The Garden is composed of eight, 16'x 4' raised beds. The beds are easy to maintain and easy on my back! Weeding is a breeze because I built them high, from 1-3 feet off the ground. I enrich the soil with compost created from kitchen scraps, dried leaves and Biodynamic treatments. Seaweed from the Peconic Bay and fish heads and bones go into the beds as well.
I've been experimenting with companion gardening to great success. There's the Kim-Chi bed devoted to Napa Cabbages, leeks, radishes, chili peppers, carrots and garlic. The Mirapoix bed for onions, celery and more carrot. My Sweet Pea bed in the spring and early summer becomes the Kosher Dill Pickle bed in the summer. Then there is the Pizza bed for tomato basil and garlic bordered with golden Marigolds to keep the nasties away. Several beds are devoted to Crucifers : Broccoli, Collard Greens 2-3 types of Kales Turnips and Mustard Greens. A bed for Lettuce and a bed for herbs and one for climbing pole beans.
I am pretty new to gardening, having spent most of my adulthood in city kitchens . My cooking has undergone a vital transformation. Our meals are simple expressions of what is available to us steps away form the sinks, ranges and ovens. It is fascinating how the plants that grow well together ( tomatoes, garlic and fresh herbs or fennel, carrots and mint for instance) produce such sublime flavor. I the warm months we have the use abundant fresh herbs, in the cold months the cilantro becomes coriander seed and the dill turns to dill seed. This year I plan to experiment with caraway cumin, fresh chickpeas, artichokes and berries.
Check out the Gallery for pictures of what's growing in the garden.