I’m a big fan of knowing where my food comes from, as much as possible.  There’s no better time to start planning on where to source food closest to home - either from a garden that is grown in your own backyard or a community garden, a pot of herbs on a patio or windowsill, or from a local CSA that delivers fresh vegetables weekly throughout the growing season.


There are so many ways to create a little patch of urban garden that will reward your family with green growing treats throughout the season.  A section of turf can be turned into a bountiful kitchen garden; a wood box made from untreated lumber can be transformed into a raised bed garden; a big pot can grow a bumper crop of the most delicious cherry tomatoes right on your deck; and even a little trough of soil can sprout a nice variety of herbs to snip and use in salads or cooking throughout the season.


If a garden in your yard isn’t possible, then there may still be time to join a community garden. Your best bet is to find a community garden near you that is a little on the young side to find available space to grow. Gardening Matters is a website that runs a listserv with lots of information and all kinds of community gardening talk.


No time to garden? A Community Supported Agriculture (CSA) share is a wonderful way to become directly involved in a small farm by directly investing in the farm operations in return for a weekly share of vegetables throughout the season.  A CSA might be one step removed from a backyard garden, but it still provides the share members with a close connection to the growing season.  With weekly updates along with a box of vegetables, members are naturally partners and risk takers as the changing whims of weather and nature positively or negatively impact the produce grown on the farm. The reward is incredible – fresh off the farm vegetables, with a deeper understanding of what truly seasonal food means and how hard it is to be a farmer.


Even if there is only time to make a weekly trip to the farmers’ market, the benefits of eating vegetables grown as close to your back door as possible are huge. Less time spent out of the ground means fresher, more nutrient-packed and better tasting vegetables, which need nothing more than a little washing and light preparation to make their flavors sing.


I saw a reproduction of an old sign when I was shopping at the Traditional Foods Warehouse yesterday. It read:


Food  1918


1. Buy it with thought.

2. Cook it with care.

3. Serve just enough.

4. Save what will keep.

5. Eat what would spoil

6. Home grown is best.


Just about says it all, doesn’t it?  


Spring-Summer Garden Salad with Herbs in a Bowl


1 clove garlic or 2 teaspoons minced garlic scapes

juice of 1/4 lemon, squeezed

1/2 teaspoon Dijon mustard

big pinch sea salt

2 - 4 tablespoons extra-virgin olive oil

freshly ground pepper

2 big handfuls fresh salad greens, rinsed and spun dry - use any combination of arugula, baby greens, leaf lettuce

1 big handful fresh herbs - use any combination of basil, oregano, mint, tarragon and nasturtiums


In a big salad bowl, combine garlic, onion, lemon juice, mustard and salt. Whisk with a fork to combine. Let sit while you wash and spin-dry the lettuce and remove the herbs from their stems.  Whisk the olive oil into the salad bowl ingredients until well-combined. Add pepper and salt to taste. Tear lettuce into the bowl and add the handful of fresh herbs. Using two forks or two big serving spoons, toss the salad greens with the dressing in the bowl until all the leaves are coated and glossy with oil.  Taste a leaf and add more fresh pepper as desired. Garnish with a big handful of pansies or nasturtiums and serve.

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