Spring Garden 2017

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The weather is finally getting warmer, and I can’t wait for the 70-degree days predicted later this week. I’ve been getting outside more often. We recently completed our second attempt at the TD five-borough, forty-mile bike tour, ran our favorite chocolate 5k, and visited the Chihuly exhibit at the New York Botanical Gardens (more about all of those in posts to come soon). And just yesterday we finally got in the garden—weeding and pruning and turning the soil and adding a bunch of new little plants that I can’t wait to watch grow!

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We haven’t yet transplanted the ones that dad’s been nursing from seeds because they’re too small, so we saved some space for them in our second planter. We have our usual herbs: sage and lilac and chives and mint that all resurfaced from last year, as well as some sweet basil, purple basil, parsley, cilantro, and dill. This year we really want to have more of a veggie haul, so we focused a bit more on those: snap peas, green beans, red and yellow bell peppers, five varieties of tomato, three types of eggplant (black, white, and Japanese), two types of squash, onions…and watermelon!

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I’m not sure that the watermelon will actually grow very well, but we figured it couldn’t hurt to try. It would be so awesome to have a fresh-from-the-garden watermelon! We’ve also got blueberries, strawberries, blackberries, and black raspberries all growing on the side of the house; I’m hopeful that the black raspberry bush will actually start yielding some fruit this year. I’m excited to start taking care of the garden and spending the rest of the spring with my hands in the dirt. And I can’t wait to hear what everyone else is growing this year!

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Spring/Summer Garden 3.0

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My very first backyard garden originated from a desire to eat locally, to self-sustain in some small way. Growing primarily herbs and a few tomato plants, I discovered a love for gardening; few activities left me as centered as digging my hands into the dirt or plucking leaves I knew I would cook with later. Last year’s garden saw the addition of a lettuce bed, which really flourished throughout the spring and well into the summer. I loved taking salads made with backyard lettuce to work for lunch, especially if I could also include some ripe homegrown tomatoes.

This year, for my third garden, I’ve followed last year’s layout—lettuce in the shady bed, herbs in the sunnier planter. But I did move all of my veggies to the side of the house, since it gets much more sun than the backyard. And we have lots more variety in our herbs and veggies this year! To help me grow them successfully, I plan to resume my “Growing My Green Thumb” posts (so far I’ve learned about purple basil, Italian parsley, thyme, and lavender) throughout the spring and summer. But until then, here’s an introductory photo tour of what I’m calling Garden 3.0:

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Lettuce bed.

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Growing my Green Thumb: Learning about Purple Basil

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If I had a car, I would read the owner’s manual to determine how to keep it in good shape. If I had a pet, I’d buy books that teach how to keep it happy and healthy. So why shouldn’t I learn about each plant in my garden in order to help it thrive? First on the list: purple basil.

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