As we’re heading into the last weekend of May, it’s time for the first update on my attempt to grow food. After just about a month, my little garden is flourishing! To date everything I planted is thriving, and much to my surprise, the lettuce is overflowing the planting boxes.
As a comparison, here’s what they looked like when I planted them four weeks ago. Amazing what good organic soil, sunshine, water, and a little TLC can do!
Just this week I’ve started harvesting the outer leaves for small salads, pulling only what I need from the garden. I hope I can keep this going through the summer — continuing to harvest leaves as I need them, without having to harvest entire heads of lettuce that might go to waste.
I’ve also (cautiously) started snipping the tops of the chives, for the occasional garnish. If they continue to thrive, I might get a bit more aggressive and really give them a haircut. The sage is popping, too, so it might be time to pull some leaves and fry them up. (No, it doesn’t matter what you put them on — fried sage leaves are delicious! Ideas? Try them with sausage and pasta or grilled swordfish with olive oil or roasted veggies with brown rice…)
The peppers and tomato plants are taking their own sweet time, but they do have a longer growth time (75-90 days) compared to the lettuces and herbs (30-60 days). The anchos are the frontrunners right now, with three peppers, while the purple jalapenos are a close second.
If you’re thinking about starting a garden, it’s not too late! Lettuces are much easier to grow than I ever imagined, and they give an abundant return for your time and effort. Peppers are sturdy and do well in containers — but you need some patience because they do take up to three months to really produce. Tomatoes do amazingly well in the 650 — my plant start was four inches tall with no flowers a month ago, and now it’s almost 24″ tall with lots of flowers (which means, if all goes well, fruit will follow!).
You can check out how I put my little garden together here. The post also includes resources for more gardening info.
So what’s this all leading to? Hopefully a summer of creative, simple meals made of local ingredients. Just to give you an idea of how you can “eat local,” at home, here’s a simple meal of locally sourced, seasonal ingredients:
The run-on, menu-style description: Baked west-coast halibut, topped with Nut ‘n Bean Jalapeno Cilantro Cashew Cheese “sauce,” and chives, served with late-spring rainbow salad. The salad brings together lettuces from my garden, carrots and beets from my CSA delivery, a sprinkling of feta from Marin, and a simple dressing of olive oil and lemon juice (yes, from local lemons). With the exception of the fish and the olive oil, every ingredient on this plate comes from within 85 miles of where I live. How cool is that?!
Of course, you can vary the protein based on your budget and diet (chicken or tofu could work, too), and the salad fixin’s based on what’s available in your garden or market. The point here is that it’s so easy it is to create a good, fresh dish from local ingredients. I know what you’re thinking: “I don’t have time to cook something like that.” Au contraire! Halibut takes 13-14 minutes to bake; other fish or proteins might time a little more or less time. During that time, you can wash, chop, and assemble the salad ingredients. Overall, figure about 30 minutes to prep and assemble a meal like this.
The best way to enjoy a meal like this in the 650? Grab a chilled bottle of wine (or some homemade sangria), your favorite people, and head to the back yard for some nice al fresco dining. What more could you ask for this weekend?