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Posts Tagged ‘soil’

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Kabocha Squash on the front boulevard… August, 2019.

Instead of growing troublesome and thirsty grass on the boulevards and in the front and back gardens, our family is growing FOOD!! I don’t want to sound egotistical here, but we are pleased and surprised at just how much food can be grown on a city lot. It’s quite amazing, and gratifying, to head out to the garden and pick a bowlful of vegetables for dinner. Anyone can do it! Thanks to my husband and son-in-law, we’ve had a steady supply of veggies, and even raspberries, all summer long.

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All sorts of lettuce in a pot.

Every few weeks throughout the spring and summer, more lettuce seeds were planted, resulting in an ongoing supply of fresh salad greens. Some seeds were planted in the raised beds, some in pots, like the one above. Outer leaves were harvested at intervals, leaving the plant to reproduce more leaves…”cut and come again”, as some gardeners call this method. It’s now September, and we’re still enjoying fresh, sweet lettuce!

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Cherry tomatoes in the greenhouse.

Here’s a quotation I like, which connects vegetable gardening with helping the environment:

Odd as I am sure it will appear to some, I can think of no better form of personal involvement in the care of the environment than that of gardening. A person who is growing a garden, if she/he is growing it organically, is improving a piece of the world. She/he is producing something to eat, which makes her/him somewhat independent of the grocery business, but she/he is also enlarging, for her/himself, the meaning of food and the pleasure of eating.

–Wendell Berry (from: “Think Little”, 1970)

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A forest of kale!

Healthy soil is the basis of a productive veggie patch. We augment the existing earth with organic soil from a local company, along with compost from our own back yard compost bins. These bins get a steady supply of organic, only plant-based kitchen peelings and scraps. It’s all vegan. Also important to note: no pesticides, herbicides or chemical fertilizers are used in the garden.

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Amaranth plants, growing at the foot of a Columnar Apple tree, and sharing the bed with some young raspberry bushes.

Amaranth leaves are delicious, lightly stir fried with a tiny bit of extra virgin olive oil and a dash of water, along with whatever other veggies you fancy. The leaves are almost too beautiful to eat, resembling Coleus plants, to my eye.

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Potatoes, Amaranth & Cherry tomatoes.

These delicious potatoes were grown in buckets of soil, using eyes from potatoes which had gone to seed, in the spring.  We’d already eaten the larger ones by the time I took this photo. Honestly, they were the best potatoes I’ve ever tasted! (The buckets are the standard white, plastic variety, with drainage holes drilled in the bottoms. Not that we like to use plastic, but since they had already been produced, they were at least put to good use! And they will be used for years to come.)

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Potatoes, onions, carrots & peas.

The potatoes pictured above were planted directly into the ground, rather than into buckets. And these were edible pod peas, growing in a container. Delicious!

I’ll end with another favourite quotation:

We’re a rambly type of garden. We can’t make it all immaculate. A certain amount of romantic disorder is a happy compromise.

–Henry Robinson (from: The English Garden Magazine, January 2001)

Right on, Henry!

To be continued…

September 13th, 2019: Here’s a wee update about AMARANTH:

Amaranthus viridis, or slim amaranth, is known as “VLITA” in Greece, where it is a common green vegetable, grown in gardens all around that country. There are about 60 varieties of Amaranth throughout the world, and at least one of them is grown for its seeds. Back in the 1970’s, when we were first becoming “vegetarian”, my husband and I ate Amaranth as a cereal. The seeds are used as a grain, and as a flour. What a wonderful, beautiful plant!

https://en.wikipedia.org/wiki/Amaranth

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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