Harvesting Potatoes, Part 2

Last weekend I harvested potatoes from my grow bag, but this week I dug into the potatoes planted in the ground.

I planted them a week later than the ones in the bag, so I figured they would need another week to mature. I didn't wait quite a week--I ended up digging into them when I got home from work Friday evening.

Like the first ones I planted, the plants in the ground had started to yellow a few weeks ago. By the time I dug them up, some of the stalks were completely dead.

I figured out several weeks ago that I had a vole problem. I had seen a few tunnels and holes in my yard for many years, but I never bothered to figure out what they were because they didn't seem to bother my plants. Until now. Back in April, I saw a hole emerge where I had planted my beans, followed by some seeds not sprouting at all, and others being eaten from underground after they got a few inches tall. I've never seen the voles, but with enough Googling, all signs pointed to voles.

So what does this have to do with my potatoes? While I was researching voles, I learned that voles ALSO love to eat root crops like potatoes and carrots. Since then, I have been so nervous about my potatoes in the ground. Would they survive the voles?

Well, the good news is, more than half of my potatoes were untouched by the voles! (What can I say, I'm a glass-half-full kinda girl.)

I carefully dug into my potato trench with a gloved hand and began feeling around for potatoes. With my other hand, I used a dull plastic trowel to gently shovel excess dirt into a bucket. Fortunately, these weren't planted quite as deep as the ones in the grow bag.

In the end, I harvested about the same amount of potatoes from the ground as I did from the grow bag, which, I admit, was a little disappointing. I planted three times as many potatoes in the ground as I did in that grow bag, and prepping that trench was a lot more work than just pouring potting soil in a bag. On the other hand, planting them in the ground was probably a lot cheaper.

If I plant them in the ground again, though, I'm going to have to find a way to either discourage the voles, or keep them out all together by building an underground fence.

Here are the potatoes that the voles got into. Apparently they really like the large ones, and they only eat about half of the potato and just leave the other half to rot underground.

After I pulled the potatoes, I had a bare spot in my veggie bed begging to be filled, and some spare plants needing a more permanent home.

 I planted 'Galapagos' tomato seedlings that were a gift from a friend. It's probably not quite enough space there for another tomato plant, but I really didn't have another space to put them. The internet tells me they are more heat tolerant than most tomatoes, so I was really excited to try them. My tomato plants usually fizzle out in July--I would love a tomato that can still bear fruit in July and August.

I also planted some extra basil seedlings that I didn't know what to do with. After all, what goes better together than tomatoes and basil?

Unlike my potatoes, my lemon verbena is thriving at the moment! It just came into bloom this week. The tiny blossoms aren't very showy, but I think they're pretty. They're edible and smell sweet and lemony, like the leaves.

I planted it about two years ago, and it's getting huge. Everything I read says it can grow into a six-foot-tall shrub. It was hard to imagine when I brought the cute little six-inch-tall plant home from the garden center two years ago. It's about three feet tall now!

The Southern Living Garden Book has a wonderful description of lemon verbena: "it's the herb that grew like a gangling shrub in grandmother's garden. When you read of the 'scent of verbena' in novels of the antebellum South, this is the plant being described." Not being from the South myself, Southern culture always fascinates me, and I'm happy to have a little piece of the "South" in my Georgia garden.

I read you can use lemon verbena in place of lemon zest in recipes, but I haven't tried it. If you're reading this and have any experience cooking with lemon verbena, please share your tips with me!

Back to the Cottage Garden

While I've spent a lot of time on my vegetables this spring, the thing that really got me into gardening was the ornamental part of gardening. I love the beauty of gardens--from the flowers to the shrubs.

If you read some of my old posts, you'll see I spent a lot of time planting shrubs and perennials during those first couple of years in our house. I wanted a cottage garden look fitting of our English-style cottage. Since they come back year after year, they don't need quite as much attention as the vegetables, but they still need upkeep from time to time.

I spent much of my last two weekends working on some of the flower beds. I started on the rose bed in the very front. I planted two lavender plants there back in 2013. One of them died last year (or so I thought), so I bought another one. When I started cleaning out that bed though, I found that the lavender plant had started growing back from the nub that was left. I planted he new one in there anyways, hoping to fill out the bed a little more in between the two.

I thought this lavender plant was dead, and cut it back to a nub. It rewarded me with new growth this spring. Now I just need to keep the oregano from taking over.

