I’ve completely neglected to mention my garden on this blog, which is remiss of me, especially because gardening can be quite a creative pursuit. 1.5 years ago I moved into an apartment with a little back yard, and a good-sized raised flower bed, which I converted into a herb and vegetable garden one year ago. I’ve learned a lot about gardening over the past year; the first lot of vegetable seedlings I planted didn’t fare well – partly because of the heat wave last year, partly because of my inexperience. In the meantime, I’ve been researching, reading, saving seeds, planting seeds, pruning and spraying my way to a healthier and more productive garden.
My current garden has its ups and downs, but overall is doing well – so far I’ve had a good supply of green beans, tomatoes, shallots, basil and coriander, with garlic and cucumbers also well on their way. My goal is to be able to cook meals with as many ingredients from my garden as possible, and reduce the amount of vegetables and herbs I buy.
Take 1 – freshly planted
Before the 2011 heat wave
Take 2 (now) – with almost completely different plants (and a crappier camera)
Tomato plants, cucumbers, beans, shallots, basil, capsicum, zucchini, garlic, parsley, radishes, strawberries. Doing much better, although the quality of the photo doesn’t do it justice.
Flower and herb pots
Succulents, mint, lemon verbena and cat mint (which the cat ignores)
