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Sara's Garden: Planting My Salsa Garden!

Well it feels like summer has arrived early this year! All this hot weather has gotten me inspired to plant my salsa garden! Yesterday I picked out all my veggies and herbs and planted them in my little garden patch at Hoerr Nursery.

Veggies

I used a combination of a raised garden bed and two trough containers to fit everything. They already had great quality topsoil, but I mixed in some Better Earth compost to make sure I get the most production out of my plants!

Better Earth Compost

In one trough I planted organic cilantro from Hoerr Nursery and basil that I grew from seed. I can’t wait to chop these up and throw them in my salsa for some fresh flavor!

My other trough is filled with the best little cherry tomato plants! This variety is called ‘Red Robin’ and it’s made to stay small and bushy – perfect for container planting!

Planting Herbs

In the raised bed I planted these varieties:

Tomatoes
  • ‘Black Cherry’
  • ‘Brandywine’ Heirloom
  • ‘Fresh Salsa Hybrid’
  • ‘Green Zebra’ Heirloom
  • ‘Lemon Boy’
  • ‘Red Robin’
  • ‘Yellow Pear’
Peppers
  • ‘Chocolate’
  • ‘Golden Bell’
  • ‘Lady Bell’
  • ‘Red Beauty’ Sweet Bell
  • ‘Salsarific’ Habanero
  • ‘Salsarific’ Jalapeno
  • ‘Salsarific’ Poblano
  • ‘Valencia Orange’

I also planted gazanias and marigolds to add some color and attract beneficial insects!

Planting Tomatoes

Gazania

Finished Garden

Finished Garden

I’m so excited to finally have this bed planted up! Be sure to check out the progress next time you’re at Hoerr Nursery!

So…anyone have a favorite salsa recipe to share? I’ve got lots of ingredients growing!

Comments

  1. Fred says 03/18/10
    This is a great offering and perfect timing! I am getting the urge to get started on my vegetable garden, and could use some good advice. Two questions I could use some advice on are 1) when and how to start properly preparing the planting bed, and 2) natural ways to keep the WEEDS OUT! Thanks!
  2. Linda Snyder says 03/18/10
    I am thrilled to know you will be offering tips on growing herbs and (best of all ; ) sharing with us how to USE them! I've grown herbs for many years, and rarely use them in recipes...because for the most part I have no clue what to put them in. I love the look and smell of herbs (can't resist picking leaves and smelling them) but knowing how to actually use them all would be a big plus. Thanks so much, and I'll be waiting to hear how your garden grows. Best of luck to you. Linda
  3. Dixie Krisher says 03/19/10
    I remember my Mother having a garden and I have had a garden since my sons were young. I am interested in how you prepare your soil.
  4. Pam Steger says 03/19/10
    I couldn't agree more with Linda's statement. I, too, love to grow herbs and smell them but don't really know what to do with them. This will be wonderful!
  5. says 03/19/10
    Fred: The best time to prepare your planting beds is in the fall. Reason being that a lot of times the ground is too wet in early spring for tilling and working. This limits your planting until the ground is dry enough that it can be worked. Once the soil can be turned over and worked, it is a good idea to apply a 2-4” layer of compost (Better Earth brand is recommended) and work in with a pitchfork or tiller to a depth of at least 6 inches. Raised beds could be constructed anytime since you won’t need to till. Lots of natural ways to control weeds. You can stretch landscape/weed barrier fabric over the garden area and cut holes to pop in your veggies. Cardboard also makes a great weed barrier. Lay down flattened boxes and cover with a layer of mulch or gravel between rows. Know your weeds and learn how they multiply (by seed or vegetative means). Pull early and often, and never allow them to go to seed. Don’t put weeds on your compost as they can be spread throughout your garden if you use the compost as fertilizer. Some people recommend pouring boiling water or vinegar over persistent weeds to kill them, but be extra careful not to damage your desirables!
  6. Sara Stubbs-Farris says 03/19/10
    Linda: Lots of ethnic dishes call for the use of herbs. Mexican, Indian and Italian dishes call for lots of cilantro and sweet basil (my two favorites). We will be sharing lots of fun recipes for cooking with herbs as mine get closer to harvest, but you can always add a sprig of fresh mint to iced tea and lemonade, a sprig or Rosemary to add flavor to a roast, fresh chopped cilantro into a salad or salsa, and fresh sweet basil is good on anything! You can also infuse herbs for soothing or uplifting teas and to make flavored vinegars for salads and other dishes.
  7. Sara Stubbs-Farris says 03/19/10
    Dixie: See above info for Fred about preparing soil
  8. Leah Olsen says 03/19/10
    I would like to know how to grow and harvest lettuce. Like, actually HOW do you properly cut the stuff off and does it come back. I really like buttery lettuces. Thanks!
  9. Sharon says 03/21/10
    I was pleased to receive Hoerr's e-mail and that there will be a blog on gardening. I would like to know what vegetables I can plant in containers as I live in a condo and am very limited with space and sunshine.
  10. Sara Stubbs-Farris says 03/22/10
    Leah: Lettuces are among the easiest and fastest of any crops a gardener can grow. Most varieties mature within 45-55 days. There are 5 main types of lettuce; looseleaf, crisphead, butterhead, romaine and Batavian, all being cool season veggies that are best planted in early spring and again in the fall. All types except the looseleaf are varieties that form heads, and are best harvested all at once. The nice thing about looseleaf varieties is that you can pick them leaf by leaf for fresh serving sized salads. We will be highlighting more great info on growing and harvesting lettuce in future updates.

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