This year has given me more time to garden than any other in my adult life. Now that the gardening season is officially over, courtesy of multiple below-freezing days and the season’s first snowfall, I’m once again grading myself on how well I did at growing some of my own food–and I’m left wondering how I didn’t make better use of that extra time to play with plants.
The pandemic arrived in the middle of both planting season and my realization that we had a lot of leftover bean seed packages lying around. So we went a little crazy–in addition to planting seeds in the usual spots in the shabbier raised bed in the side yard, my wife and I repurposed a few random pots we had laying around for bean-growing purposes. For a while, we had more beans than we could eat; although the bean plants in the raised bed didn’t make it past summer, most of the others kept growing through fall, if at a slower pace.
I can usually count on two growing seasons for this salad green, but most of the seeds I planted in September got washed out by heavy rains, and then the survivors failed to yield more than a few tiny plants. So I wound up spending more on lettuce at the farmers’ market than I’d hoped, which was somewhat frustrating.
Flat-leaf parsley once again grew like crazy all spring and summer, enabling me to make multiple batches of parsley-walnut pesto, but then it failed to resume growing in the fall. Rosemary made a comeback: After last year’s rosemary died, I planted a fresh batch in a new pot, and those plants are still going strong. Mint was also its usual reliable self. But the sage plants died sometime in late summer, and basil underperformed, if not as badly as last year. I did finally get thyme to grow–indoors, in a pot in a sunny corner of the dining room.
I enjoyed modest success with this in the spring–by which I mean, some of last year’s plants hung on until then, and not all of the seeds I planted this year vanished into the dirt.
See the above entry for spinach, but make everything 20 percent worse.
Unlike last year, I was able to treat myself to the sublime pleasure of a BLT sandwich made with a just-plucked-off-the-vine tomato. Well, once or twice.