At the risk of getting off to a late start this season, we waited until the end of March to plant our leaf vegetables (kale, Swiss chard, collards). Fortunately, Gaia bestowed favor upon us, and the season has been highly conducive for growing leaf vegetables here at the Veggie-Bed.
Greens are high-yielding vegetables that grow well in a small area. We have picked a flat of greens every three days during the last six weeks.
The greens are chopped, washed, blanched, and stored in the freezer for later use.
“Crop rotation was practiced by farmers in ancient Rome, Greece and China. Ancient Middle Eastern Farmers rotated crops as early as 6000 BC. Crop rotations improve soil tilth, reduce pest, weed and disease pressure and increase biodiversity on the farm.” (bioneers.org)
Over ten years in the making, the Veggie-Bed is a no-till, raised-row, organic garden in which the vegetables are rotated seasonally.
Located in the suburbs of the Western Branch area, the property is only 3/4 of an acre, and we use approximately 450 square feet in the backyard. The garden is section-off into two 20 by 10-foot gardens. Each section is divided into two ten by 10-foot plots where vegetables are grown according to their type (root, leaf, legumes, fruit).
Concentrating on quality and not quantity, we give each plant plenty of room to grow and increase its yield.
We mix organic compost from our compost pile into each row during the winter months.
No fertilizer, pesticides, or herbicides are used in the gardens.
After seeing this hack online, we put it to the test here at the Veggie-Bed. These mature spring onions were grown from scrap roots, and we are letting them flower to produce seeds. The seeds will be for sowing next season and hopefully adapt to our soil and climate conditions.