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  • Approved for CNN

    • Click to view sfenley1's profile
    Posted April 19, 2012 by
    sfenley1
    Location
    San Diego, California
    Assignment
    Assignment
    This iReport is part of an assignment:
    From garden to table

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    a little time, a little dirt...a lot of rewards

    By sfenley1  |  Posted April 19, 2012  |  San Diego, California
     

    CNN PRODUCER NOTE     sfenley1, who works in software sales, says she has always done 'a bit of growing,' with one or two edible items. The hardest part is 'keeping the plants safe from insects and birds,' she says. She's been waiting a couple years for her Brandywine raspberries to produce and hopes this will be the year.
    - dsashin, CNN iReport producer

    I started with a lemon tree.. I wanted the convenience of having them whenever I needed them. Now I have two raised beds and I don't know how many pots, 7 I think. Currently, I'm growing spinach, 3 varieties of tomato, green onions, cilantro, basil, rosemary, brandywine raspberries, green grapes, many varieties of hot peppers, cucumbers, 3 colors of bell peppers, zucchini, strawberries and beans. I love the convenience of being able to gather just enough strawberries and spinach for a salad, or onions, peppers and tomatoes for Italian pasta. Not only that, I know for a fact what has been put on my plants! there are no hidden chemicals there to be afraid of. As important as this is for us humans living there, it's critical for my parrot whose diet is 80% fresh fruits and vegetables.
    Once of the nice things is that i can leave the ripe edibles on the plant for a few days until I need them instead of having it go bad in the frig because I didn't use it in time.
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