I have been terribly busy the past two months, between work and all the pr events, menu changes and trying to stay on top of spring housework I have had very little time or energy to blog.  I did however take pictures!  Above is my garden as I left it last year, pretty straight forward its a plot of dirt.  I battled with all the weeds, some wet areas, some dry spots and re designed the garden this year.  I have been working the soil for 5 years now, lots of compost, lime to break up the clay, peat moss to lightnen the soil in certain areas etc. 

  This is after I did the work, 4 raised beds, 3 rows and an irrigation system for each section of the the garden.  I installed a weed block fabric and mulch, easily enough to move away to tend to each row in the fall/spring when turning in compost etc.

 2 of the beds are for strawberries, currently since I transplanted into the new beds i have froast blankets on them and I installed the bird netting over the new row hoops so I can actually enjoy some berries this year!

This is my root crop bed, currently also under frost blanket, completely planted and doing amazing!  I have garlic, green onions, red onions, vidallia onions, red radish, french breakfast radish, a mixed bag of carrots, red, yello and chiogga beets.  Im excited because in the fall I will top this box with a cold frame and keep my garden going! 

My new pride and joy, the irrigation system!  Every row, or box has its own control.  Perfect watering only to the plants that need it. 

My vegetable seedlings growing outside on a warm day, soon they will be in the ground!

Perfectly roasted after being cut lenthwise instead of the “rabbit hole” version  served most often.  Paired with a slow roasted head of garlic, toasted baguette and homemade cherry mostarda made from seedlings farm cherries.  The first few were a snack for us in the kitchen and then we decided to share with our guests at David Burkes Primehouse, boy are they happy that we did!