Weekly update: Now is a great time to make sure your perennial borders and edible garden spaces are nicely mulched. I like to top dress (spread) a one inch layer of any GOOD ORGANIC compost on my garden beds. No, I don’t dig it in. I just keep piling on the layers to my topsoil. The compost gets dug in a little bit every time I plant something new. Be certain to use ORGANIC where you are growing edibles.
I’ve spent the last few days in the garden puttering and
- Â removing weeds
- Â cutting clean edges
- Â adding a bit of organic sulfur to my handful of acid loving shrubs
- making sure the sprinkler heads are clean and fully operational
- checking the timing on the sprinkler system (do not – I plead with you – set it and forget it)
- adding eggplants and cucumbers to the perennial borders and anywhere else I can find room
- planting another crop of pole beans
- mulching (this will reallyÂ come in handy when the weather turns hot and dry)
- seeding some more annuals: cosmos, sunflowers, gomphrena, hollyhocks (actually a biennial)
Driving home from the radio station this morning, I realized this is a good place to chronicle what’s hot (blooming) and what’s not (fading or not yet in full glory). There are so many issues with climate change, I think I ‘ll keep track of the stuff I ‘m noticing…here. Feel free to leave a comment and let me know what’s growing on in your garden.
This week’s beauties in Boise: lavender, heirloom daylilies, yucca, roses of every color. Berries are formed and creating a plentiful food supply for people and critters: raspberries, strawberries, service berries and currant bushes.
And now, more mulching.