Our first growing season in Cut Knife, in 2006, got off to a slow start. We took possession of the house in mid-May and, even though that should have left us lots of time to plant a garden, there were too many other things to do. Besides, the yard was completely overgrown, and if ever a garden plot had existed there, it had long since disappeared.
There was, however, a small patch of open earth on the south facing side of the yard which looked promising. Located beside an old tree stump, it was approximately 4 ft. x 3 ft. and used to be, I was told, the site of our old outhouse. That spot was just big enough to grow a few flowers, a row of Swiss chard and a couple of zucchini plants. A token gesture, for sure, but it allowed me to get my hands dirty.
As a point of interest, the outhouse had probably sat near the back door, on the property line, since 1914 when the house was moved there. That is, until one of our neighbours, sometime in the new millennium, decided it would work perfectly in her back yard. She spoke to the previous owner and arranged for a local business – the only one in town with a fork lift – to transport it to her property, a few blocks over. Today, it serves as her wood shed.
Since that first mini-garden, we’ve gradually developed our gardening space to include a kitchen garden, a rhubarb patch, a vegetable plot, and numerous flower beds. Every year, we talk about stepping up our game, about building cold frames, adding shrubbery, laying mulch, digging up more grass for bee-friendly perennials. But, each year, the time seems to pass without these things happening.
In any case, this past weekend, we were at home soaking our peat pellets and preparing our own seeds for the raised-bed kitchen garden. In the spirit in which Seeds of Diversity advocates, we had purchased organic heritage seeds, not hybrids, and, come this fall, we hope to harvest the seeds from these plants, as well as the vegetables they produce.
Speaking of kitchen gardens, though, what distinguishes them from the classic vegetable garden is the mixture of vegetables, fruits, herbs and flowers planted together in a geometrical design, instead of simple rows. I’d dreamed of having one of these ever since I saw the gardens at the Fortress of Louisbourg in Nova Scotia, many years back. They’re great for companion planting and square foot gardening methods; the addition of flowers and herbs makes it aesthetically pleasing, and raised beds are my secret to saving my knees.
By the way, if you were wondering how my first garden in Cut Knife fared – it was sad. The marigolds made it through the summer but the Swiss chard and zucchini were overrun with slugs. I pulled the vegetables in July.
All photos, except where noted, copyright D. MacLeod. All rights reserved.