Recipes aren’t forthcoming it seems, dear reader, but then again the weather has been too fine to be cooped up cooking. For the first time, well ever actually, I had to leave the greenhouse door and window open. Both of which required so much work to get operational. There’s so much putty and silicone making sure the window can actually seal and so much oil needed to keep the door sliding. I tell you though the work has been worth it, it’s been hitting near thirty degrees inside even with the door cracked and the window opened. The garden is making my bank account cry, but I don’t drink or smoke, I never eat out or get takeaways and I rarely spend much money on junk food. I can think of no better place to invest in. Besides, you know me dear reader, I’ll find a way to get free stuff whenever I can.
It’s been three days of beautiful weather and I’ve been out every day. I’m still filling squash pots, I’m almost finished putting down seedlings too. I’ll have four pots with one Brussel’s Sprout in each, two Purple Broccoli and at least ten squash. I’m still deliberating on how many of each squash I’ll grow, I have something like four or five Table King, but it’s Harlequin I real wanted. I may go for more than ten planted. If sweet potato seedlings aren’t in stock soon, then I’ll put squashes in the raised bed. It’s funny how if I were affluent I think I’d still be the same old Jack, I’d just end up buying more compost and filling more pots. I’d also buy the fifty litre hadopots, that’s a dream of mine. Don’t laugh at my dreams, dear reader, I have spread my dreams under your feet and will gladly pull the rug out from under you at any time. (Sorry Yeats)
Not much to eat in the garden yet. I have parsley and lettuce. The strawberries are flowering so I’ll have to keep an eye out for berries. I do have sage, but not a lot to do with it. I’ll probably add it to the bag when I sous vide beef. I seem to struggle with thyme so I’m testing one in the greenhouse and one out. Both are growing so it’ll be interesting to see which fares better. I love having fresh herbs, not the store-bought “fresh”, but herbs plucked from the garden and added right to a dish.
What I’m doing this year in a effort to really learn is reading only about each stage that the plant I’m growing is at. I don’t want to be overwhelmed by information and I also want to verify that what I’m reading is true, or at least believable. I’ still taking notes and trying to commit things to memory. My memory still seems to be useless, I’ll keep at it. Things are going well, so I must be doing okay. I have to keep watering every single day, but if I get all the pots filled it’ll mean less time in the punishing heat.
The matting is creeping forward. I had to expand it a bit to make mowing the lawn easier. I’ve become a practised hand at cutting weed-matting, bending and cutting wire and finding boards to use as borders. That’s actually the board that was there, or frame rather, bashed out and laid flat. You can strim or mow without getting caught in the matting. It’s staked to the ground to stop it moving. The work has really paid off. I can weed easily now, I spent hours and hours everyday last year getting rid of the weeds, by the wheelbarrow load, but without the covering it’d have been a waste. Just a lazy post today, dear reader, I might have something new soon. See you soon.