
While the very first thing that I unpacked was my kitchen, I haven't really gotten into my cooking routine yet. I did find inspiration for this delicious summer vegetable dish one evening after my mom and I planted my garden. (See my next post for the recipe)That's right! My very own garden. My mom has the greenest thumb around and she has a bounty of fresh vegetables picked fresh from her garden all summer. When we found out we were moving up this way, I was immediately excited about the opportunity to learn all of her secrets.
Fortunately our new yard already had a nice garden frame (for lack of a better word), though we had to remove the luscious weed garden that occupied it in order to fill it with gardening soil. The garden is probably 8 x 14 feet or so and we filled it with mom's magical gardening soil mix:

- Four large bags of Miracle Grow Gardening Soil
- 20 bags of generic Top Soil
- One large bag of Peat Moss
We "folded" it all together with shovels to ensure it was well mixed before gently leveling it out with the back of a rake. We then planted a variety of tomato plants -yellow cherry, red grape, Roma, Better Boy, and various heirlooms including two plants from my grandfather up in Pennsylvania. He's been cultivating heirloom tomato plants that trace back to his native land of Italy for as long as I've been alive, and longer I'm sure. We also planted cucumbers, peppers of all kinds and colors, squash, and okra. All of these plants require at least 6 hours of direct sunlight per day so they can co-exist nicely together in a garden. I followed the instructions on the plant labels in terms of how far apart each should be planted.


MAGGIE! The house is gorgeous!!! I want to see more pictures!
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