Goodbye, bermudagrass

Hello, new beds and more buffalograss! Our plan has always been to gradually decrease the mowing area of the yard. Ideally before our third-hand ancient lawn mower dies. Which we successfully sold in late 2024. This post covers from 2024 to 2025, our first year without the lawn mower.

In conjunction with putting in the first of four new raised beds, we also determined we will move the Salvia greggii in front of the new raised beds so we stop having to trim them mid-summer to be able to access the vegetables in the existing raised beds. You’ve seen them in the new place in recent posts.

We also replaced all the grass and non native forbs between the Salvias and the curb with buffalograss. Since the salvias get a good 3 ft wide, this will leave a path about 4-5 ft wild at the curb for us to roll the garden cart along and people to get out at the curb if needed.

The triangles between the existing edging and the new raised beds have become beds with Antennaria (pussytoes), sensitive briar (Mimosa), Baptisia bracteata, and gramagrass.

We will probably keep irises by the mailbox. Since essentially no pollinators visit them, it makes the mailbox extra safe for any postal people who might have bee allergies or fears thereof. however, we’ve since dug them out and replant them to ensure it doesn’t become a refugia for Bermudagrass to attempt to re-colonize the yard.

Continue reading “Goodbye, bermudagrass”

01/07/2024 making lemonade out of lemons

Pile of month old oak logs along the back wooden privacy fence. A squirrel is eating birdseed on the feeder in the foreground.
We had to get the lone red oak trimmed back by the power company. This resulted in a pile of fresh oak logs. The Chef was inspired by a book we listened to recently called To Boldly Grow by Tamar Haspel. It is available from the Norman Public Library as an audiobook.
Two of the chosen oak logs standing end up on the concrete patio.
And what was he inspired to do? First, The Chef chose several big logs. He wants to grow… mushrooms!
Metal conduit stands upright out from the edge of the concrete block compost area. Leaves cover the ground.
After a household discussion and reading about shiitake requirements, The Chef leaned some conduit over rebar and old concrete blocks near the compost structure.
The chef holds a log down with his booted foot while drilling holes wearing work gloves.
The Chef drills holes for the plugs.
Paula taps mushroom plugs into one of two visible logs, on top of the workbench outside.
Paula taps the mushroom plugs into the drilled holes. To the left you can see the beeswax candle the Chef made for this purpose.
I point at wax seal spots on an upright log that’s been finished.
The plugs are sealed in with clean beeswax.
Five logs are leaned up against the metal conduit rail.
We ended up with five logs full of mushroom plugs. We shall see what happens!

Moving and chopping the woodpile yesterday

The Chef very kindly moved and chopped the woodpile yesterday away from the bean trellis so I can keep it weeded. He found many creatures which I have documented.

Ant nest
Young beetle
Angry larval thing waving its head around
Pupal something
Long-horned beetle (family Cerambycidae). Many like it were inside the logs.
Big beautiful beetle living under the bottom log. I moved it over to new log pile.
A small caterpillar alternatively playing dead and thrashing its head threateningly around.
While we were outside, I noticed the basils and Salvia coccinea (tropical sage) sprouting.