The kitchen garden

I attended a seminar on kitchen gardens earlier this spring and learned, among other things, that a true kitchen garden is one that has a certain symmetry and form to it — aesthetics play a big role in the design and plan of a kitchen garden.  So there are flowers mixed in with the edibles.  Not only are the flowers there for beauty, they also attract bees and butterflies, which pollinate.  No bees equals no tomatoes in July.

I think our garden is fitting the bill nicely:

This is still very  much a work in progress, but I think you can see where I’m going with this.  Right now, we have 200 s.f. for veggies and herbs and another 120-150 s.f. for berries.

The main part is the five vegetable/herb beds, each of which is 4′ X 10′.  In case you’re wondering what’s going on in each, here’s the breakdown (they’re numbered 1-5, starting from the bottom):

1. tomatoes, basil, and marigolds — Right now, I have two kinds of tomatoes (four plants each) and will be adding another variety next week.  I have six sweet basil and am wondering if I should add more.  We love basil.
2. edamame — I’ve put in two rows and will add two more rows every week this month, so as to stagger our harvest.  I’ve also tucked in a few pepper plants along the edges.
3. Peas and lettuce (spring) / Black beans and peppers (summer) — I have spring plants in now, but have started adding summer plants.
4. Pole beans, cukes, and melon — The three bean teepees have a type of pinto bean on them, which I’m planting over the course of a month (one teepee every two weeks).
5. Asparagus, garlic, and pumpkins — The asparagus will eventually fill this bed, but this year I’ve put in garlic (to be harvested next month) and pumpkins since I have the space.

I’ve also planted herbs in the corners of beds, 2, 3, and 4 — rosemary, chives, oregano, thyme, mint (in a pot so it won’t spread), etc.  Not only will they add flavor to our meals, they’ll help repel bugs and, if I’m lucky, deer.

Bracketing the vegetable/herb beds are the blueberries (left) and raspberries (right).  The blueberry bushes have small berries on them, but I’m not going to net them this year, as I want the birds to eat them so that the plants will instead put their energy into establishing roots.  I’ve also planted flowers along the fence and in other nooks and crannies, so as to encourage bees and butterflies to visit.

On the lower right, I have a small rose garden.  Eventually, I’d like to add one on the upper end of the raspberry bed, but am feeling no rush to get to it.

The rose is cherry red and already has a few buds on it.  I can’t wait!  The blue ceramic ball is something I’ve wanted for years and only just found recently.  I’m not sure it will stay there, but I thought it would add color for now.  I planted zinnia seeds around the rose and plan to add more roses at some point in the future when my checkbook isn’t groaning from all the abuse it’s taken this spring.

Long term, I definitely want to put in paths around the garden beds and get rid of all that grass — less to mow, plus the edging is already something of a chore — but that’s a project that can wait until I’m feeling ready to lay down dozens of yards of landscaping fabric and then cover it with tons of pea gravel.

So that’s what’s going on in the kitchen garden.  Any questions?