Thankful for a wonderful day forest gardening with good company. Started the day with J picking up some friends K & Ez to go pickup plants at a perennial native pollinator plant sale. One of them got some trees, we got a bunch of herbaceous flowery plants.
Back at home we started out by planting some of the Fava beans our friend from Puerto Rico brought us as seeds. They were growing well indoors and now that it’s cooler we’ll plant them, hoping they flower before frost but not until the max temps drop below 80dF (that heat can kill their flower).
Then we began planting an L shaped series of trees and bushes along the south and east side of our garden. The shorter bushes – black and red currants – are on the east side which is toward the house, allowing us to see over them into the garden. On the south side is a hazelnut, and we’ll locate another one or two relatively close to pollinate it. These trees were potted and grown that way for approximately a year by me, having been almost a year old when I got them. The hazelnut was purchased from Twisted Tree Farm nursery and the blackcurrants propagated through Alchemical Nursery. These trees will hopefully be propagated into more generations of them once they’re healthy and hearty-sized in their permanent location.
Then we moved on to extend the elderberry/mint/strawberry guild/bed, with a patch of pollinator flowers. Around this time a friend arrived to join in and help out. We yanked out tons of mint and lemon balm and hung ’em to dry. We dug roots out of the ground then planted the pollinators, laid cardboard around them and covered it with mulch and some rocks we had. Can always use more mulch, and we were low on rocks.
We planted pollinators in the front yard too but not before having an amazing lunch. It started as an idea for a quick snack, a garden fresh cuke seseme salad, but it turned into a smorgasbord of that, Brazilian cheesy bread, garden fresh tomatoes with basil and fennel, roasted anchovies, shrimp fried rise, and an amazing chicken noodle soup our neighbor brought over (we just learned she’s a chef and owned her own restaurant, as we gave her garden fresh food! hopefully that’s a wonderful win win symbiotic relationship).
In the front we were able to reuse mulch already in a planting bed.
Overall we used 3:1 mix of native soil with compost/tree planting soil mix. Much of the excess native soil went in the heap compost to enhance it and get enhanced by it! Speaking of soil, we chopped and dropped some grasses and used that as mulch or added it to the heap compost. Looking forward to more chop and drop, and soil building!