As vegetarians, my wife and I eat almost all of the produce from our 600 square foot garden in real time. With little left over to preserve, we strive for a continuous harvest in order to enjoy garden produce throughout the year.
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How We Achieve a Continuous Harvest:
1:30 Grow more cold hardy crops. Start them before the last frost and in late summer for a fall harvest;
2:11 Grow cold hardy self-sowing annuals and perennials
3:02 Grow under cover
3:50 Succession Planting
OYR is all about growing a lot of food on a little land using sustainable organic methods, while keeping costs and labor at a minimum. Emphasis is placed on improving soil quality with compost and mulch. No store-bought fertilizers, soil amendments, pesticides, compost activators, etc. are used.
Self-sowing annuals we’re currently harvesting:
Claytonia
Mache
Giant Red Mustard Greens
Minutina
Mustard Greens
Parsley
Tatsoi
Perennials we’re currently harvesting:
Chives
Dandelion Greens
Egyptian Walking Onions
French Sorrel
Garlic Chives
Good King Henry
Italian Dandelion Greens
Perpetual Spinach
Red Veined Sorrel
Sunchokes
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