A lot of time has passed since we last updated what was growing. Our backyard is a test garden, where we try out different seeds and varieties, as well as various methods for farming. This is where we fail forward, learning what works and doesn’t work at any given time. Sometimes that is intentional, and sometimes not.
First update is lettuce. We planted this special, and expensive, variety of Salanova lettuce. It grew! At first slowly, and then when I finally locked in our irrigation for that mini-bed and decided to actually weed out all the chickweed that tried to smother it, we got several nice heads of lettuce.
Here is what we learned while growing this crop:
- The window from maturity to “oh GAWD WHY IS IT SO HOT” is quite narrow, and if you aren’t ready to be on top of it to harvest it and eat it, it wont do that well.
- That also means you have to want to eat it. Squash and green beans have a variety of culinary things you can do with them. Lettuce has one: salads.
- Caterpillars love it.
- Site prep and timing are important. We may need to solarize the soil in the future to help deal with weeds.
Since we aren’t growing for commercial production, and since I commandeered my parents’ landscape beds for this project, we didn’t have the ability to use plastic mulch common with cabbage and head lettuce. However, I also didn’t use any mulch, and the grasses and chickweed that germinated after my initial hoeing certainly threatened the crop.
One of the most difficult aspects of gardening with organic and natural processes is chemical free (or chemical-“reduced” depending on your understanding of organics) integrated pest management. I intentionally didn’t touch the lettuce to see what would happen, for how long, and by what species. No neem oil, no soapy water, and no mechanical removal. While we got several heads of usable (i.e. edible) lettuce we definitely would need to plan ahead and explore options for pest control if we want to move forward with this as a production crop.