I planted 3 raised beds (see how we made them here) along with an in-ground plot for this year’s vegetable garden.
We mixed in compost, cow manure, and mushroom compost to enhance the existing soil before planting. We have an irrigation system, but we haven’t had to turn it on yet thanks to all the rain we’ve had.
I prefer to mulch with oak leaves as they drop throughout the winter. I’m still waiting for them to drop, so I used newspaper as a temporary mulch (held down with bricks and rocks so the wind doesn’t blow it over the plants). It’s not pretty, but it keeps the weeds down and the plants hydrated.
A few notes on my vegetable selections: We travel often, so I’ve given up on things that need to be picked, like peas and tomatoes, because most of them end up on the ground. We eat fresh greens and lettuces every day. Since they don’t require constant care and can be picked any time, they’re the most economical thing for us to grow.
Here’s a list of everything I planted, along with sources. Expect lots of recipes for all these vegetables in the coming months.
Raised Bed 1:
“Grandpa Admires“ A heat-tolerant butterhead lettuce.
“Mignonette Bronze” Another heat-tolerant lettuce with frilly, bronze and green leaves.
Raised Bed 2:
Collards “Georgia Southern”
Raised Bed 3:
Radicchio “Variegata di Chioggia”
More herbs: Italian Parsley, Cilantro, Dill
In-ground Plot:
Mustard Greens: “Japanese Giant Red” and “Southern Curled”
Swiss Chard “Flamingo Pink”
(More collards, kale, radicchio and arugula)
Radishes: “Chinese Red Meat” aka Watermelon, and “Pink Beauty”
Okra, “Clemson Spineless”
Seminole Pumpkin this native of the Everglades took over the garden last year. This year it’s getting it’s own dedicated plot. Worth it for the sweetest pumpkin ever.
Loved this post!! Such a gorgeous assortment of greens. I just put a few in the ground too, but depending on the weather, we’ll see how long they last. I planted corsican basil for the first time this year and loved it! All summer long I cut tons of it and kept it in a vase in the kitchen. It was convenient for cooking, looked gorgeous, and smelled incredible.
Thanks, Coley! As you can see from the picture, I’ve already been snipping at that Corsican basil. I love it. Good idea to bring some inside in a vase.
I am a big fan of fresh gardens. I have basil & Thai basil but I think Dill would be a really cool edition as well as many other leafy greens & veggies. :]
I love Thai basil. I’ll probably add that soon. The rest of the greens here are just as easy to grow as basil. It’s so nice not to have to buy salad all the time!
Beware of the Corsican parsley taking over when it comes back from seeds. Harvest or cut before it has a chance to seed. My backyard got overtaken this year from 1 single plant that had made seeds last year. I had it popping up EVERYWHERE! It is an attractive plant that needs little or no attention and will grow in any soil condition, though.
I figured you meant the parsley, which usually pops up here and there. But the Corsican basil? I had no idea that would take over! Very good to know! Thank you!!!
sorry I meant to say Corsican basil, but I wrote parsley!
I, too, am a Florida girl! We live in Central Florida and gardening here can be challenging. Darned caterpillars! Your square foots are beautiful. We are using your blackened redfish recipe from the fish we catch in our area. Thanks!
Hey, Patty! Thanks for stopping by! Do you have any tips for caterpillars? I usually spray everything with soapy water made with a few drops of mint castille soap, which seems to help most of the time. I also get cabbage loopers, which drive me nuts! I’m using bacillus thuringiensis for them. We’ll see how it goes.
I hope you like the blackened redfish! 🙂