I tucked the lavender plant I just bought back between the two old lavenders.

A side note about lavender. French lavender is notoriously hard to grow in most of the Southeast. It doesn't like our heat and humidity. If anyone wants to grow lavender here in Georgia, I recommend Spanish lavender--it tolerates the humidity much better. But I liked the look of French lavender better, and somehow, seven years later, it's still alive. I swear I found the right variety and the right location. I bought 'Munstead,' a dwarf lavender variety, from my favorite local nursery. I planted it against a retaining wall along the sidewalk, so it gets plenty of sunshine, good air circulation, and good drainage. The other secret: I water it as little as possible. Most of what it gets is rainfall and whatever runs down the hill. During the hot summer months, I'll water on particularly dry weeks. Somehow that formula has worked.

Lavender with the roses

In my garden I mostly tend to stick to perennials and shrubs, since they're a gift that keeps on giving. However I have a couple of spots in the front where I'll rotate through annual flowers to get an extra splash of color, and I'll usually plant a few in pots, as well. For this summer, I decided on lime green coleus, white fan flower, and this Calibrachoa whose color I just couldn't resist.

'Colorblaze Lime Time' Coleus

'Whirlwind White' Scaevola - also known as fan flower. I liked the upright growth habit of this hybrid.

'Superbells Holy Moly!' Calibrachoa

I find it hard to find flowers that will stay beautiful through our scorching summers, but I had good experience with coleus and fan flower in the past. Both manage to still look healthy in July and August. The calibrachoa was more of a toss up. Fingers crossed that it makes it. I also changed out one of my planters with a coleus and fan flower, plus this fuschia ivy leaf geranium I loved. Maybe it's because I spent so much time in Florida's Palm Beaches, but I think lime green and hot pink is a great summer color combination.

It's going to be good year for my roses. I never got around to giving them their annual pruning or fertilizer, but they look as happy as can be at the moment. I think it was because of all the rain we got this winter/spring. They just soaked it up and gave them a nice healthy start to the year. Even when plants look dormant, they're still "growing," it just looks different.

'Soaring Spirits' is looking particularly healthy this year.

Well, my work on the flower beds is far from over, so more on that soon!

Fighting entropy

Gardens are a lot of work. And mine, in particular, is continually attempting to return itself to something like a forest. A weedy forest. Cute wooden structures break down over time, and tree seedlings quickly threaten to take their place.

The compost bin my husband and I built in 2012 is still standing, amazingly. It leans a little bit, and the wooden posts are turning into compost, but the chicken wire cylinder is still upright and full of compost. I add all of our fruit and vegetable scraps to it regularly, as well as leaves from our yard when I start to clean up the garden every spring.

The compost bin in 2012

The compost bin in 2020.

Besides that, though, it's been a little neglected. Sure, if you're a dedicated composter, you'll turn your compost pile regularly with a shovel or pitchfork. But I'm lazy, and not really in a hurry. And, as I said, nature still will break things down over time, whether or not you turn your pile. It just takes a little longer. Since I did so little gardening last year, I didn't have much need for compost. Even when I am gardening, I probably produce more compost than I have use for.

So over time, all that rich, mature compost just sat at the bottom of the pile. I needed more soil to pile up over my potatoes, so I decided to substitute my compost in pinch. It's something in between soil and mulch, so I hoped it would serve the purpose well. When I tried to pull some out from the compost bin, though, I found something like tree roots had made themselves at home there. It was clear my compost was overdue for some attention. So I lifted up the chicken wire and went to town pulling out thick roots of all kinds. After that I took a shovel to the top and tried to break up and stir up the leaves and twigs I had added. It should be much happier now.

It looked like a tree was trying to grow UNDER the compost?

And more roots in the compost pile....

Much better!

Roots aside, I was still able to get two buckets of compost out of my pile, and covered up my potatoes as best as I could.

My compost is somewhere in between soil and mulch.

My little potato hill after adding compost to my potatoes

My next project was the mint bed. I wish I had gotten a before photo, but frequently I just notice things and start working on them and then only think about getting a photo when I'm halfway through. Basically, it didn't look like a mint bed anymore. It was mostly oak seedlings, oxalis, and other weeds. I was amazed to discover there was actually still mint growing in there when I looked closely.

