That’s how I’ve come to think of our current garden. Knowing that our stay in this rental house would be temporary, we decided not to get too ambitious with our garden this winter. Two 8×4 raised beds in the back yard and a container herb garden in the front was going to do it. Now that we’ve decided we’ll be staying here at least until the summer, we sometimes wish we had planted more… but this is what we’ve got going for now:
To tell you the truth, the garden hasn’t been doing as well as I would have hoped. This is partially because I myself have been rather preoccupied with another project of sorts that I will share with you soon, and haven’t given the garden the attention that I normally would. In addition, our soil mix was probably not optimal, and the South Carolina sun has presented some surprises for us northerners — we’ve had issues with either too much sun, or not enough sun in the right place. But we have been eating from our garden much of the fall, and that’s what matters after all: peas, collard greens, mustard, broccoli raab, radishes, salad greens and herbs. Swiss chard, broccoli, kale are next.Lastly, this is a new (to me) acquaintance: an herb called salad burnet. It grows in a beautiful radial pattern and has a delicate cucumber-like flavor that gives an interesting twist to a salad. It also has medicinal properties: it can staunch blood from wounds and has tonic, astringent, cooling properties. Even in a modest garden, one should grow at least one new kind of plant — if for no other reason, to surprise the modest gardeners with a new flavor.