From the beginning...




The garden idea came from the same place I reckon everyone else's does. We wanted to control the food we cooked. We wanted to KNOW that there were no chemicals in the plants and veggies. The organic movement for me has been a love hate thing. I am all about eating healthy, but it has been cost prohibitive until recently. I mean, a pair of shoes, or a couple of pounds of organic beef? No contest there, folks. Those shoes win every time. But even Kroger has their own organic brand now. Steven, of course, has been an organic fan from way back. The health benefits for me have been pretty remarkable and now I seek it out everywhere and am a convert. In addition to the veggie/herb garden, we are members of a CSA this season (which is a food subscription if you are new to that world. See their link below.) and are doing the dairy and some grass fed lamb. Louisville is home to some great local farmer's markets that are year round and we have found our favorite grass fed beef, Americana eggs (see pic above. A gorgeous sage green egg-yes really, green eggs-that has a yolk that is almost orange and a flavor that is the most exquisite egg you have ever eaten. Ever.), and local honey, cheese, etc. But we needed a good local dairy and the CSA could offer that.

I have had kitchen gardens for many years with the various herbs essential to being any kind of food slinger worth my salt and had a brief and unsuccessful foray into a bigger veggie garden a few years ago on my own. But let's be real here, I am not taking my princess ass into weed a big ol' garden on my own and it's just more fun when you have someone to share it all with. Both the work part (and believe me it was WORK), the "what should we plant" discussions, and the pure thrill of the first tomato of the season (or pepper, cucumber, lettuce head, etc.). We planted the following veggies.

  • Lettuce
  • Kale
  • Spinach
  • Broccoli
  • Cucumbers
  • Zucchini, Yellow Summer, and Acorn Squash
  • Peppers- Jalapeno, Red, Yellow, Poblano, Banana
  • Tomatoes- Best Boys, Romas
  • Okra
  • Rhubarb and Asparagus (Two to three years before a first harvest)
  • Sweet Potatoes
We were packed so full that you couldn't walk the rows. We are now finished with the spinach and broccoli and are thinking about what we want in for the fall harvest. Certainly onions and garlic and greens, greens, greens. Perhaps some butternut and spaghetti squash too once the zucchinis are finished. It's fun to think about.

My favorite recipe so far this season is the Pesto eggs benedict. Poached eggs on top of crusty artisan toast with your favorite pesto and shaved parmesan. We eat it for breakfast, lunch, brunch, or dinner and it is always just right. It goes well with coffee, juice, mimosas, or a nice white wine.

Thanks for dropping by and feel free to comment. I'm off to water the flowers. The heat is getting to all of us.

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2 comments

  1. I am so thrilled to read your blog!! We started a very small garden a few years ago just for kicks with Maya - we thought it would be fun for her even if we didn't harvest anything. Well, here we are 3 years later and we're becoming wiser about what we plant, how we plant (in good ol' southern red clay) and when we plant. We've got big plans to expand in a couple of years so I'll happily accept any tips and tricks you have! Can't wait to see all the yumminess you create with your harvests too!! : )

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  2. Cat I am so glad y'all are gardening too!! Those are memories that Maya will take with her forever. And you are my hero for gardening in that red clay. My success is due entirely to the black gold soil I have in the back yard. Keep me posted with what is coming in down in your neck of the woods!!

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