The Fairydiddle Farm market garden is very small, just 1,500 square feet, but you might be surprised how much can fit in so little space. I created 4-by-20-foot beds to maximize the growing space and minimize pathways, and I use intensive growing methods like intercropping and succession planting to make the most of my little garden. For example, the photos below show the winter squash bed and a tomato bed.

If you don’t see winter squash or tomatoes in those beds, that’s because they’re not there. Yet. Right now, the squash bed is full of peas, radishes, and kale. Look closely: you might notice a few gaps in the kale, about every three plants. That’s where I’ve just sown Potimarron squash seeds. By the time the squash vines begin spreading out, the spring crops in that bed should be about done, so I can pull out the plants and make room for the squash to take over.

The tomato bed, too, has a row of peas down the middle, with lettuce and green onions to one side. The other side of that bed is actually empty, and that’s where one row of tomatoes will go (soon!). I’ll pull out the peas when they wane and the tomato vines get tall. But the difference in this bed is that I’m hoping the shade cast by the tomatoes will allow the lettuce to continue growing longer into the summer.

Two other beds also have a row of peas down the middle and maybe some radishes at either end; these are the sweet potato bed and another tomato bed, the latter of which will have two full rows of tomatoes. Okra is sprouting between outer rows of celery, and zucchini plants share a bed with carrots. Annual herbs like basil, dill, and cilantro will get tucked into the ends of beds, and marigolds will fill a few gaps.

In the meantime, I’m harvesting kale, radishes, and green onions for you to pick up at the market. I’m finding there are countless delicious ways to combine these three vegetables, such as in stir-fry, burritos, and quinoa salad.

I might bring along a few plants to the market as well! Plus the peas are beginning to plump, and the lettuce is forming loose heads, so I should finally have some of those on the table next week.

See you at the market!

I’ve had a new vegetable at the market every week so far, and tomorrow I’ll be adding the first couple bunches of green onions to the bright red Cherry Belle radishes and purple-stemmed Red Russian kale. You can also shop my handmade items – dishcloths, skillet handle covers, and market bags – as well as garlic salt made from my own garlic (it’s delicious on just about everything!).

There also seems to be at least one new vendor at the market every Saturday, so it’s worth coming to browse through all the wonderful offerings! Fresh produce, meat, eggs, baked goods, prepared foods, handmade wreaths and jewelry … there’s so much to see. Sometimes we even have live music or other performances.

Kale salad: chopped kale and sliced radishes tossed with an herb vinaigrette and parmesan

See you at the market!

My refrigerator is full of spring: kale and radishes from the garden, asparagus from a generous neighbor, strawberries and rhubarb from a local farm stand. The garden, too, reflects this life-filled season, with the peas growing faster than I can add twine to their trellis, and the first delicate, white pea blossoms opening. Around these bushy vines grow the kale and radishes, as well as green onions and lettuce. Other beds contain tiny celery and chard plants and carrot and zucchini seeds yet to germinate. In the coming days, beans will be sown, with the other summer veggies following soon after.

Tomorrow I will be at the market with the first of the radishes and bunches of tender kale. The radishes are a variety called Cherry Belle, named not only for their appearance but for their sweetness – they remain crisp and sweet even when they get a little big.

The kale, Red Russian, has slightly curled edges and lovely purple stems. I discovered a delicious kale recipe this week that even the kale-averse will appreciate. With a similar texture and flavor to risotto, Creamy Kale Quinoa genuinely feels like comfort food, and it’s surprisingly easy to make. The original recipe is vegan, but I used dairy ingredients. I also subbed Fairydiddle Farm garlic salt for the garlic powder and salt and served the dish alongside roasted fingerling sweet potatoes – harvested from the garden last fall and still good!

In addition to fresh spring veggies, you can also find garlic salt and knitted and crocheted items at my table tomorrow morning, as well as other great last-minute Mother’s Day gifts from other vendors. We’ll have a performance by the Valley Glitterettes at 9 a.m., live music at 11 a.m., and a burger stand all morning (they have breakfast sandwiches too!).

See you at the market!