We take a brief trip out to Missouri Organics for some compost and quickly get back to the garden. These next few days are going to be very, very busy. We will be transitioning the garden from the Spring crops into the Summer plantings. First, however we have to harvest all the beautiful fresh lettuce that has grown throughout the Spring.  Low calorie and rich in vitamins and minerals, lettuce is a one of the stars of the vegetable garden.  Salads will be plentiful in our diet in the coming days, and we will also be sharing a lot of it.

Thanks, Laurie and Mike

Weeding a vegetable garden is often the last thing a gardener would like to do. This is exactly what happens in this episode. Maybe not the most spellbinding story, yet weeding and thinning a vegetable garden is one of the best things a gardener can do to maximize the yield and health of the plants.  It does not have to take up too much time but really, time is what a garden marks. The radish and lettuce were planted just a few weeks ago and already we are counting the days until we can prepare a fresh salad.  Enjoy the time crawling among your plants — weeding or not.

The first seeds to go into the ground are always the lettuce and radish. They are easily placed in the soil and love the early cool Spring air and rain. This finishes up a morning of getting the garden growing,  and we welcome all that this small patch of ground will bring to us in the coming weeks and months.

Just before St. Patrick’s Day is the best time to get potatoes in the ground. That is just what we do as well as some simple preparation for the lettuce and radishes that will follow.  Warm Spring weather is arriving quickly but the potatoes, once in the ground, are really suited for whatever nature throws at them including a last frost.