Our large garden is truly Miranda’s happy place. We practice organic growing practices and welcome organized chaos into our beds, allowing many vegetables to bolt and flower to provide food for native bees. We love the native pollinators and try to provide plenty of food and habitat for them; we also host Queen Bee Apiary each summer. The soil is fueled by rabbit manure, compost and cover crops. We save many of our seeds and choose local producers like Adaptive Seeds for the seeds we do purchase. You won’t find chemicals here, just lots of biodiversity and delicious food.
This page will continue to be a work in progress, just like our gardens! Check back occasionally to see what’s new.
Our garden is our main source of food in the summer and we grow plenty of extras to can or dehydrate for pantry storage and hopefully get good enough yields to share the bounty at market. Occasionally the gophers and voles decide the ‘extras’ were all for them, so every season is a gamble.
Listed below are the varieties we are growing this season. Many were started by seed, a few purchased as plants from local growers. Many of our seeds were saved from last year’s garden, others were purchased from our favorite seed supplier Adaptive Seeds. I’ll indicate next to the variety if the seeds were purchased from Adaptive (AS) or Territorial (T). No initials are seeds we saved from last year, which were most likely originally sourced from AS.
Varieties for 2018:
Peppers: We picked up around 16 starts from Crossroads Farm out of Eugene: Giant Marconi (our favorite for stuffed peppers), Habanero, Serrano, Poblano, Paprika, Pimiento, Padron. Peppers we started from seeds: Bulgarian Carrot, Super chilli (these two were saved from our own plants which were not kept away from each other, which means they are some wierdo hybrids. They’ll be hot, but they might look funny!), Gypsy *AS, Early Jalapeño *T ARGH to the garden symphalans and moles! We have lost about a third of our pepper plants to pest and it’s only June. Next year we’ll be starting all our seeds and planting only 3-4 varieties to ensure we get any yield from all the varieties.
Tomatoes: We started all our tomato seeds this year (with the help of Malinda from Bermudez Farm) from seeds we saved last year. Our original plants came from Teal Creek Farm. Jory (our favorite canner!), Stupice (the favorite at market), Paul Robeson (our favorite for flavor), Carbon, Pruden’s Purple, Opalka, Striped German.
Zucchini: We LOVE zucchini around here. I toss it into just about every meal while we have it fresh, sell some at market and dehydrate or feed the ducks what we can’t get to eating right away. Dehydrated zucchini is great tossed into just about any dish as you’re cooking and is a great source of green veg in the winter months. We grow Mutibile zucchini *AS and will always only grow this variety: super productive all season long, very thin and tender skin, never tough, never seedy.
Potatoes: Every year with potatoes is an experiment. This year we discovered that potatoes are the ‘cure’ to Garden Symphalyns so i’m sure we’ll be popping potatoes into every garden from now on. This year we sheet mulched a new bed, added some store bought soil, rabbit manure and straw and picked up seed potatoes from Old Mill and Irish Eyes. Varieties: Red Pontiac, Purple Majesty, Yellow Fin Nuclear.
Beans: We grow our own dry beans here (a challenge!) and grow plenty of snap beans for eating fresh, selling at market and pickling into drool worthy Dilly Beans. This year we are trying Arikara for dried beans and Labrador for the snaps. Both from Adaptive Seed.
Greens: We could eat kale every day, so we plant a lot of it. This year we are growing “Dazzling Blue Lacinato” *AS which really is dazzling! We also grow rainbow chard for market and as feed for the ducks.
Brassicas: Broccoli is a challenge here as we have a healthy underground population of garden Symphalans. We tried it this year anyway: Pirachicaba from AS. Much more reliable is the kohlrabi. Awesome as a snack raw or sliced thin in a gratin. We grow “Superschmelz” *AS and enjoy it normal kohlrabi size or HUGE. Cabbage is always a staple and this year we’re growing Primax *AS and think it is the cat’s pajamas in terms of rigor in the garden.
Garlic: I love growing garlic and have a usually thriving crop of softneck and hardneck. This year has been frought with underground beasts (pocket gophers!) so my yield will be much lower than normal. Sadly this means no garlic will be for sale at market. I grow Nootka Rose, Russian Red and a few varieties of no-longer-remember-the-name hardnecks. All are grown using seed i’ve saved year after year for the past 4 seasons.
Onions: Trying a mix of long storage onions this year plus a handful of Walla Wallas stuffed into garlic gaps: Patterson, Red Bull and Borettana. Patterson lasted us until late winter last year and Red Bull is touted to store up to 9 months! The Borettana is a cute, flat little onions which i will braid. Can’t wait to try these varieties from Territorial this year!
Cover Crops: Working with our soil is a challenge, so we use lots of cover crops between our vegetable rotations. Daikon radish is an edible favorite that mines deep into our hard soil to break it up. Other favorites include: sudangrass, buckwheat, berseem clover, forage peas, fava beans.