February is an indoor planting month so I cleared the table where seedlings will go. First up this weekend is a tray of kale and selected herbs. Next it’s weekly planting until the garden soil is warm enough to sustain transplants or direct seeding. I bought new row cover as the old wore out and it helps grow herbs and lettuce like I never was previously able. Gardening 2024 has begun.
The Social Security Administration life expectancy calculator forecasts I will live for 13.9 more years. Based on that, and continued good health, I have 13 more gardens to grow. I already began scaling back.
Drip irrigation would make some vegetables grow better. Instead of learning about and installing it, I’m eliminating water-demanding vegetables like bell peppers, winter squash and carrots. None of these grew well here, and they are cheap to buy at the farmers market or grocery store. I’m focusing on what I grow best and leveraging the food system for the rest of our pantry.
A main driver in gardening changes has been changes in how we eat. My spouse changed to vegan during the coronavirus pandemic, so that changed how I cook shared meals. Cooking without dairy, especially butter, is a challenge. It renders large sections of cookbooks obsolete… especially the dessert section. We haven’t had meat in our home cooking since we married, so some of this is not new. Losing dairy makes a big difference, though, one to which I haven’t yet adjusted.
Nonetheless, growing a big garden is important to our way of life. The time to begin is now. I’m looking forward to the pinkish light illuminating trays of fledgling kale and broccoli.
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