Prepping your garden for winter

Best time to clean up your gardens and to set yourself up for success next spring. This simple method has served me well for decades. 

The first thing I do is remove a few inches of soil in the bed. I then take a pitch fork and loosen the entire box. I always noticed the increase in soil volume when you fluff things up. No matter how good you care for your garden, you always end up compacting your soil to a certain degree. I then layer a healthy amount of leaves and then cover with the soil that was previously taken out. I level the bed and call it good until early spring. 

I will mulch with a heavy layer of leaves around the roots of Brussel sprout plants-which will start to regrow in the last week of January. Surprisingly, they make it right through winter without any protection. I will have delicious Brussel sprouts by mid-spring. It’s really good timing because our summers a too hot for too long for them to be grown successfully. Right now they are hibernating between now and the end of January. 

I also mulch on top of the other root crops. For potatoes, I don’t leave them in the ground for too much longer because they’ll end up getting soggy. Or, some of the soil critters may get them. They’ve been in the ground since early spring and that’s a long time. Garlic, carrots, parsnips, and onions are all topped with mulch. I leave the arugula alone because I come out and harvest that throughout the winter. Arugula, harvested as a baby leaf and grown in cold weather, is a a total different eating experience. Gone is that spicy edge. You still taste it in your salad, but it’s much different. 

All my herbs are grown in grow bags. I cut them all back and then top each with a layer of mulch. By spring, you can see green starting to appear at the base of each plant. I don’t even bother to cover the grow bags. I leave them out in the elements. I do leave a grow bag each of thyme, oregano, and rosemary alone. These will be protected, outside, under floating row cover and plastic. That way I have a supply of what we need throughout the winter. 

For a section of my garden where I have 75 carrots (in 3 square feet) in the ground for winter, I will put bags of leaves (turned upside down so water doesn’t get in from the top of the bag) right over the carrots. This way I have a place to store some bags of extra leaves and protect my carrots at the same time. The fun part is I can go out to the garden at any time in the winter, pull back the bag of leaves, and pull out carrots. The ground doesn’t freeze under the bags. You will never have better tasting carrots. 

My gardens are now set for winter. I have plenty of finished compost that’s stored until ready to use in spring. When it’s time to begin planting, I won’t find any leaves. They’ve been completely broken down and have significantly added to the tilth of the soil. 

I do have a 4X16′ square foot garden bed that’s used for my winter garden. This is our refrigerator that holds food until needed. That’s a post for another time. 

New class coming in 2025!

Already planning for 2025 when we’re not even finished with 2024! 

Do you love to garden but don’t have the space? Living in an apartment? Condo? Trailer home? Or renting a house where the landlord won’t let you put in a garden? I’ve got a solution for you and I’ll be teaching a new class shortly after the first of the year. I’m very much looking forward to this one!

Small space apartment/condo gardening will be the name of the class. This will not be just the usual container garden class. We’ll be talking about grow bags, which I’ve used for 8 years. I’ve learned a lot and it’s taken me 3 years of extra effort to get it just right. What can you use grow bags for? I’ve used them for potatoes, lettuces, all my herbs, tomatoes, potatoes, and many other salad crops. You’ll also learn about another very nifty gadget to use when growing in small spaces. 

With any luck and if I can get the help, I hope to have this ready not only in person but also virtually for purchase. That way you can take your time and learn at your leisure.

Learn how to have a great garden, even if you don’t have a lot of room. As I’m writing this I’m chomping on pizza that was made with my garden tomatoes, garlic, and basil. I’ve not found any restaurant that beats it. Homemade always wins. 

Eat better tasting and healthier food. Enjoy the satisfaction of growing it yourself. Save money, and maybe even pick up a new hobby that you can do for the rest of your life. 

Planting for winter-square foot gardening style

This and fall are the most fun times for me in the garden. Less work. Anticipating crops that only grow in cold weather. Less watering. No weeding. Pests are leaving. I have very few of those so that’s not really much of an issue. But the late fall/winter garden takes some planning. Today I pulled up most of my existing leeks and also found some garlic that I forgot about. When I tried to separate the cloves I discovered they were mush. Too long in the ground. Speaking of garlic, this is the month. I’m a hardneck garlic believer because of our harsher winters. 

After amending each new square with compost, spinach, arugula, mache, lettuce, minutina, baby bok choi, mizuna, and claytonia were all direct seeded. This is perfect timing for our winters. The lettuce wont be so big that it turns to soup after a hard freeze. Bok choi and its thicker stems hold up well in winter. Arugula grown in cold temperatures lose the peppery edge they normally have. The other greens are just delicious. Next week will be a succession crop of a few of the same and then some addition crops. 

The normal SFG spacings of 1, 4, 9, 16 are a little different for winter. Everything is planted with a spacing of 9 or 16. We just need more in the winter time. 

Prepping and planning for winter garden

First week of September marks the time when I begin transitioning summer to fall and winter gardening. To make room I’ll need to pull up a few things like beans, kale, and maybe even a tomato plant or two, which really hurts!

I counted 16 different crops that I grow for winter. All do well in our freezing, snowy winters. As long you know how to put up a simple structure for protection and match the crop to the season anybody can enjoy the winter bounty. And, it’s so fun to do. The taste? It can only be described as awesome. Freezing temps turn starches to sugar so your carrots are delicious. The same for spinach and baby lettuces. Arugula is less spicy.

I’ve also mass planted several grow bags with lettuce varieties that will begin to be harvested in 40-45 days and will last until about the end of November, though I will have them under cover when the temperatures get to cold. I continue to discover great varieties that can’t be bought anywhere in the stores that have great taste. When those are done the salad greens planted today and through mid-October will all be ready. Those crops will last our family until about mid-March.

On October 25 I will sown a cold frame with lettuces. Lots of lettuces. That will be ready by the time all winter greens have been harvested-third of 4th week of March. That’s my rotation anyway.  

My small SFG-CSA

I’ve had so much fun this spring and summer growing the tastiest things ever. And getting ready  to have a great fall and winter garden. I’m able to grow enough in my 184 square feet of garden space to provide 3 local restaurants with things and 4 families. I can never compete with the food vendors to provide all their restaurant needs. Each week they get a small quantities of just picked cherry tomatoes, one wants English cucumbers, they all get different herbs, one gets kale, and two of them get microgreens. They buy because of the superior taste and the chefs know it. Spring time is very different. But, just picked fresh will beat any vendor item. It’s not farm to table for them-it’s garden to table. 

Yesterday my families got what you see in the picture. Enough lettuce for 5-6 side salads, 4 slicing tomatoes, an acorn squash, an English cucumber, and a sprig of basil. Next week they will get the same but with the addition of a small quantity of red pontiac potatoes. 

Is it just me or is inflation at the top of most people’s worry? Why not have a garden, learn how to do it in the most efficient way possible and save money. Lots of money. And have a better eating experience. The English cucumbers are absolutely out of this world. Our two year old granddaughter had never tasted cucumbers. I had about half of it sliced into pieces with ranch dressing next to it. She tasted it and all we heard for the next 15 minutes was “more.” 🙂 The only reason she stopped was because she was all full!