Recently, I was at a backyard barbecue with friends, surrounded by their prolific vegetable garden and fruit trees.   Everything in the meal –the potato salad with fixins’ and herbs, tossed greens, scallions, carrots, garlic, onions, beets, and tomatoes, (except the grass fed burgers and buns) had its origins from their dirt.

Mac and me on our rooftop garden

Not so long ago, there used to be just a few people who grew their own food, but here’s what surprised me.  All of the guests started talking about their own backyard food growing experiences as well.  The way the discussion stretched on about seeds and tomato blight and soil content, you would have thought that we were in a rural agricultural district instead of Seattle.

Some of the reasons that people gave for doing backyard kitchen  gardening are:

  • It’s hard to know what’s in a lot of food at the supermarket.

  • Organic food can be expensive.

  • The joy and satisfaction of growing what you eat.

We’re Part of a Food Renaissance

The Christian Science Monitor’s edition on Food in America has it right.  We’re experiencing a food renaissance.  From the White House to homes across America, many of us have gone from growing just a pot of basil and tomatoes to integrating veggies with flowers in our urban/suburban kitchen gardens.

Our herb garden

I know we have.  On our postage stamp lot, we are choosing to cultivate as much as possible in fruits, veggies and herbs as shown here.

If you don’t have any space, find a friend who will trade you weeding and/or watering their garden in exchange for fresh veggies.  Everyone wins!

Need help getting started?  Here are some links I find fun and inspirational:

http://www.gogogreengarden.com/

https://www.facebook.com/pages/Backyard-Diva/

Do you see this in your own life as well?  Post pictures here or on our facebook page.  We can learn from each other!

Our strawberry patch

Happy Heart-Healthy Harvest!  (I love my strawberries!)

 

Remember, if I can do it, you can, too!

Susan Levy
Publisher, Well-Fed Heart

This week’s featured recipe:

Mashed Curry Cauliflower Mashed Curry Cauliflower

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