For five days now, photos of a fully planted rooftop garden have been sitting in my camera. And for almost nine months now, I haven’t written a single garden note. Certainly, I’ve set a record for “slow food” reporting. My excuse? Well, planning and planting the containers in both my own garden (62 containers) and Dinette’s (62 more) has become a full time job, especially with summer temperatures fading in and out since March. Rooftop arugula was a staple in April and May, even if it wasn’t always noted on the menu.
So what’s in store now? In three photos, here’s what the garden looked like last Thursday.
The section closest to the outside stairway landing has 32 containers that range in size from 2 to 6 gallons. The 6 6-gal. containers each hold one 4th of July tomato plant. The 14 5-gal. containers (closest to the camera) hold 18 Shishito and 2 lemon hot peppers between them (6 containers have 2 Shishitos each–I’m experimenting). Finally, in between, and therefore hard to see, are 4 2-gal. and 6 3.5-gal. containers filled with myriad basil, parsley, oregano, rosemary, and arugula plants.
The second section of the garden is devoted to 1 Crnkovic Yugoslavian, 1 Early Girl, and 4 Nebraska Wedding tomatoes in 5-gal containers. And behind them are 10 smaller 3.5-gal. containers with mostly arugula, sage, and basil.
The third section of the garden, eerily close to an edge of the roof with no wall (overlooking Center Avenue), has 5 5-gal. containers with Early Girl tomatoes, 3 6-gal. containers, each with a fig tree, and 6 3.5-gal. containers with arugula and other herbs. The arugula containers have just been reseeded. The one gushing with herbs is a combination of marjoram and winter savory, which, like the rosemary, oregano, and thyme, survived the warm winter without any cover. The fig trees in their containers also survived, but with the help a tarp covering them, laid on their sides gathering heat from the roof.
Any questions? Send me a comment. I promise no slow responses.