A hot pink and green salad. Mother Nature is a creative genius.
This is a close up of the salad we had for dinner this week. We call it the Lily Pulitzer Salad. Every part of it came out of our garden: lettuce, radishes, pea pods, dill, green onions, and tasty radish flowers. I am beaming with delight! To think, these vegetables all started as SEEDS that grew in DIRT, and now they’ve become something delicious, nutritious, and gorgeous! #whywedoit
Here is the newly seeded front garden on Sunday, March 15th.
This garden space is 20 by 30 feet. The fence was made using a roll of four-foot chicken-wire framed by wooden posts. Eighteen-inches in from the fencing, I “planted” a necklace of recycled upside-down wine bottles to separate the planting space from the footpath. Because this garden space is never walked on, there is no soil compaction, thus no need for tilling. I reserve the center of the garden for summer crops.
The first vegetable I plant is always peas. I plant them sometime between Valentine’s Day and March 15th, depending on the weather. A few weeks before planting, I invite the chickens inside to scratch up the dirt as they look for bugs (tilling), eat the CHICKweed (weeding), and leave their nutrient-rich poop (fertilizer) — a free-for-all for them and a bonanza for me!
Next, I plant peas along the fence for support, spring onion sets in the middle, and one row of radishes next to the bottles. I was careful to space the radish seeds four inches apart for better root formation this season. I planted many different varieties of radishes.
Here is What I Planted Inside the Front Necklace Garden:
Sugar Ann Peas
There is an old gardening tradition that says to plant your peas on Valentine’s Day. That is always the goal, but seldom the reality. This year was no exception. In fact, we were iced-in for most of February, and I didn’t get to plant anything until mid-March. This may be the reason my Sugar Ann peas failed so miserably. The other reason is they probably got crowded out by the quick growth of the onions and radishes in front of them. Next year, I may start the peas two weeks earlier than the onions and radishes or soak the peas before planting for quicker germination.
I typically plant two varieties of peas: a sugar snap and a snow pea. They grow in the same way. And both need vine support.
Sugar Snaps are an edible-podded cultivar that have plump peas inside. They are a cross between shelling English peas and snow peas. They are super sweet and hardly ever make it to the kitchen.
Snow peas also have flat edible pods and are not as sweet as snap peas.
They are often used in Asian cooking. Look for a “stringless” variety. The chickens love pea plants and often eat whatever pokes out of the fencing.
Spring Onions (aka Scallions or Green Onions)
Sets planted 3/15. Harvest started six weeks later and is ongoing. I plant the purple variety because I love the color, and you can’t find them in a grocery store. I planted 200 sets this year; I cannot get enough of spring onions.
For more information on growing spring onions, radishes, and turnips, go to my blog post, Urban Farming Part 1: Fall Planting.
“Easter Egg” Radishes
Seeds planted 3/15. 30 days to maturity. Started harvesting on 4/17. Sweet, mild, crispy, and colorful. Flowers and leaves are edible.
“Red Meat” Radish (aka “Watermelon” Radish)
Planted 3/15. 50 days to maturity. Started harvesting on May 18. Crisp, have more of a bite, and have a beautiful hot pink color inside. Their leaves and flowers are edible, too.
Cauliflower and Broccoli
On each end of the rectangular garden, I planted cauliflower and broccoli seedlings. Both crops were a failure. Something ate all the leaves within one week of planting. Every spring, I swear I will not grow these two vegetables, and every year I cave when I see them at the garden center. I remember the glory days when I grew gorgeous broccoli plants but forget about the pesticides I used to keep insects away. Now that I have free-range chickens, I do not use any insecticides (or herbicides) in my backyard. I often joke that my hens keep me honest whenever I get tempted.
Here is What I Planted in the Back Raised Bed Garden:
“Hakurei Hybrid” Turnips
Seeds planted 3/23. Days to maturity: 38. Harvesting began 5/26
These small, white, crisp, sweetish turnips have been the tastiest surprise of all the vegetables growing in my garden. When sliced, they can be used as low-cal scoops for dips like hummus. As with other turnip varieties (and radishes), you can cook the greens. I like to sauté them with green onions and garlic in olive oil.
Planted as seedlings 4/2. Days to maturity 55. I haven’t started harvesting the beets yet because they are still small. I have, however, been harvesting the beet greens. I should have separated the seedlings when I first planted them for better root ball formation. New gardening rule: all plants with edible roots need to be planted with sufficient space around them for root ball formation!
“Red Norland” and “Yukon Gold” Seed Potatoes
Sets planted 3/16. Harvesting began 5/26. To prep seed potatoes for planting, slice the potatoes into 2″ chunks with 1-2 “eyes” each. This is called “chitting.”
Allow to dry out for a couple of days to form calluses to help prevent sets from rotting in the soil.
When the potato leaves turn yellow, it’s time to harvest, but you can start digging for “new potatoes” long before that.
Every bit of this colorful food was harvested on April 17th!
Seed Starting in Recycled Milk Jugs @judyschickens
How to Build a 4 x 4 Raised Garden Bed
Spring Porch Pots!
Morning Rounds in the Garden, April
Morning Rounds in the Garden, May
Fall Planting Guide for Your Kitchen Garden
WWMD? A Bucket of Spring Veggies as a Centerpiece
Edible Landscaping with Nashville Foodscapes
LET’S STAY CONNECTED!
Follow Judy’s Chickens on Instagram and Pinterest @JudysChickens.
If you enjoyed this post, consider becoming a follower. Be sure to press “confirm” on the follow-up letter sent to your email address.
© 2014-2021 Judy Wright. All rights reserved. Photos, videos, and text may not be reproduced without the written consent of Judy Wright.