Our cabin garden is a great asset in keeping tasty, fresh vegetables, greens, herbs and seasonings at hand, just outside the kitchen door!
This will be our 5th year gardening on this property and we’ve got it pretty well figured out. Meaning, we’ve figured out how to keep the rabbits and the deer out, and how to plant enough to share with the birds and the chipmunks and to plant only what our resident groundhog does not find tasty-haha!
If this were a do-or-die, survivalist story, then you know that MM would shoulder up his rifle, and groundhog stew would be on the menu pretty quickly. But we are lucky to be surrounded by farmland and can easily count 5 farm stands within a 2 mile radius! We will let them grow whatever we can’t here for now.
I’m happy to say that half of this year’s garden started poking out of the soil back in March as I was starting this new way of life! Our sustainable perma-culture includes:
- Wild Italian Arugula
- Walking Onions
- Lemon Thyme
Our garlic bed was planted last October (using some of our harvest from the previous year!) and looks to have overwintered well. Lemongrass and Rosmary plants were also brought indoors to over winter.
New plant starts include:
- Cherry Tomatoes
And finally, two beds of lettuces have been started from seed, at a two week interval. this way when one bed is exhausted, the other will just be coming ready to pick.
We’re looking forward to enjoying our own fresh produce from now till the frost!