I have, for some time now, been enamored of the idea of edible landscaping. Now that we are living on a nice piece of land, I have the room to put this idea into action. I have drawn up a rather ambitious list of edibles to add to the property here, but I happy enough with adding them slowly, a few at a time, rather than demand that I get it all done NOW or abandon the plan because I can’t possibly do it all right now.
The first stages of the plan are coming along swimmingly. Thanks to the Nursery at Ty Ty, we now have two blackberry varieties (Arapaho and Choctaw) in the ground on one year old canes, a Meyer Lemon and three new blueberry bushes (Rabbiteye) to compliment the already mature one we found on the property.
That same nursery is rounding up the next batch of plants: Banana (Amistad), Italian Stone Pine (for pine nuts), Lemon (Eureka) and Key Lime.
Half a dozen fig trees, already on the property, are trimmed and mulched and already putting out leaves, giving me much hope that the birds and I will be fighting over fruit before the Summer is out.
The Pecan grove on the property is under intensive rejuvenation, with dead wood, underbrush and vines all removed and fertilizer is soon to be supplied via intercropping with Kura Clover.
Herbs that overwintered under our porch steps are ready to go in the ground and become a permanent part of the landscape.
A large selection of organic, open-pollinated seeds are on their way from a seed bank as I write, which will add not just a vegetable patch to the grounds, but mushrooms (Elm Oyster, Shiitake and Giant Morel) too.
Small steps to be sure, but significant ones, given that I have a bad habit of making these sorts of plans and then never following through with them. It’s nice to actually be doing these things, instead of just endlessly talking about them.
Tags: Edible Landscape
These are the ramblings of 