The Zereps

Colorado has a short growing season usually, so I was very glad to have ‘warm’ temperatures (above 45 degrees) starting in February. This allowed me to spend quite a bit of time outside building garden boxes and digging out all of the native dense clay soil and mixed in some bags of organic compost and some compost that we made ourselves from fruit and vegetable scraps in the kitchen. Below are some pictures of various garden ‘plots.’  We have six 8’x4’ boxes this year filled with dozens of edible plants including carrots, broccoli, flax, sage, watermelon, pumpkins, sunflowers, rasberries, zucchini, yellow squash, spinach, garlic chives, acorn squash, potatoes, parsley, various tomatoes, basil, mesculin, arugula, various onions, eggplant, garlic, various peppers, dill, culantro, oregano, lavender, rosemary, peppermint and kale. Whew–that’s quite a list of edibles for this year, but next year I have even more ambitious plans for the garden.  The coolest thing that happened this year was how the winter squash, pumpkins, and watermelons grew. I wasn’t even expecting to have all of those vine plants, but what happened is that last year we composted at least one watermelon, a few pumpkins, and a few winter squash. The seeds sat out in our compost pile and survived even through the -14F degree winter weather and then when I mixed the compost into the soil that I had prepared, the seeds just started growing and we ended up with a mass of vine plants (as you’ll see below.)

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