Weeding is an integral part of tending to any garden. I prioritize weeding every week in my garden as weeds can attract pests, compete with your crops for water and nutrients, and block out the sun, thus disrupting the growth of your plant. Clearing the beds of weeds can help to mitigate the amount of pests damage on your crops. Pests tend to use weeds as a shelter to hide, lay eggs, and feast on. My favorite tools to help tackle weeds are the Johnny’s Stirrup Hoe and the Elliot Coleman Colinear Hoe. I use these tools almost daily.
The Chef’s Garden must be watered, fertilized, and weeded on a daily/weekly basis. Tending to this space with care and attention is a huge task but is incredibly rewarding. Every week there is something new to plant, weed, prune, water, and watch grow in the garden. It is a constant revolving door of different tasks that keep me very busy. Like any good garden, the Culinary Program must be watered, fertilized, and weeded so it can too can grow and be bountiful.