I am so glad that I made myself garden through the winter this year. Usually by now the garden is full of weeds and a bunch of work to prep for spring. But not this year. By planting haphazardly but fully, I have kept the weeds at bay and produced wonderful organic food for my table.
Look at this Swiss chard. Gorgeous. We love it. I chop it up for stir fries and it so delicious. Started from seed. It is simple to grow. Put some in early spring and you will not be disappointed.
My bell peppers languished in our hot summer we had but now they are producing the best peppers I have ever had. Look at the size of this baby. I am so glad I did not pull these plants out.
This week, with the sun on my back, I cleaned up some empty patches and planted more chard, bok choy, more lettuce, multi colored carrots, and some various greens. See my tomato plants? Still giving me a few a week.
I think the wall the garden backs up to retains the heat of the sun and helps keep the garden warm at night.
This robust volunteer tomato plant I decided to keep. It is so darn healthy looking that I want to see what it does. I slapped a tomato cage around it and we will see.
It has blossoms but whether they will set for tomatoes I am not sure. Time will tell.
2 kinds of peppers
Not bad for December.