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From garden to table
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From backyard to plate
- stein0726, CNN iReport producer
After anxiously waiting for some of my veggies to actually be big enough to eat, the time has finally arrived!
My broccoli has bloomed, my cucumber has produced a beautiful, crunchy, refreshing and tasty salad ingredient and my herbs are just going crazy.
I am so excited about my garden that I have already started additional seedlings that will be planted this weekend. Among the future edibles will be lettuce, tomatoes, green beans and herbs such as chives and savory.
Dinner tonight consisted of chicken tenderloins with sauteed broccoli and a cucumber, mango and yellow cherry tomato salad. The mango came from my friend Esther's very own tree and the tomatoes from my friend Norris' kitchen garden.
This garden has been a wonderful blessing in disguise. It helps me de-stress, if I'm feeling a little blue it perks me right up and best of all, it helps me in my pursuit of a healthier weight and lifestyle.
I'm hoping to eventually produce enough vegetables to make up for 50 to 60% of my veggie needs. Ideally I would like to make it 100%, but I know that won't happen until I become a more experienced gardener. After all, I have only been doing this since March. I still have lots to learn.
I do want to take this opportunity to encourage all of you to farm your yard. It does not matter how big or small a place you have, it can be done. And if you live in an apartment, no problem. Many vegetables and herbs can easily be grown in containers. Not only will it benefit your health and your pocket, but if you have small children, it will give you an opportunity to teach them responsibility, the value of hard work, sustainability and how rewarding it can be to eat what you grow. And if you can do it organically, even better!
My broccoli has bloomed, my cucumber has produced a beautiful, crunchy, refreshing and tasty salad ingredient and my herbs are just going crazy.
I am so excited about my garden that I have already started additional seedlings that will be planted this weekend. Among the future edibles will be lettuce, tomatoes, green beans and herbs such as chives and savory.
Dinner tonight consisted of chicken tenderloins with sauteed broccoli and a cucumber, mango and yellow cherry tomato salad. The mango came from my friend Esther's very own tree and the tomatoes from my friend Norris' kitchen garden.
This garden has been a wonderful blessing in disguise. It helps me de-stress, if I'm feeling a little blue it perks me right up and best of all, it helps me in my pursuit of a healthier weight and lifestyle.
I'm hoping to eventually produce enough vegetables to make up for 50 to 60% of my veggie needs. Ideally I would like to make it 100%, but I know that won't happen until I become a more experienced gardener. After all, I have only been doing this since March. I still have lots to learn.
I do want to take this opportunity to encourage all of you to farm your yard. It does not matter how big or small a place you have, it can be done. And if you live in an apartment, no problem. Many vegetables and herbs can easily be grown in containers. Not only will it benefit your health and your pocket, but if you have small children, it will give you an opportunity to teach them responsibility, the value of hard work, sustainability and how rewarding it can be to eat what you grow. And if you can do it organically, even better!
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