My garden got off to a slow start. There was so much to tend to in my beds at home that I delayed planting my vegetables. Because of the very hard freeze a couple of nights in Jan., my neighbors and I had an abundance of dead plants, branches, leaves, fronds, etc. to cut back and remove. Something I did or failed to do conspired to provide excellent growing conditions for WEEDS–literally thousands of them. A layer of compost and the product Preen has helped to keep them down, but they are a persistent nuisance.
I finally planted tomatoes and bell peppers. Herbs fill the remainder of the space. Those include parsley, oregano, thyme, cilantro and basil. A pot of mint will be added. My neighbor has had a very large vegetable garden for several years. He has already harvested tomatoes, cucumbers, squash and onions. He credits his success to “compost tea”which he concocts. My garden boasts an incredible parsley plant, but how much parsley can one person eat? I found a recipe for Parsley Pesto which I’m going to try. It really calls for flat leaf parsley. This is curly leaf; so we’ll see.
2 c. parsley 2 T. toasted pine nuts
1 1/2 T. Parmigiano Reggiano cheese, shredded 1 t. olive oil
1/4 t. salt
Combine all in food processor.