I visited a fantastic garden with tons of vegetables, herbs and fruit — all growing on a city lot in North Everett. The garden contained lots of great ideas anybody could try, including raised beds with homemade coldframes for growing vegetables year-round and even a green roof on top of a tool shed.
The gardeners, Mary Ann Pliml and Andy Sudkamp, shared some of their thoughts on putting the garden together. The complete story is planned for Thursday’s Herald. My questions and their answers:
Q. Soil — Tell me what you do to prepare planting beds. What kind of soil do you use in raised beds? What kind of amendments do you add and when do you add them?
A. We were lucky to have good loam to start with, on top of a sandy river loam.Most of our perennials require little but occasional composting. For the vegetable garden raised beds – we have added horse and cow manures, our own compost and Cedar Grove ompost. Anytime we start a new plant, we add compost. To the beds as a whole, we amend with compost two to three times a year.
Q. Cold frames — You purchased the top of the cold frame from the greenhouse supply place. Do you remember the proper name of what it’s called and how much it cost?
A. We made our own cold frames, which can come apart whenever we need them to. They are built in sections. We used twin wall polycarbonate, purchased as sheets from Charlie’s Greenhouse in Mount Vernon. Cost is approximately $15 per sheet. Our two cold frames cost us $50 (poycarbonate plus wood)
Q. Repurposing/deals — I saw a trellis made from an old chair and boulders you picked up free on Craig’s List. What are some other examples of ways you’ve used items for a new purpose or scored freebies?
A. We use bowling balls, pots, glass ware, old lamps and garden art from Good Will and all the thrift stores. Don’t be afraid to look around with new eyes at old objects. Be creative. Do what works. Do what feels good to you. If it doesn’t work, donate it back. It didn’t cost you much, and you are contributing to your community any time you shop at a thrift store. Reduce. Reuse. Recycle.
Q. Buying small — You told me you usually buy plants in the gallon or 4-inch size. Other tips for finding plants on the cheap? (Certainly, making a few gardener friends helps…)
A. We don’t look for plants on the cheap, we are just patient gardeners. This zone allows for many plants to grow quickly, and if you’re patient, they will reward you in time. Part of our gardening ethos is that we just take time to sit, watch and consider what will work, what won’t work as well as what can be in the future. We cultivate as opposed to instant gratification. Our garden has been built with many small 4” pots, which we have bought from all of the local nurseries and Forestfarm (my old alma mater). We feel that getting plants from local nurseries gives you a stronger plant, coupled with great advice from learned people. Box stores can have cheap plants, but take a look at the quality, selection and help. You’ll be way better off going to the nurseries.
Q. Mix in the edibles — Loved the way you worked herbs and other edibles into mixed beds. Guidelines on how a novice could do this successfully? Are there herbs or other edibles you think work exceptionally well as ornamentals?
A. All herbs and vegetables are ornamental. Just be creative. A garden that you can browse and admire the colors and textures of is one that we think rocks. Almost all edibles love full sun. Many herbs are perennials and many of them are drought tolerant Mediterranean plants. Others, such as parsley, lovage, tarragon and dill, prefer moist rich soils. Many of the edibles not only give you something to eat, but also provide great structure, texture and beauty. Consider the blueberry – Great spring and fall colors, wonderful spring flowers, attractive to pollinators, and can’t be beat to eat. Don’t hestitate to use some of these edibles in pots too. (Strawberries anyone?) Parsley adds great texture to patio pots.
Q. Vertical — Best way to make a trellis to utilize vertical space in the yard?
A. Get three sticks and make a tee pee. Go from there. Cedar or bamboo work very well. But use your creative side and use found objects at thrift stores, garage sales, ect…(Bed frames work well. Why not an exercise machine, an old ladder?…Twine always helps.)
Q. Green roof — Tell me specifically how you put this together, including materials.
A. 3/4 ” Plywood base. 1”x2” cedar rim. A piece of pond liner to line it. SOIL MIX: Bottom 1” of the base is coarse grit. On top of that we have a soil mix of equal parts sand, pumice, peat. We used fibreglass screen on the front edge to allow for drainage and to keep the soil from washing out. It’s angled about 60 degrees to keep the water from pooling. This roof is planted with sedums and sempervivums which are drought tolerant. We chose these plants for the roof because they will thrive.
Q. And a big picture question: Why do you both feel it might be important for people to grow some of their own food? Can novices do this?
A. It feels good to grow your own food and harvest it and share with your neighbors.
It keeps you in contact with the earth. You become more aware of the weather, the moon, the sun, as well as what all farmers have to know and deal with.
It tastes better because it’s fresh. Harvest and eat! What could be better? Example: If you have ever tasted asparagus grilled moments after picking, you’ll know what we mean. Oh my God.
You know what is in/on it. You control the chemicals. (fertilizers, pesticides)
You learn patience, and observation. You slow yourself down to pay attention to small things that really are huge.
It is relaxing and meditative.
Hell yes. Novices can do this – they only have to begin. Once they do, they won’t be novices for long. It only takes a spark to get it going.
Here in the Pacific Northwest you can grow vegetables year round!
It’s a great feeling to walk out into your yard any day of the year and eat something!
It saves you money. Think about it. One packet of seeds costs less than two dollars. For that, and a bit of patience and work, you get more veg than you can eat.
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