A large healthy fig tree resides comfortably in a poly tunnel.
discovered in her twenty-foot-deep pond, including a previously unknown dragon- fly.
April is when the cleanup from the
previous fall begins. The plants are left in place to overwinter, returning nutrients to the soil and helping to collect insulating snow around root zones. The skeletons and stems are now gathered for compost- ing in one of the two large composting areas. The lavenders are trimmed and the potting up of the perennial cuttings that were started in February is now going full blast and will continue into early May. The shipping of tender perennials is started. May 24th is the magic day for full scale
planting to begin in the garden and now the annuals can be shipped. She is already harvesting chives. Throughout May, the days are filled with eager customers already starting to crowd the greenhouse. Cynthia will often sell the small plants to over-eager customers and keep them growing on in the greenhouse until she deems it safe to let them go.
Big friendly sunflowers. Over the winter, her big bay, fig,
pomegranate and pine nut trees have been taking it easy in an unheated poly tunnel. They can take a fair amount of cool – some down to -8 C. As the weather warms, they are allowed to go outdoors and soak up the light. June is the month to finish planting,
which takes about a week. This is where Cynthia’s famous back earns its keep as she broadcast seeds for many feet without moving. There’s more weeding, of course and by mid June, the roses are ready for their first harvesting. They need to be picked daily and prepared for drying upstairs in the barn, a two-hour job every morning for a month to six weeks. July is basil harvest time and there is
a steady stream of customers, but as July moves forward, the tasks get a bit light- er. There is always something ready to harvest – Cynthia brings in 500 to 700 bunches of lavender – and watering the potted plants has to be done, but basically she says this is the time of the three w’s: watering, weeding and waiting.
Tips from Cynthia * Sweet fennel seeds are a delicious ingredient in Italian sausages.
* Freeze sorrel, chervil, chives, dill, parsley and fennel leaf to preserve them.
* Chop cilantro and basil and sprinkle them with olive oil before bagging in labelled plastic bags, removing as much air as possible before freezing.
* Basil can also be hung to dry. Once dry, there is no need to store the basil in a jar. Take the bunch down and store it in a
basket where you can snip fresh springs as needed. Simply use them up in one season. (Some people roll basil leaves in paper towels to dry.)
* Don’t try to dry herbs in a cool basement. They need warmth. 12 • Winter 2014
www.localgardener.net August and September bring seed
collection, October and November the final harvesting and finally the making of
the pepper jellies. She also freezes
herb mixes. December is the Christmas season when the store is very busy and very beautiful. Throughout the year, Cynthia also classes on growing and drying
gives
plants. She receives busloads of tourists and hosts weddings. “People love coming here,” says
Cynthia. “This is a people place. It’s for the senses. Without people, this place is nothing.” She takes great satisfac- tion in seeing the positive way being at the store and in the garden affects those who visit. She knows exactly how they feel. After all, the joy of the garden is the foundation upon which she has built her rewarding life. Every day is a day filled with anticipation and joy. “What I do is energy-producing,” she says, discounting the work as pleasure. “Plants just make you feel good.” k
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