It has been quite the ride since I posted our first look at garden plans for this year, hasn’t it? So many things have changed, and likely many others will before it is all said and done. Because our face-to-face programming is suspended for the time being, we have been thinking about how to adjust our garden for the summer to accommodate the safety of our staff, volunteers, and the public. At the same time, we know that many new gardeners are seeking information on how to start and maintain a successful vegetable garden, and that access to fresh, healthy food is more important now than ever. (And it has always been important!)
Because most of our early spring planting was eliminated, with the exception of plants that we already had ready to go, we have re-planned chunks of the garden to change those plans. We also had several parts of the garden that were planned to be more novelties, ornamental, or trials of things that we didn’t know quite how they were going to perform. In order to best fulfill our educational mission and serve our broader community, we have eliminated the majority of those types of plantings from the garden, and will instead replace them with the following:
- Extra tomato and pepper plants that we had started already.
- Beans, squash, and other common, generally productive vegetables that we had available.
- Additional plantings of varieties we have grown in the past, had leftover seed in stock, and knew were going to be productive to replace trial varieties that were less likely to perform well.
Some of the things that we have maintained include:
- Planting the square beds (8, 9, and 10) to perennial fruit plants. If you look at the pic above, you can see the dwarf apple in the front and the blackberries and raspberries growing in bed 9.
- Vertical gardening / trellises to grow lots of cucumbers, melons, and other things throughout the garden.
- The tomato trials of recent All America Selections winners.
- Lots of different colors of veggies!
An additional change, along with planting varieties that emphasize productivity, is that we will be donating significantly more of the produce to those in need. Most years, a large portion of our produce is used for educational programming – for our Master Gardeners or others in the community, and extra produce has been donated. This year the primary focus of our garden will be to donate to those in need as a food bank garden.
As always, we look forward to growing and learning along with you! You might also be interested in joining our new, Victory Garden 101 Facebook Group to engage in more conversations and learning about vegetable gardening. What changes have you made to your garden plans due to the pandemic?
It has been a LONG time since we have posted an update about the Demonstration Garden. In fact, I think we haven’t posted much since the garden plans were done last year. Hopefully we will do better this year!
We had our first planning meeting just last week, and we have already started planning our gardens for the year. Below you can see the map to this year’s overall plans.
The quick overview:
Bed 1: Vining crops grown vertically. We have done this many times before, but it has been a couple years since we have used a whole bed. Stay tuned to find out what we grow!
Bed 2: Foodscaping – We are mixing vegetables, flowers and herbs together in this garden. We are taking our inspiration from our upcoming Keynote speaker at the Design & Grow Gardening Workshop! (Register here.)
Bed 3: New, Weird & Colorful (Unicorn) – We couldn’t decide if we wanted to try new varieties, weird things, or colorful things, so we combined them all and gave it the name “Unicorn” just for fun. I can’t wait to see what we end up planting!
Bed 4: This will be our Tomato garden for the year. One end has turned into perennial herbs as well.
Bed 5: Pizza! We are getting ready for some delicious grilled pizzas with tomatoes, peppers, basil, onions, spinach, and arugula.
Bed 6: Ireland – We will be featuring vegetables common to Irish cuisine.
Bed 7-10: Fruit – We are going to be investing in some perennial fruit for small spaces in our beds for the next few years. We are looking at berries, tree fruit and figs.
Stay tuned! If all goes well, I should be back to update you on specific varieties over the next few weeks.
It is once again the time of year where we plan what will be featured in our Demonstration Garden for the season. As always, we have a great mix of tried-and-true vegetables and some new and interesting things. When it is cold and snowy, it is a lot of fun to think about what will be growing in the garden in just a few short weeks. We will be starting the first of our seeds next week and it is all downhill from there!
Below you will find maps for each of our raised garden beds. The maps show the overall theme or focus for each bed as well as the specific varieties of vegetables, herbs, and flowers we will have growing.
