Choosing the plants:
The biggest complaint I hear is never having all the needed ingredients ripe at the same time to enjoy a meal. By selecting several varieties of vegetables that have roughly the same growing time frame we have managed to circumvent this.
I also looked at companion plants to try and prevent the need to use fertilizer or pesticides.
Early & Late Season: Peas, lettuce, spinach, radishes and chives all go into the ground the earliest and provide a reasonable salad quite early in the spring (in about 4 weeks). These were planted in mid-late March.
Year Round: The herbs all grow inside, with extras outside of the types we use most. I start them from seed as this is the least expensive option. It also allows me to re-seed and that may die. These were planted in the first week of March.
Mid-Late Season: Tomatoes and Peppers provide a later crop of veggies to go with the fall plantings of lettuce and are planted later in the summer. Ours went into the ground in the last weekend of May.
No comments:
Post a Comment