"Lasagna" sheet-composted garden update:
I’ve moving the winter garden (cabbages, beets, etc.; all of which will grow throughout the winter months) into the new compost bed. It’s warmer than the rest of the garden because the compost is very fresh (from this year’s kitchen waste).
I’ve also laid down wood chips from our poor willow tree that blew over, and planted 12 trifoliate orange as rootstock for grafting hardy citrus (kumquats, mandarins, etc.). I’m digging in citrus peels and coffee grounds as we use them in the kitchen to acidify the soil organically, and I’ll also be pee-cycling next year, because citrus trees do very well with diluted urine as a fertiliser (ask any Australian with a lemon tree).
Next week: putting up a trellis for the grape, passionfruit, and kiwi vines, and planting the figs. You can see the trifoliate orange are up against the house so they have as much heat and shelter as possible, and the trellis will enclose the patio area/outdoor kitchen, making an L-shaped enclave of fruit trees and vines surrounding what will be a tomato/basil/pepper companion-planted bed next year. Depending on how much space remains, I may also put in the dwarf pomegranate and paper mulberry in that nice, sheltered area.
The brick-work and barrier between the chips and bricks will be set by ivy-leaved toadflax.
All of this will connect with the perennial herb garden, originating from the herb spiral.
I know it’s hard to see with the crappy phone photo, but the firepit and herb spiral are just beyond the lasagna garden, where all the chairs are still tied down after the storm.
The huge clumps of daylilies in the background are being moved to where the sunflowers were, and the grapes/figs/passionflowers/kiwis will take their place, on a trellis.
So, that is my long and indulgent update on that part of the garden! It looks very scattered now, but I am hoping the vision all comes together. It has certainly involved a lot of digging and heavy-lifting, and salvaging and laying the bricks has probably been the most tedious part, but hopefully it will be well-worth it by the time we harvest next year.