We are gradually increasing the size of our garden. Evidence of the expansion started with moving
the fence out an additional 10 feet in one direction, and 37 feet in
another (shown in my previous post).
At the northern end of the expansion, I placed several
tires off the side; specifically for planting Yukon Gold (small) potatoes. Instead of digging into the ground, I just
laid out brown paper, lined up my tires, placed soil, mixed with compost and
peat, inside the tire rim, then took my potato slips and placed them randomly
throughout the piled soil in each tire, covered each slip with soil, and then
threw some straw on the top to help shade the soil.
This morning, while checking the garden to make sure
everything was okay from last night’s thunderstorm, I noticed several potato
vines already popping out from under the straw.
It was time to layer a little more straw to protect the vines from too
much heat.
Bulldog Man built me another 4X8 foot above ground
garden box, and setup two feedlot panels for a quick and easy trellis. I believe I’ll be planting one of several
different types of green beans in this box.
Instead of taking our old fence to the dump, we decided
to recycle it by creating cylinder type planters lined with bamboo. By my next post, we should have those
cylinders made and in place to take a picture.
 |
| Fencing is sharp after cutting it, Bulldog Man was nicked. |
Here’s an updated picture on my onions planted in
one of the larger garden boxes. Also at
the end of this box are several asparagus growing.
The lettuce is also taking off; I’m contemplating
adding spinach in between my lettuce rows.
*****
My Phal
schilleriana orchid, also known as the “Pink Butterfly” has flowers blooming on
it. This is my first orchid; I’ve had it
for several years, and haven’t yet killed it.
*****
The last
time I roasted off a ham, and made my own lunch meat, I kept the end pieces, and
threw them in the freezer to use in a soup or maybe even potatoes a gratin. Today,
I pulled those ends out of the freezer and homemade Navy Bean soup in my crock pot. Here’s the recipe if you’re interested:
Navy Bean Soup (Made
in Crock Pot)
Ingredients
2 tablespoons
olive oil
2 garlic cloves
½ onion chopped
4 celery stalks
chopped
2 large carrots chopped
1 pound bag navy
beans
¾ cup of diced
ham
6 cups of water
1 teaspoon
rosemary
½ teaspoon
paprika
½ teaspoon dried
thyme
1 bay leaf
Salt to Taste
Pepper to Taste
Directions
Pour
olive oil in crock pot. Throw in garlic cloves whole, chopped onions, celery,
carrots, ham, rosemary, paprika, thyme, rosemary bay leaf, and navy beans
(after cleaning your beans and removing sticks, and rocks). Add 6 cups of
water, salt, and pepper to taste.
Cook
for 4 hours on high. Remove the bay leaf. Then take a spoon or potato masher
and mash ½ cup to 1 cup of soup depending on how thick you want your broth. Then serve up!!!
