The Kitchen Space is situated on the east side of town, not too far from Boggy Creek farm and our soil is quite awesome. The garden itself is on the back side of the walk in refrigerator, which juts out from the building proper. It is situated so that the drain from the walk in trickles into the garden, essentially watering itself. Since it is behind the building, I will admit that I had checked on it in months. So we hit the garden store and picked up all our supplies and headed over to the kitchen. I was totally surprised to find that not only had most of the herbs survived, but that they were thriving and with absolutely no attention for over a year. So much so, in fact, that the parsley and mint had so filled up the space that there were virtually no weeds.
So we ...ok, my boyfriend, got to work digging and pulling and fertilizing (organic) to get the little garden in order. After he pulled out the majority of the parsley and the arms of mint that had run amok, he uncovered the French thyme, chives & oregano from the original planting. We added a new basil and tarragon as well as a small tomato plant.
I also intended to put in a cucumber plant, but realized that I had actually picked up an okra plant, so we went ahead and put it in. The tag said 45-50 days till it fruits, so I would expect to see an okra dish or two on the menu in late May or June. I'm really excited to have the garden all cleaned up and will definitely be using its bounty in our meals for as long as the season lasts!
A big bowl of parsley (and some mint) that we pulled from the garden.
Some French thyme, recently used in the split pea soup and soon to be in every other soup too!
Some French thyme, recently used in the split pea soup and soon to be in every other soup too!
