I’ve wanted to plant a vegetable garden for years. Just a few months ago, Javier and I cleared a large area of our backyard. He made raised planter beds and left the rest up to me. The weather finally warmed up just in time for Spring season plantings.
I filled the planter beds with organic soil and steer manure for added nutrients. I purchased small plants ready for transplanting as well as seeds. I thought that if the seeds didn’t take that I would at least have something to harvest in a few months.
I planted both herbs and vegetables. For the plants, I got three varieties of blueberries, Sunshine Blue, Misty, and Sharpblue. Experts suggest planting at least two types next to each other. The cross-pollination increases fruit production exponentially. Yaaaa! That means more blueberry pancakes, and muffins, and donuts, etc.
I also planted a new variety of raspberry called Raspberry Shortcake. It is a low-growing thornless variety.
For the herbs, I planted Upright Rosemary, Italian Oregano, Cinnamon Basil aka Thai Basil, Sweet Basil, French Thyme, Honey Sage, Spearmint, and Fernleaf Dill. I also planted Cilantro seeds.
For the vegetables, I planted three varieties of bell pepper, Red Beauty, California Wonder, and Chocolate Beauty. I planted two different hot peppers, the Super Chili and the Anaheim Chili. The Super is a hot and spicy type whereas the Anaheim is on the sweeter side of the spectrum.
I also planted a variety of white onions called Candy. I’m hoping they are similar to Maui onions. I recently buried some green onion bulbs, which were scraps from my kitchen, in hopes they would sprout new leaves.
I love cabbage and lettuce so I got several varieties. I planted Gonzales cabbage plants. These tend to mature into small cabbage heads, perfect for small families. I planted Pak Choi, Russian Kale as well as well as Nero Toscana Italian Kale seeds and Broccoli Raab seeds.
I planted Red Swiss Chard, Gourmet Baby Greens lettuce, and Little Gem Romaine lettuce seeds.
I decided to add a Juliet Grape Tomato and an Ichiban eggplant.
All of these vegetables will take anywhere from 45 to 120 days to harvest. I will be watching the growth from week to week.