April's Garden (2023)

There has not been a rush to get the garden planted since we are still experiencing late frosts. A few sprouts have been damaged by the cold but they appear to be recovering. There are three more 39-degree nights in next week's forecast so hopefully, that will be the end of winter.

The new strawberry bed has four different varieties. The winner with the best flavor will be allowed to spread over the whole bed.  I know last month I said there wouldn't be any experimenting this year. The plan was to stick to tried and true crops but I can't stand it. As soon as I see something new, it is tossed into my shopping cart. Resistance is futile.

The strawberry tasting contests should start soon. 

Onions have been slipped into any empty spaces. I don't think I could ever have too many onions.

The potatoes are acting weird. The white Kennebec in the back of the row toward the shed popped right up but the Red Pontiac in the front are taking their time.

Thinking they might have rotted, I gently moved the soil and found they have sprouted.  Some have been damaged by the cold weather but they all have new growth.

In the back of the garden in front of the shed are the Yukon Gold potatoes that were purchased a few weeks ago from a local nursery. They are going wild and are laughing at the slow Red Pontiacs.

The spinach that survived the winter is finished. There are a few leaves waiting to be plucked and then tomatoes will be put here later. I have decided to stagger the planting times for the tomatoes to avoid a massive harvest requiring processing all at once; hopefully, that will ease the workload in the summer kitchen.

Not having many greens available to eat this past winter has made me rethink the garden and set different goals. The few local grocery stores didn't offer a satisfactory choice of fresh food. My pantry was used extensively so more food and better preparation will be needed if the garden fails again.

The few extra greens we have picked this month have been canned and used in recipes. Canned greens aren't as disgusting as expected. Each variety tastes entirely different and with the right recipe, could be delicious. It will take experimenting next winter to figure out how we like them. More experimenting is in my future so extra have been planted. 

The small space between the spinach plants has onions, of course. It is too cramped but the spinach is about to be harvested down to a single leaf on each plant so the extras can be saved for winter. That will open up breathing room for the onions.  

The results are in for the experiment to discover if garlic could repel insects on Golden Beauty Napa Cabbage. It couldn't.

This is how they looked a few weeks ago as they were being devoured. After being doused with Joy dishwashing detergent and mineral oil, the pests disappeared. The plants would have been destroyed if not sprayed; however, napa cabbages grow fast and recover quickly.

Part of the back garden has been planted with various greens except for one row that has a fire ant mound.  They are being fought with Epsom salt and diatomaceous earth. One of these days I will discover a great non-toxic repellant for the garden and will share it with everyone. Today is not that day.

The new makeover in the back corner has been a success. The collard greens and broccoli are quite happy in this area.

Beets are growing in any empty spot.  We canned a few of the leaves and then added them to a soup where they absorbed the broth flavor. It was a success. As soon as the leaves are large enough to pick, they will be preserved for winter. Broccoli leaves haven't been canned yet because the recipe book claims the flavor is too strong; however, that won't stop me from trying.

So far the garden is doing wonderful. No repeated disasters like last year.  It is a pleasant shock when I tour it in the morning and see everything still there. Gardening is great fun when everything actually works.

Last Month's March Garden (2023)

Last Year's April Garden (2022)