to the garlic, I’m planting fennel and shallots. I’m also going to try growing cumin.

Growing your own food is very empowering.  And no matter how much or how little you grow, fresh from your own garden, window sill or patio is a huge Real Food Inspiration!