Gardening doldrums: Here's how to keep up your momentum when you've just about had it with weeding
Eating fresh food from your garden is a bit like drinking good coffee: Once you’ve had it, you can never go back to drinking freeze-dried instant or to eating tasteless fare from the frozen food aisle. But what if your growing season is woefully short? (When I lived in a Colorado mountain town at an altitude of 8,750 feet, we joked that the seasons were composed of “July, August, and winter.”) If you’re like most gardeners (and me), your idea of gardening is to plant enthusiastically in the spring and then burn out completely over the summer. By fall the garden is a neglected brown wasteland, and you’re in the supermarket reaching for a bagged salad that sparks fear of a potential E. coli recall in your heart. But with the following tips you can garden through the seasons with less effort and more fresh food.