For many of us the idea of a backyard vegetable garden conjures up memories of parents or grandparents carrying on a practice born in the days of the WWII victory garden. Today, backyard vegetable gardens are back in vogue. Not so much out of necessity, but as an urge to understand where our food comes from, and perhaps bring an earthy element to our tech-driven lives.
It doesn’t require much space to give it a go. In fact, you can successfully harvest a fridge-filling bounty from even a 4-by-4-foot area.
First select a location. Most vegetables are sun lovers, requiring six or more hours of full sun a day, plus some wind protection. Cool season crops like lettuce, spinach, peas and beets tolerate a little more shade. You can construct a simple raised bed in just a couple hours — a quick Google search yields myriad options and even ready-made kits. Raised beds let you better control soil quality and drainage, and allow for closer plant spacing.
If light carpentry isn’t your thing, consider reclaiming existing features of your yard, like an unused pond, terracing, an old sandbox (sand removed), or even a kiddie pool. Or skip the dedicated space and incorporate edibles randomly into your floral landscape. Plants like peppers, tomatoes, peas, cucumbers and strawberries will even grow happily in pots on a sunny patio.
If you’re uncomfortable planning a layout, consider “square foot gardening,” which is simply dividing your space into equal 12-inch squares, planting a different species in each. Lay out a grid with twine. Place tall plants on the north side of the bed and short ones to the south to maximize sun exposure. By using a trellis to tie up and train vines to grow vertically, you can even incorporate plants like cucumbers and squash that would typically take up more space. A 4-by-4-foot layout using this method would produce 16 one-foot squares and could include:
Row 1 (northernmost row, with trellises/supports): 1 tomato, 4 pole beans, 15 snap peas, 2 vining cucumbers.
Row 2: 1 broccoli, 1 cauliflower, 1 sweet pepper, 1 hot pepper.
Row 3: 4 basil, 1 cabbage, 4 lettuce, 4 bush beans.
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Row 4 (southernmost row): 4 beets, 16 carrots, 16 radishes, 9 green onions.
An efficient garden should focus on favorites. Don’t waste space on foods you don’t love. Because our growing season is short, starting seeds indoors can give you a head start. Add a little color and deter pests by planting some marigolds along borders. And don’t forget that creating a hospitable place for pollinators produces greater yields.
Finally, believe what the seed packet or plant tag tells you. Your garden is a living thing. It needs the right amount of food, water and sun. If the forecast calls for frost, cover and protect your plants. Consider a layer of mulch to retain moisture and keep weeds out. Check on your garden frequently. Above all, enjoy the fruits of your labor!
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