Need help organizing your garden plan?
Spring planting season is right around the corner. And we’re here to help you plan your plants. Whether you’re a novice gardener or just looking to get more bang for your gardening buck, we’ve got you covered this week.
We are chatting with gardening expert and kitchen garden planner Annie Chubbuck of Seed Babies. Every summer, Annie helps clients plan and maintain their kitchen gardens. She’s giving us planning tips like what to plant where, what to plant next to what, and how much time should you plan to maintain your garden.
Annie’s love of gardening began in New York City. While living in the East Village she discovered tiny community gardens tucked in between buildings. She joined one on her block and fell in love.
She has since moved back to the Midwest and continues her gardening adventures. She built and maintain a 324 square foot urban garden at her home in Columbus, Ohio.
ANNIE’S TIPS FOR PLANNING YOUR GARDEN
Annie suggests taking time to plan your garden now because a well-planned garden is more successful, less stressful, and less time-consuming. Think about what your goals are for your garden and how much time you actually have to maintain it.
When figuring out what to plant where, watch how the sun moves across your space. Plant sun-loving plants like tomatoes and cucumbers in the sunnier spots and herbs and leafy greens in the places that get a little less sun. And remember marigolds and nasturtiums will help attract pollinators and provide natural pest control.
When it comes to watering and maintaining your garden, water more deeply less often. Give it a good soaking and try to water as close to the roots as possible 3 times a week if there is no rain in the forecast.
Finally, set aside at least an hour a week to maintain your garden once it’s established. If you’re pressed for time, look for low maintenance plants like beans or root vegetables. Remember the more time you spend in your garden space, the healthier your garden will be.
CONNECT WITH ANNIE
BLACKBERRY HERB COCKTAILS
- 2 cups fresh blackberries
- ¼ c plus 2 tbsp of sugar
- 2/3 cup water
- 1 1/2 tbsp finely chopped rosemary
- 1 750ml bottle of prosecco
Simmer blackberries, sugar, water and rosemary in a saucepan uncovered until it thickens and reduces by about 2/3 (about 20 minutes). Pour through sieve or strainer to get out seeds and herbs let sit for about 5 minutes. Don’t press solid. Let simple syrup chill covered then divide into 6 champagne flutes. Top with chilled prosecco.
New episodes of “Cocktails and Containers” are available every week.
You can find past episodes “Cocktails and Containers” here.