Veggies

My eventual goal is to develop a subsistence farming operation on my little 1/10th acre plot in Southeast Seattle providing the vast bulk of our food needs. For now I'm just trying to learn all that I can, reconnect with the land and the growing seasons, and build up the infrastructure needed. We started with a grass front yard with an herb/flower garden. (Looking for a picture)


I turned it all under and, with the help of my father-in-law, put in a little gravel path. I was turning things under in April I think so my growing season was a bit short. The first year consisted of tomatoes, kale, and a bunch of kubota squash plants that seeded themselves from the compost pile.

This year I've developed the land a bit more. Rainwater barrels cover most of my watering needs; the tomatoes have moved to hanging pots to free up space. Veggies so far: Peas, jalepeno peppers, lemon cucumber, fennel, lettuce (red, green, barcarole, romaine, mesclun mix), chard, green onions, red onions, radishes, bell peppers, celeriac, leeks, kale, carrots, cabbage, broccoli, beets, zucchini, acorn squash, pumpkin, delicata squash, mustard, arugula, nasturtium, garlic, potatoes, rosemary, thyme, parsley, cilantro, oregano, lavender, sage.

So far it has been a very productive garden. Lots of radishes, Caesar salad, peas, broccoli, cabbage. But there are plenty of misfortunes as well. All of the cauliflower died, and I'm on planting #3 for the cucumber but I'm confident THIS time it will work. I tried carrots a number of times before they started to grow; and I have yet to harvest any so who knows if it will work.