One Yard Revolution: How We're Growing More Food this Year than Ever Before!

Last summer I made a video on how we grow a lot of food in our small garden. Today I’ll talk about how we’re expanding on some of those strategies, and I’ll share a new technique we’re going to try this year to grow even more food in our small garden.

If you shop on Amazon, you can support OYR simply by clicking this link (bookmark it too) before shopping: http://www.amazon.com/?tag=oneya-20

Here’s what we’re doing differently this year:
1) Built more trellises and will be growing more vertically
2) Growing more in containers, especially grow bags
3) New keyhole shaped raised bed increases growing space
4) Making creative use of remesh trellises to increase growing space with shelves and maybe hanging plants
5) Growing more cold hardy perennials and self-sowing annuals for a larger early spring harvest

Cold Hardy Self-Sowing Annuals We’re Currently Harvesting
arugula
amaranth
claytonia
collard greens
giant red mustard greens
kale
lambsquarters
lettuce
mache
mustard greens
parsley
red orach
spinach mustard greens

Cold Hardy Perennials We’re Currently Harvesting:
chives
dandelion
Egyptian walking onions
French Sorrel
garlic chives
Good King Henry
Italian dandelion
red veined sorrel
sea kale

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, mulch, and compost tea. No store-bought fertilizers, soil amendments, pesticides, compost activators, etc. are used.