Our tomatoes are in Bed 1 this year. Because of how this raised bed is structured, we will have roma tomatoes in one end, early maturing varieties on the other end, and some more common “comparison” varieties in the middle. The roma tomato varieties are a mixture of hybrids and heirlooms, with different colors, sizes, and shapes. We chose the “early maturing” theme because everyone always likes to have the first tomatoes! The six varieties we chose also are a mix of hybrid and heirlooms, with maturity dates ranging from 54 to 65 days from transplanting.
Bed 2 will feature a mix of cool season vegetables that are planted both in spring and fall. The spring plantings feature leafy greens, peas, carrots, radishes, and kohlrabi. The fall plantings feature two new cauliflower varieties, beets, daikon radishes, lettuce, spinach, and carrots. Our plan is to put row covers over at least part of the fall plantings to extend the growing season and overwinter them.
The theme for Bed 3 is the “Kansas Backyard Garden.” The idea is to feature common vegetables grown in Kansas. Most of the varieties are not too far out there either. A couple things that I’m excited about though are the bush-type vine crops. We are trying both a new bush watermelon variety, ‘Cal Sweet Bush’ that has only 18″ long vines, and ‘Cherokee Bush’ pumpkin that has about a 4′ spread.
On the other hand, Bed 5 is a long way from Kansas! We are featuring vegetables that are indigenous to Africa, especially sub-Saharan Africa. Researching this garden was an education, because we discovered that some of our common ornamentals were originally edible vegetables in Africa! Vegetables that you may be familiar with are eggplant, okra, kale, and peanuts. You may be less familiar with cowpeas, long beans (a type of cowpea), amaranth, cleome, celosia, and bambara beans.
You probably do know amaranth – but as pigweed. There are colored leaf varieties and varieties that have been cultivated for edible greens. Other varieties are grown for flowers and seeds. Cleome is a ornamental flower we know, but most of us haven’t eaten the foliage as a vegetable! Celosia is another common flower that you may have grown for color. But the leaves and young flowers can also be eaten as a vegetable.
Cowpeas, long beans, and bambara beans are all from the genus Vigna. Cowpeas you may recognize. The long beans are vining beans that produce 18″ long edible pods. Bambara beans are kind of like cowpeas…the peas look a lot like the cowpeas. But they are kind of like peanuts…the pods grow underground.
One of the best things about this garden theme is that these are all vegetables that thrive in hot climates, so we are excited to see how they do in Kansas!
For a second year, we have a bed that we are calling our “SNAP-Ed” bed. This bed is a demonstration of how to garden on a very small budget, using only seeds and plants that can be purchased from a store where it is possible to use the SNAP EBT (food stamp) benefits.
Also a reprise from last year is Bed 6. Agastache is the Herb of the Year featured at our Herb Day event on May 4th, so we kept this bed in the same location with several overwintering agastache varieties. The flowers and herbs are chosen for the attractiveness to butterflies and other pollinators.
Beds 8, 9, and 10 are all 4′ x 4′ beds. Bed 8 will feature ornamental gourds on a trellis. Bed 9 will feature sunflowers. Bed 10 will feature a popcorn variety called ‘Glass Gem.’
In the accessible garden area, we are featuring a “Salsa Garden” theme. In the tiered raised bed will be a roma tomato, herbs, and peppers. In the barrel planters will be a trailing tomato variety, more herbs, and some green onions.
Our containers around the garden will feature flowers this year, especially some new varieties of Pentas. We are excited for spring! What are you planning to plant this year?
It’s the time of year when gardeners are starting to think about their plans for the upcoming season…no matter how cold, snowy, or icy it may be! Our Master Gardeners are no exception, and they worked hard to plan all these different beds in our Demonstration Garden over the past several weeks.
This is an overview of our garden layout with the themes for each bed. Both Beds 1 and 4 are split in halves for two different themes this year.
Bed 1 will feature Brassicas on one half in the spring and carrots in the fall. The Brussels Sprouts will grow through the season. The other half of this bed will be vegetables that have snack value and interest for children.
