Somewhere between Jacks and Shade Mountain spring bulbs have been planted (some for color, some for flavor. I am talking about garlic). The root vegetables have been cured and we’ve picked the last of the lettuce. It is true that lettuce tastes different when it comes from your garden. A garden is, of course, for the flavors. But it is also for walking past and looking at. It is for food and beauty. It is a combination of charm and productivity. I am not sure ours has accomplished either in a substantial way, but it is a work in progress. Therefore, some changes are being planned for next year.
The present plans include growing more carrots (Mom has already eaten them all). Grow radishes and beets. Grow pumpkins on purpose. Add cucumbers and strawberries. More Purple Coneflower, more Black Eyed Susans, more garden herbs. We’ll keep the tomatoes and the peppers. I am undecided about Sweet Potatoes. It’s a tough call, they were brilliant in color and extra sweet (made me think those things at the grocery aren’t really sweet potatoes). But anyway, hats off to George the Tator Man who sold us the slips to get started.
Anyway, in order for any of that to happen, the soil is getting a heavy dose of compost and manure and straw. Before anything grows next year we need to amend the soil. Better soil will grow better plants. It’s that simple. I am hopeful that next spring we will already be far ahead of where we were last spring. I have already ordered a second composter.
The birdhouses have been cleaned and bird feeders have been filled. The feeders operate on a pulley system that hangs them high enough they are out of reach for any bears. Last week while filling them I lowered the feeders and noticed two Black Capped Chickadees still at the suet. I raised it and lowered it three times and they rode up and down. Why fly when you can just ride the elevator? I have some interest in larger birds as well. There are still a number of Wild Turkeys around. Keith scared them from their roost while entering the woods one morning last week. Soon, I will be watching the nesting box hanging just outside the yard for signs of a Screech Owl.
There is a fire inside. Not the most efficient way to heat, but it also warms the soul. Mom has a friend who raises grass fed beef. With gratitude there is a porterhouse on the Weber. Who invented this cut? It’s like a filet and a strip steak, why choose when you can have both? Again, cooking over fire may not be the most efficient way to cook. But it makes my soul happy.