DIY Garden 2020 – Partial Shade PNW Zone 8b/9a – 1 Month Progress Report

It is now exactly one month out from my original garden post which you can view here.

Front yard – my ‘orchard’ – I keep reorganizing the front orchard to better utilize the sun, plant potatoes, keep the landscaping company from destroying anything, and to create tomato supports. This is my final design for the season. I lined up the six buckets each with one tomato plant and rigged my own support out of the plastic international shipping box twine that holds your box together. I also received some t-posts from my BuyNothing group and utilized them here. By clicking on the image you can see in the larger zoom that I have 0 tomatoes fruiting… Did I not prune enough or correctly? Did I not plant soon enough? Am I not getting enough sun or water? Is there too much water and not enough drainage? The stalks are also more spindly than others I’ve seen at my local Pea Patch.

6/2/2020

The side yard – my ‘berries’ – None of my berry bushes (huckleberry, salmonberry, blueberry) have changed since I planted them. The blueberry was full of unripe blueberries and none of them have ripened. I also planted some cilantro and parsley in this box and they’ve sprouted nicely above ground.

6/2/2020

The backyard – ‘greenhouse’ – I’ve already harvested some of the spicy Mesclun lettuce mix and will attempt to eat my way through these two rows this month so that the three squash starts I planted between the rows will have room to grow. The zucchini in the back are doing nicely but I don’t see any zucchinis yet. These plants seem to be larger than the ones I planted in the other planter box without the greenhouse tarp. The best crop by far is the mint you can see in the large pot behind the stump. I wish I liked mint more and am not sure what to do with such a large crop… The chocolate mint is delicious to eat plain though and I highly recommend planting this variety!

6/2/2020

6/2/2020

The backyard raised bed garden – the big ‘project’ – three raised garden beds with potato planted in front and thimbleberry bush start and a raspberry bush start off to the side. These beds are growing nicely but haven’t produced anything yet… The corn in the back appears to be leaning towards the neighbor’s fence and I’m not sure they’re getting enough sun in the back there.

6/2/2020

6/2/2020

The beds have the following planted in them:

Bush Beans
Carrots Nantes
Bush Beans
Carrots Nantes
Bush Beans
Carrots Short ‘n Sweet
Bush Beans
Carrots Short ‘n Sweet

Spinach
Spinach
Chard
Chard
6 cucumber mounds

4 rows of corn
6 zucchini starter mounds
1 row of mounds of cauliflower seeds

My future projects include the following:

  1. Build a trellis and grow loofah!
  2. Build a seed library and place it near my Pea Patch if I get permission
  3. Plan for a winter crop
  4. Finish using the free pallet wood and build a long planter box and small square raised garden boxes
  5. Giveaway the rest of the project wood pieces

Foodie Fridays: Rhubarb time of year again!

Remember last year how wonderful our rhubarb was growing? 

This year the rhubarb is coming in strong and delicious. We’ve even made a $16 profit selling it to the local fruit/veggie stand (I love those guys).

Rhubarb is a resilient plant that grows without any help therefore it’s a gardener’s dream, unless you don’t want it then I guess it would be a nightmare plant.

This year I’ve gotten into making cake breads with the rhubarb and even muffins!

20140502_081114I’ve got the fancy muffins. The recipe I used was based loosely on the recipe for bread cake (upper left corner) from my Zojirushi bread maker. The mash in the tupperware is my attempt at ‘frosting’ where I combined the leftover mashed strawberries/rhubarb with powdered sugar and some coconut flour for thickening.

Loose rhubarb muffin recipe:

– 1 stick of butter (1/2 cup)

– 2 large eggs

– 1.5 cups of rhubarb (mashed in my Vitamix)

– 3 tsp of baking powder

–  1 tsp of vanilla

– 2 cups of flour (I used wheat flower)

– 1 cup of sweetener such as sugar/honey (I didn’t put any in these cupcakes this time)

 

Foodie Fridays: The Best Things in Life Are.. Rhubarb

In our garden the rhubarb grows wild. It is like the cockroach of the plant world because nothing will kill it. With such a free-growing bounty at our fingertips we should have food for days but alas rhubarb is one of those plants like zuchini that only has so many known applications. 
Rhubarb is a very bitter/sour root (the leaves are toxic so stay away). It is most delicious when dressed up with sugar and cooked to soften. 

For more information and a plethora of recipes involving rhubarb, visit:
Here are two recipes I followed with a twist. For the rhubarb love knots after I was done I put them in the freezer and made rhubarb popsicles! They were delicious!