I woke up this morning to about 3 inches of snow (big sigh.) But Saturday was almost 70 degrees and my whole day was spent in the garden. The sun was shining and the soil is warming up. The first signs of Spring are so welcome. My forsythia just started blooming. My crocus, pansies, and primroses are small and bright and beautiful.
I have been planning my vegetable garden this year with two things in mind. Of course, I am planting things we love to eat all summer. But, I am also planting vegetables and fruit that I want to preserve. This is all part of my “make it do” strategy.
This year, I plan on canning tomatoes, salsa, mustard pickle sauce, peaches, grape jelly and applesauce. I will also freeze peas, rhubarb, and strawberry and raspberry jam. I also want to try some new canning recipes for Bruschetta in a Jar and spicy peppers.
My garden is relatively small (approx. 20 x 15.) We made raised garden beds out of 2×8 untreated cedar boards. Raised beds are a great way to maximize your planting space.
On Saturday, my husband and I worked on Spring clean up of our vegetable and flower beds. Then my girls and I planted Lincoln peas (which I soaked over night), Buttercrunch Lettuce, Red Sails Lettuce, Spinach, and Arugula. I am succession planting the lettuce, spinach and arugula. Which means through the end of April, every 10 days I will plant more so I have a steady supply and not too much of a harvest at one time. (Though I’m sure my neighbors wouldn’t mind if I shared.)
As we planted our seeds, I felt a lovely sort of satisfaction. Not only do I enjoy digging in the dirt, but I know my family will love the eating the fresh, organic vegetables. Come June, I’ll find my kids sitting in the garden shelling and eating peas to their hearts delight. I also know I am saving lots of money. For the price of $1 -$2 per seed packet, I am getting many $$ worth of vegetables. Now that is what I call Making it Do!