Today the vegetable garden was due some attention. First, I planted two new orange bell pepper plants, bought, along with four quarts of sweet strawberries, at the local farmers’ market this morning. I screened enough compost to give each of them a generous trowel full, and then even more to top dress each of my six tomatoes and the other three peppers. We’re expecting hot, dry weather for the next week, so I gave all of these plants a generous drink of water as well. Peppers in particular seem to like a lot of water and food, so I’m hoping these measures give them a good start! Last year, I was rather neglectful of them, and they did not perform well.
Thanks to a rainy, cool beginning to June, it took ten days for the green beans to sprout. I was beginning to worry, but it seems that every single seed came up! Today I thinned their rows, pulling nearly every other seedling out of the ground to leave room for the others to grow freely.
I planted the oregano plant I received at the library’s volunteer recognition breakfast, as well as a tarragon and some parsley. I pulled some stray mint out of the clump of lemon thyme, and some buttercups out of the sage.
Lastly, I did some weed control. When my husband mowed the lawn yesterday, he dumped the grass clippings in a currently empty section of the garden. I spread this grass two inches thick all over the garden, between individual plants and along the pathways. I have done this every year for the past three or four, and I am so glad I started! It has virtually eradicated the weeds from my garden! I want to shout it from the rooftops, so happy am I with its effectiveness!
Oh yes, it also carries the benefits of keeping the moisture in the soil and providing nutrients as the grass decays. But, have you heard? A thick layer of grass clippings will do wonders keeping weeds from taking over your garden!Here’s the garden, partially blanketed in grass clippings. Within a few days, the clippings will turn brown, and the lovely green plants will stand out again!