The WHF garden is in a constant state of renewal. We often let one or two plants go to seed to collect new seed.
We never weed out, and sometimes cultivate wild dandelion greens or lambs quarter that we use in juicing and salads.
Every month or two new seedlings that are started from seed are transplanted.
We always have several varieties of lettuce (romaine, bronze leaf, loose leaf greens, Bibb and others)
In addition for salads and juicing we always plant collard greens, red cabbage (for the greens,) celery,
broccoli, Swiss chard, kale, beets, turnips, and sometimes celery root, radishes and daikon radishes.
In summer we plant tomatoes, cucumber, and zucchini crooked neck squash and others.
Of course we have an herb garden too (basil, mint, parsley, oregano, rosemary, thyme and others.)
All kitchen scraps are buried in a pit beneath 8 inches of soil.
In addition we use glacial rock dust to replenish minerals and add both chicken and steer manure.
No chemicals or pesticides are used to control pests; rather constant weeding and plant care does the job.