05.28.11
Heaven on Earth – intensive gardening in Paonia, Colorado

Small is beautiful. And as my friend Carol says, I pack it in. Photo above is from 2010 back garden (“Last Year’s Thorn Patch”) in September.
The space was literally a thorn, bind weed and dandelion overgrown gravel driveway in the back yard of my rented house in Paonia. I prepared the bed by the “lasagna method” described in Rodale’s Organic Gardening book: laying down the overlapping, flattened cardboard layer, a thick layer of my yard’s raked leaves and grass clippings, coffee ground and eggshells, the spring of 2010 – purchased topsoil and compost.
This year’s garden has the most variety of vegetables, fruits and herbs that I have ever grown. Here is a list of what’s in the ground as of May 28. I am particularly thrilled to be growing celery, stevia, tomatillos, lima beans, quinoa, and the two varieties of blackberries this year! The corn is sprouting today, the variety beans including my first lima bean plant!, quinoa, kale, spinach, beets, carrots, potatoes, snap peas all up or beginning to show above ground.
2011 Garden Paonia

Yukon gold potatoes
Red Pasada potatoes
Russian kale
Spinach
Rainbow carrots
Rainbow beets
Sugar snap peas
Broccoli
Cauliflower
Volunteer chard
Volunteer onions
Volunteer lettuce
Quinoa
Peaches and cream corn
Blue lake green beans
Cherokee wax beans
Purple queen bush beans
Baby lima beans
Pickling cucumber
Zucchini
Butternut Squash
Spaghetti squash

Pumpkin
Yellow pear tomato
Sun gold tomato
Sweet 100 tomato
Cherokee Purple tomato
San Marzeno tomato
Lemon boy tomato
Tomatillos

Ancho chili
Jalapeño
Green chilies
Artichokes
Raspberries
Ever bearing Strawberries

Rhubarb
Bartlett pear
Golden delicious apple
Concord grapes
Black raspberries
Prime Jan blackberry
Prime Jim blackberry

Gooseberry
Watermelon
Stevia
Celery
Basil
Purple basil
Rosemary
Dill
French thyme
Chives
Sage
Oregano
Lavender
Arugula
Mesclun mix lettuce
Morning glory
Nasturtium
Lily of the valley
Sweet woodruff
Tomorrow I”m making an arugula pesto to top gluten free bruschetta along with some sharp white cheddar for a local gathering and Huichol fire ceremony. The arugula was a volunteer plant I inadvertantly thought was a weed today- then the pungent scent of the leaves made me smile as I recognized a great appetizer in the making!



