An Update on the 2014 Plantings

Frosty fava beans

Fava Beans / Radishes

Sad trombone. We received some sharp frosts late fall, which totally murdered the radishes straight away. They had some mildly radish-y looking roots, but weren’t anywhere near mature. The frost also half-killed the fava bean plants…one or two might have recovered, but they depressed me so much that I decided to turn them under for the nitrogen mid-January.


I was pulling these up throughout January, basically using that bed as cold storage until Nick was ready for more lunch carrots. They were a little stunted (averaging about 3″–5″ and not TOO thin) because I’d planted them far too close together, but friend/coworker Stephanie gave rave reviews of their flavor (they were pretty delicious).

I cleaned out/turned under that bed a couple of weeks ago, and pulled up at least 20 normal- to sad-looking carrots destined for the food scraps bin. The squirrels, too, had discovered them, so many were partially dug up and gnawed. Overall, though, a thoroughly succesful planting and next round I’ll be more careful to plant them in an organized, well-spaced fashion.


Those were, indeed, the last harvest from our neighbor’s kindly gift.


Several weeks after I de-stemmed the last of my garlic, I gave a bunch away (to the lovely garlic-loving vegetarian Breanna), and spent an evening breaking apart each head and peeling each clove. I now have a not-insignificant amount of peeled garlic cloves in a bag in the freezer, and it’s fantastic. I also planted the cloves from the few heads I saved for my 2015 crop, and they’re coming along fabulously!


Back in September I said I should have minded this better, but after the frosts, this was what survived the best! It was looking decently healthy for being ignored for so long. I ate a couple leaves while turning the plants under in January.

Purple Green Beans

These guys were awesome. I will definitely plant them again, despite my mistake in thinking they’d be a climbing plant (they were bush). Such a pretty color on the bush, plus the bonus of knowing when they’re fully cooked by the color (they turn from a deep purple to a bright green when cooked).

Sugar Snap Peas

Nick’s daughter ate these by the double-fist-full every chance she got. Rave reviews of how sweet and delicious they were when I brought a gallon-sized bag of them to a Ladies’ Weekend, too.

Swiss Chard

A big fat fail. The Neem oil did not work. I will be nicer to you next year, Swiss chard.

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