An overview of the kitchen garden in the late afternoon on FEB 15, 2014. Because this garden is now a “going concern” in that several items have a present and/or future harvest, I am blogging this by date of photos. In summary of the first few months of this garden:- The soil in this circumscribed patch, about 215 square feet, was replaced down to one foot deep, to be able to grow plants without lead.
- Lots of plants sprouted quickly, but seem to have been eaten by bugs. The plants did better even in the cold beginnings of the new year. It has been rather cold until now, when I was able to tend to it without my jacket.
- I am able to harvest lettuce, radishes, parsley, cilantro, oregano, and the mixed greens of mesclun mix. I will get small harvests of beets, carrots, broccoli, sorrel (one plant), marjoram.
- I may get some red and white cabbage, sage.
- It looks like a garden.
- Some plants, such as lettuce and parsley can be harvested from the outer edges of the plants, leaving the centers to continue to produce.
- Other plants, such as radishes, carrots and beets, are pulled up in their entirety, and the soil is left bare.
- To fill in these bare places left by either harvesting, or poor initial growth, I am simply going to re-dig the garden in patches, amend the soil with potting soil, topsoil, and/ or compost, as I get it, and plant something else which promises to grow in the coming months.
- I have already started doing so, and therefore I am going to write about this garden by the date, not time after planting, because parts of it will be at different stages at any given time.
Tag Archives: Parsley
A Baked Fish Dinner
Our Baked Cod Dinner with brown rice and salad. The warmth generated by the oven is very nice on a cold day.
Even though it sleeted, I could go outside and pick these sprigs of parsley. They yielded the two tablespoons of minced parsley, which I wanted, along with the two cloves of minced garlic from the store. to put on the thawed fish.
Minced garlic and parsley
On top of the fish went the juice of one half a Meyer lemon, a gift.
A pat of butter on top completed the assembly. This went into a 375 degree oven for fifteen minutes. A very healthy dinner, and rice is leftover to use tomorrow! I just love being able to use exactly as much fresh parsley as I would like, and not have to store the rest of a big bunch! I couldn’t pick any more lettuce to augment the salad, because I had picked most of what is available, until more grows, but it will!
Garden, 14th Week
Overview of garden 14th week, a day before the winter solstice. 
Green cabbages are growing better on the shadier south end of the garden. The green cabbage at the far end of the garden is doing the best of all. The garlic has gotten a lot bigger over the last week. We had a small harvest of parsley to bake on our fish. 
Mesclun mix is growing in the foreground. We are supposed to have five varieties of salad greens in it. I’ve seen at least two or three kinds. 
From front to back, lettuce, a very few carrots, perhaps a couple of beets, which were badly eaten by something, and a couple of dill plants which will survive if it does not freeze. 
The larger growing radishes did the best. one or two are probably overgrown, but we are keeping them until Christmas. Some may grow when the light changes. We’ll see what happens to the others. The garlic planted on this end of the garden is doing very well. We may expect that, because with the clove, they may not be light dependent, yet, and must not need certain light conditions to be a switch. The whole onion I planted did not grow, even though it does not need the energy. Either the onion got damaged in transit to our house, or it needs certain light conditions. The onion and chive seeds kept popping up and disappearing, even though October was an OK time for planting.