This once was a raised bed full of spearmint...halfway done removing the weeds.

I thought I would just mow the whole thing down, but I was afraid the tree seedlings would find a way to grow back. (Also, there's a large ant pile living in there.) Since there actually was some mint in there, too, I decided to take a more surgical approach. I pulled up the oxalis by hand and used a shovel to dig up every tree seedling. With the mint roots being much more shallow than the oak roots, I thought it might survive the process. (And if not, oh well--I was ready to give up on all of it anyways.) When I finished, I gave the mint a good watering to help it through the trauma.

It's not pretty, but weeds are gone! Don't let that mint fool you--it could fill that entire bed by the end of the summer.

Weeds aren't the only thing flourishing in my garden, though! Can you believe how much my potatoes have grown since my last post? And my potatoes in the grow bag have grown into a small shrub! Even the chives are flowering this week.

Left to right: tomatoes, potatoes, bell peppers, asaparagus

Potato bush

Chives in bloom

The Vegetable Bed Becomes the Kitchen Garden

Last spring I eagerly built a 4' x 4' raised bed for vegetables, convinced I would get a bountiful harvest. I know a lot about gardening, but I lacked experience with vegetables. I carefully followed the instructions in the All New Square Foot Gardening book, and my garden looked beautiful and organized most of the summer. I learned a lot, but I can't say I produced a lot of vegetables. I think my biggest mistake was underestimating how much sun I got in the spot where I located my bed. I also had a few watering issues--forgetting to water on a couple of hot days and, later on, getting too much rain for the tomatoes.

Last year's vegetable bed, as you can see, is covered in
shade in the middle of the afternoon. The mint and parsley
don't seem to mind, though.

This year, I've expanded quite a bit. The biggest change came when I decided to start a fresh cut herb business. My single small raised bed has now become seven raised beds that cover a total of 144 square feet. They contain a mix of mostly herbs, some vegetables, and a few flowers. Why flowers? Well, in addition to being great for cutting, they also will attract beneficial insects to my little organic garden.

My planting plan is loosely based on square foot gardening in order to make the most out of my space. With some of the perennial herbs, though, I had to give them a little extra space (especially mint and oregano), so they don't fit neatly in little squares. You'll see some gaps in my garden right now, mostly because plants are expensive! I'll take cuttings of some of my perennial herbs and fill in most of the holes this fall.

To save some money, I learned a lot about starting plants from seed this year. Starting from seed also allows me to experiment with varieties that are more disease resistant or tolerant of our Southern heat. I had success with growing tomatoes, peppers, parsley, and basil from seed indoors. (The chives were a flop.) I also planted squash, bean, sunflower, zinnia, and cilantro seeds directly into the garden.

If you look closely, you can see my little tiny tomato seedlings
in the upper left hand corner.

My focus on vegetables was on things I wanted to eat and weren't too hard to grow. Roma tomatoes are so versatile and perfect for salads, salsa, and homemade spaghetti sauce. Pole beans just seem like a staple of summer. We found this unusual white patty pan squash with some friends at a farmers market last summer, so I hunted down some seeds and planted it this year. My husband likes to grow and cook with some unusual peppers, so I planted these just for him.

That squash plant will fill up that bed and
then some by the end of the summer. I
don't think the beans will mind.

Everything else is herbs: basil, chives, cilantro, mint, oregano, parsley, rosemary, sage, and thyme. The tall grassy thing in the pictures is garlic--not really an herb, but an important culinary seasoning. I chose the herbs I thought people most commonly cooked with to start out with. So far they've produced enough to satisfy the demand at my local farmers market and then some. If you live in Macon, you can find me and my herbs at the Mulberry Street Market on Wednesday afternoons.

My little basil plants got a slow start this year.

If you're curious, here's my complete planting list:

Vegetables
Tomato 'Granadero (F1)'
Pepper 'Capperino (F1)'
Squash 'White Bush Scallop'
Pole beans 'Garden of Eden'

Herbs
Onion chives
Spearmint
Greek oregano
Common sage
French thyme
Rosemary 'Tuscan blue'
Basil 'Aroma 2 (F1)'
Basil 'Nufar (F1)'
Cilantro 'Slow Bolt'
Italian parsley

Flowers
Sunflower 'Summer Cutting Mix'
Zinnia 'All Summer Cutting Mix'

What are you growing in your kitchen garden?