It seems like this year the garden is looking better and we are a little more on top of things than the past couple of years. We didn’t do much planning. I think I overwhelmed myself with the planning in the past. We decided to reduce what we planted and to not make much of a plan as to where things would go until we were ready to plant. That seemed to work for us. I also think having the chickens in the gardens all winter and into the spring really kept the weeds down. We’ve also been getting leaf mulch collected by the city at Gypsy Hill park and mulching, mulching, mulching. I’ve also relaxed a little about what I have to get done in the garden. I generally spend at least a couple of hours a day puttering around, cleaning up and weeding. Yes, a much more relaxed approach is better. I think I was trying too hard before.
I know I’ve shared this room before. It has gone through several transformations since we moved here 3 years ago. I think I shared the new metal shelving we put in earlier this spring on the left side of the room. You can see it in the photo at the top of this post (left background). We call it the kitchen nook. Above, is the right side where I recently added the book filled cradle, black wicker chair ( found roadside), quilt topped table and the leaf green painted stool and chair pad. It’s a cozy little nook and I love how the sunlight streams in late in the afternoon.
Today’s harvest – 3 beets and 3 carrots.
A volunteer calendula.
From garden to table in less than an hour. I simply sliced the beets and carrots into a little water, butter and grated fresh ginger and simmered until tender. Very tasty with slowly braised beef brisket.