Spring Greening

This year I started my first vegetable & herb garden. With any luck I’ll have a bounty of vegetables this Summer and Fall. Last weekend I created a traditional bed with Cherry Tomato, Beefsteak Tomato, Oregano, Thyme and Rosemary. This afternoon I put up a fence to keep my dogs off the plants.

Yesterday, I started a container garden using 2 & 5 gallon buckets that I bought from Bridgeport Bakery. The garden includes Roma Tomatoes, Sweet Basil, Acorn Squash, Zucchini, Bell Peppers, Brussels Sprouts, Chives, Cilantro, Green Onions, Garlic and Ginger. The tail branches with yellow leaves are more Forsythia that I’m trying to root in water.


There are four containers remaining so I’m going to plant a few Pinto Beans this weekend, and perhaps an Eggplant or two. Eventually, most of the containers will be relocated to my back yard to get full sun light.

In addition to all these edibles I also transplanted some Hostas (red), Vinca (green), and Forsythia (yellow) in the front yard to give it some curb appeal. There were a few Hostas leftover so I planted them in the back yard. These plants were given to me by friends so I didn’t have to spend any money.

Next month, I may be getting a Rose bush, flowers and some native grasses that I’ll find a place to plant. Call me if you have a birdbath or squirrel feeder you don’t want anymore. I’m in the book.


One comment

  1. Bear: get some cheap marigolds & plant around your tomato plants to keep bugs away (and they are cute). Also, do you know about pinching back some plants (like basil) before they bolt?

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