Because of our trip, I got a little behind on planting. I didn’t want to start seeds before leaving because no one would be here to water them. And it took me about a week when we got home to get my bearings enough to plant. I was getting discouraged and thinking we’d just have to go without summer squash, winter squash, and green beans this year. Then I remembered that last year we didn’t even convert the backyard to a vegetable garden until Memorial Day weekend. That means I didn’t have anything in the ground until the beginning of June. And we got PLENTY of produce last year. In fact, I just checked my handy dandy spread sheet (more on that later) and I hit 184 lbs of produce from my garden last year. Not bad for a late start.
So on Wednesday, the stars aligned. Little man was at preschool and baby girl FINALLY took a good morning nap. This has been a rarity since returning from our vacation. I got a good chunk of time to work in the garden. Here are the seeds I planted:
I have grown Trombetta di Albenga (bottom left) for the past 3 years and they are AWESOME. The best zucchini out there. The flesh stays firm even when you sauté it. This squash lends itself well to being diced up and sauteed in butter, garlic and salt. It is seriously good. And very prolific too.
I’ve never grown Cocozelle squash but have bought them at the farmer’s market and really love the nuttiness of this zucchini. I hope it does well! I’ve never grown Dragon’s Tongue bush beans, either. I thought my little man might get a kick out of the beautiful beans and eat more of them. Turnips are one I’ve actually never grown, surprisingly enough. My friend over at East Sac Edible loves to grow them is always bragging about her awesome turnip tops that she uses in her miso soup. So this year I had to give them a try. You might be wondering what that ugly-looking squash is on the upper left. That Hubbard squash is quite the interesting winter squash. It’s not much to look at, but my aunt brought one over that she grew in her garden last Thanksgiving and it was SO yummy. She prepared it simply- steamed and then mushed up with butter. It was one of the best winter squashes I’d ever tried. And since I’ve never seen it at a farmer’s market, I decided to grow some myself!
I also planted 2 kabocha squash plants and 2 sugar pumpkin plants I bought at the farmer’s market. And, in the front yard raised beds I got some beets in the ground. Now if I can get out there to water often enough to get all these seeds to germinate I’ll be set. Fingers crossed.