It’s a lot of work to get the garden prepared and planted, but well worth it when the crops come in. I’ve got five varieties of New Mexican chiles (including the new, hot ‘Lumbre’), plus habaneros and serranos. Six varieties of tomatoes are in the ground including ‘Brandywine’, plus sweet corn, spinach, and chard. I switched out my 2 large pots of sage, which we rarely used, and replaced them with Italian parsley, basil, oregano, lemongrass, and chives.
The Edible Garden is Planted!
