Although the days have become noticeably shorter, there’s still a lot of summer left to enjoy – and a lot of the growing season to appreciate. My herb garden and the round hay bales that dotted my fields last week are two small ways that I’m doing so.
My Herb Garden
I have grand plans to grow a vegetable garden like the ones my siblings and I helped our parents tend when we were kids. I’ve owned the main house for a little over two years now, but unfortunately, I haven’t had time to plant anything except grass and clover. That’s what I’ve told myself anyway.
This spring, at my sister’s urging, I decided to start small rather than not start at all. I think any novice gardener could do the same, with great results.
Keeping It Simple
In early June, my sister and I transplanted a few potted, organic herbs that we bought at the supermarket. Basil and Italian parsley are now roommates in a rectangular planter. Thyme, oregano, rosemary, and sage live next door. We transplanted them into whatever empty containers we found at our parents’ house. Then we topped up their soil with free, organic horse manure from a neighbor and leftover screened loam.
It isn’t the prettiest set up on the stone wall along my driveway, but if I’d given much thought to this herb garden, I would have spent a ton of energy trying to make it perfect before I’d actually done anything. I would have researched for hours/days/weeks the right location, soil, fertilizer, and fencing. Raised beds or in-ground? Oh, and which of the dozen-plus types of basil and thyme should I buy?
Does this kind of over-preparation sound familiar in terms of how you plan too?
The herbs began to thrive almost immediately, especially the thyme. Bonus – they’re low maintenance. Due to infrequent rain, I’ve been watering them every 48 hours or so; potted herbs are much more prone to drying out than ones that are actually planted in the ground. I’ve plucked a few yellowed leaves from the basil and parsley but otherwise left my impromptu little herb garden alone. It’s a small miracle that critters haven’t been chomping on the herbs since they’re in the middle of a deer run and the rabbit population has exploded in the last few weeks.
Intended Consequences
The two biggest benefits: One, it’s so much more economical to grow herbs than to buy them on a per-recipe basis; I used to throw out at least half of the herbs that I bought. This summer, I just snip exactly what I need and leave the rest. Two, the addition of truly fresh herbs has seriously elevated the flavor of virtually every savory dish I’ve made since early June.
Just as important, this little herb garden did so well that it’s already encouraging me to think of a bigger venture next spring – even if it’s just one raised bed with some of my favorite vegetables. Cucumbers and summer squash, anyone?
The Hayfields
As readers of this site know, I bought much of my property to prevent it from being developed. Although many areas are still overgrown, the land has a seasonal beauty that constantly re-affirms my decision to conserve it.
Stretches of field grass and drifts of black-eyed Susans swaying in the wind is a lovely sight, but it’s still wonderful to see the hayfields’ contours again right after they’re cut. The hayfield below borders a long flower garden and two lawns. Since the fields are hayed just two to three times a year, haying seems to give the entire property an instant facelift.
The father of one of my elementary school classmates has hayed these fields for decades; it’s comforting to have that kind of familiarity and continuity as I care for this land. He and his crew are so fast that I hardly had enough time last week to take a few photos of their handiwork before they loaded the hay onto their truck.
Love the round bales!
I may not have the vegetable garden of my dreams or own as much land as I’d like, but I enjoy what I have and I’m grateful to have it.
Fresh basil for homemade pesto and freshly cut hayfields for an unspoiled view: simple pleasures, simply summer.
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