The year of 16 vegetables

My mom recently purchased a survivalist garden kit which had sixteen different vegetable seeds and enough of each of those seeds to make a really huge garden. She split the seeds up amongst herself, my sister and I, and some coworkers. It’s a lot of seeds.

Bean sitting on the steps up to our garage with our portion of the seeds.

Homemade seed labels with *super cool* Microsoft Word Clipart! (heavy sarcasm in there)

I started my first round of sprouts with Bean today. My plan is to sprout a few more in a couple weeks and on and on so that the different veggies will be ready throughout the summer/fall instead of one huge harvest all at once like I had last year with 9 heads of lettuce that bombarded me.

Bean had so much fun helping me, especially with the dirt part. Actually, she kept having fun with the dirt part long after I was done with it.

Putting potting soil into the planters.

She discovered the spade about halfway in and decided it was her new favorite thing.

Once we have sprouts and we clean up the “backyard” and mix in the soil booster, we will plant them all.

Everything planted and waiting to sprout.

I am also hoping to convince Stephen to let me do compost again. Last year I did one in a plastic container and it stunk really bad and had lots of flies and he hated it and said I could never do it again. I am hoping if I do it on the ground though it will not stink or turn into a black soup that breeds flies.

Anyway, that’s what we’re up to among other things. I also realized that I still haven’t completely finished my food series the way I want to. I want to do one more post explaining in more detail where we are at right now in what we think about food and the resources that led us to this way of thinking. I have more books to read before I can do that though.


Filed under Family, Natural Living

2 responses to “The year of 16 vegetables

  1. GrandmaTiger

    Might be worth the expenditure to look into a sealed compost bin, they don’t smell and some are mounted on a frame with a crank handle that lets you easily “turn” the drum, along with the compost inside. The key to good, non-stinky compost is to keep it aerated by turning, the more oxygen everything gets inside the better it will “cook” thus killing off all the nasties and enabling the good microbes to work. Also it is very important to have the proper balance of green/brown ingredients – too much green, you get a lot of nitrogen, which is the smell of ammonia, too much brown and the pile will be “cold” and won’t attain enough temperature to break down properly.

    Another option I have heard about is called “blender composting” where you have an extra blender jar (or buy an old blender at a yard sale/thrift store) and put all (vege) kitchen scraps into it, puree’ and just pour directly in a hole in the garden soil. Don’t put things like meat or fat in a compost ever.

  2. Sunny

    Yummy, I hope your garden flourishes so you get to enjoy a long harvest of all of those delicious vegetables!

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