As you’ve seen on the blog, last year, we (and by we, I mean my husband) installed a series of raised garden beds and started adapting multi-season gardening approach. This week, a friend from church contacted me and wanted to know more about how we transformed a postage stamp-sized backyard into a thriving, year-round vegetable garden. While I’ve documented the garden a lot over the past year, here’s a more in-depth look at how we did it.
First, just so you know, the distance from the porch to the fence is only about 12 feet. We spaced the beds so that the mower could fit between them and the fence on all sides. Our beds are just a basic construction, and you can find plenty of instructions online. Pioneer Woman had a good, beginner tutorial on her blog way back in the day.
Next, we calculated how much soil we would need, and I ordered it from Lowes for delivery. A professional nursery can help you with the calculations if need be. We tried sourcing the soil locally, but my nursery wanted about two-times the price of what we could get at Lowes. This was an expensive initial investment, but well worth it. We started with good soil suitable for raised beds, but we also sometimes add compost or fertilizer when we switch out crops as needed. I know it’s tempting to go for the cheap topsoil to save money, but that’s a bad plan. By the time you add the stuff you would need to make it workable/grow-worthy, you might as well have invested in decent dirt. If you really want to guarantee success, you can test your soil and see what it needs for your plants. It’s simply a matter of how deep a mental dive you want to take. But long story short, raised beds and container gardens succeed or fail on the soil quality. That’s the shortcut you cannot take.
In garden adventures past, we stuck to summer crops, usually tomatoes, peppers, cucumbers, squash, and melons, with an occasional experiment. Also, I have a kitchen herb garden with basil, rosemary, thyme, and sage. So, when transitioning to the multi-season model, we found that the LSU Ag Center had excellent information online about what would grow in our area and when to plant. So, I’d check out your state resources, especially university agricultural programs. Based on what we found, we planted cabbage, carrots, spinach, broccoli, and strawberries (note, we plant strawberries in the fall here for a spring harvest). We based our selections on space, and obviously what we would use. Overall, all of our winter crops were a success. While I have several gardening books that are “supposed” to be geared to our region, I’ve found that our state agriculture resources are much more realistic about what can grow here and when.
If you look my posts from last summer, you can see that our tiny garden fed the dang neighborhood. So, if you are thinking about starting your own raised bed garden, here are my quick takeaways:
- Building the beds is fairly easy if you have minimal knowledge of a power drill and a level.
- Soil is an investment, and is what will make or break your garden. Just like you have to cut your hair, you have to occasionally add stuff to your soil to keep it healthy.
- Local garden clubs, agricultural centers, or state-based information sources are great avenues finding out what grows in your area and when to plant it. Mass-market books may be overly optimistic/uninformed for your region, which I learned when I saw guidelines for planting things which no farmer here would ever plant.
- Year-round gardens require planning, but it can be done (obviously depending on your climate). By adapting to a year-round model, we are making the most of both the space and investment.
- Even with a garden so small, we have excess. We can items religiously, share with neighbors, and freeze anything we didn’t can. You can make friends, fill your freezer/pantry, and take a tiny step toward more mindful eating. Bonus points for sharing with those in need.
- Even if you can only start with a pot of tomatoes on apartment balcony, just go for it. We all need a little more green in our lives.
So, that’s the intro on the garden. I’m dreaming to tomato pies, tarts, and replenishing my stash of Roasted Tomato-Lime Salsa. I may hate summer in Louisiana, otherwise known as The Hellmouth, but it sure is dang tasty.