Garden

Sitting in my kitchen potager with my little “less than helpful” helper!

 

Gardening for me is therapeutic, zen for body and soul. Something about getting dirty and working the earth. Planting, growth and reaping the rewards or lack thereof,  I’ve had those too!  I’d like to share with you my garden adventures here. Building stone walls, putting in new flower gardens and tending to my kitchen potager. I’ll share my tips on gardening and welcome your feedback as well.

 

Clean up

It’s that time of year again. Time to put the garden to bed.  If you have a vegetable garden be sure to mix some compost or other soil enhancer into your beds after you have removed the plants.  It is always wise to toss tomato plants away, be it in nearby woods or onto the curbside pick-up.  Sometimes they can have a blight which can contaminate the soil for the next years’ crop.  Cut back herbs such as oregano, thyme, winter savory.  If you grow mint, be sure to prune that very radically – it can take over in no time.  Now it’s time to savor the yields and look forward to next year.

To cut down or not to cut down..?

OK, here I have a question.  I am usually a pretty solid green thumb, however, I am constantly perplexed by this simple question.  Hydrangeas, the beautiful blue (or pink, depending on the acidity of your soil).  When the season has ended, cut them back completely, partially or just leave them alone?  I have to admit, I’ve tried all the above and have either caused them not to bloom, ended up with a lot of stalky wood or killed them completely.  I live in the northeast and have some severe winters, nonetheless they do thrive in our zone.  I have glorious white hydrangea bushes, lace-cap hydrangeas (that do very well – except when my little deer families are having them for breakfast) and a very showy tree.  Any comments to share?

Summers’ last harvest

Harvest time from the potager.  Undoubtedly, home-grown tomatoes fresh and warm from the garden, are the ‘taste of summer’!  Remember to take those almost red tomatoes that have fallen off the vine to ripen in a sunny window.   Serve simply as a side dish sliced and sprinkled with fresh ground sea salt, drizzle with olive oil and a sprig of rosemary.