Starting a garden is something I have been wanting to do for years. With my love of fresh vegetables and because I really haven’t met a vegetable that I didn’t like, I just knew gardening would be perfect for me. But for some reason, the fear steps in whenever I have thought about gardening. Maybe that’s where the desire to learn on my own has ceased for me, so imagine my excitement when I was approached by my new friends at work to join them in a community garden plot!
This is a beautiful place that even the kids like to go – and they are learning about gardening as well – check out the video we are in!
Now, let’s keep in mind that these are my “Fancy Lunch Club” friends and we don’t do things small. It became apparent quickly that our one garden plot would just have to be two. Being the graphic designers that they are, one of my friends even made a layout so that we could visualize what we are planting. The project manager of the group typed up a plan following the Farmers’ Almanac, with recommendations for planting based on the phases of the moon. (We are serious here folks!)
After spending a few times at the garden working our soil (oh my, we didn’t quite know what we were in for there!), we planted carrots, onions, spinach, collards, beets, mixed lettuces, zucchini, yellow squash, pie pumpkins, cucumbers, tons of basil and, of course, my personal favorite – tomatoes!
Gardens take a lot of work. There is the commitment of watering, weeding and then the harvest!
Every single plant needs to be washed, dunked and then washed again.
But there is just something so rewarding about putting in the work, harvesting your own food, spending time with friends, and then eating what you’ve planted with your own hands.
The food just tastes better when you worked for it!
Do you have a garden? What have you planted? Did you follow a plan or just sprinkle seeds and hope for the best? What’s your best piece of gardening advice?
Recipe~Simple Roasted Beets by Tammy Boyd
After washing your beets really well, peel the outer layer with a vegetable peeler, wrap in tin foil and roast in a 400 degree oven for about 40-50 minutes. They should be fork tender like a baked potato. Drizzle with olive oil, salt & pepper and put on your favorite salad! Though my husband thinks they taste like dirt – I promise for the slightly more adventurous eater, they are delicious!