June 6, 2014


It's not all berries this year – they're just so much easier to take sexy pictures of.

So, we've got a lot going on in the way of gardening this year, and we wouldn't have it any other way. First, I've got an herb garden in our fenced-in patio area (adjacent to the blackberries). Sage, thyme, parsley, sweet basil, lemon basil, Thai basil, sweet mint, spearmint, lavender, rosemary – and two Cherry Rose sunflowers for kicks. Everyone is happy and healthy. Next year, I'd like to add more varieties, as well as some decorative (or edible!) groundcover around the cement borders to soften them up. I spend most mornings and evening on the patio admiring this garden, snipping off a stem here and there to garnish a cocktail or season dinner. This is what I dreamt about when we were house-hunting, and I have yet to take it for granted for a single instant.

Next, just outside of the fenced patio, are our two main raised beds. They came with the house, but castle-ifying them was all Micah's idea. We're using them this year so we can see what kind of sun our yard gets throughout the growing season. They house zucchini, summer squash, okra, jalapenos, sweet peppers, a handful of tomato varieties (I'm most excited about Black Prince), and a few classic sunflowers, because they make Micah smile.

We got a little tomato-happy, so we also have six potted tomato plants just chillin' next to the beds. (I should note that Micah planted ALL the tomato plants, despite the fact that he doesn't like the taste of them raw. I still married him, though.)

We've also started tucking edible plants in miscellaneous corners of the yard. Micah has a few okra and watermelon seedlings in a fertile corner out back that used to house a wood pile. We have these decorative tiers at the base of the driveway (note to self: I need to cut off that black plastic trimming...), and besides the requisite bright annuals, Micah has some cantaloupe and pickling cucumbers starting to trail their way down from the top tier, and I have 3-4 sweet mint and peppermint plants sprinkled throughout. Yes, mint. I hope it spreads all over that monkey-grass-ridden hill! In fact, it's our long-term plan to have most of our property be edible or medicinal. It's definitely going to take a few years, and a careful hand. We still want it to look good, too. So we're treating this year as a huge experiment, to see what flourishes where. It's going better than expected so far.