The weather is definitely shifting here in North Idaho. And with a shift in weather comes choosing what crops need to get in the ground or greenhouse before the freeze hits.
For most small homesteads, having a year-round garden keeps fresh produce on the table. Sure, we can stockpile during the summer months, and summer harvests always lead to lots of home-canned goods. But not everything can be stored easily.
Summer salads give way to roast squash. But that should not take fresh greens off the table entirely. And this is where your greenhouse can shine.
One of our favorite fall soups is baked potato soup. It just would not be complete without fresh chives on top. They are one of our greenhouse or indoor hydroponic staples.
The greenhouse is also where some of the plants I am determined not to lose go. Our apple mint that I have been tending for 10 years is one of those.
We have a friend who has a mini orchard in his greenhouse space. Lemons and other fresh fruits are easy for him all year long. And his aloe plant is huge!
Unless you have a massive high tunnel, greenhouse space is limited. That means picking your favorites. Winter gardens are not where I spend my time experimenting to see if I can grow this random new kind of veggie.
Garlic likes the cold and needs it. So, garlic is not in the greenhouse. It can overwinter in a bed outside and be ready for the spring. And if you don’t plan on eating lettuce in the winter, skip it or put it in simple cold frames. Spinach can do great in cool conditions like a cold frame. Others like mini lemon or banana trees might need a heated greenhouse.
Strategic planning keeps fresh items on your table and saves stored supplies for down the road. A few minutes spent planning the greenhouse will help you maximize the space and make it work for your family.