Tuesday, April 21, 2015


Last week I tilled the vegetable garden. Every fall, right after Thanksgiving, I spread the bale of hay that we used for the fall decorations-pumpkin, gourds, and corn stalks, on top of the vegetable garden and let the hay rest for the winter. Then in the spring I take the hay off, after the snow melts and it dries up, and keep it on the side and will use it for mulch during the season.
    As I till the garden, and sometimes I use a Mantis Tiller and sometimes I do it by hand with a shovel, I think about how I am doing the same thing as my father did every spring, my grandfather and my great grandfather. And the Native Americans, the Incas, the Maya's, the Aztecs and so many other civilizations throughout history. I can't help but feel that connection. And have you ever smelled fresh, tilled soil? It has a distinctive aroma. It's like smelling fresh roasted coffee.
And the better the soil, the fresher the smell, especially if you till in all the compost in the fall.
  Early in May I will plant the cool weather crops- lettuce, broccoli, brussel sprouts and the potatoes. Then in mid May, if there is no frost in sight, the tomatoes, beans, and what else I decide on. I like to add some different crops each year. So every April  hope springs eternal and so does the tilling of the garden.

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