From The Old Farmer's Almanac.
After the initial lawn removal, plant transfer and subsequent landscaping the weekend for planting had arrived. And while I would have loved to have spent hours circumnavigating a local nursery foraging for some wonderfully unique natives, local nurseries no longer exist in my part of the world. So, it was off to Bunnings to extend our arm's-length relationship.
Admittedly it wasn't all bad. Fortunately they are beginning to stock a larger range of natives and even have the odd specimen that one might not see everyday. Here's the list of purchases;
Grasses:
Grey Foliage:
The Flowers:
The Hedge:
Once these were in the ground, with most of the grasses lining the dry creek bed, it was time to renovate the reticulation. This is always more fun in theory that in practice but it didn't take too long to get it right - now we just have to get it working...
Finding cheap drippers was the main challenge. It seemed that many of the options were overkill and priced accordingly so I settled for some little cheapies that delivered a maximum 2L per hour.
The last step in this yard's makeover was applying a thick blanket of mulch and as you can see it creates the perfect backdrop to highlight the bed's features and plants. One garden bed down...three to go...
My CSA farmer Casey offers an extra service that really floats my boat. Its a soup CSA and I highly recommend it. It is the perfect answer for the “what to cook on Monday night” dilemma that seems to come my way once a week. Homemade, hot, fresh, organic soup and a big loaf of bread or a bag of rolls ….well, it doesn’t get any better than that. If fact, I seldom get home with all the bread. It smells so good I tear right into it on the way home.
Here’s how it works:
Earthly Delights SOUP and BREAD CSA
Each week Casey makes a different soup with ingredients from my garden as well as from other local farms, and her mom bakes a really yummy loaf of bread to go with it!
12 Weeks of delicious homemade soup (and bread, if you want it), available for pickup or delivery. November-February, with breaks at Thanksgiving and Christmas/New Years. Last year’s menus included
*Idaho Potato Chowder with Dill Rye Bread, *Spicy lentil and Winter Squash Stew with Whole Wheat Bread ,*Snake River Minestrone with Rosemary-Feta Foccacia Bread.
SOUP: $96/Season ($8/quart/week)
BREAD: $72/Season ($6/large loaf/week)
DELIVERY: $35/season (in delivery area)
I go for the whole thing, $14 a week for soup and bread. It makes at least two meals, and you have bread for sandwiches or croutons or toast.
I highly recommend participating. Or, how about doing a soup exchange with a couple of friends?
Post from: Idaho Gardener