Spring at Blackberry Hollow is pure anticipation. The seed catalogs have been studied, the garden plan is sketched out on the back of an envelope (where all the best plans live), and the raised beds are waiting.
This year we are expanding the kitchen garden with four new beds — two for tomatoes (we are trying twelve varieties this season), one for peppers and eggplant, and one for cut flowers because sometimes the soul needs beauty as much as the belly needs food.
What We Are Planting
The heirloom tomato list alone could fill a whole post. Cherokee Purple, Brandywine, Green Zebra, and Sun Gold are returning favorites. New this year: Black Krim and Mortgage Lifter, because their names alone deserve a spot in the garden.
The herb spiral is getting an overhaul too. More basil (you can never have too much basil), a dedicated oregano section, and we are finally giving lemon verbena the sunny corner it has been asking for.
Soil Prep
We spent February layering compost, aged manure from the goat pen, and leaf mold into the beds. The worms are already at work, and the soil smells like promise — that rich, dark, earthy scent that gardeners live for.
The soil thermometer says we are almost there. A few more warm days and the first seeds go in: snap peas, lettuce, radishes, and spinach. The tomato seedlings are already three inches tall under the grow lights in the mudroom.
The Plan
Every year we learn something. Last year it was that zucchini really does not need six plants (two is plenty, trust us). This year we are focusing on succession planting — staggering our lettuce and bean sowings so we harvest over months instead of getting everything at once.
Spring is coming. The garden is ready. We are ready. Let the growing begin.