In my opinion, a house is not a home without a ‘kitchen garden.’ It need not be much beyond a few herbs used in cooking kept in pots on the window sill or deck. Weeding, watering, and harvesting are chances to pause and appreciate the cycles of nature. The variety of names and types of small gardens – potager, cottage, herb, physic, vegetable, back, and ‘victory’ gardens – are all in the same theme of physically small spaces given over to growing primarily edible plants as opposed to solely æsthetic displays of flowers and box.
This spring was absolutely horrid here in the Pacific Northwest, at least for the nursery companies. It was cold and wet far later than usual, and seedlings which were expected to be planted in April were mostly thrown out – no one was buying, the gardens were frigid mud puddles.
I was as bad as anyone else. My first few plantings were not in until early May – a half-dozen radicchio and some peppermint looking lonely even in the tiny garden space I have. A few lettuces, a sad but intriguing “cheddar” cauliflower, thyme, sage, chives, basil, coriander, and a bit more mint (there is never enough!) have been slipped into pots and the little patch. The grocery store had little trellises of snow peas which I may be tempted into purchasing, too.
Now I am feeling just a bit smug as I gloat over the tiny little plot of urban agriculture. And, as usual, impatient for them to grow enough for nomming. I really must learn how to start lettuces on my own; we go through so much salad in this house. Gardening greens is a new experience for me; my previous attempts have usually resulted in a single meal as the lettuces seem to go from eating to bolting overnight.
NOTE: this was mostly written in May and somehow got out of the task queue.