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Spring and summer are incredible transition periods around The Gray Boxwood Farm. As the temperatures start to rise, the gardens and yard begin to burst with growth and fruit and I have been enjoying some wonderful “fruits” of my labor. At the beginning of May, the large project on The Farm was planting the north field with pumpkins, decorative squash, and winter squash for the kitchen. Each year, I seem to expand this field by adding additional pumpkin and squash varieties, mostly for the purpose of fall decorating.
When fall rolls around, I am always so excited at the plentiful harvest I have to decorate with, and it’s all because of my hard work in the spring. This year, the crop will be full of new, unique varieties that I will keep you updated on.
Make sure to watch out for fall posts during the autumn months. You’re sure to see these pumpkins popping up as seasonal decor all over The Farm!
The garden is growing by leaps and bounds! The brussels sprouts and cabbages will be bearing in no time. The heirloom lettuce, kale, and various salad greens will soon be ready for their first cuttings.
For some time now, I have been able to harvest and enjoy my asparagus. But, as is necessary for asparagus, I will soon need to let the spears go to seed for the year.
HOW TO USE UP ASPARAGUS
Here’s a simple, fresh way to use asparagus if you have a lot:
- 1 pound asparagus, cleaned
- 3 tablespoons olive oil
- 2 teaspoons course salt
- 3 teaspoons course black pepper
- 1 tablespoon rosemary, freshly chopped
- 1 tablespoon thyme, freshly chopped
Toss asparagus with all ingredients, making sure to coat completely. Roast in a 400-degree oven for 10 to 12 minutes. Use a shorter roasting time if using small asparagus spears.
Plantings are going in around the new patio. I have decided to outline two sides of the area with a simple row of boxwood to create a comfortable privacy hedge and give the patio a cozy, “outdoor room” feel. In front of the hedge, I planted ornamental grasses to provide visual interest and a natural impact to the landscape. Before long, I’ll be moving in pea gravel by the truck load to provide the ground cover for my patio. (I’ll also be re-graveling my driveway. After this hard winter, it needs a new layer!) After the gravel is down, it’ll be time to start the patio itself. How exciting!
Work is never done on a farm and The Gray Boxwood Farm is no exception. I am always creating more work, but love to see the progress and reap the many benefits of growing and creating my own vision of beauty![hr]