Bag and save those leaves!

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Try to bag as many leaves as possible if it’s not already to late. I’m able to get about 15 of them which is a few more than I actually need. I like to push back a few inches of growing soil and then add a layer of dried leaves. By the time spring arrives they will be gone. They’re a great soil amendment, and the best part? Its free!

I’m also sure to cover my bagged leaves with plastic. When rain and/or snow get in from the top the leaves get messy and soggy. You can still use them but it gets to be a lot more work. For those looking for a way to make extra money for kids at home, contact me. It might be too late for this year, but you can certainly start next year.

Wow…look at that red onion!

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I dont usually grow onions in my square foot gardens. They just seem to take a long time and you can buy them cheaply during the summer months. The last time I grew them was probably 15 years ago. I wont be doing that anymore. These red onions were the best I’ve ever tasted. Much like garlic, they are sweeter and milder than store bought. They look perfect. Given the fact that the square foot gardener can grow 9 in just one square foot, I can certainly give up 3 or 4 squares during the growing season, which will give me 27 or 36 onions. The taste is certainly worth it. I don’t know, maybe I’ll grow more than that and store a lot of them for winter. The things that come out of the home gardens continue to amaze. And everyone who tastes the delicious things harvested during the season always comment on it. I’m certain the the soil used also makes a big difference. In this case, it’s 100% pure homemade compost. And it’s made in a manner that beats anything you can buy commercially.[ois skin=”1″]

Harvest basket from the square foot gardens

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Just a sampling of what my neighbor customers get every Saturday morning. Not much work really, just several washes of the greens and off they go. The one item that’s been very surprising is the small yellow squash in front. Angel hair spaghetti squash. This was my first year growing it, and it’s just delicious. You can read all about it here. Give it a go next year, you won’t be disappointed.

Chard, arugula, zucchini, basil, cherry tomatoes, golden egg squash, green onions, cucumber, kale, lettuce and carrots.[ois skin=”1″]

Like this – growing summer lettuces

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A nice square of lettuce growing-during a pretty warm June and summer so far. This is a nice blend made up of 5-6 kinds of lettuces. As most folks know, it’s tough to grow in the hotter months. The ebook I wrote covers the 5 things that I do to successfully have lettuce all summer. After all, what good does it do if there’s no lettuce when the cucumbers and tomatoes are coming up? It’s a lot more than just being economical-the taste of freshly harvested lettuce can’t be matched from anything you buy.

Though its still only halfway through summer, I like to plan the fall garden now. What to plant? When to plant it? Here’s one resource that’s pretty good. It should give you some ideas. While you’re at it, buy some of their seeds-they’ve got some great ones.[ois skin=”1″]

Spring salad mix

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Hopefully you’re beginning to harvest the work you did in springtime. Its salad galore! This is a combination of 8 different greens, one of which is something I’ve grown for the first time: endive. I always associated it with the frilly, sharp, bitter, and what I would describe as unattractive in salads. But then I learned about the different kinds.

This variety was not bitter at all. Chicory’s have been a bit of a challenge for me to grow for this reason. I think it has to do with the season you try to grow them in. My radicchio variety was very tasty in the spring, but got bitter when I grew it in summer. The ones I grew later in the year returned to less bitter.

Regardless, it’s very tasty in this mixed salad. Add some fresh fruit, cheese, homemade croutons, candied nuts(sorry!),avocado, and a great blush vinaigrette and you’ll have yourself a great tasting salad for the evening. Fast, great tasting, easy, cheap, and very nutritions[ois skin=”1″]