Maybe it’s in my genes or maybe it’s in my blood, but I love growing things. I have fond memories of digging up sweet potatoes with Papa Burnum and riding in the field checking on the cows and the garden with Papa AE. In school I enjoyed putting dirt and seeds into mason jars and learning about plants while watching the seeds sprout and grow.
Perhaps trying to recapture some of childhood wonder, I decided earlier this year to build a square foot garden in my backyard. It is called a square foot garden, because the grid layout results in individual one foot by one foot squares.
Since my garden is four feet by four feet, I have sixteen cells to plant. After constructing the garden, I filled it with a mixture of compost, potting soil, and garden soil. I then planted a variety of herbs and vegetables.
For the initial spring garden, I planted rainbow chard, kale, cabbage, parsley, lavender, oregano, and a bird eye pepper.
The bird eye pepper died almost immediately, but the chard, kale, and oregano grew incredibly well. Basil quickly replaced the bird eye pepper spot.
In about a month, the cabbage grew from this:
The garden fresh vegetables have been used in a variety of dishes ranging from Scallops with Chard Risotto to Cheesy Polenta with Kale. Check back for garden updates and recipes featuring our garden fresh herbs and vegetables.