Bed 2 is our Tomato garden this year. The trellis and half of the cages will feature varieties that are “indigo” types. These have a gene that promotes anthocyanins and a very dark, purple-black color on the shoulders. I’ll guarantee you that the fruit will be unique! The other three varieties are beefsteak tomatoes (more than 10 oz fruit) that also happen to grow on compact vines.
The SNAP-Ed garden in bed 3 is a new project for us in partnership with our nutrition educators. This garden is also divided in half, and each half has a budget of $30 to spend, total. This includes seeds, plants, fertilizers, and any trellising structures or materials. The general plans are as pictured, but specific varieties will be determined based on what is available at retailers that can take SNAP (Vision cards / food assistance) benefits, as those on SNAP can use those dollars to purchase seeds and plants for a food garden. We will also be tracking the methods used, the total yield, and the value / return on investment of each garden half.
Bed 4 is also divided into two separate themes. Half will feature heirloom shelling beans (dry beans), with 4 varieties of pole beans on trellises and two varieties of bush beans. The other half will feature Italian vegetables and herbs.
Bed 5 is our “Miscellany” garden. In other words, things we wanted to try (or plant again) that didn’t fit into any of the other beds’ themes.
The Herbs / Pollinators garden is returning to Bed 6 this year, with some similar things and some new things, including a cascading ornamental oregano and some different types of Agastache.
After several years as our Kitchen Herb Garden, Bed 8 will be home to our Edible Flowers garden this year. Did you know that all those flowers are edible?
Bed 9 is still the Hops plant for at least one more year. Bed 10 has been designated as the “Year-Round Salads” garden. Featuring lettuce in the early spring, spinach in the late fall, and a mixture of less common, heat tolerant greens in the summer. With orach, amaranth, and goosefoot, it’s going to look a bit like a weed bed to start with!
The accessible gardens will reprise some of the plants found in other areas of the garden, but with more confined growing conditions of the planters.
The barrel planters will include some greens, herbs, and radishes.
Last, but definitely NOT least, the containers on the inside perimeter of our garden will feature a range of peppers. The goal is to start with the sweet peppers on one side of the garden, and gradually increase the Scoville (heat) level around the garden.
Not pictured or listed, we will also continue to have gingers in some of the shadier containers, as well as herbs. We will be showcasing a wide range of rosemary in one set of containers, including varieties that we can only grow as annuals. Outside the garden, the annual flower demonstrations will continue in the large containers.
There you have it, our complete vegetable garden plans for 2018! As always, we have some exciting, new, and different things planned for the year. We will be starting seeds this week for some of the earliest plantings.
Several years ago, we did a garden called the Family of 4 Garden. We always weighed the produce harvested and assigned it a dollar value based on grocery store prices. It’s been a few years since we did that, and we are bringing this back in a revised form as the “Grocery Garden.”
For spring, we have both a snow and a sugar snap pea on the trellis, as well as some high quality mixed greens under the trellis. We will have lettuces, spinach, arugula, and mesclun. The spring plantings will also feature purple and yellow carrots, cylindrical and gold beets, and red cippolini onions. We have also planned for a Romano (flat podded Italian) green bean.
Of course, any grocery garden wouldn’t be complete without tomatoes, peppers, and eggplant. We opted to reprise the ‘Esterina’ cherry tomato from last year, as well as the ‘Escamillo’ and ‘Red Knight’ peppers. We are also including another Oriental eggplant, a lavender long skinny variety called ‘Bride.’
Once the peas are done in the late spring or early summer, we will replace them with a spaghetti squash and a butternut squash on the trellis. Other fall vegetables will include a mixture of the leafy greens, some leeks, cauliflower, and broccoli. The cauliflower is a green romanesco variety called ‘Veronica’ and the broccoli will be a purple sprouting broccoli, ‘Santee.’
We will be tracking the yield and dollar value of these vegetables throughout the season.