Vegetable Garden, South Shore, MA
Gardening has always been part of my life. As a kid, I loved exploring my grandparents’ huge vegetable garden. My garden is tiny compared to what they had.
Fourteen years ago, we built our first vegetable garden in the side yard. The best part of that location was seeing neighbors while I worked. Saying a quick hello and catching up. But once the kids got their own cars and we bought a small boat, we needed more driveway space, so the garden had to move to the backyard.
Starting fresh, let me apply everything I’ve learned, including ideas from Square Foot Gardening, 4th edition. I thought I’d share some of the things I did with this garden.
Higher raised beds to make maintenance easier. I have no problem bending over, but I took the future into consideration. It surprised me how much easier it is to maintain the plants because you can see them so much better at a higher angle.
My husband added a wide ledge to each bed so I can sit while planting. I appreciate this feature more than I expected.
We left three feet between the beds, which seemed wide at first. But once the plants started spilling over, I was happy for the extra space. Sprawling vegetables ignore boundaries!
* We covered the paths with 3/8-inch peastone from Pembroke Landscape and Supply. You can walk on them barefoot, and it looks nice.
* Soil: equal parts compost, peat moss, and coarse vermiculite. This blend holds moisture, drains well, and stays loose, so roots stay healthy.
* My husband built a beautiful fence that effectively keeps animals out and, occasionally, the gardener in. The only thing we missed was adding a handle and latch on the inside. I found out one morning when the gate shut behind me, trapping me. If you build your own fence, make sure the gate can be opened and closed from both sides. I know it's obvious.
* For mosquito and tick control, we returned to the organic cedar-based treatment from South Shore Mosquito & Tick Control. We used them for years, but when the kids reached their flashlight tag years and spent most summer evenings outside, we switched to a conventional spray for stronger protection. The mosquitoes loved those late nights almost as much as the kids did. Now that flashlight tag is behind us, we returned to an organic approach to protect bees, butterflies, and other pollinators.
Since switching back, there are more bees in the yard, which my zucchini and summer squash are loving; they are more productive than ever. Squash relies on bees and other insects for pollination.
Tip: The company offers organic, hybrid, and conventional treatments. We have stuck with the organic option. We do see a few more mosquitoes, but I haven't found a single tick on the dogs or on us all summer. We had the same experience when we used the organic trea
What grows best in my South Shore garden?
A Few Days From The Garden
Tomatoes are a favorite. By late August, people comment on my tan, but my tan-like color is mostly from my skin literally changing color from all the tomatoes I eat.
Zucchini, summer squash, cucumbers, green beans, and yellow wax beans always do well. Scallions and almost every herb thrive, but peppers still humble me. I barely get any, and every year I say I won't try them again.
* I splurge at Gardener’s Supply Company; their products, such as tomato cages, are so much better than what you find at big-box stores.
On the Table: Garden Sides I Make on Repeat
Even if you don't have a garden, these recipes use vegetables in season now at the grocery store or at our local farm stands and markets.
Zucchini Parmesan Chips:
There are plenty of recipes online for Zucchini Parm chips if you want to follow a recipe exactly. I don’t follow a specific recipe; this is how I make them, and they are delicious every time.
Slice zucchini into rounds, lightly spray the pan with olive oil, arrange the slices in a single layer, and spray the tops. Season with salt, pepper, hot pepper flakes, garlic powder, and onion powder. Finish with plenty of Parmesan.
Side Note: Many recipes insist on buying a block of Parmesan and grating it yourself, because it tastes better. I have tried it many times, and I guess my palate is not sophisticated enough to appreciate the difference. It is so much easier to use the fresh refrigerated grated Parmesan.
I bake mine at 425 degrees on compostable parchment, since that is the highest temperature recommended by the brand I use. They will get crispier at 450 degrees on foil, but I prefer the parchment and am willing to sacrifice a little crunch.
Bake until the Parmesan is golden and the edges begin to crisp, about 20 minutes.
No measuring is required. Season them until they look right, put them in the oven, and enjoy.
Airfryer Green Beans
I spray the Airfryer grate with olive oil, add the green beans, then season with salt and pepper, and air fry them at 400 degrees for about 8 minutes.
Healthy Cucumber Salad I return to often is from Cozy Apron's
I like to add black olives to mine, and a doctor on TV many years ago said that two olives a day help keep wrinkles away. Who knows if it's true, but it's easy enough, so I try to have two a day.
I miss waving to my neighbors, and a few have mentioned to me they miss my garden there, but this new garden fits our lives now. I hope I can keep gardening for years to come and that you found something useful in the article.